Caterer, Custom Catering, , Galax Events, Virginia, Floyd, Martinsville Caterer, Stuart catering, Catering, Blue Ridge Parkway, BBQ, Professional caterers, Team Cooking Classes, Dinner Parties, Fine Dining, Private Chef, Culinary Mentoring, Private Cooking Classes, Weddings, Event Planing, Party Planner, Corporate, Service, Coffee, Chocolate, Virginia Tech, vegetarian, vegan, gourmet to go, Google-site-verification: google62316f8e831178db.HTML" /> Southwest Va Top Catering

Cooking All Day @ The Beach House, Seabrook Island, SC

Food Demo every course

Our Pepperoni Baked Nuts

·         Charleston Pickled Shrimp

·         Oyster Stono: Oyster Francaise, fresh dill bread crouton, garlic sautéed spinach, lemon beurre blanc (Stono Cafe)

·         Black eye Pea Cake with cilantro crème fraiche, oregano oil, and roasted red pepper coulis (Carolina’s, cover of food and wine 1987)

·         Flounder Alan; sautéed flounder with a sauce made of demi-glace, lemon and butter (La Midi Restaurant)

·         Pecan Crusted Soft Shell Crabs with lemon-Caper remoulade over Baby Field Greens

·         Bessie Hanahan’s Crab Cakes with shrimp hoppin’ john

·         Oyster Sausage stuffed local Quail or Chicken (depending what I can find)

·         Assorted Local Vegetables

o   Fried Okra

o   Eggplant caviar

o   Wild mushroom Strudel with tupelo honey and toasted pecans

o   Grilled asparagus, local squash, roasted red peppers with local goat cheese crème


·         Grilled Cured Mallard Breast with Julienne pumpkin, local peach and fig preserves

·         Assorted Local Day Boat Caught Fish cooked plain with lemon; demo and explanation for each fish

·         Local Spinach salad with Bacon roasted pecans, Wadmalaw sweet onions and Middleton figs

·         Beef Tenderloin Roulade stuffed with wilted greens, roasted garlic, crab meat, and larded with asparagus and carrots with Demi-glace and Crab Béarnaise Sauce Lyonnaise Potatoes


Double Chocolate Pecan Butter Cream Birthday Cake

Corporate Dinner Party and Cooking Demo

Food Demo:

·        How to butterfly, stuff and tie whole beef tenderloin, cooking procedures.

·        How to make Hollandaise Sauce, (and sauce béarnaise).

·        How to clean and cook soft shell crabs (served for appetizer). The “Beautiful Swimmer”, information about the life cycle and why they shed.


Assorted cocktail appetizers: chef’s choice (sample: wild mushroom strudel, local cheeses and fresh fruit, tea smoked seafood sausage, shrimp-crawfish cakes, sun dried tomato and chive flower mousse filo cups, black eye pea cakes)



Tomato Basil Bisque with lump crab and basil chiffonade 

*{Tomato Basil Soup sub for the bisque and garnished with eggplant “caviar”}*


 -Second course

Grilled Chimichurri Soft Shell Crab, crispy speckled heart grit cake and Tasso gravy, with herb crusted grilled jumbo shrimp, roasted shallot, grilled asparagus, local beets and orange salad over local field greens.

*{sub crispy herb crusted goat cheese for grilled shrimp in “no shellfish”}*



Fire roasted whole beef tenderloin stuffed with lump crab and tarragon and sauce béarnaise, lyonnaise potatoes, smoked tomato vinaigrette

*{sub Grilled Beef Filet stuffed with wild mushroom duxelle for crab in “no shellfish”}*



Blueberries with shortbread, organic brown sugar and homemade vanilla sour cream


Lake House Dinner Party

Smoked Pork and Collard egg roll with

Chili garlic sauce


Butternut squash-Andouille soup


Crab and Lobster cakes (Thai Fishcake), BBQ Eel and seared Tuna with wasabi and soy


Coconut-pecan crusted mahi-mahi with brown butter rum sauce


Braised rabbit, country ham & Leek galantine with guava-blackberry chow-chow


Roasted duck with peaches

Wilted chicory


Local Beef tournedos with

 Sauce béarnaise 

Asparagus, Sweet potato and pear  

Cyndi’s Birthday Party 

Oysters Stono

Oyster Francaise, Black Eye Pea Cake, Sautéed Spinach, French Bread Crouton, Lemon-Thyme Beurre Blanc


Grilled Sugar Cured Duck Breast

with Grilled Vegetable Ratatouille, Split Peas,

Pear-Roasted Corn Relish and Beet-Orange Compote


Seared Scallops with Sesame Seeds

Okra Succotash and Smoked Salmon Cream


BBQ Pork Eggroll

Chinese Mustard Greens, Russian Bitter Greens, Scallions, Water Chestnuts and Vidalia Onion with Sweet Chili-Garlic Sauce


Flame Gilled Beef Rib Roast Salad

Our Garden Mesclun and Field Greens, Blue Cheese, Grilled Tempeh Crouton, Vidalia Onion Dressing and Smoked Tomato Vinaigrette


Mixed Local Berries and Peaches

With Sour Cream and Brown Sugar