AN EPICUREAN ADVENTURE - Witte Museum

AN EPICUREAN ADVENTURE
PRESENTED TO YOU BY
TAMALES
Introduction
Rosemary’s Catering, the flagship brand of The RK Group and The Witte
Museum have partnered to bring you a once in a lifetime opportunity….
Maya- An Epicurean Adventure
The Witte Museum is proud to present the world-class cultural exhibit,
“Maya- Hidden Worlds Revealed,” which will take place from May 14,
2016, to September 5, 2016. This exhibit will feature authentic artifacts,
immersive environments, multimedia components and hands-on
activities to explore the rise and eventual decline of these fascinating
ancient cities, as well as the enduring culture of the modern Maya.
During your tour of the exhibit, enhance your experience and
enliven your senses with an additional element: a culinary journey of
the Mayan culture created by Rosemary’s Catering Chef-Artisans.
Discover the preferred foods of the Mayan Gods and imbibe on their
elixirs while you dine on the perfectly manicured lawns of The Witte Museum.
The menus set forth are just the beginning of the tantalizing options
available to you. All menus include three hours of service and require
a minimum of 65 guests. Custom, full service bar packages are
available as an additional service. For more information, please see
page 9, Beverage Service.
To start your journey, please contact
Marian McGrath
Catering Sales Manager
Rosemary’s Catering at the Mays Family Center, The Witte Museum
3801 Broadway San Antonio, Texas 78209
[email protected]
619-300-3154 Mobile
210-223-2680 Office
Presented to you by
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Maya Food & Beverage Packages
For your conveniece, all packages will include high and low cocktail
tables, display tables, china, glasswear and silverware, napkins, chairs and a
selection of table linens to choose from.
Itzamnaaj Gold Package:
Itzamnaaj is one of the high gods of the Maya pantheon. Itzamnaaj is
associated with the sacred World Tree, which for the Maya linked together the
sky, earth and the underworld, known to the Maya as Xibalba. One of the
manifestations of Itzamnaaj is Wuqub’ Kaqix, a giant celestial Bird of the
Heavens. As an add-on to your tour exhibit, the Itzamnaaj Gold Package offers
you the most enhanced culinary experience:
•
Choose three stations
•
Choose two carving stations
•
Four Tray Passed Hors d’Oeuvres
150 guests or less $74.00++
Over 150 guests
$68.00++
Under Codex Silver Package
In addition to their majestic carved monuments, Mayan scribes painted elaborate inscriptions and art in folding books known as codices. The paper was
crafted from the bark fibers of the fig tree. Only four such sacred books of the
pre-Hispanic are known to have survived. They dealt with religious and ritual
subjects, especially the cycles of the planets and stars and their influence on
agriculture, weather an d health. As an add-on to your tour exhibit, the Codex
Silver package offers a robust exploration of Mayan foods:
•
Choose from two stations
•
Choose one carving station
•
Three Tray Passed Hors d’Oeuvres
150 guests or less $63.00++
Over 150 guests
$56.00++
Yucatan Copper Package:
The Maya World lives on in the remains of important ancient cities such as
Tulum and Chichen Itza, as well as modern-day towns and villages with a rich
cultural heritage. The Yucatán Peninsula showcases evidence of Mayan
lifestyles and above all, their great attachment to nature and the sacred. As an
add-on to your tour exhibit, the Yucatan Copper Package offers an
introduction to the Mayan culinary journey:
•
Choose two stations
•
Three Tray Passed Hors d’Oeuvres
150 guests or less $48.00++
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Over 150 guests
$40.00++
Tray Passed Appetizers
Brisket Shishito Poppers
roasted shishito peppers filled with house-smoked brisket
asadero cheese and cilantro
Honey Lime Quail Pops
seared lollipop quail legs glazed in local honey and tart lime marmalade
Twice Baked Duck
petit Yukon potatoes filled with duck confit, Texas chèvre, orange zest
Salmon and Avocado Pinwheel
rye crisps topped with vodka cured salmon, creamy avocado
lemon aioli and micro dill
Smoked Gouda and Bacon Palmiers
flaky pastry pinwheeled around bacon studded melted gouda
Petit Beet Salad
spoons of slow roasted beets, shaved asiago, and sherry vinaigrette
Short Rib Empanadas
slow braised shredded beef wrapped in buttery pastry
Fennel and Coriander Crusted Tuna
white bean hummus bruschetta, arugula
Duck Rillettes Cones
petit sesame cones filled with tender duck confit
Roquefort, shaved red onion
South Texas Quail and Waffles
savory chive/cornmeal waffle, country fried quail breast
wild honey butter
Petit Duck Tacos
miniature corn tortillas, charmoula marinated duck breast
cotija cheese, micros
Pork Belly Tostones
plantain crisp, seared pork belly, chimichurri
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Station 1: Panza Verde
Avocado – Cultivated fruit of the Maya
The avocado, originating in southern Mexico and Guatemala, was a
treasured crop of the ancient Maya. Archeological evidence throughout
the Maya region suggests that avocado consumption may have gone
back thousands of years and that the love for its rich, buttery texture is
quite ancient indeed.
Fresh Pressed Guacamole
lava molcajetes filled with pressed ripe avocadoes, fine sea salt,
jalapenos, fresh squeezed lime juice and vibrant cilantro
Crisp Chorizo Flautas
filled with savory chorizo, roasted sweet potatoes and queso fresco
Chayote Slaw
vinegar tossed shaved chayote with sliced heirloom tomatoes, chile
seco, Mexican dried oregano and basil
Station 2: Poc Chuc
Poc Chuc - A Traditional Yucatecan Dish
Introduced to the Maya world by the Spaniards, pork was quickly
adapted to this uniquely Yucatecan delicacy. Poc Chuc (‘charcoal
broiled’ in Yucatec Maya) dates back to the days before refrigeration,
when meat was preserved with salt. Slow-cooked pork is combined with
sour orange juice and vinegar to temper the saltiness of the meat. The
orange juice refreshes the salted pork and gives it a tangy flavor. The dish
is topped with onions sautéed with coriander and a bit of sugar.
Achiote Smoked Pork
garlic and cracked pepper smoked pork roast, glazed and fire seared
with annatto infused citrus vinaigrette and presented with house
pickled red onions, fresh pressed tortillas, chopped cilantro and lime
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Station 3: Elote Tamales
Treasured Tamales
No culinary exploration of Maya life would be complete without
tamales. Made from zacan (Yucatec Mayan for masa harina, or ‘ground
corn flour’) and filled with chicken, pork, vegetables, and/or cheese,
tamales are wrapped and steamed in corn husks, banana or plantain
leaves. Enjoyed long before the Spanish invasion, tamales continue to
be a staple of Maya cuisine, especially during celebrations and festivals.
Many beautiful depictions of stacked tamales covered in delicious sauces
are found in ancient Maya paintings and art.
Bean and Queso Blanco Tamales
savory bean puree and asadero cheese wrapped in masa
Savory Chicken Tamales
chili braised chicken wrapped in stone ground corn masa with
accompaniments including Smokey Chipotle Salsa,
Pickled Jalapenos and Chiles en Rajas
Station 4: Salsa Picante
The Mayans enjoyed a wide variety of mild to fiery salsas crafted with
peppers that grew throughout the Maya homelands. The hottest of the
known salsas, the Xni-Pec, still accompanies traditional Mayan dishes
today. The recipe includes traditional tomatoes, onions, cilantro, and
lime, orange or grapefruit juice. In the Maya region, a wide variety of fresh
salsas, ranging in spiciness, are served alongside bottled hot sauces. Indulge in our house-made assortment of salsas varying in spice and
temperature accompanied by crisp corn tortilla chips, plantain chips,
and sheets of chicharones.
Warm Ancho Salsa baked with fresh goat cheese (smoky)
Cool Avocado Salsa smooth blended with roasted serranos (spicy)
Xni-pec Roasted Tomato and Charred Onion Salsa with Grapefruit (fiery)
Fire Grilled Tomatillo and Anaheim Salsa (smooth and earthy)
Black Bean and Roasted Corn Pico (mild)
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Station 5: Zacan
Called zacan in Yucatecan Maya, masa is the fresh dough used for
tortillas, tamales, sopes and countless other exquisite Mayan and
Mexican foods. Similar to Gorditas, the hand-made puffy tortillas,
(zay) of the Maya have no substitute!
Yucatán Masa Cakes
Hand Patted Thick Corn Masa Cakes – stone ground corn masa hand
blended, patted and griddled on flat comals - presented with
traditional accompaniments including black bean puree,
repollo (shredded cabbage), queso fresco, pico de gallo, guacamole,
and chopped cilantro
* Chef Attendant Required
Station 6: Chocolate and Tamales
Chocolate / Cacao
The Maya were the first to take the seeds of the cacao fruit and roast and
grind them to make a uniquely rich, frothy beverage thousands of years
ago. For the Maya, cacao was a sacred gift of the gods, and cacao beans
were used as tribute and a form of currency. Many scholars believe that
Mayan cacao was reserved for the elite, government officials and
warriors. Scholars have deciphered an ancient Mayan glyph for cacao,
and chocolate residue has been discovered in the bottom of ceramic
drinking vessels and offerings unearthed by archeologists. Throughout
Mesoamerica even today, cacao is used as a sacred offering to the ancestors and the divine, as well as being consumed in sumptuous beverages,
sauces and more.
Mayan Chocolate & Canela Pudding
classic dark chocolate pot de crème accentuated with spices
including cinnamon and allspice, topped with toasted
pumpkin seeds
Warm White Chocolate Coulant
fresh baked white chocolate & vanilla bean cakes filled drizzled
with dark chocolate crème anglaise
Tamales Dulces
sweet corn masa studded with raisins and fine coconut
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Carving Stations
Chef Attendants Required
Slash and Burn Red Snapper
whole red snapper slashed and marinated in bright citrus and herbs,
grilled, wrapped in banana leaves and accompanied by
Mango Salsa, Roasted Red Pepper Aioli, and Fresh Lime Wedges
Yucatán Beef
Coffee Crusted Flank Steak – dry rubbed in flavorful coffee and spices,
iron seared and presented with
Rice a la Veracruz, Charred Onion Pan Sauce, Rosemary Fry Bread and
Creamy Butter
Root Vegetable Braised Beef Pepian
slow stewed with savory roots and accompanied by
Roasted Tomato & Chipotle Pan Jus, Chili Dulce & Scallion Relish,
Rosemary Fry Bread and Creamy Butter
Poc Chuc Pork
Achiote Smoked Pork – garlic and cracked pepper smoked pork roast,
glazed and fire seared with annatto infused citrus vinaigrette and
presented with
House
Pickled Red Onions, Charred Pineapple & Manzana Relish Fresh Pressed
Tortillas, Chopped Cilantro and Lime
Lamb Birria
Slow Braised Leg of Lamb – slow simmered with guajillo chili puree,
garlic, spices and bay accompanied by Mayan Huarache flatbread and
Papas Aztecas (wedges of roasted yukon and sweet potatoes tossed in
house-made chile adobo)
Pavo Enchilado
Chili and Garlic Roast Turkey – bone in turkey breast dry rubbed with
fresh garlic and dried mild chilis, slow roasted and presented with
Sesame Seed Mole Poblano, Caramelized Onion Studded Corn Bread
and Creamy Butter
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Beverage Service
Hosted Beverage Packages Include mixers, cups, ice, fruit and garnishes, soft drinks and bottled waters
Premium Brands Bar Domestic & Imported Beer, House Wine
Premium Liquors include: Maker’s Mark Bourbon, Crown Royal Whiskey, Bombay Sapphire Gin, Don Julio Tequila, Bacardi Light Rum, Chivas Regal Scotch, & Grey Goose Vodka and Choose One Specialty Drink
$15.00++ for the 1st hour
$6++ each additional hour
Call Brands Bar Domestic & Imported Beer, House Wine
Liquors include: Jack Daniels Bourbon, Canadian Club Whiskey
Tanqueray Gin, El Jimador Tequila, Bacardi Light Rum, Dewars Scotch, & Tito’s Vodka
$13.00++ for the 1st hour
$5.50++ each additional hour
Beer & Wine Bar
Domestic & Imported Beer, House Wine
Domestic Beer includes: Bud, Budlight, & Miller Lite
Imported/Specialty Beers include: Shiner Bock, Dos Equis, & Stella Artios
Soft Drinks and Mineral Waters $12.00++ for the 1st hour
$5.00++ each additional hour
Note: Alcohol Service must finish 30 minutes before the event concludes
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Specialty Beverages
Michelada
Southern Mexicans like to add some spice to their food—and their beer.
A michelada (or chelada in some parts) Cerveza with lime, coarse salt,
pepper, and shots of Worcestershire and/or Tabasco sauce, served in a
chilled, salt-rimmed glass. Some versions also include soy sauce or Maggi
seasoning. It sounds odd, but it’s refreshing and well suited to a hot day
or a rough morning.
Maya Horchata
Another popular refresco in the Yucatán Peninsula and beyond is
horchata, a blend of rice milk, ground almonds, cinnamon, and sugar.
Some varieties have chufa (tiger nut), vanilla, or barley. The result is
almost like a milkshake but not as thick or rich. A horchata complements
spicy food.
Agua de Jamaica
At cantinas throughout the Maya world you’ll see big glass jugs with
aguas frescas. The bright red drink is agua de jamaica, known simply
as jamaica, (pronounced ha-MY-ka) made from hibiscus flower calyxes,
water, and sugar. It’s high in vitamin C and an ideal way to temper the
summer swelter.
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Additional Charges and Services
•
A rental fee will apply to all events. Please see your
catering manager for more information.
•
Bartender fee of $200.00 per Bartender,
1 bartender is required for every 75-100 guests
•
Uniformed Chef Attendants $200 each,
1 attendant is required for every 75-100 guests
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Enhanced Furniture & Décor Rentals
http://www.illusionsrentals.com/
•
Entertainment Suggestions: Spanish Guitar, Flute Trio
http://www.circadmc.com/
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DMC Services: http://www.circadmc.com/
•
Florals http://www.therkgroup.com/companies/flair/