My mom and I have birthdays exactly one week apart.  Interestingly enough, my sister’s and dad’s birthdays are back-to-back, so we’ve always celebrated November birthdays and February birthdays.  This particular February birthday celebration was sure to be a big one as my mom was turning 60 and wasn’t feeling terribly enthused.  Back in December, during the throws of holiday parties, I began to daydream about vacation – a break of sorts from the hustle and bustle of holiday catering and events.  That’s when it occurred to me – what would soften the blow of turning 60 and give Aaron and I a much needed break from owning and operating our catering company?  A week long Mexican fiesta at an all-inclusive resort on the Riviera Maya.  Yeah!

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Red Chili Chicken Enchiladas

VEGGIE VERSION:  Spinach and Mushroom Enchiladas

Mixed Greens with Fresh Veggies and Chimichurri

Black Bean and Roasted Corn Salad

Pico de Gallo with Homemade Corn Tortilla Chips

Dessert:  Peanut Butter Pretzel Cookies

YUM!

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Roasted Pork Tenderloin with Fresh Mint and Oregano

VEGGIE VERSION:  Quinoa Black Bean Cakes

Farro Risotto with Spinach and Goat Cheese

Roasted 8hr Veggies

Mixed Green Salad with Guajillo Chile Viniagrette

DESSERT:  Peanut Butter Cookie Cups

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We are off for Friday Night Take-Out for a couple of weeks (last week and this week!).  We’ll be back in business next week.  We hope everyone had a wonderful Thanksgiving as we meant to send out an email letting everyone know to enjoy their Thanksgiving leftovers instead of Friday Night Take-Out last week – unfortunately, the week got away from us, and we never got it done.  Then this week, I’ve been under the weather and behind on work – ’tis the season!

Hope to see everyone next week for a delicious Friday Night Meal.

Thanks so much for your continued support!

Farfalle with Artichokes, Parmesan, Garlic, and Cream

Roasted Pork Tenderloin with Herb Salt

VEGGIE:  Roasted Mushrooms with Herb Salt

Veggie Salad with Beets & Oregano Garlic Oil

Bread Pudding with Walnuts & Caramel

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Baked Chicken with Garlic and Rosemary

VEGGIE:  Stuffed Pablano Peppers

Wild Mushroom Risotto

Roasted Carrots

Mixed Baby Greens with Red Chili Vinaigrette

DESSERT:  Chocolate Cake Sandwich Cookies with Peanut Butter Frosting

(YUM.)

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HOW IT WORKS:

Call (785) 766-8591 or email sayhi@culinariafoodandwine.com or let Regan or Aaron know in any ‘ol way you’d like to – we’ll check the date, if it’s available, it’s yours.  Then tell Aaron if you want a particular style of cuisine (or even say “I like BACON”) and he’ll work his magic.  We serve everything family style, we always serve dessert, and it costs $25-$30/person altogether.  Each guest can pay individually and have a blast in their own private restaurant.  Everyone wins.

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This Friday ONLY:: Come in through the french doors, south of the main burgundy door.  We are hosting a private (birthday) dinner.  Thanks so much!

Garlic-Herb Roasted Chicken

VEGGIE:  Garlic-Herb Quinoa & Kale Cakes

Farro Salad with Dijon/Lemon Vinaigrette

Tomato and Cucumber Salad

Backyard Produce Micro-Greens

Peach Cobbler

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