Corporate Teambuilding Cooking Class/Challenge

Kitchen in the Canyon played host to a Corporate Teambuilding Cooking Class/Challenge for eighteen executives. The menu included a Spanish Frittata appetizer, a Fresh Fruit Tart with Strawberries, Raspberries, Blueberries & Blackberries, and a Chocolate Souffle topped with Gran Marnier, Vanilla Ice Cream & Chantilly Cream. The students broke into two groups captained by Chef’s Patrick and Octavio, and competed against each other based on taste and presentation. Our amazing Barista Elisabeth judged the competition and everyone ended up a winner!

Camille’s Baby Shower

Kitchen in the Canyon hosted an amazing baby shower for Camille and twenty of her closest friends and family. The menu included Cheese & Charcuterie, Mixed salad with Basil Tarragon Vinaigrette, Chicken Roulade with spinach & Ricotta, Roasted Sweet potato & Butternut Squash, and Cauliflower Risotto. A great time was had by all!

Christmas Dinner at the OC Rescue Mission

Chef Patrick and Chef Octavio were joined by volunteers from St. James the Great Church to prepare Christmas dinner for the OC Rescue Mission in Tustin. The menu included Chicken Vegetable Soup, Mixed Greens salad with Basil Tarragon Vinaigrette, Surf and Turf, with Filet Mignon & Mexican White Shrimp with a Roasted Garlic Butter Sauce, Spinach Gratin, and Red Roasted Potatoes. Kitchen in the Canyon is proud to once again be able to volunteer it’s time and energies to such a great organization!

Teambuilding Corporate Cooking Class for U.S. Bank

Kitchen in the Canyon recently hosted a corporate teambuilding cooking class for fourteen employees of U.S. Bank. Chef Patrick, Chef Octavio and the students prepared a menu consisting of Filet Mignon Medallions with demi-glace, Baked Salmon with citrus beurre blanc sauce, Roasted Italian Squash topped with Parmesan, Roasted red Potatoes, romaine Salad with sweet basil vinaigrette, and freshly baked Chocolate Peanut Oatmeal and Christmas Spice cookies. The students had a great learning experience, enjoyed a fantastic meal, and shared an amazing time together.

Catering Event for the California Trucking Association aboard the U.S.S Iowa

Kitchen in the Canyon was honored to be chosen to cater an event for the California Trucking Association aboard the historic U.S.S Iowa in San Pedro. The menu consisted ofa Baby Gem salad topped with a Roquefort Blue Cheese dressing, wild Arugula, cranberries, pickled cherry tomatoes and pecorino cheese. That was followed by a Roasted Butternut Squash Bisque, with candiedpecans, crème fraiche, maple syrup, alepo chile and chives. That was followed by an entrée of Braised Boneless Short Rib on a bed of potato puree and sweet potato hash, topped with pickled onions and micro greens. The meal finished with a dessert of Crumble Apple Tart. 

The combination of great people, amazing food, and a majestic setting made the event very special. Our thanks to the crew of the Iowa for all their assistance in making the event a huge success!

Shannon’s Baby Shower/Cooking Class

Kitchen in the Canyon hosted a baby shower/cooking class for Shannon and her friends, and an amazing time was had by all! The menu included Beef Tenderloin with demi glace, Baked Chicken Breast with pesto, Roasted Italian Squash topped with Parmesan, Potato Gratin, and Romaine Salad with a sweet basil vinaigrette. 

Seared Scallops and Other Seafood, with Side Dishes

Chef Patrick and the students prepared Seared Scallops, Oven Baked Salmon with a Citrus Beurre Blanc sauce, Rice Pilaf with sautéed onions and carrots, and Roasted Brussel Sprouts with prosciutto.

Rev. Cindy’s Perfect Meatloaf & Sides

Rev. Cindy Voorhees, from St. James the Great Episcopal Church, joined Chef Patrick to demonstrate her delicious family recipe for meatloaf. Side dishes of classic mashed potatoes and sautéed English peas accompanied the main course.

Taste Of Laguna 2016!

Kitchen in the Canyon was proud to be selected as a feature exhibitor at the 2016 Taste of Laguna by the Laguna Beach Chamber of Commerce. Our dishes included a Pulled Pork in a Canyon on Homemade Brioche, Roasted Vegetable Quinoa Salad, and Brown Butter and Raspberry Tart. 

The KITC Fam!