Bronze Café Catering
Chicken Larb – Lettuce Cup, Red Onions, Crispy Garlic, Cilantro, Fish Sauce
Meekrop – Crispy Rice Noodles, Tamarind Sauce, Scallions, Bean Sprouts
Yellow Chicken Curry – Potatoes, Red Peppers
Garlic Pepper Beef – Serrano Peppers, Parsley, Crispy Garlic
Shrimp Fried Rice – Scallions, Egg
Tropical Fruit Salad – Lychee, Mango, Dragon Fruit
The Carrot Cake
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Mixed Berry Muffin
The Chocolate Chip Cookie
The Chai Spice Cookie
The Pumpkin Cookie
The Peanut Butter Snickerdoodle
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David Mozes and Peter Bastien were again called upon Monday, the owners of Bronze Café this time offering to prepare a special Thai menu instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it was from Chef Bastien’s home recipes that Lunch consisted of six trays, Fried Rice with Shrimp making fast fans thanks to familiarity while Coconut-based Curry was more slowly accepted but soon to gain raves thanks to a complex spice profile.
A change of pace from usual, the majority-Hispanic staff eyeing light and fresh Larb with skepticism before eventually loading leaves of Lettuce with fragrant ground Chicken, Meekrop found a smaller audience than did spicy slices of Beef, just as Lychee did in comparison to Mango that was devoured in minutes.
Breaking theme for Dessert, and instead serving a selection of Bronze Café classics, suffice it to say that The Peanut Butter Snickerdoodle remains one of Las Vegas’ best Cookies despite mounting competition, while the Gluten Free, Vegan-friendly Mixed Berry Muffin and Carrot Cake with Coconut Icing are so good that even a staunch carnivore won’t know the difference.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely represented, Chai Spice, Pumpkin and Chocolate Chip Cookies are soft and almost Cake-like despite also being entirely devoid of Animal products.
Mostly enjoying Salads, though the amount of Parsley in Peter’s Tabouli may exceed the threshold of some, it was after a second serving of Carrot Tzimmes that more of the Vegetable came by way of Bronze Café’s Carrot Cake, the fact that it is Vegan still shocking as is the Apple Pie that on this occasion was far more flavorful than when previously tasted at The Market.
Excited to see Baklava, presumably also Vegan as no Butter could be tasted amidst Honey and Pine Nuts, it was from here that many Bronze Café favorites took the spotlight, all of them good and in particular the Strawberry Cookie and Pumpkin Spice, but still none as delicious as the Peanut Butter Snickerdoodle that melts on the tongue slowly as served but even more beautifully after being warmed up.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: Chicken Larb, Yellow Chicken Curry, Garlic Pepper Beef, The Peanut Butter Snickerdoodle, The Mixed Berry Muffin, The Carrot Cake, The Loving v. Virginia.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.bronzecafe.com
