Author Archives: mathayomprivate

Recap : Brugal Carnival Rum Dinner

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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!

Going Vegan For The Summer Solstice Full Moon

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Last night was special for a lot of reasons, not least of which was the crazy delicious menu that Chef Jeh Roberts orchestrated for our June Full Moon Wine Dinner. Chef Jeh’s daughter Roshan joined us for her first Full Moon Dinner (no wine!), and the free shuttle accommodated all of our St Thomas guests (thanks for making the trip over, STT friends!). Combine the Summer Solstice, a full moon, and a six course wine pairing, and you’ve got all the makings of an amazing night on St John!

The first course was “Fire” themed, and featured Spinach-Quinoa Stuffed Local Flavor Pepper, Socca Cake, Vegan Aioli, and our own Windy Level Hot Sauce. It was paired with a 2015 Montes Outer Limits Sauvignon Blanc

The second course was “Vivacity” themed: an Organic Salad Bundle, Pickled Vegetables, Almond Pate, and Popped Sorghum. It was paired with a 2015 Montes Cherub Rose. This course was plated at each table by Chef Jeh, and then tables served themselves “family style” from the center.

For the third course, our guests enjoyed a “Water” theme: Kelp Noodles with Tsunomata, Smoked Vegetable Broth, Dried Vegetables and Cornmeal Croutons. The pairing was a 2013 Montes Alpha Chardonnay.

The fourth course was “Conservation” – Beet, Sweet Potato, and Bao, paired with a 2014 Montes Outer Limits Pinot Noir

Our fifth course was “Earth” – Vegetable Terrine with Tri-Color Hummus and Mushroom “Soil”, paired with a 2013 Montes Purple Angel Carmenere.

The final course, “Wind”, featured Raindrop Cake with Fruit, Nuts, and Honey. It was paired with Montes Sparkling Angel Brut.

Here at St John Catering, we take pride in the produce our garden provides, an in using as much locally sourced produce as possible. Chef Jeh’s leadership and experience creating vegan menus was a huge asset to the team as we put together this Full Moon Dinner experience.

Our giveaway this month was our Windy Level hot sauce, which we like to call “Wind Burn”… we’d also like to congratulate Adam Keeley, he took home the raffle prize, a bottle of Montes M! Once again, a great crowd plus a great meal equals an unforgettable experience! Happy Summer, everyone!

Recap : May Full Moon Wine Dinner

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Another Full Moon Wine Dinner on the books, and another great success! Thanks to everyone who joined us last night for an Italian inspired menu and wines from AB Cellars. Mark Elia put together great pairings for the menu – below, check out each course, plus some behind the scenes photos!

 

Amuse Bouche : Grilled Flatbread / Fig / House Ricotta / White Balsamic Reduction

Paired with Valdobbiadene Prosecco, Trentino Region

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First Course : Lobster Bisque / Clam / Wild Local Thyme / Shrimp Oil / Coconut Foam

Paired with Tribbiana Trebbiano, Pisa Region

Second Course : Seared Local Tuber Gnocchi / Garlic Braised St Croix Jackfruit / Malabar Honey / Sorrel Puree / Local Yucca Flower / Infused Salt

Paired with Poggio ai Ginepri Rosata, Bolgheri Region

Intermezzo : Mutiny Rhum Lemongrass-Coconut Gelato

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Third Course : Plantain Wrapped Monkfish / Windy Level Pumpkin Caponata / Basil / Balsamic Reduction

Paired with Langhe Nebbiolo, Piedmont Region

Fourth Course : Fungi Explosion Ravioli / Mixed Wild Mushrooms / Thyme Beurre Rouge / Parmesan / Micro Greens / Shaved Black Truffle

Paired with Scopaiolo Red Table Wine, Pisa Region

Fifth Course : House Made Cannoli / Amaretto Ricotta / Toasted Almond / Cinnamon / Trebbiano-soaked Apricot

Paired with Vin Santo Sangiovese, Pisa Region

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And of course, the night wouldn’t be complete without a group photo!

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Next month’s Full Moon Wine Dinner will be a vegetarian menu, so stay tuned for more details!

Recap: April Full Moon Wine Dinner

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Tastes of the Iberian Peninsula at Windy Level

Well, if you missed last month’s Full Moon Wine Dinner, all we can say is, we’re sorry! It was a delicious, whirlwind trip through the culinary variations of the Iberian Peninsula: Spain, Portugal, the Coastal Regions, France, and the Moorish influences. Check out the menu and some photos below!

SPAIN : Spanish Vegetable “Paella” / Squid Ink Rice / Saffron Creme

PORTUGAL : Portuguese Pulpo y Caldo Verde / Iberico Shoulder / Kale Chip

COASTAL : Branzino de la Costa Mediterrania / Aioli / House-grown Tomatoes

FRANCE : Rabbit Galatine / Duck & White Bean Boudin Blanc / Parsnip

MOORISH INFLUENCE : Braised Spiced Apple / Fig / Mascarpone Ice Cream

The May Full Moon Wine Dinner is Sunday, May 22nd (we’re looking at you, STJ & STT service industry peeps with Sundays off!), and the menu will be Italian with some Caribbean twists. Check in on our Facebook page this week, we’ll be posting the full menu soon, and there are a few changes to the format this month!

Remember, you can follow us on Twitter @stjohncatering, and Instagram @mathayom for behind the scenes photos and a sneak peeks at upcoming events!

Recap : March Full Moon Wine Dinner

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This post was supposed to go up yesterday but, technology. So instead we’ve got a Good Friday post! Enjoy the course by course recap of the Wine Dinner menu below.

The evening kicked off with passed appetizers and sparkling wine – in keeping with the “Old World vs. New World” theme, guests sampled Champagne Pol Roger Brut Reserve, NV and Schramsberg Blanc de Blancs, Napa, North Coast, 2013. The appetizer offerings included Beef Plantain Tostone Cups, Sweet Potato Quinoa Cakes with Crab, and cheese boards with dried & fresh fruit, mustards, spreads, nuts, & pickled vegetables.

The first course was a Local Tuna Nicoise Carpaccio with cured egg yolk, fried caper, roasted olives, lemon emulsion, duck fat potato, & a tomato “tartare” of red beets, avocado, pumpkin, micro greens, scallion & tuna oil. Wine pairings for the course: Sancerre Blanc, Eric Montintin 2012 (Loire Valley, 100% Sauvignon Blanc) and Cliff Lede Sauvignon Blanc, Napa Valley 2014.

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With the second course, technique was front and center: Bacon Caprese, Smoked Tomato & Proscuitto Cups were composed of mozzarella and ricotta burrata, tomato, basil, & apple smoke contained by shaved Serrano ham, served on a slate plate with house bacon lardon, pesto, grilled crostini & tomato powder. Wine Pairings: Domaine D’Arton – Hautes D’Arton Cotes de Gascogne 2013 (Colombard/Sauvignon Blanc blend) and  Sterling Sauvignon Blanc, Napa, North Coast 2013.

Following a pineapple & celery intermezzo, the third course was a fish course – Ginger Fish in Rice Papillote with curried peas & carrots and coconut scallop crudo. The Wahoo was wrapped in rice paper parcels with ginger & zucchini scales, and the scallop crudo was accompanied by coconut milk, ginger juice, avocado puree and paddlefish caviar. Wine Pairings: Domaine Jean-Pierre Eleven Chablis 2012 (100% Chardonnay) and Cuvaison Chardonnay, Napa Valley, Carneros, 2012.

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The penultimate course featured a Petit Filet with Oxtail Ragout, wild thyme, crispy corn agnolotti, corn puree, micro greens, & preserved lemon. Wine Pairings: Cahors Chateau de Cedre 2012 (Malbec, Merlot, Tannat blend), and Archival-Ferrer Malbec, Argentina 2013.

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Saving the best for last is the real deal – we wrapped up the evening with a dessert course of Foie Gras Creme Brulee & Berries, with spiced tulle crackers, almond brittle, seared foie gras, port redux, & our own Windy Level mint! Wine Pairings: Monbazilliac – Domaine de L’Ancienne Cure 2010 (Semillon/Sauvignon Blanc/Muscadelle blend) and Ice Wine Reisling, Niagara Peninsula, Ontario, 2013.

From beginning to end, the evening was full of good company, laughter, and delicious food and wine. We celebrated a birthday with some guests from the States, got creative with our tasting notes on the wine selections, and even managed to get a pretty excellent group shot! We look forward to our next Full Moon Wine Dinner on April 22nd – hope you’ll join us!

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Exciting New Happenings at Windy Level

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St John Catering has grown up a lot since 2003. We continue to cultivate new skills and explore new techniques, trends, and opportunities, the ultimate goal always being the best catering experience possible for our guests. For most of the last 13 years, that’s meant bring the experience TO the guests – in villa fine dining, family style and gourmet drop off, wedding & event catering, private jets, charter boats – you name it, we’ve catered it.

This year we’ve got an entirely new set of experiences to offer at our new home base, Windy Level, on St John. For those of you who’ve been familiar with our fair island over the years, you may know Windy Level. The space has a long tradition in the local community and has grown through various iterations over the years. We’re excited to begin this new part of our journey in a space that caters to family and community fun.

Our first event will be this month’s Old World vs. New World Full Moon Wine Dinner* on March 22. Guests will enjoy five courses, each paired with an Old and New World wine, in addition to pre-dinner treats and beverages and an Intermezzo course.

We look forward to hosting monthly full moon dinners as well as pig roasts, birthday parties, wedding receptions, community events, and so much more. Whatever your event idea, we encourage you to consider Windy Level as we continue to built St John memories for years to come. Stay tuned to see more photos of the space and our upcoming events!

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*$150 per person, the doors open 03/22 at 6:15 and dinner begins at 7:00 pm. Call 340-777-5464 for details.

Making it Your Own Part 3-All the Extras!

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Now that you have your perfect location, the guests are sipping on your custom crafted cocktail, what is your next step for creating an event that will hardly be forgotten? All the extras!

This island boasts a slew of talented musicians who add the perfect amount of ambiance to any celebration. Some of our favorites include Greg Kinslow and his variety of bands (see above video) for an energetic and festive vibe and the wonderful husband and wife duo of Lauren and Bo who harmoniously combine vocals and guitar for a light and airy mood that can be later spiced up with classic favorites to really get down to.

Steel Pan Player

If you want to do something very Caribbean, how about having a steel pan player perform? Steel pans are a great accompaniment to the breathtaking backdrops that this island has to offer. Whether the event be on the beach or at a villa, this is a great way to incorporate the sounds with the sights.

Fire Dancer

Caribbean Dancer

Looking for a little flair? How about a fire dancer to spice up the night? We have also included events with traditional West Indian Carnival-esque dancers complete with limbo pole to get the crowd loosened up. We can help put you in contact with the right entertainer.

Need to be sure that the event is captured forever? Let us help you find a photographer or videographer to record all the fun you’re having on St. John! We have always been a big fan of Blue Glass Photography‘s work and invite you to check out their portfolio.

If you want to make something happen, let us know. We have been on island for years and are able to help make recommendations and build connections with many talented people! Cheers to creating your dream event!

Making it Your Own Part 2-Location

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View from a formal dining event in Coral Bay

If you are having an event on island, you already know this, but this place is beautiful. Exquisitely so. With that said, there are an incredible amount of spaces in which to have your event–but you will want a location that reflects the purpose of the event and your own personality.

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Outdoor dining from an event at Virgin Grande Estates

One of the most appreciated spaces is right at your own rental villa. If you are having a formal dinner for all of your travel partners, just make yourself comfortable in the indoor or outdoor dining space that the home offers. We will use the linens and table wear to create the scene for one of your most memorable meals.

Wedding in Upper Peter Bay

Wedding in Upper Peter Bay

The set up for a beautiful wedding poolside at a villa

The set up for a beautiful wedding poolside at a villa

 

If you are having a large event, be sure to check the restrictions on the villa when booking. Some will not allow any gatherings, some will limit the guest count to 20, so be sure to communicate this when planning your stay. Having the event at the villa you are staying at allows the party to come to you! We will bring all necessary tables, chairs, and bar set up to make sure that all needs are met.

Welcome party at Sirenusa

Welcome party at Sirenusa

A formal dinner at Grande Bay

A formal dinner at Grande Bay

Don’t have a villa but still want to have a gathering? We have worked with Sirenusa and Grande Bay if you are staying at one of the properties and can offer in-condo dining or with permission, access to outdoor common areas. We have even worked with bars like Dr!nk to host an event with appetizers or even full buffet menus!

A wedding at Oppenheimer Bay

A wedding at Oppenheimer Bay

How about having the event on a beach? One of our favorite locations for weddings to pig roasts is at Oppenheimer Beach. Only a few minutes out of town, this beach has everything you will need: an indoor area with full kitchen and bathrooms, plenty of outdoor space, access to the beach, and a fantastic sunset viewing spot.

If you are one for an adventure, consider dining on a boat, or even better, a helicopter! Just say the word and we will figure out all of the details.

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Dinner in Upper Peter Bay

Remember, its all about location, location, location!

Call to book your event today! 1-340-777-5464

Making it Your Own Part 1–Drinks

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At St. John Catering, we want to make sure that your event reflects your style: from the setting to the main course to the bar offerings, and what better way to put your own twist on it than with a signature drink.

If you have a bar at your event, there are a few selections that most people like to include–mostly tropical drinks with a Virgin Islands staple: rum.

The most widely known is the Painkiller. It consists of both light and dark Cruzan rum, Coco Lopez (cream of coconut), orange juice and pineapple and is topped with freshly ground nutmeg. A great way to provide this for a party is to have the non-alcoholic version pre-mixed and to allow your bartender to pour the rum over ice and top it with the rest. This helps to ensure that guests are getting the right amount of alcohol for their own preference and to make sure that those who don’t consume can still have a taste of this delicious blend.

Dark and Stormy’s are also a favorite–traditionally done with Gosling’s Black Seal Rum, topped with ginger beer, and garnished with a lime. These no fuss drinks are a great way to get the party going.

Last but not least is a classic Rum Punch. Let your guests choose either light or dark rum and serve it over ice with a blend of pineapple, orange and cranberry juice with a splash of grenadine.

These drinks, along with a full bar, make your event complete–but how about making it one to remember?

By including a signature drink in your menu, your guests will have a chance to try something new, and remember it always!

We have done the simplest of cocktails like Cruzan Cherry Rum and Coke to twists on the favorites like a ‘Nilla Killa–a Painkiller with Cruzan Vanilla Rum to a special request that the bride called Stoli Doli–fresh pineapple infused Stoli on the rocks.

There are plenty of suggestions we have that were enjoyed in the past like a Coconut Mojito or a Passionfruit Margarita but the best part is that this cocktail embodies your special event.

Have something in mind? Just contact Mat to add your signature cocktail to the menu of your next event.