Flavours Catering SF

09/29/2021

Sodexo & Flavours Catering is always ready to ensure all your meeting attendees are happy.

05/27/2021

Flavours Catering working within the COVID-19 restrictions, can still produce a nice plated dinner for ten honored guests at the Academy of Art University Automobile Museum. Thanks to a dedicated team for ensuring guests and staff were all safe and happy.

05/24/2021

Upscale Snack/Grazing boxes by the Flavours Catering team for a local bay area hotel, whose kitchen is still closed. Flavours is always excited to help our fellow caterers and food service businesses get through the pandemic.

05/03/2021

Square Tomato is coming! Sodexo's new value focused catering option for students!! Stay tuned for more information on this and many more exciting catering news.

12/17/2020

11/26/2020

Have a wonderful and safe Thanksgiving!

06/08/2020

The perfect glassware can take your beverage selection to the next level. Guests will be sipping in style!

06/08/2020

Would you like some champange with that? The perfect beverage selection will help make your next event a success.

06/05/2020

Crispy Roasted Red Potatoes, Japanese Kabocha & Sweet Potato Puree and Garlic Rainbow Carrots Vichy! Yum!

@ San Francisco, California

06/05/2020

Peak behind the scenes as our chef and server plate a shrimp appetizer that will be a guest favorite.
@ San Francisco, California

04/10/2020

Focus on Flavour: Spring Shrub Syrups

A "shrub" from the Arabic word “sharab” meaning ‘to drink’ refers to a sweet & sour syrup that was popular during America's colonial period. It is commonly made by simmering a vinegar with fruits or vegetables and spices and sugar. Shrubs, also called drinking vinegars, can be an almost infinite combination of ingredients and used in cocktails or added to soda water for a unique and refreshing mocktail.

With April upon us, a shrub syrup is an easy way to highlight some of the best flavours of spring. A rhubarb shrub consisting of rhubarb stalks, ginger, sugar and apple cider vinegar is a wonderful way to enhance a Vodka cocktail or added to soda water for a refreshing spicy, sweet and sour strawberry-like beverage. For the more adventurous try a couple of the following examples:

Beet & Peppercorn Shrub made with Spring beets, white & apple vinegars, sugar, black peppercorns and a dash of salt. Or a Celery & Fennel Root Shrub made with macerated celery & fennel root, lemon juice, apple cider vinegar and sugar.

If the taste of vinegar is too strong for you, try leaving it out to create a flavourful simple syrup that can be used like a shrub syrup or in numerous other recipes. A wonderful spring simple syrup is made with spring peas, lime juice, sugar and water to create a Spring Pea Mojito Mocktail with the addition of fresh mint leaves and soda water.

03/11/2020

Focus on Flavour

A monthly spotlight of one of Flavours ingredients offered on our Limited Time Offer menu. For March we spotlight freekeh, highlighted in our Freekeh & Raspberry Salad with Grilled Chicken on our Bloomin Flavours spring menu.

Freekeh (pronounced free-kuh or free-kah) is an ancient grain, often mentioned right alongside other superfood heroes like quinoa, spelt, amaranth and farro. You might also see it spelled freekah or frikeh, or called farik or fireek.

Regardless, freekeh is essentially wheat that has been harvested early, while the grains are still tender and green. The kernels are then parched, roasted, dried and rubbed.

Technically, the term freekeh is the name of a process used to prepare grains, and not the name of a specific grain variety. However, it typically refers to wheat, and generally to durum wheat. So, although the freekeh process can be applied to other grains (such as barley), what you find on American shelves is usually wheat, and should be clearly labeled as such.

The History of Freekeh

According to food lore, freekeh’s fiery story dates back thousands of years, possibly as far back as 2,300 BC. Allegedly, a Middle Eastern village came under enemy attack and their crops of young, green wheat caught fire during the siege. The villagers ingeniously found they were able to salvage their food supply by rubbing away the burned chaff to reveal the roasted wheat kernels inside. This is what we know today as freekeh, which means “to rub” or “the rubbed one.”

Freekeh became common in Mediterranean and Middle Eastern cuisines and has long been part of the food culture in countries such as Jordan, Egypt, Lebanon and Syria. It’s also become extremely popular in Australia, where modern processing of Freekeh originated.

Freekeh in Recipes

Freekeh works beautifully in lots of dishes – it’s delicious in casseroles, soups, pilafs and salads like our Freekah and Raspberry Salad with Grilled Chicken. You can also try it for breakfast as a hot cereal or as a parfait that’s layered with yogurt and fruit in the same way you might eat granola or oats.

Besides using it in recipes specifically developed for freekeh, you can also try subbing it in for rice, quinoa, farro, and other hearty grains.

Freekeh’s Nutrition

Freekeh is a 100% whole grain (regardless of whether you buy it in “whole” or faster-cooking “cracked” form).

There isn’t a tremendous body of research on Freekeh here in America. However, studies in places like Australia have shown that, because it’s harvested at an earlier stage of development, freekeh contains higher levels of fiber, protein and certain minerals than more mature, typically processed wheat.

Freekeh is high in vitamins and minerals, and in both fiber and protein. In fact, freekeh has notably more fiber than brown rice and even quinoa!

Also, in a head-to-head comparison with superfood quinoa, freekeh wins on other points, too. It has slightly fewer calories than quinoa, and more protein. It also has a relatively low glycemic index as compared to many other grains.

Besides all that protein and fiber to help keep you feeling full longer, freekeh also has been shown to contain resistant starch, which further enhances that feeling of fullness and satiety. Early studies also suggest that freekeh has prebiotic properties that may promote digestive health.

Freekeh is not gluten-free (remember – it’s wheat). That’s one decisive point that separates it from gluten-free (but also high-protein) quinoa.

03/10/2020

A showcase of our past catering for conferences & meetings.

03/10/2020

Various Pictures from events before 2019

03/09/2020

Flavours is celebrating the tastes of Spring with our Blooming Flavors Menu from now until June 5th. Contact us for information or log into your Catertrax account to order some of our wonderful spring selections.