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Our Styles of Cuisine

ITALIAN  |  MEXICAN  |  INDIAN  |  CHINESE  |  JAPANESE  |  FRENCH  |  DESSERTS
Corporate Catering Events Italian (Back to Top)
Italian cuisine as developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.

Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Dishes and recipes are often the creation of grandmothers rather than of chefs, and this makes many recipes ideally suited for home cooking. This is one of the main reasons behind the ever increasing popularity of this cuisine, as cooking magazines in foreign countries popularize Italian recipes targeted at the home cook. Ingredients and dishes vary by region.

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Corporate Catering Events Mexican (Back to Top)
The staples of Mexican foods are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and chili peppers are also prominent in Mexican cuisine. Mexican cuisine is considered one of the most varied in the world, after Chinese and Indian.

The most frequently used herbs and spices in Mexican cuisine are chiles, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions. Honey is an important ingredient in many Mexican dishes, such as the rosca de miel, a bundt-like cake, and in beverages such as balché.

Next to Corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines.

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Indian (Back to Top)
The cuisine of India encompasses a variety of regional cuisines making use of local spices, herbs, vegetables, and fruits. Indian religious and cultural habits—especially Hindu beliefs and culture—have shaped the development of these cuisines. Vegetarianism is common in Indian society. Although, Islamic influence due to years of Mughal and Sultanate rule as well as Persian interactions have influenced North Indian and Deccani cuisine significantly. cuisine has evolved as a result of the subcontinent's cultural interactions with other societies. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited as the primary catalyst for Europe's Age of Discovery. Indian cuisine has influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.

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Chinese (Back to Top)

American Chinese food typically treats vegetables as a side dish or garnish while cuisines of China emphasize vegetables. Native Chinese cuisine makes frequent use of Asian leaf vegetables like bok choy and kai-lan and puts a greater emphasis on fresh meat and seafood.

American Chinese cuisine often uses ingredients not native and very rarely used in China. When the word for onion, chung, is used, it is understood that one is referring to "green onions" (otherwise known to English-speakers as scallions or spring onions, green onions). The many-layered onion common in the United States is called yang cong. This translates as "western onion". These names make it evident that the American broccoli, carrot, and onion are not indigenous to China and therefore are less common in the cuisines of China. Since tomatoes are New World plants, they are also fairly new to China and Chinese cuisine. Tomato-based sauces can be found in some American Chinese dishes such as the "beef and tomato". Hence, if a dish contains significant amounts of any of these ingredients, it has most likely been Westernized. Even more divergent are American stir-fry dishes inspired by Chinese food, that may contain brown rice instead of white, or those with grated cheese; milk products are almost always absent from traditional Chinese food.

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Japanese (Back to Top)
Japanese cuisine is based on combining the staple food which is steamed white rice or gohan with one or several okazu or main dishes and side dishes. This may be accompanied by a clear or miso soup and some tsukemono (pickles).

Rice is served in its own small bowl (chawan), and course item is placed on its own small plate (sara) or bowl (hachi) for each individual portion. This is done even at home. It contrasts with the Western-style dinners at home, where each individual takes helpings from the large tureens and plates of food presented at the middle of the dining table. Japanese style traditionally abhors different flavored dishes touching each other on a single plate, so different dishes are given their own individual plates as mentioned, or are partitioned using leaves, etc. This is why in take-out sushi the tamagoyaki egg vs. fish, or Blue-backed fish vs. white-fleshed fish are carefully separated. Placing okazu on top of rice and "soiling" it is also frowned upon by old-fashioned etiquette. Of course, old rules are no longer being observed by the modern-day family.

In the olden days among the nobility, each course of a full-course Japanese would be brought on serving trays called zen, which were originally platformed trays. In the modern age, faldstool trays or stack up type legged trays may still be seen used for large banquets or at a ryokan type inn.

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French (Back to Top)

French regional cuisines use locally grown vegetables, potato, wheat, haricots verts (a type of French green bean), carrot, leek, turnip, eggplant, zucchini, and shallots. French regional cuisines use locally grown fungi, such as truffle, mushroom, chanterelle, oyster mushrooms and cèpes porcini. Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants.

Varieties of meat consumed include chicken, squab, turkey, duck, goose), beef, veal, pork, lamb, mutton, rabbit, quail, horse, frog, and escargot). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring, oysters, shrimp and calamari. Eggs are fine quality and often eaten as: omelettes, hard-boiled with mayonnaise, scrambled plain and scrambled haute cuisine preparation. Herbs and seasonings vary by region, and include fleur de sel, herbes de Provence, tarragon, rosemary, marjoram, lavender, thyme, fennel, and sage.

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Desserts (Back to Top)

Because Creative Catering has chef's that have knowledge of the many different regions of cuisine we are not limited to the types of desserts we can create for our clients. Crepes? No problem. Tiramisu, danishes and creme brule... you name it, we can create it.

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