Archive for the ‘washington dc catering’ Category

Cooking Act of Love… at The Winery at Bull Run….

Friday, May 17th, 2013

Cooking is an art and patience a virtue. Careful shopping, fresh and local ingredients and an unhurried approach are nearly all we need….There is one more thing- LOVE

Love for food, love for people, love for our customers and their guests. With all these things combined with a beautiful,charming, rustic and unique Venue like The Winery at Bull Run we become an artist.

The Winery at Bull Run’s “Barn” and/or grounds are a new and exciting place to have your next event no matter if you are planning a wedding, graduation, summer, anniversary party in Fairfax County, Virginia. Easy to get to, unlimited party options, excellent wine and sterling service ~ a 5-star event that makes a stellar impression.

Enjoy the pics below from a graduation party catered by Superb Cuisines at The Winery at Bull Run.

Me-Keula Binelly at The Winery at Bull Run

Local Blue Crab Salad Avocado,Salted Caramel Pork Belly Cheese Grits, Seared Ahi-Tuna , Fried Green Tomatoes, Beef Tenderloin served on top of Horseradish Sauce and red onion marmelade with a crostini on mini square plates

Me-Keula Binelly with our wonderful Team

Seared Ahi-Tuna Served with Wasabi-ginger and Teriyaki Sesame Sauce

Local Blue Crab Salad Avocado Served with Vanilla Bean Vinaigrette

Fried Green Tomatoes Served with Honey Tabasco Aioli

Salted Caramel Pork Belly Cheese Grits

We Will Survive Cancer…Mother’s Day Celebration!

Sunday, May 12th, 2013

Today We Will Survive Cancer celebrated Mother’s Day with a group of 45 brave women and their families.  Superb Cuisines proudly supported the event and the great cause – providing catering services for their lunch reception held at Dewberry life with cancer family center along with many other generous sponsors. As a woman and mother, it was a honor to be there.  Its an inspiration to anyone to watch these women fighting Cancer like a BOSS.

Every year, thousands of families are devastated when a parent is struck down with cancer. Treatment becomes a totally consuming process, and family members, particularly the children have to adapt to a completely new existence and depending on family, friends, neighbors, or even strangers to assist in day-to-day living.

We Will Survive Cancer is making a tremendous impact on these families lives.  But to do so, they need donations of cash, services, equipment, and specialty items to make life slightly less stressful for both the cancer victims as well as their families.

They know the victims have a better chance of recovering if they know their families are being taken care of, and we all can contribute with it.

See pics below…Photos Credit to R David Chambers Photography

Left to right- We Will Survive Cancer Board of Directors Lisa Spoden, Michael Lilly and Gayela Bynum

Left to right-Lisa Spoden, Keula Binelly, Gloria D'Molina and Maki Lanffranchi

2013 Virginia Gold Cup

Saturday, May 4th, 2013

So much fun today at Virginia Gold Cup…amazing time with amazing friends and beautiful weather. What else  could we ask for?

Our chef Moses Hart prepared a beautiful and delicious spread for our tailgate that was enjoyed by all, flowers and table decor by Janet Flowers Wedding and event designs and wonderful bloody mary drinks prepared by Travelling Bean – Specialty Beverage Catering Co.

Enjoy pics below:

Our beautiful table setting

(Me) Keula Binelly at Virginia Gold Cup

Left to right-Keula Binelly, Dave Markowitz, Jo Holland, Will Tso, Maria Bonilla Vieira, Marcos Vieira

Tony Alonso and Eric

Left to right-Michael Lilly, Scott Fletcher, Tony Alonso

Michael Lilly, Gloria D'Molina, Jo Holland and Me-Keula Binelly

Left to right-Jo Holland, Gloria D'Molina, (Me)Keula Binelly, Dani, Maruce Goncalves, Vanessa, Francisca Alonso

Maria Bonilla Vieira

Me-Keula Binelly at Virginia Gold Cup Yesterday wearing one of my seven hats that I brought to the ocassion.

Inspire your Inner Chef at Best Buy with Chef G. Garvin

Saturday, February 16th, 2013

Today Superb Cuisines Team and Bialek’s music did a great job supporting chef G. Garvin food demo Inspire your Inner Chef at Best Buy.

Chef G. Garvin is acclaimed Chef, Cookbook Author, Television host in the homes of millions for 7 seasons on the TV One network with, Turn Up the Heat with G. Garvin (airing in the US and Brazil).

Check out the link below.


Chef G. Garvin and Keula Binelly

Chef G. Garvin

Sweet Bay Shrimp Cocktail

Mixed Berry and Ice Cream Sundaes

D.J Cuban with Bialek's Music and Keula Binelly

Chef G. Garvin appears courtesy of Coca-Cola

The Love is in The Air…Happy Valentine’s Day!

Thursday, February 14th, 2013

Love…One cannot think well, love well, sleep well, if one has not dined well.

Beautiful Decor & Great Red Velvet  treats for Valentine Day. See the pics below!

Red Velvet and Chocolate treats for Valentine's day

Heart Shape Red Velvet Macarons

Valentine's cookies

Red Velvet and Chocolate Crepes

NACE-Holiday Networking and 2013 Board of Directors Elections

Tuesday, December 18th, 2012

Today Superb Cuisines catered  Nace Holiday Networking and 2013 Board of Directors Elections.

Our fellow NACE members joined us for a break before the holidays with breakfast networking from Superb Cuisines in one of DC’s newest venues the District Architecture Center. It was given thanks to the members of the 2012 Board of Directors and  it was casted our votes for our new 2013 Board of Directors. We all enjoyed holiday tunes from DC Music Entertainment as we sipped  on a made to order latte, cappucino or espresso from Travelling Bean.

Happy Holidays!

Thanksgiving Tables & Decor Ideas

Thursday, November 22nd, 2012

Beautiful Thanksgiving table

Unique Pumpkin Place Holder

Happy Thanksgiving!

Wednesday, November 21st, 2012

We are  so grateful for each new morning with its light, for rest and shelter of the night, for health and food, for love and friends, for everything Thy goodness sends.~Ralph Waldo Emerson

May the good things of life be yours  in abundance  at Thanksgiving and everyday. We are grateful for our wonderful team, our clients, friends and families. Happy thanksgiving everyone!

See the pics below…Such a fun and sophisticated way to incorporate pumpkins into your buffet

NACE – 2012 Gala – Once Upon a Time at Liaison Hotel – Washington, DC

Sunday, November 11th, 2012

NACE 2012 Gala-Once Upon a Time at the Liaison Hotel was a huge success. Congratulations to Kelly Downes, Aisha Malik and all of the Gala Committee Chairs and Members that made this a wonderful event for the National Association of Catering Executives (NACE) Washington DC. Their hard work certainly paid off!

Just a fairy tale from the beginning to the end – A Cinderella-inspired, horse-drawn carriage stood at the entrance to the Liaison. “We wanted a wow factor immediately for the guests coming into the building,” said NACE Gala chair Kelly Anne Downes.

Everything was perfectly put together, including all the details, from the décor of the tables, the enchanted Forest theme for a seated dinner, and the food and music.  A fabulous and fun night where a magical time was had by all!

See the pics below of the event, photo credit to Evelyn Alas Photography and Ken Rochon with  The Umbrella Syndicate

Cinderela and Prince Charming dancing on the floor

Keula Binelly with Ray Bialek, Kelly Freeman and NACE's members

OIivia Russell and Ray Benoit with Liaison Hotel

Pumpkin Creme Brulee provided by Superb Cuisines one of the dessert sponsors for the night

Keula Binelly(me) having fun on the dance floor

Keula Binelly(me) dressed in character for the event

Inspire your Inner Chef at Best Buy with Chef Spike Medelsohn

Saturday, November 10th, 2012

Today we started our day very early … at 4am.  The Superb Cuisines team catered the Best Buy Grand Opening breakfast reception for 300 people at eight different locations in DC-MD-VA.  What a fun morning!  I mean it!

Some of Best Buy’s clients also were early birds too … and got to the store even before our truck.

The big hit of the day was meeting and working with Top Chef  Star Spike Medelsohn that came at 10:45am to do a cooking demonstration for Best Buy clients/guests.  Our Superb Cuisines Chef Moses helped to prepare all the samples to be served to the crowd.

What nice and easy guy to work with … on top of he is a cute:-)

See Spike’s recipes below that were demonstrated and some pics of the event.

Toasted Pumpkin Marshmallow Shake

Serves 4


2 cups Pumpkin Puree





2 16-ounce bags of Pumpkin Marshmallows, plus 4 Pumpkin Marshmallows for  garnish

4 cups milk

8 cups Vanilla Ice Cream

Add cinnamon, clove, nutmeg and allspice to taste into pumpkin puree. Mix thoroughly.

Preheat the broiler. On a foil-lined baking sheet, place the 2 bags of pumpkin marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining 4 pumpkin marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.

In a blender, mix the milk, charred pumpkin marshmallows, pumpkin puree and ice cream. Serve topped with whipped cream and the toasted pumpkin marshmallows.

Asian Pear, Pistachio and Brie Wedge Salad

Serves 4


Raspberry Vinaigrette

½ cup seedless raspberry preserves

½ cup red wine vinegar

2 tablespoons honey

1 garlic clove, minced

1 tablespoon fresh lemon juice

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 cup grapeseed oil


1 head iceberg lettuce

½ pound mixed greens

1 Asian pear, cut in half, cored and thinly sliced in half circled

1 Granny Smith apple, cut in half, cored and thinly sliced in half circles

1 red apple, cut in half, cored and thinly sliced in half circles

1 cup shelled pistachios, chopped

1 8-ounce wheel brie, cut into slices and at room temperature

To make the vinaigrette, add the preserves, vinegar, honey, garlic, lemon juice, salt and pepper to a food processor or blender. Blend to combine. With the motor running, drizzle in the oil slowly at first and then add in a thin steady stream until all the oil is added. The mixture should be smooth. Set aside until read to use.

To make the salad, remove the root end from the lettuce and cut the head into four wedges. Place one wedge each on individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 table spoons of the dressing. Top with the pear, apples, and pistachios. Place slices of Brie around each wedge.

Keula Binelly and Star Chef Spike Medelsohn

Star Chef Spike Medelsohn

Asian Pear, Pistachio and Brie Wedge Salad

Chef Spike Medelsohn autographing his book