Whether a nice brunch with your friends to a fancy dinner date at Gary Denkos, food has always been one of those things that bring people together for any occasion. And the masterminds behind such delicious meals are chefs. Our very own Executive Chef at The City Club, Michael Munoz is one of those masterminds that have our guest wanting more with his creative creations. We sat down with the Chef to see what kinds of food he is into right now with the summer season upon us.
What kind of food is in right now for summer?
Right now tomatoes are getting into season here in Northern California so a nice caprese salad with fresh tomatoes, buffalo mozzarella cheese, fresh basil and a balsamic reduction makes for a fresh addition to any occasion.
What about meats?
It's a great time to bring out the grill and have a gathering outside. A great dish to grill would be mini lamb chops seasoned with salt and pepper served alongside mint jelly or a mint puree. The mint adds a refreshing flavor to the lamb.
Lastly what drinks are fun for the summer?
I personally prefer a cold beer on these summer days :). However a cucumber martini is a sure way of cooling off . It is very refreshing and easy to make. You take 1 parts gin, a couple of cucumber slices (which you can muddle ) and add the vermouth. Shake strain and garnish with slices of cucumber
Thanks Chef Munoz for giving some great summer food ideas! Book an event with the Club to have an opportunity to try one of the chef's dishes. The Club just released their 2013 holiday menu. See below and inquire about availability and pricing! Bon Appetit!
2013 Holiday Menu Items
Mini Beef Wellington
Brie En Croute with Cranberry Chutney
Croque Monsieur with Turkey, Brie and Cranberry
Hobbs Bacon Wrapped Diver Scallop
Toasted Pistachio and Cheese Arancini
Burrata and Truffle Honey on Walnut Toast
Organic Baby Spinach & Frisee Salad
With Roasted Beets, Candied Pistachios, Goat Cheese
Shallot Vinaigrette with a Balsamic Reduction
Chopped Chickory & Citrus Salad
With Bleu Cheese, Candied Pecans
Meyer Lemon Vinaigrette
Oven Roasted Chicken Breast
With Honeyed Garnet Yams, Pomegranite Reduction and
Caramelized Brussel Sprout Leaves
Seared USDA Prime Filet (6 oz)
With Butternut Squash Sauce
Olive Oil & Herb Crushed Fingerlings, Braising Greens
Pumpkin Cheesecake with Toffee Pecans
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