"While we do the work"

Feb 22, 2009

Captiva with the Beni Family




The Beni Family Culinary Adventure with Chef Ben and Pastry Chef Jenny
Feb 14-21
Captiva Island

The Beni Family, what a great family, all 15 of them. It was a pleasure cooking for them on their vacation. They love to eat, they love bold flavors, and they eat a lot! (which is good) Jenny and I had a lot of fun working for them. Between sessions of washing dishes and cleaning up, Jenny was baking everything she could think of. From caramel short bread squares to cookie pie, cookie bars, cupcakes, brownies, lemon squares, etc!
There was no question; the Beni’s knew what they wanted to eat and how they wanted it prepared. For example: Their lamb had to be crispy on the outside and just a little pink on the inside. Their Meat had to be medium rare to medium, but not too pink but not too well done. Their decaffeinated Tetly iced tea had to made with bottled water and don’t forget the lemon slices on the side! And the bacon, it haaaad to be crispy.


Day 1
Hor’ Devoures
Mini Lamb burgers
Antipasto Platter (my hummus, peppered salami, cheddar cheese, carrots, Mary’s gone crackers)

Buffet
Arugala with roasted mushrooms, pine nuts and lemon vinaigrette
Orzo with grilled asparagus, peas, scallions, feta, olives, roasted yellow and orange peppers
Grapefruit marinated hanger steak with my chimichurri
Grilled Gulf shrimp and pineapple skewers slathered with my pesto
Faccacio bread

Dessert
Jenny’s white chocolate, macadamia, dried cran cookies and semi and milk chocolate cookies

Day 2
Hor’ Devoures
Clams casino
Oysters with my minionette
Rosemary cashews

Buffet
Loin lamb chops with truffled caramelized onions
Caesar salad
Roasted cherry tomatoes
Crab mashed potatoes

Dessert
Ice cream pie 
Jenny’s chocolate truffles

Day 3
Lunch
BLTA (Bacon, lettuce, tomato, and avocado) make your own sandwiches

Hor’ Devoures
Rainbow trout caviar dip
My home made Guac/salsa
Sauteed shrimp wih my pesto

Buffet
Mixed greens with lemon vinegrette
Truffled tater tots
Veggie towers (zuch, port, spinach, goat cheese, orange pepper, olive)
Rib eye steaks

Dessert
Key lime pie
Jenny’s mocha brownies

Day 4

Hor’ Devoures
Asparagus wrapped with procuito
Crispy sausages

Buffet
BBQ Ribs (margo’s recipe)
BBQ Chicken
Baked beans
Potato salad
Cole slaw
Corn bread with cheddar

Dessert
Jenny’s homemade apple tart with vanilla ice cream

Day 5

Hor' Devoures
Huge cheese platter

Buffet
Mixed green salad with tons of veggies
Lobster ravioli with a vodka cream sauce
Panko crusted grouper with sauteed spinach and a pineapple salsa

Dessert
White chocolate coconut cake


Day 6

Hor' devoures
White Stergeon and American Stergeon Caviar
Ben's Crab cakes
Eggplant dip

Caesar salad
Sauteed corn and asparagus with truffle salt from France
Pork tenderloin with a whole grain mustard horseradish sauce
Tortellini with my pesto and toasted pine nuts

Dessert
Jennys's cookies, brownies and caramel squares

Day 7

Hor’ Devoures
Baked salami
Baked Brie in puff pastry with apricot preserves
Antipasto platter
7 layer dip

Buffet
Fajita night

Dessert
Ice cream sundae bar


































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