This slideshow requires JavaScript.

With season right around the corner, the team at St. John Catering has been working over-time testing recipes and writing menus. The result of their work certainly whets the appetite, but with these eats- you shouldn’t go hungry!

We are unveiling new Formal Menus, Informal Menus and Banquet Menus. Each one of our chefs has contributed, making this truly an amalgamation of all our team’s unique talents and palettes.

Everyone here are STJC is very excited to share their knowledge and skills with you!

Check out these exquisite, mouth-watering menus!

Formal

Informal

Banquet

We also provide equipment rentals for any of your private party needs.

Equipment

Contact us today to plan your dinner with Mathayom Private Chef’s & St. John Catering

Office@stjohncatering.com or 340.777.5464

Beautiful Table Scapes

Menu

Jackie Driscoll with her “Love on the Rox” cocktail

Sorrel Orange Jasmine Simple Syrup // Brugal Oak Aged Extra Viejo Rum // Fresh Orange & Lime Juice // Cava

Sweet Potato Rosti / Windy Level Greens / 62 Degree Egg / Balsamic / Radish/ Mustard Green Oil / Merlot Salt

Coconut Polenta / Roasted Mushroom / Asparagus / Truffle Vinaigrette

Windy Level Purple Basil & Local Passion Fruit Shrub // Ginger Lemongrass Honey Simple Syrup // Vodka // Club Soda

Coconut Polenta / Roasted Mushroom / Asparagus / Truffle Vinaigrette

Spicy Serrano Grapefruit Simple Syrup // Fresh Grapefruit Juice // Muddle Cucumber & Cilantro // Tequila // Orange Liqueur // Citrus Salt Rim

Cauliflower “Cake” / Windy Level Aubergine / Black Garlic / Freekeh

Sweet Carrot & Parsnip Souffle / Candied Pecan / Orange Tuille

Classic! Traditional Group Photo!

Cocktails

Sorrel Orange Jasmine Simple Syrup // Brugal Oak Aged Extra Viejo Rum // Fresh Orange & Lime Juice // Cava

Windy Level Purple Basil & Local Passion Fruit Shrub //  Ginger Lemongrass & Honey Simple Syrup //  Vodka // Club Soda

Spicy Serrano Grapefruit Simple Syrup //  Fresh Grapefruit Juice //  Muddle Cucumber & Cilantro // Tequila // Orange Liqueur // Citrus Salt Rim

Dinner

Local Yam Rosti  /  Windy Level Salad  /  Radish  / 62 Degree Egg

Coconut Polenta  / Roasted Mushroom   / Asparagus  / Truffle Vinaigrette

Cauliflower “Cake” /  Windy Level Aubergine  /  Black Garlic  / Freekeh

Sweet Carrot & Parsnip Souffle / Candied Pecan  / Orange Tuille

Last week we held our August Full Moon Dinner, with our friends from St John Brewers! We had a great crowd up at Windy Level for the Southern / Cajun inspired family style meal, and St John Experience App came up to shoot some video too, which we’re excited to see down the road.

Chef Ben Lewis took the lead on menu development for this event, drawing on his extensive background in the region. Ben has family and friends in the recently flooded regions of Louisana, so we’ll be donating the proceeds from the August Full Moon Dinner to relief efforts in the area.

The event was served family style, in several courses:

First Course:

Okra Corn Muffin / Whip Mango Butter

Creamless Creamed Greens & Hock

Inverted Tamale / Jalapeno / Grit Cake / Sweet Chili Glaze

Fried Green Tomato / House Boursin / Crawfish Etouffee

Paired with St John Brewers’ Island Summer Ale and Liquid Sunshine Ale

Second Course:

Alligator Sausage Cheesecake / Shrimp Gravy

Island Jambalaya / Spicy Pepper Jelly

Corn Maque Choux Pot Pie

Paired with St John Brewers’ Island Hoppin’ IPA and Amber Ale

Dessert Course:

Pecan Praline / Caramel Ice Cream “Float” / St John Brewers’ Root Beer

Of course, no St John Catering event at Windy Level would be complete without a group shot!

Thanks to everyone who came out to join us! We look forward to seeing you at next month’s Full Moon Dinner, on September 16th – it will be a vegetarian dinner!

Moving forward, a portion of the proceeds from each Full Moon Dinner will be donated to an organization we feel is in need, either locally or where we feel we have a connection. We’re open to suggestions from all guests and attendees!

Tomorrow is the big day! St John Catering is teaming up with St John Brewers for our August Full Moon Dinner at Windy Level! 

The Southern / Cajun inspired menu will be paired with St John Brewers’ craft beers, served family style in 3 courses. A free shuttle will be available from Cruz Bay for all St John and St Thomas guests. 

$50 for the meal, $65 with beer pairings. 

Call (340)777-5464 for reservations!

Check back on the blog early next week for a recap of the event. 

This past Tuesday we presented one of our most adventurous Full Moon menus yet – a Moroccan inspired 5 course meal. Once again our friends at West Indies distributors provided amazing pairings for each course. 

First course:

Khobz / Cauliflower Hummus / Harissa Olives / Bocorones / Kefta Pocket

Paired with: 2015 Puech-Haut Languedoc Rosé

Second course:

Farro Toubouli Tower / Chickpea / Almond / Fig / Preserve Lemon

Paired with: 2014 Pio Cesare Gavi

Third course:

R’Fissa Wahoo / Beet Cous Cous / Chermoula

Paired with: 2014 Pio Cesare Il Nebbio

Intermezzo:

Mango Lotus Tea / Kale Dust

Fourth course:

Tagine / Lamb / Calamari / Octopus / Malabar Spinach / Lentils

Paired with: 2014 Allegrini Valpolicella

Fifth course:

Mint Gelato / Strawberries / Pine Nuts / Almond Cookie

Paired with: Moscat-Prosecco Cocktail

And of course, our traditional group shot after dinner!

Thanks to everyone who joined us! The next Full Moon Dinner is August 18th, and we’ll be teaming up with our friends at St John Brewers – don’t miss it!

We’ve decided to feature a recipe from each of our Windy Level dinners, starting with our July 2nd Brugal Rum Dinner. Since that dinner featured craft cocktails by 2016 Iron Bartender winner Jackie Driscoll, this week you get 2 recipes, food and drink! Below you’ll find the full recipes for the Brugal 1888 Rum Swizzle, and our Green Curry Plantain Gazpacho.

Brugal 1888 Rum Swizzle:

• 1.5 oz Brugal 1888 rum
• .25 oz Highland Park 12 year old Scotch
• Splash of Marsala (or Sherry, or Bianco)
• .75 oz fresh lime juice
• .50 oz fresh grapefruit juice
• .75 oz house-made All-Spice, Cinnamon Bark, & Bay Rum simple syrup

Combine all ingredients in a tumbler or directly in a cocktail glass. Shake vigorously over ice, strain and pour into a short cocktail glass. Add a hefty portion of crushed ice, imbibe, and be merry!

Green Curry Plantain Gazpacho:

• 1 yellow onion, small diced
• 2T minced ginger
• 5 cloves of garlic, crushed
• 2 stalks of lemongrass, hearts minced, leafy stalks tied in a knot
• 4 soft plantain, large diced
• 1T honey
• 2 14oz cans of coconut milk
• 2C water
• 1t cumin
• 2t coriander
• 1t green curry paste
• salt, to taste

Conch Ceviche:

• 8 oz conch, cooked low and slow for 2 hours @ 115 F, chilled and thinly sliced
• 2 Anaheim pepper, charred, de-skinned, seeded, small diced
• 1/2 red onion, small diced
• 3 limes, zested and juiced
• 1t minced garlic
• 1t minced ginger
• 1 ear of corn, charred, kernel cut from cob
• 1/2 fresh jalapeno, small minced (adjust amount to desired heat)
• 1 fresh avocado, small diced
• 1t coriander
• 8 oz of coconut milk
• 1/2 bunch of cilantro, chiffonade
• salt, to taste

Plantain Chips:

• 1 semi-firm plantain
• 1 cup oil (any variety will do, prefer vegetable oil, with 1T coconut oil)
• one pinch of smoked paprika in 1t salt, mixed

For the Gazpacho:

Sautee onion, ginger, garlic, lemongrass, plantain, in a medium pot for approximately 10-15 minutes, until all components are soft and all aromas are releasing. Add remaining ingredients and simmer for 30 -45 minutes. Allow to cool slightly and transfer mixture, in small batches, to blender. Blend until smooth and transfer to a metal bowl. place in refrigerator for approximately 1 hour, until cool. Adjust consistency with more coconut milk or water until desired texture is achieved. Soup should gently coat the back of a spoon without running off too quickly (it needs to be thick enough to suspend the ceviche on top). Season with salt.

For the Ceviche:

Combine all the ingredients minimum 3 hours before desired service with Gazpacho. Mix gently. Refrigerate.

Plantain Chips:

Shave plantains lengthwise, as thinly as possible. Preferred equipment would be a mandolin, a peeler works if you are careful. Heat the oil until a wooden spoon or skewer bubbles mildly when inserted. Fry the plantains a few at a time, flipping after about 45 seconds, until lightly golden. Transfer to a plate or tray with a paper towel, season with salt and paprika mixture immediately.

Assembly:

Pour the Gazpacho carefully into a bowl. With a slotted spoon, fill one side of your bowl with the Ceviche. Garnish with a plantain chip & a few sprigs of whole cilantro leaf. Enjoy!

Our next Full Moon Dinner is July 19th – call 340-777-5464 for reservations!

Saturday, July 2nd, St John Catering teamed up with Glazer’s Premier Distributors to host a Brugal Rum Dinner, and it was so much fun! Below, check out some pictures of the event and a recap of the menu and drink pairings:

We kicked things off with an amuse of Arepa Salad & Tropical Salsa, paired with Brugal Extra Dry Papa Dobles with a Kombucha float

The first course was a Plantain Gazpacho with Conch Ceviche and Coconut Creme Fraiche, paired with a Brugal Extra Anejo Banana Daquiri

The second course was a Mofongo Tamale with Softshell Crab Tempura and Sofrito, paired with Brugal XV Chicha Sangria

Third, Red Snapper with Arroz Morada and Windy Level Salad, paired with a Brugal 1888 Rum Swizzle

The fourth course consisted of Rack of Lamb, Callaloo, and a Garbanzo Dumpling, paired with Brugal Anejo Mamajuana

And the dessert course was Casava Beignets with “Nature Island” Spices and housemade Caramel Rum Sauce, paired with Siglo de Oro with Toasted Coconut Ice and Housemade Coffee Liqueur

We will be featuring a recipe from this dinner on our website (www.stjohncatering.com) – stay tuned to see which one it is!