Tag Archives: menu

Your Thanksgiving feast by Creative Concepts NYC

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2015-2THANKSGIVINGThanksgiving is near and CCNYC is here!
Chef Miguel Urrego has crafted a delicious drop off menu option for your Thanksgiving feast. Imagine having scrumptious homemade food that you can heat, platter and serve. Go ahead take all the glory, your guest are sure to love the food. If you would prefer to have all the bells and whistles of a chef, waitstaff etc. or would like to customize your menu with additional options we would be happy to arrange for you.

-Appetizers-

Field Greens 

with caramelized apples, cranberries, and candied walnuts

apple cider vinaigrette

 or

Butternut Squash Soup 

with toasted almonds, crispy shallots

 

-Mains-

Free Range Herb Roasted Turkey 

served whole or carved

with traditional gravy and cranberry-orange sauce

or

Horseradish Crusted Atlantic Salmon 

with truffle beurre blanc sauce

  or

Berkshire Pork Loin 

stuffed with mushrooms, fennel, and herbs with a mustard grain sauce

 

-Sides-

 

Homemade Sweet Corn Bread Stuffing

with roasted carrots, wild mushrooms, and fresh sage

Roasted Root Vegetables

with sherry vinaigrette

Sweet Potato Soufflé 

with mini marshmallow topping

Roasted Brussel Sprouts 

with caramelized pearl onions, apple wood smoked bacon,

and white balsamic

vinaigrette

 

-Desserts-

Old Fashion Apple Pie

Spiced Pumpkin Pie

Assorted Cookies and Confections

 

Price: $75 per person (6 person minimum)

Delivery: On 11/25/15 by 5pm $75.00 On 11/26/15 by 3pm $125.00

Don’t worry! We will send along printed instructions on how to heat the food with the delivery. The food will be in aluminum trays ready for the oven and all room temperature items will be in disposable containers! Contact us today to order at: info@creativeconceptsnyc.com, the last day to order is 11/19/15.

Late Night Snack Attack with CCNYC!

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Our clients are always loving their selections of late night snacks at events: BBQ, Sliders, Grilled Cheese, Mac & Cheese stations, and so on. People often mention that we are so lucky to be able to snack all the time at events. HA, that is so far from reality of an event for us worker bees! The snack attack happens on the regular when in the event business, but not till after some long days!  The result of our team arriving home late brings some fun ‘go to’ snacks.

Nikki Lazar

Nikki Lazar, CCNYC New Business Development Coordinator, goes to a snack that’s whack, but delish in it’s own way. She loves frozen cinnamon graham cracker and cool whip sandwiches. Nikki says “it all about them being made in bulk and ready to enjoy right out of the freezer, they are especially good in the summer!”

Miguel Urrego

CCNYC Executive Chef, Miguel Urrego, has a snack that is pure delight. Arequipe con obleas, which is Colombian dulce de leche on thin wafers. Miguel does not claim to be a ‘sweets freak,’ but says “it just hits the spot, total comfort!”

Benjamin Lester

The Creative Director, Benjamin Lester is a ‘sweets freak,’ but surprisingly his choice is savory. Toasted english muffin with smashed avocado and bragg liquid aminos (soy sauce). He says, “I like something substantial before sleep otherwise I wake up on the cranky side and no one wants to see cranky Ben!”

Julie Sommers, CCNYC Director of Catering, gets the award for most healthy selection. Her go to snack is yogurt with fresh banana, berries, nuts, and a touch of honey. She says, “…it’s just the perfect light snack and is not too heavy before going to bed.”

Julie Sommers

Thanksgiving Dinner For As Little As $300.00!

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Let us do all the heavy work this Thanksgiving, you just wave and smile pretty! Have your Thanksgiving dinner for as little as $300.00! It’s simple, we deliver all the bells and whistles ready to be popped into the oven to be heated up. You arrange on you favorite dishes and voilà ––no sweat, no tears–– just a gorgeous tasty meal! Take a look at Chef Miguel Urrego’s delectable menu that is sure to impress your crowd!

                                                    Thanksgiving Menu 2012                                                                                                        by: Chef Miguel Urrego

Main:                                                                                                                                        Herb Roasted Turkey Breast with Herb Gravy                                                                Whole Roasted Turkey with Traditional Gravy                                                                      Baked Honey Glazed Ham with Apple-cranberry Chutney                                              Sweet Mustard Glazed Stuffed Pork Loin with Mushrooms, Fennel, and Thym    Horseradish Crusted Salmon with Thyme-mustard Sauce                                          Roasted Herb Salmon with Lemon-butter Sauce

 Soups:                                                                                                                              Butternut Squash with Toasted Almonds, Nutmeg and Creme Fraiche                          Smoked Turkey Chowder with Corn and Yukon Potatoes

SIdes:                                                                                                                              Sweet Potato Soufflé with Marshmallow Topping                                                             Sweet Corn Stuffing with Roasted Carrots, Caramelized Onions, Mushrooms and Herbs   Ciabiatta Bread Stuffing with Bacon, Roasted Apples and Sage                               Sautéed String Beans with Roasted Fennel, Beets, and Apple Cider Vinaigrette       Roasted Root Vegetables with Sherry Vinaigrette                                                     Scalloped  Potatoes with Caramelized Onions and Gruyere Cheese                         Roasted Brussels  Sprouts with Pearl Onions and Roasted Butternut Squash                 Rice Pilaf with Julienne of Vegetables

Desserts:                                                                                                                    Pumpkin Pie                                                                                                                         Old Fashioned Apple Pie                                                                                           Blueberry Pie                                                                                                                 Classic New York Cheesecake

Price:                                                                                                                                     A) 1 Turkey dish (sliced breast or whole), 3 sides, and 2 desserts                                          *$40.00 per person +tax

B) 1 Turkey dish (sliced breast or whole), 2 sides, 1 soup, and 2 desserts                             *$40.00 per person+ tax

C) 2 main dishes with 3 sides and 2 desserts                                                                        *$55.00 per person+tax

D) 2 main dishes, 2 sides, 1 soup, and 2 desserts                                                          *$55.00 per person +tax

Delivery:                                                                                                                              On 11/21/12 by 5pm $60.00                                                                                                     On 11/22/12 3pm $100.00 

Don’t worry! We will send along printed instructions on how to heat the food with the delivery. The food will be in aluminum trays ready for the oven and all room temp items will be in disposable containers! Contact us today to order at info@creativeconceptsnyc.com, the last day to order is 11/19/12.                                                                                                                                                                                                                                          *10 person minimum

Creative Concepts NYC at The New York Magazine Wedding Event 2012

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Creative Concepts NYC worked the floor with their sublime interactive booth, by Benjamin Lester, at New York Magazine’s 2012 New York Wedding Event! The event took place at Metropolitan Pavilion and was dazzling thanks to touches of creative bliss by Taylor Creative Inc.

Guests had an opportunity to meet with the CCNYC team including, planner extraordinaire, Julie Sommers, while tasting exquisite bites by Miguel Urrego, CCNYC’s Executive Chef. The menu included:

Smoked Chicken Salad with Almond Slivers, Cranberries and Chives Served on Dill Corn Edible Spoon

Wild Salmon Tartare with Caviar on Wonton Crisps

Seared Foie Gras with Sour Cherries on Toasted Brioche

http://weddings.nymag.com/photos.html

All the ‘who’s who’ of the wedding industry attended and participated including CCNYC friends from Curtain Up Events,Generation Events and Sugar Flower Cake Shop. The entire evening was a huge success thanks to the  New York Magazine event staff.

 

Creative Concepts NYC’s Tropical Inspirations:

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Within the principals at CCNYC are many threads of common inspiration. In hopes of lifting spirits during the cold season it only seems appropriate to share some of our favorite tropical dishes.

Julie Sommers, Director of Catering:

Julie’s favorite tropical dish are fish tacos because it brings her back to one of her first visits to Mexico. Playa del Carmen is where she recalls an amazing taco stand on 5th Avenue, “I’ll never forget that flavor of the first bite years ago! Fish tacos are now a staple and tradition in my kitchen and it’s all about the crispy batter.”

 Fish Taco

w/ Crispy Battered Tilapia, Citrus and Cilantro Cabbage Slaw, Spicy Chipotle Aioli, Small Homemade Corn Tortillas, and Fresh Avocado

 

Miguel Urrego, Executive Chef:

Miguel chose ceviche because it reflects the essence of Latin cuisine. Miguel states that, “Ceviche is a dish that is fresh, light and appealing to my palette. It’s a staple dish served throughout central, south, and the Caribbean region. There are many variations in making ceviche depending on the country, island and/or culture, but the primary ingredient is citrus.”

 Tropical Seafood Ceviche

w/ Gulf Shrimp, Baby Octopus, Manila Clams, Red Snapper, Fresh Papaya, Pineapple, Mango, Coconut Milk, Lemon Grass, Ginger, Fresh Lime Juice and Cilantro

 

Benjamin Lester, Creative Director:

Benjamin discovered this dish while vacationing in Puerto Rico. He recalls, “I was sitting at the bar in the restaurant Santaella, located in the LaPlacita neighborhood in San Juan PR. I was taking in the amazing atmosphere and to my surprise out came White tartare! Buttery and delicious, the asian style sauce complemented the tropical twist on the classic dish. The presentation was stacked and flawless. The dish was so amazing that I ordered it twice!”” The dish was made by Chef José Santaella.

 White Tartare

 w/ White Tuna & Fresh Avocado in Homemade Sesame Ponzu Sauce