A WANDERING FEAST™

        Live Art

CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

                                                                        

HORS D’OEUVRES 

These are samples of foods we do or have prepared.  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

A Wandering Feast has been using local Sustainably produced and organic ingredients since 1984

Seafood:

 

Cuban Oyster with Rum Vinaigrette

Salmon Sesame-Ginger with Garnish

Smoked Salmon on Pumpernickel

Smoked Salmon on Crisp Potato Galette

Smoked Bluefish on Toasted Brioche

Grilled Shrimp Sate’ with Roasted Garlic-Basil Aioli

Grilled Shrimp with Avocado Salad

Shrimp Spring rolls with Apricot Mustard

Shrimp Remoulade on Baguette Crouton

Scallop Ceviche with Avocado, Tomato and Cucumber (seasonal)

Scallop in a Sweet Potato Crust with Balsamic Vinaigrette

Stir Fried Seafood Medley with Black Beans in Wonton Crisp

Carolina Crab Cake with Cucumber Dill & Caper

Soft Shell Crab sandwich with Capered Mayonnaise

Tuna Skewer with Fresh Wasabi and Pickled Ginger

Salmon Tartare Provencal with Basil

 Seafood Salad on Black Bread Toast with Basil Aioli

Assorted Sushi: Tuna, Salmon, Shrimp, Pickled Eggplant, California Roll

  A Wandering Feast prides itself on all International Cuisines. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event. 

Vegetable:

Crispy Vegetable Spring Rolls with Apricot Mustard

Roasted & Grilled Vegetables Crudités

Crostini of Truffle Oil Caramelized Vidalia Onion

Vegetable Potstickers with Tamari Sauce

Sourdough Bruschetta with Goat Cheese, Oven Roasted Tomato & Olive

Assorted Filo Turnovers

Filo with Goat Cheese and Ratatouille

Spanekopita

Eggplant Caviar with Oven-Dried Tomato Focaccia

Assorted Vegetarian Sushi: Eggplant, Mushroom, Onion Crisp, Carrot and pickled Daikon, Zucchini and Carrot, with Wasabi and Pickled Ginger

Eggplant and Sun-Dried Tomato Caponata on House Made Focaccia

Hummus with Fresh Italian Parsley & Shallots on Taro Chip

Sun Dried Tomato Hummus

Marinated Wild Mushroom with Truffle in Grilled Polenta Cake

Wild Mushroom Galette with Sun-Dried Tomato and Rosemary

Sweet Potato Potsticker with Carrot Ginger Mustard

Figs Stuffed with Herbed Chevre

Baked Artichoke and Pimento Cheese on Black Bread

Meat

Beef, Olive, Tomato and Potato Skewers Marinated in Oregano Oil

Herb Roast Beef Tenderloin with Creamed Horseradish

Cantonese Duck with Plum Glaze

Skewered Chicken with Honey Mustard Sauce

Chicken and Monterey Jack Quesadillas

Chicken Satay with Thai Peanut Sauce

Rotisserie Chicken with Fresh Herbs (Platter)

Assorted Sausages with two Mustards

Lamb with Yogurt-Mint Sauce

Lamb with Cumin-Mustard Sauce

Rosemary Skewered Pork with Roasted Garlic Aioli

Pork Tenderloin Dusted with Cumin

Beef Teriyaki with Green Onion Relish and Daikon

Teriyaki Marinated Sirloin Sate

Pork Sate with Spicy Peanut Sauce

Sirloin Bruschetta with Stilton and Caramelized Onion

 

Specialty Pizzas

House Smoked Salmon Pizza with Dill Cream and Caviar

Four Cheese Pizza with Tomato and Basil

Greek Style Pizza with Black Olives Roasted Peppers and Feta Cheese

Prosciutto Pizza with Roasted Shallot and Pepper

Artichoke Pizza with Portobello Mushroom, Shallot and Parmesan

Venison Picadillo with lime, cilantro, grated cheese tortillas

VENISON PICADILLO 

Venison (ground 1#)
Onion 1
Pepper 1 bell red or 6 of the small
Garlic cloves 4
Diced tomatoes 8 - 10 oz.
Tomato paste 1 - 2 tblsp.
Capers 3 tblsp.
Caper juice 2 tblsp.
Vermouth 1/4 cup
Raisins 1/3rd cup
Oregano, cumin, piquant paprika, bay leaf, salt and pepper
Tabasco - shake it your taste heat

Brown meat - reserve/remove - season with spice herbs
Rough chop all veg. and garlic then chop fine to mince - saute until onions are translucent (20 min.)
Add vermouth, deglaze. Add raisins, capers, caper juice, tomato and tomato paste and meat
Add 1/4 cup water
Simmer 20 min

Grate cheese, chop cilantro qtr. lime
Strain 5 - 7 tbsp. over the mix into a bowl so it's not too damp
Load tortillas add cheese, cilantro and lime and have a go.

It was great and wine capers took the edge off of what game there was.
(You can use any ground meat but this was a great way to eat venison)

Garden Fresh Thanksgiving dinner – above all, make it simple”

Garden Fresh Thanksgiving dinner – above all, make it simple” Pick your vegetables and herbs from your garden the day you prepare them. Make sure you have enough and supplement what you do not have with sustainably produced food from your market or farmers market. Turkey should be fresh and OG. Try to get as much crafted and local foods as possible – it makes a big difference.  

Fresh Herb Roast Turkey with Giblet Stuffing Turkey – wash until cavity runs clear, remove neck and Giblets, save the giblets (you can do this in the sink, it is easier to clean up after turkey if you work with it in a clean and disinfected sink – just make sure you rinse it real well with cold water.) Rough chop celery tops, carrot end and onion – throw those in a roasting pan Throw the peals of all vegetables (but the green ones) in a soup pot with water and wine to cover and a little more since it will reduce. Think at least 2 qts. Rub the turkey with soy then season with salt and pepper inside and out Place the turkey on the vegetables and season with fresh garden herbs, paprika, pepper, chopped garlic (minced) and drizzle olive oil over herbs & garlic seasoning. Let air dry  

Stock –with fresh oregano, thyme, Bay leaf and S and P with a good pour of wine and the Turkey neck. If you have chicken stock add a cup or two. Every time you cut up something or break an egg throw it in the stock. Medium heat – reduce this by half. It is for your gravy, to moisten your stuffing, add to your greens or baste the turkey.

Stuffing Two packages of cheap hamburger rolls and a big bowl – break them up in fairly good size chunks and let them dry out some. Dice 3 onions, 4 carrots, 4 celery sticks and sauté’ When the diced vegetables are cooked but not caramelized, add diced garlic cook for 2 minutes then turn off heat. Break three large eggs and Whisk them in a bowl Now take the giblets from the turkey and poach them in the stock for 5 – 10 minutes (best done in a small strainer) – remove and slice then dice – add to the hamburger rolls. Moisten the rolls with stock (ladle), add the egg - mix with a rubber spatula and stuff the turkey cavity and neck – really pack it in (the neck will hold more than you think.) – Also leave it mounded out at the cavity. Cover the roasting dish with its top and the turkey is ready to cook. Add white wine (about two cups) before you put the turkey in the oven.  

Turkey Gravy – melt one stick of butter, add an equal amount of flour do this over medium to medium high heat – this is a roux. Cook it until it is a light brown color. When the turkey is done, remove the vegetables you do not want in the gravy, pour off and reserve in a measuring cup some of the fat (you can also add some of this to the roux when you make it.) De glaze the pan with white wine, loosen the bits at the bottom, add stock in desired amount and begin to whisk the cooled off roux into the gravy. Add a little canned milk and adjust with wine, let simmer and season to taste just before you serve it (the sauce sits on the stove reduces and gets saltier so be careful unless you are serving right away)

Lechon Asado – Cuban National dish

Lechon Asado – the

Cuban National dish:

1- 5 or 6 pound pork shoulder
5 teaspoons of salt
5 medium garlic cloves
1/2 teaspoon pepper
1/2 teaspoon crushed oregano or, 1/8 cup minced fresh)
3 tablespoons of vegetable oil
1 tablespoon of vinegar

Sauce:
Guava Jelly
Mustard
garlic
1 orange
Cilantro

Wash the pork shoulder.  With a sharp knife make incisions in
different place of the pork shoulder.  Put salt in the incisions and on the
outside.  Rub in the salt.
Grind together the garlic, pepper, oregano, and 1 tablespoon of salt.
Spread this mix on the outside of the pork.
Mix the vinegar and the remaining oil and spread on the outside of the
pork.  Put away in the refrigerator for 1 day.  If you planned to cook it
the same day, prepare the pork at least 3 hour ahead of time.
Remove the pork shoulder from the refrigerator 2 hours before putting
it in the oven.
Pre-Heat before you place the pork shoulder in the
oven and set the temperature to 350ºF.
Cook the pork for 3 1/2 hours.  Then raise the temperature to 375ºF
and cook for 15 to 30 minutes until the skin is CRISP. The crunchy skin or crackle is served on the side with the Lechon.

Serve with: White Rice, Black Beans and fried Plantains are good accompaniments. I for one love tamales with my Lechon. If you find tamales intimidating to make buy them from your favorite Hispanic restaurant.

NOTE: Traditional Lechon in Cuba is whole roast pig. Like North carolina BBQ a lengthy process. I use shoulder but also suckling pig.

ALSO: This takes it slightly out of the traditional realm, but I like to rub the skin with soy which caramelizes the skin without discern-able flavor. I also like to cross hatch the pork and rub pureed onions (4 kinds) mixed with herbs. The garlic penetrates but the herb onion mix only slightly.

Agroecology Delegations to Cuba

CUBA “Cause related” DELEGATIONS since 2001 – full itineraries

SPRING BREAK in CUBA MARCH 10th – MARCH 16th 2019 – Havana/Artemisa hosted by the founders of the Agroecological movement in Cuba, led by Jeff Ensminger a member of Save the Whale & Agroecologist. This is an Agroecology, Marine Science & climate change delegation mixed in with serious Spring Break time in Havana. If you are an environmental travel junkie & prefer dodging the tourist scene this is for you. $1750

More Info: https://neemtree.org/cubatravel/ 

AGROECOLOGYin CUBA MAY 30th – JUNE 8th 2019 Havana/Artemisa/Pinar del Rio We will take you where you cannot ordinarily go. A Wandering Feast of the sustainably produced foods of Cuba and its AG revolution. This is a people to people exchange brigade for travelers and an immersion in Agroecology, agricultural systems, social justice, policy and practice in Cuba with unprecedented access to Cuban Agriculturist and leaders in their filed. Cost $1850 ($400 deposit secures space)

More Info: https://neemtree.org/cubatravel/

For emerging economy travelers looking to experience Cuban culture outside of generic tour and hotels NEEM is a must. We travel our way with our Cuban partners under OFAC guidelines. Breakfasts, lunches and one Celebration party, itinerary, translation, driver, transfers and flight assistance/visa provided.

Send Passport here Deposit/Sign up here Specific Info here

Contact: neem@neemtree.org (do not call)

EXPERIMENTATION IN CUBAN ART & AGRICULTURE

December 30/31 - January 8, 2017
STYLE : Immerse yourself in Cuba at a relaxed pace with time to explore. We’ll travel together as well as have scheduled downtime to visit other sites of interest independently. Travel will be in van to destination points unless otherwise indicated on the itinerary. This trip will have a guide/interpreter and driver, as well as hosts who are personally affiliated with most venues for an insider's view and special presentations.
HIGHLIGHTS:
Itinerary is being developed and finalized by December 22, 2016. See sample itinerary below for

more in depth info.
Chocó Studio | visit with state treasure & sustainable material artist (Royal palm
pictured above is block print by artist from refuse).
Arte de Cuba | Learn about the founders who smuggled paint, canvas and art supplies
by boat to support Cuban Artist.
Las Terrazas, Pinar del Rio | Cuba’s largest art colony and commune.
Idallios | Private Organiponico farm where we will explore art, culture and food.
Centro De Art Contemporeno Wilfredo Lam | Contemporary art center honoring artist
who shared studio with Picasso.
Instituto Superior de Arte | visit Cuba’s unfinished National Art Schools architectural
feats that came out of the revolution and inspired Utopia Posible by artist Felipe
Dulzaides , the documentary film Unfinished Spaces by Alysa Nahmias and Ben Murray,
and a n opera directed by Robert Wilson entitled Revolution of Forms(named after John
Loomis' book) and podcast 99% invisible .
Ediciones Vigía | Studio visit to independent publishing collective of handmade books.
STAYS : We will be based out of Havana with one overnight. Stays will include 8 nights / 9 days in NEEMS favorite Casa Particulars(bed & breakfasts/ one room homestays) and hotels.
SUSTENANCE : Breakfast is included, lunches are by donation or voucher and dinners are on your own (except for one home cooked celebration event). NEEMS founder is a culinary
institute trained Chef Farmer and knows Cuba's best spots!
COST : $2,400.00, with a $400 non-refundable deposit that secures your spot and goes
towards total cost. The flight to Cuba is not included. Due to the embargo, travel arrangements must be made through a travel service provider. Please contact NEEM, who works with a company that can get you most direct flights and best costs. You may arrive early & depart later but NEEM must know in advance. NEEM can assist with these requests.

Taungya and Silvopastoral

The “Taungya reforestation method” has been practiced primarily to rehabilitate wasteland, particularly under the Forest Village or diversified agroforestry programs . We refer to this as Silvopastoral in Cuba and the United States where it is practiced widely. While various combinations of trees and crops are found in the Taungya method in Oceana on a minor scale, the major combinations in the same area are teak with upland rice in the north, fast-growing trees with cassava in the northeast, fast-growing trees with maize in the west, and Para-rubber or fast-growing trees with fruit trees in the south. These combinations relate to the differences in climatic Pacific area conditions, mainly the duration of the zone dependent rainy season. They are also limited rather than preferred diverse crop systems employing more than two complimentary species with livestock as common practice is. In the Caribbean or Africa the concept remains the same but the cultivars slightly different again relating to climatic conditions, indigenous cultivars and culture. While practiced mostly on the equatorial belt implementation of Taungya/Silvopastoral methods reach into the Northern and Southern non tropical areas. To me it is the purest form of Agroecology where harmonious and complimentary plantings and livestock work in sync with the ecology of the place with least disruption to the land contributing to the ecosystem, carbon off set and preservation/proliferation of indigenous cultivars. A hybrid of intentional agriculture and mix return to hunter/gatherer that preserves remaining and creates new canopy all of which positively impact our fresh and ocean waters. The importance lies in our knowledge that agriculture (and even Agroecology) when land is cleared to perform it in and of itself is not sustainable. JAE NEEM www.neemtree.org