It is anticipated that people of the mid-east (very soon), will become fed up with the current "how much food can we fit onto a table" approach to parties. At some point, they will look for a more sensible alternative. When they do, here it is.
call 818 245 3945 or simply
email us@kitchen12000.com
Zucchini Patties with Remoulade
Believe it or not, most our staff CLAIMS to be vegetarian. I've emphasized the word claim, because it always as though each time we have a company BBQ it's the "last time they're having meat." Anyway, checkout this veggie meal.
Open Faced Pulled Piggy
You ever heard of carnitas? Hell yes, right? Well we take advantage of the same methods to prepare carnitas (braising & pulling) to make our favorite little open faced morsels. Top with a napa slaw and your set.
Shrimp BLT on Crostini
We're always experimenting with different ways to turn some of our favorite foods into classy little passed appetizers. This last week, we had a client who said she loved BLTs & shell fish. So there you have it - the Shrimp BLT.
NY Steak & Eggplant Fries
When Noor Banquet Hall asked us to come up with some ultra modern renditions on the classic steak & eggs, we thought..."okay, well instead of the egg, let's bust out the egg-plant." Check it out.