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Food

Wine Dinners

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

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

 

HORS D’OEUVRES IN THE KITCHEN

Cured Grappa with Blood Orange and Caviar Crème Fraîche
Rockerfeller Grilled New Zealand Green Mussel
Mission Fig with Heritage Spiced Bacon and Sweet Corn Vinegar
Torched Haloumi with Watermelon, Mint & Basil Salad with Mojito Vinaigrette
Ground Kobe with Tomato Gazpacho and Cucumber

Calera Viognier

 

 

FIRST COURSE

Seared Scallops with Almond Crema, Crushed Hazelnuts and Citrus Spheres

Wente Estate Riva Ranch Vineyard Chardonnay

 

 

SECOND COURSE

Lane Snapper with Spring Asparagus and Heirloom Tomato, Compressed Corn and Salsa Verde

Beckon Bien Nacido Pinot Noir

 

 

 

THIRD COURSE

Braised Veal and Truffle Ravioli with Brown Butter Sweet Potatoes and Charred Grapes

Murrieta’s Well, The Spur Red Blend

 

 

 

FOURTH COURSE

Grilled Bison Steak with Creamed Spinach and Duck Fat Frites

Revel & Stitch Cabernet Sauvignon

 

 

 

FIFTH COURSE

Blackberry Bavarois Cheesecake Cream, Boysenberry Pâte de Fruit, Caramelized White Chocolate and 85% Dark Chocolate Cake

Qupè Syrah

Food

Holiday Hors d’Oeuvres

Cranberry Brie Bites

Ingredients
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

Directions
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

Pesto
Ingredients
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

Directions
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
Ingredients
1 cup ricotta cheese
1 tablespoon honey

Directions
Mix ricotta and honey until combined.

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

Directions
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
Directions
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

Ingredients
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

Directions
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!


Food

French Onion Stuffing

~French Onion Stuffing~

Ingredients
• 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

Instructions
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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