Bistro Escondido catering

The Bistro Escondido dinner party club has now branched out into more and more catering so I thought I would post some photos of some events we have catered. If you have an event coming up, please feel free to email chandoyle@mac.com with any questions.

Wine & Cheese Party June 5th

This is going to be so much fun! Bistro Escondido is hosting a wine and cheese tasting at the Starlite Courtyard in Joshua Tree on Saturday, June 5th. Tickets are $25 per person and include lots of different cheeses and other snacks and a tasting flight of four different wines. Starts at 6pm. No reservations are required.

Dinner at the itHouse May 22nd

Bistro Escondido is bringing you a very special event next Saturday, May 22nd. Dinner will be served at the Talmaan Koch itHouse in Pioneertown.

This house has been featured in Dwell Magazine, the LA and NY times and many other publications, now this is your chance to hang out and eat a fantastic meal there.

The menu is not yet fully formed but I can tell you that it will include creamy polenta with a choice of either organic duck and sausage with port wine cherry sauce, halibut with organic cherry tomato saffron sauce or wild mushrooms with butter, sage and pecorino, all served with spicy broccolini.

Appetizer course will be a buffet offering of cheeses, meats and other goodies. Dessert? Cocktail? Not sure yet, but they will definitely be there! Cost is $40 per person for the duck and the halibut and $35 for the vegetarian option. Reservations are required and can be made by emailing reserve@bistroescondido.com, please be sure to note if you will be having meat, fish or vegetarian. Cocktails and appetizers will be served at 6:30, dinner at 7:30.

After reserving you will receive a confirmation email with directions. If you need to cancel, 48 hours notice is required and it would really help if you can find someone to take your place. Thanks everyone! See you soon!

Click here to go to the itHouse website.

Spring Fiesta Pictures

Check out some of the pics from the Spring Fiesta dinner in the Starlite courtyard. A fantastic time, in fantastic company. It could not have been a better night! Click here to see pics.

Brunch on May 2nd in Pioneertown

On Sunday, May 2nd I will be serving Brunch at Le Haut Desert Aerie in Pioneertown. This will be an event not to be missed! If you have never been to the Aerie then you won't believe how beautiful a setting this is. There will be a Yoga class from 10-11 and an art market from 11-3. Brunch will be served from 11-2. There is a $10 admission fee per vehicle, unless you are coming for the yoga class.

Menu:
Mediterranean (organic) Eggs with thyme, cherry tomatoes and Feta cheese, served with toast. $5

Nicoise Pizza with tuna, tomatoes, olives and red onion.
$6

Side of Niman Ranch bacon $2

Side of organic green salad. $2

Side of Rosemary roasted potatoes. $2

House made granola with almonds and dates
served with organic almond milk or yogurt. $5

Citrus currant scone with butter. $3

Bottomless cup of coffee. $2.50

Blood orange and tangerine mimosa $5

Chipotle Bloody Mary $5

Jasmine iced tea $2

Spring Feast Saturday, April 24th

Here is the menu for a spring feast to be served at the Starlite courtyard in Joshua Tree on Saturday, April 24th.
$35 per person. Please RSVP to reserve@bistroescondido.com

Cocktail:
Grey goose martini served 
With a selection of pickles and olives.

First course:
Creamy blue cheese and grape crostini

Main course:
Grilled wild Alaskan salmon with citrus caraway glaze,
Grilled asparagus served with truffle aioli,
Coleslaw of red cabbage, beets, fennel and carrot.
 
Dessert:
Fresh organic strawberries with vanilla cream
and a meyer lemon macaron

Wedding Season

Wedding season seems to be upon us in the high desert so I thought I would post some of the wedding menus I created for past and future weddings.

For Ivan and Michele's Fall Wedding we served:

Antipasto plates with dry cured salami, humboldt fog cheese, manchego cheese, mixed olives and quince paste served with house made rosemary foccacia bread.

Grilled Snapper Meunière with almonds and capers.
Roasted Butternut Squash ravioli with sage brown butter and truffle salt.
Grilled market vegetables including zucchini, peppers, fennel and asparagus.
Organic baby spinach salad with pomegranates and persimmons.

The cost of this was $50 per person, not including rentals.

For Tim and Katie's Spanish themed Fall wedding we served:
Passed appetizers of mini ceviche tostadas, puff pastry squares with caramelized onion and goat cheese and Spanish tortilla bites.

Antipasto plates with serrano ham, manchego cheese, mixed olives and olive oil served with house made rosemary foccacia bread.

Spanish Paella with a choice of grilled market vegetables, grilled chicken and grilled Andouille sausage with organic spinach salad with lemon and fennel dressing.

The cost of this was $45 per person, not including rentals.

And next, for Alex and Elinor's BBQ themed spring wedding we are serving:

Pulled pork Sandwiches on crusty rolls, grilled chicken with citrus glaze,
mac & cheese with aged cheddar and pecorino, collard greens with garlic, vegetarian red beans,
red cabbage, beet and carrot coleslaw, organic green salad with heirloom tomatoes.

We'll be serving Whiskey sours made with Bulleit bourbon during cocktail hour.

The cost of this will be $40 per person, not including rentals.

If you are getting married in the high desert contact us at chandoyle@mac.com We'd be happy to discuss menu options and help you plan something unforgettable.

Cioppino Encore!

It was so much fun last time, we are doing it again!
This time we will be converging on Section Six land in Joshua Tree. We will be serving the same hearty, delicious Cioppino that we served last time except that it will be prepared by Sunny Hallmark and the proceeds will go to getting her a new vehicle. $20 per person. March 22nd, bring your own spoon, bowl, flashlight, blanket, chair and drinks. Email chandoyle@mac.com for reservations and directions.

Cioppino in the Park!

On October 22nd twenty people gathered around a steaming pot of rich and hearty tomato broth in Joshua Tree National Park. From a cooler full of crab, prawns, mussels, clams and cod we kept throwing more and more seafood into the pot. This was served with bread from Teacakes Bakery in Joshua Tree. Donation was $20 per person. When I'm back on my feet we'll do another one in the spring.