Food, Glorious Food

“We should look for someone to eat and drink with, before looking for something to eat and drink.”

– Epicurus

For both business and pleasure, I have been so very fortunate to travel many places throughout the United States and the world. Naturally, “all” my travels have included ferreting out the absolute best places to enjoy a sumptuous repast. Whether, it was at the five-star Tour D’Agent restaurant in Paris (where I had my first Chocolate Mousse at the age of 20), or the Piget road stop in Cuthbert, Georgia (where they make great homemade French Fries and Brunswick Stew)…my life’s passion has been to not only dine at these gastronomic haunts – but to go behind the scenes and visit the kitchens.

My dad was in the shrimp business, and he use to take my sister, brother, and me (one at a time) on his various business trips. My first trip with him was at the tender age of 10…island hopping to Jamaica, Curacao, and Trinidad. Our last stop during this fun weeklong trip was Trinidad, where we stayed at the Trinidad Upside Down Hilton. It was called the Upside Down Hilton because the lobby and restaurants were on the top floor of the hotel, as opposed to the ground floor where they usually are.

While exploring all the nooks and crannies a big hotel has to offer, I happened upon their kitchen…and I never looked back. The Caribbean kitchen staff and chefs were amused over this inquisitive boy who wanted to know everything about their kitchen. For three days, I spent hours learning the intricacies of the island kitchen – paying particular close attention to the pastry department – for sweets were this young lad’s favorite. The daily adventures were a mesmerizing and unforgettable experience. Cast off baseball and football – hand me a pastry brush.

WEDDINGS

Your special day should always have food that you and your guests will talk about for a lifetime. We want them to keep saying: “It was a beautiful wedding, but boy, that food was good.” Bailey’s can handle every aspect of your wedding, from the engagement party and bridal showers, to the rehearsal dinner and reception. Your quests will be enthralled with our service, presentation, and above all, the food.

Let’s sit down and discuss what your plans, budget, and desires are – and we will present a feast fit for a lifetime of memories.

SMALL DINNER PARTIES

Our primary catering function ranges in numbers of 50 to 250 guests. However, we are happy to accommodate a smaller party for as few as two people.

FISH FRY, BAR B Q, THEME PARTIES

Anyone ready for a fish fry? Don’t knock it until you’ve tried it. Do something unusual for your next party. I’ve been to some really great Bar B Q’s and Fish Fry’s. There is little better than throwing back a Mint Julep poolside under the shade of a grand oak tree, as you head over to tables loaded with Fried Fish, Shrimp and Oysters, Home cut French Fries, Corn Fritters and Hush Puppies, Cole Slaw, Baked Beans, Apple Crisp, Peach Cobbler, Homemade Ice Creams, Chilled Watermelon and Fresh Squeezed Lemonade. Now, doesn’t that sound good?

ETHNIC FOOD

Asian, Jamaican, African, Russian or Mediterranean, you name it, and we can create and prepare any authentic ethnic recipe of your desires.

ENTRÉE’S

Be assured, we can make anything your little ole heart desires. But since space doesn’t permit listing our complete repertoire, we’ve listed a few of our client favorites. Once you decide on the menu, we will suggest appetizers and side accompaniments that will compliment the menu you choose.

Regardless of the courses selected, most people want a salad served. This is why we have paid particular attention to this detail, and make a salad that everyone just raves about.

We start with Organic Mixed Field Greens, add some fine Maytag Blue Cheese (or Aged White Cheddar), Oven Roasted Pistachios (or Pecans), and our own Bailey’s Best Shallot & Garlic Sweet Vinaigrette. People love this vinaigrette so much…we decided to have it bottled for sale. Go to the General Store section for more details.

Whether you are planning a formal sit down dinner for 10 to 100 or a buffet for 250, we can handle whatever your needs dictate. Below are just “a few” ideas to challenge your epicurean senses.

BEEF

Filet of Beef Tenderloin Saltiado
This authentic Spanish dish is one of my favorites to prepare. Born from noted Ybor City restaurants like Los Novedados and the Columbia, we created a recipe like none other, made with lots of tenderloin, chorizo sausage, garlic potatoes, mushrooms, and bits of ham. Served with Saffron Yellow Rice & Fried Plantains, and toasted buttered Cuban Bread. Your guests will think they’ve been transported to Spain

Filet of Beef Tenderloin
Everyone loves our tenderloin. It’s like none other we’ve tasted. We suggest serving this with our famous Butter and Cream Mashed Potatoes, Oven Roasted Asparagus, Eggplant, Yellow Squash & Plum Tomato Ratatouille, and Honey Glazed Carrots

Beef Tenderloin Bourguignon
The first time I ever had this dish was when I was a college student at the University of Dijon. I lived in a Dominican house, where the Dominican Priests only spoke French. One of the priests took me and a friend to lunch at a countryside café on the outskirts of Dijon. A cherub-faced round woman wearing a muted red and green print dress and a ragged white apron, was both the cook and proprietor. She brought us a bowl of the best Beef Bourguignon ever – and served it with rustic French bread for dipping into her rich burgundy sauce. She let me come back and watch her prepare it. She used Chuck cut into bite-size portions. I use with beef tenderloin, making this dish truly exceptional. We also suggest this to be served with our mashed potatoes

Cognac Braised Short-ribs
Low and slow is the theme for this great dish. Short-ribs are pan-seared to seal in the juices, and covered with an array of root vegetables, red wine, and an entire bottle of fine cognac. At one time, this dish was considered too plebian to be served at an upscale restaurant – now, many of the finest restaurants in New York, San Francisco, and Chicago have them on their menu. My-oh-my, this dish is good. We recommend serving with mashed potatoes

Beef Brisket
As with the Short-rib, the brisket is another underrated cut of beef which is finally coming into its own at many fine restaurants. Our brisket is the finest I’ve ever eaten…we say that with all due modesty. Flavored to perfection, and slow roasted. Each slice is served with it’s natural juices – it is just incredible. Mashed Potatoes are the perfect accompaniment. For a different taste, we can thicken the juice and turn it into a deliciously rich gravy to be served country-style over white rice. Our homemade buttermilk biscuits and homemade preserves would be the bomb with this dish

Sauerbraten & Potato Pancakes
Good German food is hard to beat – and we make this the authentic German way, marinating the beef for 3 days, and it’s slow roasts for over 4 hours. We suggest serving with Potato Pancakes and homemade Apple Sauce, Braised Sweet & Sour Red Cabbage, and homemade Pumpernickel Rye Breads with German Butter

SEAFOOD

New Orleans Shrimp Etouffee
Commander’s Palace is one of my favorite restaurants. Our recipe is a variation of the great dish served at this fine restaurant during their Saturday Jazz brunch. Served over White Rice

Savannah’s Finest Shrimp & Grits
This is a southern favorite – and we make it with lots of fine white wine. We only cook with the wines and spirits we’d drink. I promise, you will absolutely love our grits…they are AWESOME!

Shrimp Creole
My dad created this tomato-based recipe…and we all loved it…you will too. Made with fine jumbo 16/20 shrimp.
Served with a mixture of Basmati, Long Grain White and Yellow Rice

Delicious Jumbo Lump Crab Cakes
I hate going to a restaurant and having to search for the crab in their so-called crab cakes. Well, that won’t happen with these babies, for they are made with 95% jumbo lump crabmeat…and they are baked to perfection. We suggest serving them with our Vodka Penne Pasta and Oven Roasted Asparagus & Yellow Squash, and sauteed Mushrooms

Pan Seared Chilean Sea Bass
We can serve any kind of fish you would want, trout, red snapper, grouper and tuna – and we have loads of great recipes…so just ask us for our ideas. However, Chilean Sea Bass is an incredible fish – and we don’t take away from the rich flavor – we pan sear a beautiful filet, and finish it off in the oven. Drizzle it with a bit of Gee (French burnt butter), and a squeeze of fresh lemon. It can be served with Orzo, Couscous, Gruyere Scalloped Sweet & Russet Potatoes, or my favorite, a Wild Mushroom and Caramelized Onion Risotto

Grilled Maine Lobster Tail
If you’ve never had a lobster grilled, you are in for a real treat

CHICKEN

Coq Au Vin
This dish is as French as you can get. It is made simply with a marvelous Red Wine, Mushrooms and Pearle Onions. Good served with homemade mashed potatoes or rice

Chicken & Yellow Rice
This is a great dish for a buffet dinner. It is prepared with rich homemade chicken stock and Marsala Wine – we recommend serving mixed field greens fried plantains, and butter toasted Cuban bread

Chicken Pot Pie
This is not your typical chicken pot pie. Made with lots of chunks from the whole chicken, homemade chicken stock, and has loads of fresh vegetables you don’t normally find in a pot pie…all topped with a flaky homemade buttery crust – this is a complete meal in one – served with salad and homemade miniature Corn & Blueberry Muffins

Lime Tequila & Mango Chicken
We marinate chicken breasts with lots of lime and tequila – then we grill basting with tequila and serve it with a Fresh Mango salsa. We suggest serving this with Oven Roasted Sweet & New Potatoes & Oven Roasted Vegetables

Chicken White Lasagna
What a great dish for a large group. Made with 5-Cheeses (Fresh Mozzarella, Whole Milk Ricotta, Parmesan, Fontina, Aged White Cheddar) – layered with lots of chicken from the whole chicken, pan seared mushrooms, and fresh spinach. Each slice of lasagna is topped with our delicious Vodka Plum Tomato Cream Sauce. This can also be served without chicken for the vegetarian, or with our beef and our homemade Italian sausage in each layer. For a more Italian flare, we suggest our homemade meatballs and homemade Italian Sausage served on the side. We recommend this served with our Mixed Field Greens salad and homemade garlic 3-cheese bread

Lebanese 7-Spiced Chicken
We marinate (overnight) chunks of chicken breast in a blend of 7-spices, garlic, fresh lemon juice, extra virgin olive oil and bay leaves. We pan sear the chicken for a tender and moist flavorful texture. It’s really delicious served with Lebanese Lavash Flat Bread, Hummus, Tzatziki, Roasted Eggplant and a chilled Couscous salad.

Green Chile Chicken Tamales
There is hardly anything better than a handmade tamale. Ours are as gourmet authentic as you can get. We begin with a rich sauce made from oven roasted tomatillos, serranos, jalapenos, and garlic…slow-roasted chicken pieces are added into this rich sauce to marinate overnight. Corn Masa is mixed with rich homemade chicken stock, cilantro, and the renderings from pork fat. We wrap the tamales in corn husks, and steam them the true Mexican way. Tamales can be made with beef, pork, or shrimp; and we recommend serving them with our Mexican Rice, Fajitas and the traditional re-fried beans made from fresh cooked pinto beans and topped with Monterey Jack Cheese.

PORK & LAMB

Pork Tenderloin – with a Dried Plum & Port Wine Reduction
Pork Tenderloin is one of my favorite meats…and it is so good with this rich but delicate sauce. Be assured, we can prepare pork everyway possible. Can be served with any style of potatoes, risotto, orzo with gee, or couscous, and oven roasted vegetables

Our Incredible 15-Hour Pulled Pork
People go ape over this pork…or should I say they go “hog wild.” It seems as though we just can’t make enough of it. We season it to perfection, and slow cook it for 15 hours. This can be served so many different ways…Cajun: Louisiana Red Beans & Rice and Shrimp Gumbo to start, or serve it as bar b q with our Jack Daniels Bar B Q Sauce, Applewood Smoked Bacon Baked Beans and Maytag Gorgonzola Cole Slaw

Seared French-Style Lamb Chops
You better not serve these with mint-jelly. Although, a Minted Couscous with Oven Roasted Vegetables would be heavenly.

Moroccan Spiced Australian Rack of Lamb with Harissa
A blend of 5 spices are used to make a truly succulent dish. We pan sear the rack to maintain their natural juices, then finish it off in a hot oven. Lemon, Chervil, and Dried Apricots are used for garnish

Lamb Shanks
Rosemary, a bit of Dijon Mustard, Salt, Garlic and Greek Olive Oil make this dish sing. Cooked low and slow for a tender, melt in your mouth shank

PASTA

We can make any type of pasta dish you can imagine. Pasta is so versatile, it lends itself as the ideal accompaniment to any dish. If you are interested in a pasta for the main course, let’s talk, and we’ll design a recipe unmatched in its perfection and tastes. All our pastas and gnocchi are homemade

INDIVIDUAL GOURMET FOOD STATIONS

Mashed Potato Bar
Who doesn’t love mashed potatoes? We begin with a good Russet, Yukon Gold or New Potato peeled and washed. Once they are boiled, we add half and half, and lots of butter, making the most Incredible Mashed Potatoes you will ever taste. We put a scoop of mashed potatoes in a martini glass, and that’s when the fun begins. Cheeses, Applewood Smoked Bacon, Sour Cream, Avocado, Heirloom Peeled & Seeded Tomatoes, Shrimp Scampi, Tenderloin Bites, let your imagination go wild. You name it…Everything goes

Italian Pasta Bar
Pasta and Sauces Galore! Penne, Ravioli, Linguini, Clams, Tomatoes – a cornucopia of flavors

Seafood & Raw Bar
An Array of Fresh Seafood, from Fresh Jumbo Shrimp, Oysters (fried &r raw), Crab Legs, Scallops, to Grilled Lobster & Everything In Between

Our Southern Extravaganza
15-Hour Pulled Pork with homemade Jack Daniels Bar B Q Sauce, Corn Fritters (plain or with lobster or crab),

Mediterranean & Middle Eastern Feast
From Authentic Greek to Lebanese – Your Guests Will Be Gastronomically Enthralled

Sushi Bar
Sushi made to order – every type imaginable made with the finest grade of seafood – also flavorful tuna tartarFried Green Tomatoes with Cilantro Ranch Dipping Sauce, Buttermilk Fried Chicken Bites, Shrimp & Grits, Our Incredible Virginia Ham & Biscuits with Homemade Peach Preserves, Cooked on-site Pralines & Beignets

Sliced Prime Beef Tenderloin, Pork Tenderloin & Baby Lamb Chops
We use only the finest of beef, pork, and Lamb – served with delicately flavored sauces

LADIES TEAS & LUNCHEONS

BUFFET MENU

Mixed Field Greens
Maytag Blue Cheese, Spiced Pecans, Bailey’s Vinaigrette

Fresh Fruit Salad
Fresh Plant City Strawberries, Pineapple, Asian Pears, Blueberries, Banana’s, with a hint of Lemon Zest and Grand Mariner or Champagne

Spectacular Quiche
Gruyere, Romano, Fontina Cheeses, Mushrooms, Asparagus, & Caramelized Vidalia Onions – Other quiches are available

Assorted Tea Sandwiches
Tea Sandwiches are so good…and each of the salads are homemade.
Chicken, Ham, Egg Salad, Pimento Cheese, and Turkey and Basil with Scallion Cream Cheese

Sweet Endings
Valhrona Chocolate Bites
French Market Beignets

Peach Belini
Fresh Peach Couli – in the bottom of a Champagne glass – filled with Fine Champagne

Raspberry Royale
Raspberry Liqueur, Fresh Raspberries, Champagne

SIT DOWN LUNCHEON

OPTION ONE

Asparagus Bisque
Served with a dollop of Lemon Cream & Gruyere Crouton

Guyana Shrimp Salad
Stuffed in Organic Heirloom Tomatoes, atop Mixed Field Greens lightly dressed

Virginia Ham Biscuits

Crème Brule
w/Strawberry Pear Anise Soup

OPTION TWO

Lobster Bisque

Mixed Field Greens
w/ Maytag Blue Cheese, Oven Roasted Pistachios & Bailey’s Vinaigrette

Pan Seared Chilean Sea Bass
Served with Couscous & Oven Roasted Vegetables
OR - Orzo with Gee (French Brown Butter) & Oven Roasted Vegetables
OR - Shallot & Cream Scalloped Potatoes made w/ both Sweet & Russet Potatoes & Roasted Vegies

Individual Strawberry Cream Pie
Our Homemade Pasty Crust is filled with Rich Éclair type Filling & topped w/Whipped Cream & Fresh Macerated Strawberries drizzled w/Strawberry Couli

OPTION THREE

Vodka Tomato Bisque

Sliced Pan Seared Prime Ribeye Steak
Mixed Field Greens
Belgium Twice Fried Potatoes
Served with our Incredible Homemade Oven Roasted Garlic Aioli

Banana Cream Pie
Topped with Whipped Cream & Drizzled with rich Homemade Caramel Sauce

OPTION FOUR

New England Corn Chowder
Can Be served with or without Jumbo Lump Crab

Basket of Homemade Corn & Blueberry Muffins

Maine Lobster Rolls
Served the traditional way with buttered grilled crust-less rolls, Boston Bibb Lettuce. Served with Homemade Fried Root Vegetable Chips, including Sweet & Purple Potatoes and our homemade
Sweet Cucumber & Red Onion Salad

Individual Carrot Cake
Served with our Homemade Macadamia Nut Ice Cream & Fudge Sauce

OPTION FIVE

Butternut Squash & Leak Bisque

Gruyere Quiche Loraine
Or Gruyere Asparagus Quiche
This is the most incredible quiche you will ever taste
Served with Mixed Field Greens & an Array of Fresh Fruit

Fresh Mango & Raspberry Crisp
Served w/ Homemade Lemon Honey Ice Cream

Bailey's Catering is under the umbrella of Innovative Catering Concepts, Inc.
a Florida Corporation • 815 South Rome Avenue
Tampa, Florida 33606 • (813) 254-8018
Links:www.InnovativeCateringConcepts.com
www.CateringWealth.com
www.NorthBeachDietOnline.com