Friday October 30, 2015
Vixen Vittles ~ Chef and Baker Events & Catering
We are delighted to introduce our newest Vixen Vendor, Chef and Baker Events & Catering. Co-Owners, Executive Chef Gabriel Glasier and Pastry Chef Kristel Flores operate this excellent high-end and service oriented off-site catering company, as well as own and prepare all the glorious cuisine at Cask & Barrel restaurant located at 1431 Del Paso Boulevard, Sacramento, CA. It was at this charming neighborhood cafe that we were priviledged to enjoy a most fantastic tasting and dinner where Garbiel and Kristel showcased some of the items presently on their menu.
Gabriel hung out with us for quite awhile and chatted about ingredients and all that goes into food preparation. He is passionate and even is scientific… and, may I say, he uses lots of descriptive words that I had no idea what he was speaking of!! On their website, he is referred to as a “wild brained chef” – which is not a bad thing! So-so creative!
We started out with Foie Gras Corn Dogs (yes!) ~ dipped in a mead and antebellum cornmeal, served with date and bacon jam and Fuyu persimmon mustard! Great presentation.
Next photo down is the artfully displayed Bourbon Caramel Chicken Wings served with Celery Root and Point Reyes Blue Cheese Fondue. Check out the pretty watermelon radish.
And on the very stylish black plate… this was way cool… Hickory Smoked Trout & Roe – horseradish and leek, brioche charcoal (that’s the blacken piece of cheese, that didn’t taste “burnt” at all!), trout eggs, potato skins and fromage blanc.
For a perfect seasonal salad, we enjoyed the Apple & Celery Root Salad with apple pie vinaigrette, cider candied walnuts, baby winter greens, house made cheddar cheese bread pudding croutons (fabulous!) and puffed wild rice.
Followed the salad up with a two seasonal items on the SHARE menu, Grilled Sweet Potatoes with roasted leeks, caramelized onion marshmallows, cocoa and sorghum caramel and thyme. Really, really good and nicely sweet. And we shared and loved the Carrots & Preserved Mushrooms with chorizo, carrot confit and grilled greens, buttermilk mouse and dill.
We’re not done yet!!! We all went crazy over the Mac & Cheese (who wouldn’t??) prepared with a 2-year aged Wisconsin cheddar, hickory bacon, corn bread crumbs. They omitted the bacon for our vegetarian Vixen… they will accommodate all dietary needs. But for the meat eaters, the board of Mixed Sausage (Bratwurst and Chorizo) was incredible. They slow cook and smoke their meats…a subtle smoke flavor – so good! A selection of sauces were served along side – green apple and smoked honey mustard, cinnamon and persimmon and a whisky BBQ. They prefer not too heavy of smoke or other flavorings so that their food will pair perfectly with the excellent wines offered from their handsome bar.
But wait… there is dessert! Kristel (aka “Baker”) created awesome selections. She also is passionate about her craft and had lots of information regarding the contents for the desserts. Below is the Orchard Fruit Cobbler, and again keeping with their theme of local and seasonal, fall fruits were used such as persimmon, juju bees and gala apples. Crème fraiche biscuits and creamy popcorn ice cream (yes!!) along with crystallized blueberries, PLUS caramelized white chocolate garnished the top. So many layers of flavors! And, we went crazy over the Maple & Bacon Cheesecake…presented in cute little jam jars. Real Vermont syrup is in the batter which is baked over the top of a graham cracker and bacon crust. The top is garnished with a pear compote and crispy strings of smoky bacon. What’s not to love! HEAVEN!
We had the nicest evening and thoroughly enjoyed the company of Gabriel and Kristel… the dinner was outstanding. We so appreciate our Vixen Vendor photographer, Sam with The Red Sneaker Studio for stopping in-between bites to capture a photo of the next presentation. Great job Sam!