Funky's Catering Events
phone 513-841-9999
Funky's Catering Events

Something Special


Wine Dinners

We invite you to join us for the 2019 Wine Dinner Series as we keep our travels slightly closer to home.


Funky’s Catering Events invites you back to the kitchen for a Russian River, Sonoma Valley wine dinner tour. Our trip takes place at The Transept on Friday, March 22. Click here for tickets.


Iberico Ham & Quail Egg Benedict Topped with Saffron Hollandaise

Buttermilk Pork Tenderloin Over Barley Risotto with Grilled Grape and Lemon

Salted Prickly Pear Sorbet Topped with Scallop and Avocado Ceviche

Roasted Moon Drop Grape and Wild Mushrooms on Heirloom Corn Cake with Cypress Grove Chevre

Kobe Burger with Veal Bacon, California Cheddar and Heirloom Tomato Jam on Brioche




Amish Butter Poached Spot Prawn and Citrus Fruit Salad with Meyer Lemon and Local Honey Vinaigrette

2016 Zeitgeist Cellars, Trousseau Gris




Bamboo Steamed Rockfish with Local Honey Miso Glaze Over Ginger Baby Bok Choy and Pork Belly

L’Oliveto 2017 Pinot Noir




Cast Iron White Clover Lamb Rack with Local Asparagus Risotto and Grilled Artichoke with Sour Plum Lamb Demi Glace

Martinelli 2016 Bella Vigna Pinot Noir



Double 8 Wagyu Strip Steak with Maitake Mushrooms and Zinfandel Poached Pearl Onions, Charred Tomato and Confit Purple Potato

Day 2015 Zinfandel, El Diablo Vineyard



Frozen Avocado and Local Honey Mousse with Dark Chocolate Genoise and Candied Fresno Peppers

As with every Funky’s Catering Events event, gratuity is earned, never expected. Should you wish to share a token of appreciation with the evening’s staff, please let us know at the event.


Funky’s Catering Events is pairing up with Fifty West Brewing to bring you a unique beer tasting dinner event! Featuring a menu crafted around Fifty West beers, this is a one-of-a-kind night that you don’t want to miss! You can click here for your tickets to this March 29 dinner.


French Smoked Chicken Drumette with a Garlic Citrus Doom Petal Glaze

Mini Juicy Lucy with American Lager Beer Cheese Center & Crispy Fried Onion Ring on Brioche

Beer Braised Cincinnati Mettwurst on Chive & Aged Cheddar Potato Pancake

Wild Mushroom Strudel with White Balsamic Onion Jam

Beer: American Lager


Warm Poached Shrimp with Peach & Mango Chutney and Charred Frisée

Beer: Chasing Sunset Ale


Japanese Glazed Lamb Ribs Over Teppanyaki

Beer: Shiso Amber Lager


New England Mussels & Clams with Fresno Chili Grilled Baguette

Beer: Doom Pedal



Beer Soup IPA Braised Veal Shank with Sage, Heirloom Carrots & Cipollini Onions and Parsnip Puree

Beer: Beer Soup IPA – A Collaboration with La Soupe


Dark Chocolate Stout Cake with Layered Vanilla Bourbon Infused Mousse and Whiskey Berry Compote

Beer: Marble Palace


Our last stop is the Central Coast of California. Join us on April 12 by clicking here for tickets.


Holiday Hors d’Oeuvres

Cranberry Brie Bites

1 (8oz) tube of crescent dough
Cooking spray (for pan)
Flour (for surface)
1 (8oz) wheel of brie
1/2 cup whole berry cranberry sauce
1/4 cup chopped pecans
6 sprigs of rosemary, cut into 1″ pieces

1) Preheat oven to 375º and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.
2) Cut brie into small pieces and place inside crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans and one little sprig of rosemary.
3) Bake until crescent pastry is golden – or about 15 minutes

These are best warm, but are just as good cold

Roasted Tomato & Ricotta Crostini with Pesto & Balsamic

1/2 cup pine nuts, lightly toasted
3/4 cup extra virgin olive oil
2 garlic cloves
2 cups packed basil leaves (2 1/2 ounces from 1 big bunch or 2 smaller bunches)
1 cup finely grated parmesan cheese (3 ounces)
1/2 teaspoon kosher salt, more to taste

1) Pulse pine nuts in a food processor until they’re completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
2) Chop basil very roughly – just run a knife through it once or twice to cut most leaves into half or thirds – then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent the basil from turning brown.
3) Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed.

Honey Ricotta
1 cup ricotta cheese
1 tablespoon honey

Mix ricotta and honey until combined.

Balsamic Grape Tomatoes
1 pint of grape tomatoes
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 tablespoon balsamic vinegar

Mix all ingredients together. Place tomatoes on a sheet tray and put in the oven at 275º for 30-40 minutes, or until nicely roasted. Cut tomatoes in half once cool.

Assemble your crostini
Cut 1/3 inch thick slices of French baguette and brush with olive oil, sprinkle some Italian seasoning and salt & pepper on top. Toast slices in the oven at 350º for 6-9 minutes, or until lightly golden brown. Top crostini with a layer of ricotta mix then place some of the roasted grape tomatoes on top of the ricotta. Put 1/2 teaspoon of pesto sauce on top of the tomatoes & enjoy!

Maple Glazed Bacon Wrapped Shrimp with Bourbon BBQ Sauce

16 large tail-on shrimp
8 pieces of bacon (cut in half)
2 tablespoons real maple syrup
1/2 cup of your favorite BBQ sauce
1 tablespoon of your favorite bourbon

Tightly wrap shrimp with bacon. Start at the top and work your way towards the tail. Lightly season with pepper.
Sear shrimp in a skillet over medium heat until bacon is crispy, turning over halfway through.
Place shrimp on baking tray. Brush maple syrup over shrimp and bake at 350º for 3 minutes or until shrimp is cooked through.
Mix bourbon into BBQ sauce, dip bacon wrapped shrimp in sauce & enjoy!


French Onion Stuffing

~French Onion Stuffing~

• 1 loaf of Klosterman White or Wheat Bread, cubed and dried
• 6-12 soft pretzels, torn and dried
• 3 large onions, finely diced
• 6 stalks of celery, finely diced
• Whole garlic, peeled and chopped
• 48 ounces beef broth
• 16 oz. salted butter

1. Tear bread and pretzels into bite sized pieces and lay flat on a baking sheet.
2. Leave out overnight uncovered to dry out.
3. Saute onion, celery and garlic in butter until translucent and fragrant.
4. In a large mixing bowl, toss dried bread & pretzels with sautéed ingredients until combined.
5. Pour beef broth over mixing bowl contents, mix well, and then stuff into bird, crock pot or baking pan.
6. Bake at 350 degrees F for about 30-45 minutes, or on HIGH for crock pot, until golden brown, and then dig in!

From your first interaction, our desire is to give you a lasting impression of quality and service that is worthy of your special event.

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