Joni cooks, you eat, simple.

Menu ideas for individuals, the family and groups

Need menu ideas? Curious to know what I’ve been doing in the kitchen?

Inventory: serving spoons, spatulas, ladles, tongs, flatware

Inventory: coffee cups, appetizer plates, platters

Raw appetizers: Raviolis, Cannellonis, Creamsicle, Chocolate Mousse

Holiday appetizers can come in a variety of forms and flavors… here are mine, that I created for the “Raw Food Connection” potluck in Monterey this past weekend.

Stocking the frige and freezer

Here is a proposed menu for a client who wants a mix of raw and cooked foods… Healthy breakfast, lunch and dinner dishes to stock the frige and freezer First of all, a couple of things to cover: please respond with a list of foods that you are avoiding right now and any major dislikes [...]

Vegan version of a Caprese Salad

I served this vegan version of a Caprese Salad for a group of 14 women at Stillheart. It was a HUGE hit …. the flavors, the textures and the adventure of eating it — with a steak knife.

Tomato “Cheese” Stack, a vegetarian version of a Caprese Salad

T’was hard to select a star player of our meal when two of the three dishes really stood out. I’ll give my vote to this one, tho, because it clearly can stand on its own. This vegetarian version of the Caprese Salad was very very good! What a beautiful presentation, too.

Dehydrated Roasted Apple, Smoked Bacon & Raspberry Bites

Yum on the tongue…. for an amuse bouche, appetizer …or… dessert.

The menu and presentation is designed specifically for the clients' intention for the gathering and for their dietary needs, cultural needs, etc. Through our conversation and getting to know you, I will design a menu that reflects you/your event, you/your group's needs (including raw, vegan, vegetarian, meat-based meals). Presentations include:

Poultry, fish, meats

menu samples

(Most are paleolithic recipes)

Finger food menu samples

(no plates or forks needed)

Chicken Picatta bites
Granny Smith Apple w/Mint and Lime dipped in Black Truffle Oil
Fruit Kabob dipped in Roasted Almond Butter, Balsamic Vinegar and Cinnamon
Medjool Dates stuffed with Chicken Liver Pate and Chives wrapped with Applewood Smoked Bacon

Catering

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