Tasteful Adventures LLC

10/06/2024

One of our burger bars with cheese boards

10/06/2024

Some photos of our events the last few months!

09/22/2024

What a night! We were honored to cater the annual Plymouth Arts Center Awards Reception last night. Thank you to Kathy, Marley and all there who selected us and trusted us with their special and fun event. We could not have done this without our amazing team, led by Jenny Medailleu Piekarski who rocked it out of the house in designing our charcuterie tables with the seemingly endless palette of items and foods we provided. Along for the adventure, Chris Jacobs was amazing, as always, building the three tiered presentation and helping to finesse every presentation with creative and tireless detail from custom signage to flowers. For our passed apps we had the help of Raven and George, who along with Jen and Chris, moved effortlessly through the tight and crowded rooms. Thank you to each of you for making this a successful event for us and for the awards reception

09/20/2024

And the countdown begins....I just returned from the Art Center in Plymouth where I dropped off almost everything we need to set up the charcuterie and serve 4 passed apps. Tomorrow is the big day/evening event. We are ready! They are expecting @200 guests/artists.

08/23/2024

We are proud and honored to be part of this special celebration. Join us on September 21 at 6pm at the Plymouth Arts Center.

08/23/2024

I am not familiar with this dish. I think I need to be though.....with chicken.

08/11/2024

It has been a busy year! Here are some pics from our recent events!

07/07/2022

We had a tasting at our home for a wedding on Sep 9. The bride and groom were trying to decide on passed starters for their cocktail hour. On the menu: Gazpacho topped with diced English cucumber; our Crab cakes with a lemon aioli; shrimp on grit cakes topped with a bacon vinaigrette; and, pulled pork on sweet potato biscuits topped with our slaw.

02/09/2022

I have updated our Tasteful Adventures Website. We have experimented with a lot of new recipes that will find their way onto our menus, especially the vegetarian and vegan menus. In the meantime, the site is current with updated info, reviews, client feedback and photos.

http://www.tasteful-adventures.com/

think globally - source locally - all natural home style cooking

10/12/2021

Yesterday we catered a very special party at the Fuller Craft for our dear friend, Denise LeBlanc, who retired as it's Director. We were honored when Beth reached out to us. It was a lovely and bittersweet afternoon. Congrats to Denise for her new adventures to come! Here are some photos of our food: Cheese display with a variety of imported and local cheeses, condiments, Mediterranean olives, fresh & dried fruits and assorted crackers; Ken's amazing Smoked Salmon, served with sour cream dill, red onion, capers, caviar and baguette toasts; Tuna and Egg sandwich quarters; Cucumber and Locally grown apple sandwich quarters; Duo colored quinoa, wild rice, Israeli Cous Cous and Umbrian Lentil topped with Lebanese grilled chicken cubes; Salad skewers with organic lettuce, tomato, pepper and blueberries topped with a lemon white wine vinaigrette; plant based Picadillo Empanadas and Lobster fritters with Comeback Sauce.

06/29/2021

So last night we catered a private dinner for a very lovely couple celebrating their 42nd Anniversary. We were a bit nervous putting together a pricey six course dinner with wine pairings, but it turned out to be a lot of fun.

We forgot to take a photo of the salad but here are photos of the other five courses:

Smoked Salmon Mousse on a cucumber and water cracker topped with fresh dill. Ken made the smokes salmon. It is delicious. This was followed by two wild mushroom empanadas with Bechamel, served with a Parsley cream sauce. The mushrooms used were from Hillside Mushrooms: Blue Oyster, Lion's Mane, Baby Bella, Sh*take and Nameko. Next was the Seville style Heirloom Tomato Gazpacho. After the lovely organic salad with Orange-Champagne Vinaigrette, we served the main course: Grilled Black Cod with Crispy Skin, Grilled Organic Carrots and a Wild Rice, Quinoa, Israeli Cous Cous and Umbrian Lentil side. Last, but not least, Vanilla Creme Brulee with White Chocolate Ganache, Raspberry Coulis and fresh Raspberries.

for the starters we poured Verdicchio, a dry white wine from Italy. We paired the main course with Le Plan Cote de Rhone. For dessert, we poured Graham Porto, 10 year reserve.

02/24/2021

Although we are unable to cater large events, we have been getting a handful of very small orders for delivery - for 2 people to 13 staff. Please consider hiring us to prepare an elegant meal, to help with meal planning in your busy household, or for a lunch for your staff and/or colleagues. We create almost everything from scratch, including our ketchup. We rely on local and organic ingredients as our base ingredients for everything we do. Please support your local restaurants and caterers.

02/24/2021

During this pandemic, our catering events have been canceled or moved out to Fall/Winter of 2021. We are very much still open for business and have been doing home deliveries. Please keep us in mind for special dinners, lunches and small events that meet the state's guidelines and requirements.

02/24/2021

This is leftover Clam Chowder from an order our vet made for her staff as a surprise lunch today. I also had a short handful of leftover cookies and one pint of the Rice & Chicken (sans chicken). I had a little bit of it with a fried egg for lunch, along with this cookie. I always make a little more than required so that we can have some of the food for our meals. It eases the burden of cooking at home. While in the kitchen making trays of food, may was well increase amounts, so we can enjoy at home.

This was the menu for 13 staff, plus extra for leftovers:
Picadillo (Puerto Rican Beef) Mini Empanadas
Burnet Ends Mini Empanadas
Clam Chowder
BBQ Chicken on the Bone
6 Cheese Mac & Cheese
Puerto Rican Rice & Chicken
Chocolate Chip Cookies

We have some mac & Cheese and BBQ Chicken left over. I will try and remember to take a photo of the plated dish

02/24/2021

We just did a drop off for a couple that were married today after being together for ten years. 4 people total (wanted extras) and two very precious pups dressed for the special occasion. They ordered Jumbo shrimp cocktail with our homemade cocktail sauce, Thai chicken skewers, Beef teriyaki skewers, Cheeseburger sliders (we hold the cheese and tell them to place on top of the burgers 5 min before serving. The sliders come with butter lettuce, vine ripened tomato, sliced onion, mustard, pickles, ketchup, Vermont cheddar and Ken's Black garlic chili aioli), Small garden salad with our homemade balsamic and Lemon chicken. We did not take photos of everything. Here are the burgers, Lemon chicken and Beef teriyaki.