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The Little Mexican Cooking School

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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Friday Night Take-Out::January 27, 2012

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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Friday Night Take-Out::January 13, 2012

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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Friday Night Take-Out::Update!

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!

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Friday Night Take-Out::November 18th!

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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Friday Night Take-Out::November 11th

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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Culinaria Specialities::Private Dinners

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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Friday Night Take-Out::November 4th!

Friday Night Take-Out::November 4th!

*We are hosting a private dinner again this Friday, so please use the french doors
(to the left of the main door) to pick you your meal!*

Aaron’s Award-Winning Beef Chili
VEGGIE OPTIONS:  Aaron’s Award-Winning Chili with Beans and Veggies
Chili Toppings ~ Cheddar Cheese, Sour Cream, Onions
Corn Bread
Mixed Greens with Fresh Veggies
Homemade Cinnamon Rolls

Here’s how it works:

 

On Tuesday, we will post on our blog:

blog.culinariafoodandwine.com

our meal selection for the Friday night take-out.

Reply in the comments or email us at sayhi@culinariafoodandwine.com

to reserve your dinner.

Then from 5 pm to 7 pm, it will be available for pick-up

at our kitchen located at:

512 East 9th Street

(the large stone building on the corner of 9th & New Jersey)

come through the burgundy doors on the ground level

and pick up your meal!

 

Dinner for 2:  $25

 

Cash, Checks

All major Credit Cards accepted

 

We can’t wait to meet you!

 

~ Aaron & Regan ~

Culinaria Inc

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Friday Night Take-Out::October 28th!

Friday Night Take-Out::October 28th

Something Aaron does particularly well ~ MEXICAN FOOD!Carnitas (slow-cooked pork with citrus) ENCHILADAS
VEGGIE OPTIONS:  Veggie & Cheese ENCHILADAS
Aaron’s incredible PICO DE GALLO
with HOMEMADE CORN TORTILLA CHIPS
Roasted Corn and Black Beans
Chimichurri Cole Slaw

Dessert:  Triple Chocolate Cake with Brown Sugar Sauce

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Friday Night Take-Out::October 21st!

 

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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© 2011 Culianaria. Email us at sayhi@culinariafoodandwine.com