Evans Wedding WhataDish Cafe
"By Foodie J"
Friday, November 25, 2011
Wednesday, November 23, 2011
Friday, November 4, 2011
Thanksgiving Menu
What a Dish is honored to celebrate with your family and friends this Thanksgiving. Our Menu includes some traditional favorites and our twisted favorites. Each Dish is made with the finest Organic Turkey's and trimmings. Our Turkeys are from Mary's Poultry farm in Central California and are certified organic. Our Aged Prime Rib is from Meyer ranch in Montana and 100% Angus beef. Our meals are prepared for you and easy to reheat and serve. Please call us before November 12th to pre order your Turkey or one of the Holiday complete meals. This menu is available the week of Thanksgiving only and must be preordered and paid for. There is no café pick up or home delivery on Thanksgiving Day as our Family at What A Dish is celebrating the holiday with their families and friends.
MARY'S WHOLE ROASTED FREE RANGE ORGANIC TURKEY WITH FRESH HERBS AND CALVADOS
SERVED WITH CORNBREAD & APPLE STUFFING, YUKON GOLD MASHED POTATOES, OUR HOMEMADE TURKEY GRAVY AND Chef Cathy's CRANBERRY ORANGE RELISH
16-20 lb. turkey (serves 10-16) $235.00
20-24 lb. turkey (serves 16-20) $265.00
Mary's ORGANIC BONE –IN TURKEY BREAST WITH FRESH HERBS AND CALVADOS
SERVED WITH CORNBREAD &APPLE STUFFING, YUKON GOLD MASHED POTATOES, OUR HOMEMADE TURKEY GRAVY AND Chef Cathy's CRANBERRY ORANGE RELISH
8-12 LB. (SERVES 10-16) 195.00
WHOLE ROASTED HERB ENCRUSTED BONELESS PRIME RIB OF BEEF
SERVED WITH YUKON GOLD MASHED POTATOES, AU JUS, HORSERADISH CRÈME, AND OUR PEAR AND MAYTAG BLEU CHEESE SALAD ON ORGANIC FIELD GREENS WITH CITRUS VINAIGRETTE.
11-15 LB. (SERVES 10-14) $300.00
Spiral sliced ham with peach-cumin glaze
Yukon gold mashed potatoes, organic field greens with pears and bleu cheese, aloha sweet potatoes
Serves 10-14 $160.00
SIDE DISHES FOR YOUR TURKEY OR RIB: ALL PACKED TO-GO WITH RE-HEAT INSTRUCTIONS:
8-12 PERSONS….$30.00 PP
14-25 PERSONS…$25.00PP
25+……… $18.00 pp
Chef Cathy's famous CORNBREAD & APPLE STUFFING
YUKON GOLD MASHED POTATOES
HOMEMADE TURKEY GRAVY with herbs and calvados
CREAMED "RITZ' CORN
ALOHA SWEET POTATOES WITH CANDIED GINGER AND MACADAMIA NUT CRUST
CRANBERRY –ORANGE RELISH
Homemade pies made to order:
Apple crumb, Berry crumb, traditional pumpkin $20.00 each feeds 8-10
Sunday, October 30, 2011
Friday, October 28, 2011
Thanksgiving feast menu
"By Chef Cathy"
My daughter Shannon has a little turkey in the oven and he is due to join our family on November 18th! Your family might need one of our Mary's organic turkeys in your oven for your feast this year so stop by the cafe or check out our Thanksgiving menu on line . We would love to feed you and your family this year. We are also offering our Meyer Natural Prime Rib roasts and homemade pie! Dishilicious.
My daughter Shannon has a little turkey in the oven and he is due to join our family on November 18th! Your family might need one of our Mary's organic turkeys in your oven for your feast this year so stop by the cafe or check out our Thanksgiving menu on line . We would love to feed you and your family this year. We are also offering our Meyer Natural Prime Rib roasts and homemade pie! Dishilicious.
Thursday, October 20, 2011
Wednesday, September 21, 2011
awesome autumn!
by Chef Cathy
I am scratching out the fall menu on my yellowpad, all those pre law classes come in handy! Where to start? The adundance of the local organic farm seems like a good place. I am thinking butternut gnocchi with fried sage and butter sauce with a sprinkle of asiago cheese.. simple but oh so dishilicious. Then there is the goat farmer across the way who brought in his chevre last week.. om my! so creamy with a hint of honey..I think I will stuff dates with it and wrap them in crispy bacon ( Chef Tony is the bomb and you will lick your lips with his recipe), maybe add a Charbay whiskey reduction. I met Nic form VR farms, he brought in the pear sage honey that I have to pair with Rogue River smokey Blue cheese. All this new food made us want to share it with our dishy friends so come to our brew and food fest on October 21 and feast with us!
I am scratching out the fall menu on my yellowpad, all those pre law classes come in handy! Where to start? The adundance of the local organic farm seems like a good place. I am thinking butternut gnocchi with fried sage and butter sauce with a sprinkle of asiago cheese.. simple but oh so dishilicious. Then there is the goat farmer across the way who brought in his chevre last week.. om my! so creamy with a hint of honey..I think I will stuff dates with it and wrap them in crispy bacon ( Chef Tony is the bomb and you will lick your lips with his recipe), maybe add a Charbay whiskey reduction. I met Nic form VR farms, he brought in the pear sage honey that I have to pair with Rogue River smokey Blue cheese. All this new food made us want to share it with our dishy friends so come to our brew and food fest on October 21 and feast with us!
Thursday, July 21, 2011
A Day at The Dish
ChefCathy
answer e-mails, customize menus, talk on the phone, look at the ocean, re-do custom menus, look at the ocean, answer e-mails, re-do rental quote on wedding for the weekend ( our bride has lost her mind!)
help bride find her mind, stare out at the ocean wistfully!, re-do invoice with added full bar, answer the phone, re-do bid without full bar, now I am getting pulled back in the door by Jordan!! Re-do wedding bid with full bar again, now I have lost me mind. finally time for yoga. Peace (:
answer e-mails, customize menus, talk on the phone, look at the ocean, re-do custom menus, look at the ocean, answer e-mails, re-do rental quote on wedding for the weekend ( our bride has lost her mind!)
help bride find her mind, stare out at the ocean wistfully!, re-do invoice with added full bar, answer the phone, re-do bid without full bar, now I am getting pulled back in the door by Jordan!! Re-do wedding bid with full bar again, now I have lost me mind. finally time for yoga. Peace (:
Tuesday, June 7, 2011
Sunday, April 24, 2011
Monday, April 4, 2011
Thanks Jerry
Jerry a successful local business man and lover of fresh personally
Grown organic vegetables, drops by a cut of lettuce from his wonder
Garden in San Juan Capistrano.
Jerry and his lovely wife Sandy, owners of Doheny Pumbing are frequent guests and official
Foodies here at What A Dish Bistro.
We love it.
"By Foodie J"
Wednesday, March 30, 2011
"Daily Dish": Restaurant Examiner
"Daily Dish": Restaurant Examiner: "What a Dish cafe and catering in Dana Point offers 'Be a Dish for the Day'March 27th, 2011 4:14 pm PT Samantha HammerSan Juan Capistrano Res..."
"By Foodie J"
"By Foodie J"
Friday, March 18, 2011
"Daily Dish": Thursday Night Dinner
"Daily Dish": Thursday Night Dinner: "Friends & Family, It's exciting, due to our abundant catering orders Thursday through Sunday nights we are postp..."
"By Foodie J"
"By Foodie J"
Thursday, March 17, 2011
Thursday, March 3, 2011
So you think your a Chef contest!!!
"Calling all foodies & closet CHEFS Be a Dish for the Day!!!!
“So you think you’re a chef “contest
What A Dish is again sponsoring their lively “so you think you’re a chef “competition. This contest is open to all non-professional chefs in our community.
Submit your three course dream meal for review and see if you will be picked to cook it up at the café on a Thursday night dinner with Executive Chef Cathy McKnight & her team.
Rules of the Contest:
Submit the following form by: April 1, 2011
Submit a descriptive recipe and photo of a three course meal consisting of:
· A Soup or Salad
· Main course Entrée with garnish
· Dessert
A brief note on why we should pick your dish (and you) for the special café dinner.
All entries must be original recipes of the submitter. What a Dish will pick the top three meals and contact you. You will be interviewed and the top two choices will have a cook off on April 21, 2011 Thursday night. The number one selling dish will be previewed on the menu for the spring season.
Name:________________________________________________________________________________
Address:______________________________________________________________________________
E-Mail:_______________________________________________________________________________
Main line:_________________________________Cell phone:___________________________________
Brief description: ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Saturday, February 26, 2011
Raining day menu Planning
By Chef Cathy
All of this rain reminds me that Spring is on the way with it's abundance of glorious vegetables and fruits. I am working on the Spring menu today and I keep thinking of bright green baby pea pods bursting with the sweetest of peas, zucchini blossoms, sweet cherry tomatoes that you can't help but pop in your mouth while you are weeding the garden! They explode with a rush of freshness that tickles your throat and the tart of the skin makes your mouth pucker just a little. I can not wait to showcase the earth's bounty starting April 1st. Come in and share our table.
Bon Appetit!
All of this rain reminds me that Spring is on the way with it's abundance of glorious vegetables and fruits. I am working on the Spring menu today and I keep thinking of bright green baby pea pods bursting with the sweetest of peas, zucchini blossoms, sweet cherry tomatoes that you can't help but pop in your mouth while you are weeding the garden! They explode with a rush of freshness that tickles your throat and the tart of the skin makes your mouth pucker just a little. I can not wait to showcase the earth's bounty starting April 1st. Come in and share our table.
Bon Appetit!
"Alegria Shoes"
Cheers to Alegria It was lot's of fun having your photo shoot.
It's All About The Cake & What a Dish
We hope to see all of your team soon!
Check out the new Spring/Fall collection.
www.AlegriaShoes.com
www.Facebook.com/AlegriaShoes
www.tiwitter.com/AlegriaNation
"By Foodie J"
Friday, February 25, 2011
Thursday, February 24, 2011
Thursday, February 10, 2011
Who is talking about us!
Hi Jordan --
I did indeed have a WONDERFUL birthday weekend -- thanks in large part to your huge contribution. Your food, service and willingness to do darn near anything (including snap photos) really MADE the party. We gave our friends your contact info. They were most impressed.
Thanks SO much for the photos. They are great! If and when you get a chance, we'd also love them on a disk -- if it's not too much trouble.
Marty and I plan on stopping by to thank you in person sometime soon (perhaps for lunch). We can pick up the disk then.
Thanks again for everything!
JULIE
Julie R.
Roth Medical Research, LLC
Saturday, February 5, 2011
Wednesday, February 2, 2011
What people are saying about us!
Hi Jordan/Cathy,
We want to THANK YOU so much for doing such a fantastic job catering our daughter's engagement party!! All of your food received rave reviews ... with your mac and cheese being the absolute winner! It was such a pleasure working with you from the initial planning phase to the ultimate night of the party. Your servers were fabulous, too.
I will stop by one of the next couple days to pick up the towel and to add a little to the final tab. I'm working on a fundraiser in the mornings, but will try to get there in the afternoon.
Thank you so so much again,
Linda B.
We want to THANK YOU so much for doing such a fantastic job catering our daughter's engagement party!! All of your food received rave reviews ... with your mac and cheese being the absolute winner! It was such a pleasure working with you from the initial planning phase to the ultimate night of the party. Your servers were fabulous, too.
I will stop by one of the next couple days to pick up the towel and to add a little to the final tab. I'm working on a fundraiser in the mornings, but will try to get there in the afternoon.
Thank you so so much again,
Linda B.
Friday, January 28, 2011
What People are saying about us.
Hey Chef Cath-
just wanted to thank you and let you know how wonderful the dinner was last night. The food was DELICIOUS (…and plentiful!), and Casey and Josh did a great job. Please thank them again for me.
Have a great Holiday, and talk soon -Kevin
Kevin R.
Senior District Sales Manager
Sysco Los Angeles
Senior District Sales Manager
Sysco Los Angeles
What People are saying about us.
Good morning Jordan,
The overwhelming response to our party was extremely positive!!! The evening was perfect in every way, and I have some pretty pictures of the restaurant to send you when I get organized. The food was terrific…everyone loved the dessert…I just cannot say enough!!! I am so very thankful for all that you did.
Singing your praises the other night resulted in a friend who may end up calling you guys to do a similar thing…(Her Wedding)…there at your place. I provided her with your phone number and email along with another friend. I hope that they both get in touch with you as I told her she would experience a beautifully presented evening at your hands. You and Chef Cathy are wonderful at what you do.
With gratitude,
Christine M
Wednesday, January 5, 2011
A master in the art of living draws no sharp distinction between his work & his play, his labor & his recreation.
He hardly knows which is which. He simply pursues his vision of excellence though whatever he is doing, & leaves others to determine whether he is working or playing.
To himself, he always appears to be doing both.
"Francois Auguste Rene"
He hardly knows which is which. He simply pursues his vision of excellence though whatever he is doing, & leaves others to determine whether he is working or playing.
To himself, he always appears to be doing both.
"Francois Auguste Rene"
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