HAVING the whole family over for Noche Buena and getting stressed out already this early because you want everything to be perfect for the occasion? Hosting a reunion for the clan and wondering where you can hold it and what you can serve to make it turn out to be a success? Inviting some old friends over for an intimate evening together, catching up each other’s lives over the years that you did not get to spend together? Why stress yourself over planning the menu, cooking all the dishes and getting the place ready when you can delegate it to the experts and have a stress-free evening simply entertaining family and friends?
One professional caterer that you can tap for it is Connoisseur Catering, which has been offering its thoughtful and delicious degustation menus and elevating the entire dining experience to an art form since 2012—whether it’s cocktail service, buffet dining or a sit-down dinner. More so now that it has a brilliant new executive chef, Chef Stefan Langenhan, at the helm of the kitchen.
Chef Stefan is backed by over 25 years of experience in the culinary field, having worked for renowned hotels and restaurants all over the world. “We can bring the grand dining experience to your kitchen. We aim to make every meal and affair more memorable by crafting a menu that is especially made for your party. We don’t just want to satiate your hunger; we want to gift you with a complete dining experience and take you on an exciting journey through the world of flavor,” says Chef Stefan.
What’s unique about Connoisseur Catering is that it does not only offer set menus to choose from. You can sit down with the chef and come up with a personalized, customized and inspired menu just for you—and you can have the party in the comfort of your own home or book a function room at thefunctionrooms, an events venue located at the Active Fun Building in Bonifacio Global City, Taguig.
The place has seven fully-operational rooms for different functions for small corporate meetings of 12 to wedding functions numbering 260 guests. The rooms, all air-conditioned and fitted with top-of-the-line equipment, can be arranged in U-shape, theater style, classroom style, round table, long table and cocktail set-ups. The highly accessible thefunctionrooms is a partner establishment of Connoisseur Catering, so you can have your food and venue are pretty much taken care of for your function.
More than just providing the food, however, Connoisseur Catering takes pride in its plating, as well, to give its clients a feast for the senses and not just for the taste buds with every meal.
In a recent food tasting affair for media friends to introduce Connoisseur Catering’s new degustation menus, Chef Stefan treated everyone to a sampling of Connoisseur Catering’s 10-course Degustation Menu—an Amuse Bouche; followed by Pan-seared Duck Foie Gras on Celeriac Mousseline and Calvados; Yellow Pepper Froth with Chorizo; Truffled Scallop Ravioli in Madeira; Butter Poached Lobster Tail with Carrot, Curry and Ginger; Watermelon Granitee with Mint; Braised Veal Cheek with Potato Snow and Portwine; Lamb Loin with Mushroom Risotto, Artichoke and Grapes; an Array of French Cheeses; and Mango and White Chocolate Mousse.
An Amuse Bouche of Marinated Salmon with Beetroot Puree, Potato Blini and Salmon Roe. Nothing can get the palate going and your appetite ready for the Degustation dining experience better than the slice of salmon (marinated with beetroot puree on one edge) that has been twisted to look like a rose, served over a potato blini (mini pancake) with a small amount of salmon roe. Beautiful piece of art, delicious bite of culinary masterpiece.
Pan-seared Duck Foie Gras on Celeriac Mousseline and Calvados. A generous piece of gourmet indulgence. Chef Stefan emphasizes that this lovely piece of lightly seared liver is from a duck, not from a goose.
Yellow Pepper Froth with Chorizo. Not your usual cream-based soup, it’s made from roasted yellow pepper whisked into a lovely froth and served with thin slices of chorizo that have been fried to a crisp.
Truffled Scallop Ravioli in Madeira. You can really taste the truffle in the stuffed pasta with a lovely froth in the sauce and Madeira wine reduction. There’s also some salted leeks underneath.
Butter Poached Lobster Tail with Carrot, Curry and Ginger Foam. A generous piece of gourmet treat in lobster tail that has been poached in butter, the dish once again shows Chef Stefan’s fascination with flavorful foam/froth, which really comes out beautifully in each dish.
Watermelon Granitee with Mint. Just a mouthful, enough to cleanse the palate and get it ready for the meat courses, but it’s so good that you’d feel the urge to ask for more.
Braised Veal Cheek with Potato Snow and Portwine. The braised veal cheek is so tender it melts in the mouth when you bite into it. The mashed potatoes underneath, which balances the strongly flavored braised veal cheek, is so smooth and velvety that Chef Stefan calls it “snow.” Diced zucchini serves as side dish, with garlic chips as topping.
Lamb Loin with Mushroom Risotto, Artichoke and Grapes. A lovely combination of flavors!
An Array of French Cheeses. Brie, gorgonzola (blue cheese) and Chevre (goat cheese)… accompanied by grapes, walnuts and crackers.
Mango and White Chocolate Mousse. Shaped like a giant quenelle, the mango and white chocolate mousse is finished with a fine shaving of chocolate and a dollop of mango coulis that runs down to the red berry coulis, sliced strawberry and mint leaf.
For stress-free event planning with the help of Connoisseur Catering, call 869-3327, email info@connoisseurcatering.com.ph, or log on to www.connoisseurcatering.com.ph. For venue inquiries and bookings, call thefunctionrooms at 869-3327, email info@thefunctionrooms.com.ph, log on to www.thefunctionrooms.com.ph, or visit thefunctionrooms at 9th Ave. corner 28th St., Bonifacio Global City, Taguig City.
