Happening in March: Full Moon Dinner and Hit Makers & Rum Chasers

This March the chefs from St. John Catering are taking part in some amazing, inspirational and one night only events happening both on island and on the mainland including a Full Moon Dinner on March 19th and the 2019 Hit Makers & Rum Chasers musical series.

First, our Chef Fabio Zaniboni is taking the lead for the March Full Moon Dinner at Lucky Chops Lounge (in the former Fish Trap space in downtown Cruz Bay). He’ll be bringing a taste of his homeland of Italy to the dinner having designed a five course menu showcasing authentic Italian flavors and cooking techniques (menu below). Themed Italian Five Seasons, the menu is available only beneath the full moon on March 19th starting at 6pm. Make your reservations now by emailing us at office@stjohncatering.com or call the office at 340-777-5464. $95 for dinner or $125 for dinner with wine pairings.

Also happening in March is Hit Maker & Rum Chasers, which St. John Catering is once again honored to be a part of this year. Hit Makers & Rum Chasers is a series of musical events benefiting The Charley Foundation, a 501(c)(3) non-profit organization that provides support to charitable agencies addressing the critical needs of children. The series of shows, which is held across America and on St. John, feature hit songwriters telling the stories behind their popular tunes. 2019 dates and cities include:

  • March 7th – New York, NY
  • March 8th – Boston, MA
  • March 9 – Cambridge, MD
  • March 20 – Charleston, SC (flyer pictured below)
  • March 21 – Washington, DC
  • April 13th – St. John, USVI

And to accompany the musical performances each guest can enjoy not only world-class rum cocktails but also a first class, island-themed dinner, the menu for which was designed by our own Chef/Owner Mathayom Vacharat.

For more information on Hit Makers & Rum Chasers or to get your tickets visit their website at www.HitMakersandRumChasers.com.

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August 2017 Full Moon Dinner – Crucian Collaboration #1

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When I went to St. Croix for their annual Taste of St. Croix this year, http://tasteofstcroix.com/ I was once again taken aback by the level of talent that the chefs there have on the regular, as well as the relationships that they cultivate with the local farmers. The agriculture community on Twin Cities is very in touch with the culinary world, and the final result is a food scene that is mature and robust.

While we do have our maintain our own garden next to the kitchen, have an organic farm in Coral Bay, and work with local fishing charters for product, the variety of locally sourced ingredients on St. Croix simply eclipses what we have on St. John.

As I was sitting at breakfast with other guest judges and one of the main organizers and producers of the event, Jane Watkins, and was expressing my jealousy of the chefs on our sister island having such abundant access to locally grown produce, she suggested that I try to find a way to collaborate with some of the passionate restaurateurs and chefs there. So I took her suggestion.

It has taken some time to organize, but this month, we welcomed our first guest chef of what we hope is many. Ryan Bennett is a former co-worker of one of our chefs, Vince Alterio, from back in their Chicago days, and has the culinary background to stand up with the best of them, including time working in some premier restaurants in Chicago, such as Gather and Graham Elliot before moving to St. Croix.

He is currently at Brew STX, an establishment not necessarily known for fine dining, but Ryan designed a menu that was both eclectic and familiar at the same time. We joined forces with Paul Kessock at Bellows International to pair a trio of Rose’s with the courses.

August’s menu was 90-95% locally-sourced and featured Caribbean-inspired flavors.  Here’s what our guests had to look forward to:

Sofrito Shellfish Consommé: Butter Sauce Conch / Avocado Puree / Salt Fish Lavash / Pickled Green Papaya / Fresh Racao

Pairing: Miraval Rose’

Roast Goat Roti: Crispy Roti /Tender Goat / Sweet Potato Puree & Chip / Mint / Turmeric / Coconut Rice

Pairing: Montes Cherub Rose’

Fruit: Mango ice cream / Pineapple Johnny Cake / Coconut Crunch / Lemongrass Gastrique / Basil / Crispy Plantain

Pairing: Josh Cellars Rose’

In addition, Chef Ryan and Chef Vince treated our patrons to some “one-bite” amuse bouche style plates.  This was the first time I got to attend as a guest, and although I won’t divulge what those one-bites were, I can tell you they were delicious!  OK, I may have had some wine and can’t remember properly at this time, so instead I will distract you with pictures of food.

The soup course was meticulously plated prior to being dropped in front of the customers.  The broth was a concoction of Thai Basil Tea and Habanera Peppers, and was poured table side from French presses after the bowls were set down.

Chef Ryan sourced out locally made roti shells on St. Croix, and chose to plate with braised local goat, sweet potato (two ways: chip and puree), mint, turmeric, and coconut rice.  All of the guests completed decimated their plates.

 

“Fruit” dessert: As promised, a combination of tropical flavors that seemed to explode on the plate, as well as on the palate.

We look forward to welcoming Chef Frank Robinson, a St. Croix native, in November for the second in our Collaboration Series.

Special thanks to St. John Inn for housing our guest chefs and providing a special rate for anyone wishing to stay the night and attend one of our dinners.  Check them out here: http://www.stjohninn.com/?gclid=CKO144bo8NUCFUxahgod9ckDAA

September’s dinner will be around the Harvest Moon and feature foods from the Great Midwest.  Friday, September 8th, so call us to reserve early!  340-777-5464.

 

 

July 2017 Full Moon Dinner – Thai One On

Sorry for the late post!  We have been working very hard in what is the busiest July I can remember, which is great, of course, but also comes at a cost: less time for the beach, friends, music, exercise, and obviously, blog posts.

We did still have time enough to throw together a Full Moon Dinner, and it was our most popular ever, with 70 guests.  Since I had just gone to Thailand and Vietnam to visit some family and had brought back authentic spices and ingredients, it seemed fitting to share that with our guests, especially since there are no real Thai or Vietnamese restaurants in the Virgin Islands, at least that I know of.  To keep the experience even more authentic, and to make it (a little) easier on ourselves, we decided to make the dinner family-style, since most meals in Thailand and Vietnam are served this way.  I guess that’s why I always want my girlfriend to split entrees with me when we go out.  I like variety.

Courses came out one after the other, and since we were in the kitchen getting things out in a hurry, I completely forgot to take any pictures of anything.  So, to fill whatever visual cravings you might have, I am going to post some pictures from my trip instead.  The trip inspired me to connect with more of my roots and family, and was an opportunity to show my son another side of the world.

We paired up with Southern Glazer’s and brought in a few different Sierra Nevada Beers as well as some Suntory Whiskey for the event.

Here is the menu we designed for July 10th, 2017:

In addition to the Curry Trio (Massaman, Panang, and Green), Green Papaya Salad with fresh, local Papaya, Spicy Beef Salad, Vietnamese Spring Rolls, Fish Cakes, Son-in-Law Eggs, Sticky Rice, Jasmine Rice, and Teas, we also had some some Bun (Rice Noodles), Tom Ka Soup, and array of sauces and pickled vegetables.  We also finished with a Thai Iced Tea Popsicle.

All of the food was born of the idea that we wanted to treat folks to an experience as close to what they would get in Southeast Asia as possible.  The extremely hot weather certainly helped us achieve our goal!

Here are some of the places, faces, and flavors that helped this idea come to fruition…

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‘Pon de River!

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The mountains above Chiang Mai

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Chatuchak Market

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Reclining Buddha

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Heart to the sky

 

Our journey to us first to Bangkok, where my son and I met up with many members of our family.  It was his first time meeting my father’s side, since we live so far away.  From there, we headed to Chiang Mai to spend some time connecting with even more family (28 members in all made it to this part of the visit).

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Lyric, Hua, and Nick enjoying lunch

 

A quick few days in Vietnam took us from Ho Chi Minh City to Hanoi to Halong Bay, and back to Ho Chi Minh.

With markets all over the place, it was hard to resist filling our suitcases with fantastic flavors.  We definitely did not bring back any fresh fruits or vegetables, as per the USDA regulations.  Wouldn’t want to risk losing our Global Entry statuses, after all.

 

Throughout, it was an amazing trip filled with new experiences that I will carry with me for the rest of my life.  Dreaming about going back as soon as possible and spending even more time there.

I hope that our guests enjoyed the evening and got the feeling that they were transported to another locale for just a few hours.

August’s Full Moon Dinner was another amazing time.  Stay tuned for the next update, soon come.

 

March 2017 Full Moon Dinner – Ground Breaking

Every once in a while, we like to include our Vegan fans into the mix and do something that we feel is a statement of our culinary style while at the same time challenges what we normally do on a daily basis.  Basically, get us outside of our comfort zone.

For March, we based it on the “Worm Moon”, and since we didn’t want actual worms on the menu, we decided that because worms are known for helping aerate the earth, we should feature foods that also push through terra firma, hence the title for this month.  Ground Breaking refers to the roots and tubers that take the ground and make it their bitch home.

We had so much fun designing this menu and the lovely Holly Chipman came up with some fantastic cocktails to match, who worked with the energetic Paul Kessock, Jr. of Bellows and West Indies to curate the beverage selections.

Chef Vince Alterio and his associate Patrick Ryan also recently joined our team and are making tremendous contributions.  Ben Lewis is continuing his progression in our kitchen and with Mathew Gibney in the garden, our culinary team is looking as strong as ever.  Erik LaFontaine was also helping us for our dinner and we credit him with many of the photos you are about to feast your eyes on.  Pun intended (more to follow).

Check out a copy of the menu:

March 2017 menu

As you can see if you read the menu, Vegetable Puns were on our minds.  Dad Jokes aside, the food came out beautifully.

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The Artichoke Cup held a handful of White Beans cooked with Roasted Garlic.  It was a simple enough dish, accented with Green fresh from our Windy Level Garden, a Lemongrass-Sun Choke Shooter, and Sweet Potato-Hemp Crisps made to resemble bacon.  (EVERYONE likes the smell of bacon, even Vegans).

On the second course, we went with Radishes and Greens from the Gifft Hill School EARTH program, and substituted Moringa Powder (also from our garden) for the Beet Powder.  We really should just put an asterisk next to everything grown local; we use so much of it.

 

Course number three was hands down the favorite of the night for our guests.  The Celebration of Celery Soup was rich, but light; creamy, yet dairy-free; simple-looking, but complicated in flavor.

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So smooth, it was like eating silk, if silk were flavored like Celery Root and Truffles.

The “Main” Course consisted of another combination of mushrooms and white food.  That might sound boring, but it came out very understated and elegant.  See for yourself:

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One of the guests who attended was someone who was cajoled into coming, his reluctance coming from being a dedicated “meat-eater”, and he wasn’t sure if he was going to be satisfied at the end of the evening.  He even went so far as to ask, “Why is the main course the smallest?”.  At the end of the night, however, he changed his tune.

The dessert was an incredible Carrot Cake with a White Chocolate_Walnut Frosting.  You may have read about it when you looked at the menu.  We ended up taking Baby Carrots from our garden and doing a quick candy on them for use as the garnish.  They were “the most carroty carrots” some of the guests ever had.  Kudos to our gardener!

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All in all, our guests had a unique experience that they will hopefully remember for a long time to come.  Many of them came from St. Thomas and used our Free Shuttle Service.  We look forward to seeing them at our next event on April 11th: Raw Deal – Uncooked and Cured

https://www.facebook.com/events/1108579892604299/

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Can you find the gardener?

As a bonus this month, we are sharing our recipes for the cocktails, courtesy of Holly Chipman.  Some of them are easy.  Some of them are not.  Feel free to contact us with questions or to book your spaces for our next FMD!  340-777-5464

Cheers!

FMD Cocktails April 2017

 

  1. Not Your Mother’s Tiny Bubbles

1 oz Chopin Vodka, ¼ oz Carpano Antica, ¼ oz lemon juice,

Fill bottom of chilled champagne flute with mixed berry puree, top w/ booze and juice, fill with ginseng and mixed berry kombucha – garnish w/ lemon twist.

 

  1. Strong + Straight Up

1 ½ oz Chopin Vodka, ½ oz grenadine, ¼ oz lemon juice, squirt thyme simple syrup

Shake hard with ice – Serve in chilled martini glass with fresh thyme garnish.

 

  1. Cool as a Cucumber

1 ½ oz Hendricks Gin, fresh muddles basil, cucumber slices + fresh lime juice, apple juice

Muddle lime juice, cucumber + thai basil in cocktail shaker – Top with Hendricks and shake over ice – Strain in tall glass filled with crushed ice – Top with organic apple juice +garnish with fresh cucumber.

 

  1. Put on Your Smokin’ Jacket

½ oz Woodford Reserve, ½ oz Mezcal, ¼ oz fresh oj, squirt smoked maple syrup, 3 dash bitters.

Shake all over ice and strain over large cube in rocks glass – Garnish with fresh orange wheel.

 

  1. A Mule

1 oz Chopin, ½ oz fresh oj, splash fernet

Layer in the glass – vodka + oj then top with ginger beer – Splash fernet on top.

Recap: April Full Moon Wine Dinner

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!