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Posts Tagged ‘food’

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

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.

RECIPES – G.GARVIN

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

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

Ingredients

2 cups Pumpkin Puree

Cinnamon

Clove

Nutmeg

Allspice

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

Ingredients:

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

Salad

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

Montgomery All County Network Extravaganza

Thursday, July 12th, 2012

Food and Art …”The preparation of good food is merely another expression of art, one of the joys of civilized living” Dione Lucas

How about food, art and networking? It sounds even better don’t you agree? :-)

The Montgomery All County Network Extravaganza last night at Huckleberry Fine Art was a tremendous success with more than 200 attendees that enjoyed their time connecting with the right people that really can help them grow their businesses.

We got to see and reconnect  with our old friends, colleagues (BNI, The Greater Bethesda-Chevy Chase Chamber of Commerce) and met a lot of new people. Thank you to Curt Kowalski with Team Network for putting together this incredible event again. We are looking forward for next one!

Curt Kowalski in the center and Keula Binelly

Eric Einzeberg BNI Vice President and Mandy Fellington

Our Superb Power Girls Irena and Katie

Passion for Food…

Friday, October 21st, 2011

I have so much passion for food. I’ve been cooking since I was 10 years old.  I learned from my Mother, and before long I was making most of our family meals.

When I founded Superb Cuisines my goal was to create a company  with a heart – where excellence in food, presentation, and service all came together – where every customer was our #1 priority – where every event was Superb!

In the beginning, I did just about everything myself – booking events, event planning, menu selection and preparation, table setup – everything.  “What’s the term – chief cook and bottle washer? that was me!.  Five short years later – things sure have changed. We have assembled a talented team that shares my passion for great food, presentation, and customer service and we just keep getting better and better!”.

At Superb Cuisines food must to look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings… like a loving touch or a glimpse of divine power that has ability to comfort.

“Tell me what you eat, and I’ll tell you who you are.”— Anthelme Brillat-Savarin

Enjoy pics below of some Chef Marcel’s Creations:

Bobo de camarao Shrimp Soup and Chicken Salpicao Salad

Bobo de camarao shrimp soup and Chicken Salpicao Salad

Mexican Fiesta

Vietnamese Spring Rolls

Spring Green Pea Soup

Halloween is around the corner!

Wednesday, October 5th, 2011

Halloween is huge for us at Superb Cuisines and we really get into the “spirits” of things. So lets eat, drink, have fun and be scary!

Corporate Brunch at OAS-Washington-DC

Corporate Brunch at OAS Washington-DC

 

The Art of Cooking!

Friday, June 17th, 2011

Cooking is an art and patience a virtue.. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist – not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine, taste of happiness and love.

See the pics below showing the love of chef Marcell Bernard to our clients:

Creme Brulee


Escuela Bolivia 2011 Gala – Celebrating Families – Fathers Matter

Wednesday, April 13th, 2011

I immigrated to the U.S. from Brazil, so I understand the importance of this cause for immigrants that arrive in this country – leaving their loved ones behind and having to start a new life and learn a different culture.

The mission of Education of Escuela Bolivia is to empower Latino children, youth and families through education and leadership development to succeed and contribute to their community while teaching others about the Latin American Culture.

This year they are celebrating fathers who are committed to participating in their children’s education by honoring fathers who participate in their programs. Responsible fatherhood is a key ingredient in the development of children and the health of a community as a whole. In fact, fathers who enjoy a loving, nurturing relationship with their children have important opportunities in influencing the direction children take in their lives. The families, teachers, and volunteers know that young people whose fathers are actively involved in their lives have greater self-confidence, perform better in school, and are better able to avoid risky behaviors.

See the pics below:

Vegetables Crudites

An array of fresh fruit

Arlington County Board Member Walter Tejada.