What cuisine inspired this menu?
I wanted to celebrate the Central Valley's peppers but didn’t want to box myself into any specific style of cuisine. There was a Mexican dish, a Japanese-inspired dish, and the main course was Cuban. I wanted to explore different ways that peppers could be used not only to enhance a dish but to truly elevate the dining experience.
How do you offset the spiciness of the peppers?
Cutting out the white pith and removing the seeds from peppers is the best way to significantly reduce the heat. Cooking or pickling can help tone them down as well.
How do you approach menu development?
I source all of my produce locally and at peak seasonality. We are super fortunate to live in a region with so many beautiful fruits and vegetables readily available to us. My philosophy in the kitchen is to keep it simple. The less I do to the food, the better.
Tell us about your business.
We pride ourselves on providing an exceptional bistro-style service that doesn’t feel like “catering.” From our food to our staff, we try to embody the high-end restaurant experience to our clients and their guests.
blackhatcatering.com
IG @blackcatcateringco