We recently catered a brunch for family and friends at a private polo field. The menu was inspired by the gaucho tradition of an Asado, the famous BBQ from Argentina. In my days at the Santa Barbara polo and Racquet Club, we had a few asados. Typically, there was a splayed whole lamb on an iron cross that was roasted next to an open fire pit. We liberally bathed the lamb on chimichurri sauce and soused the gaucho with beer. For this asado, we used upscale meats such as NY Steaks and lamb racks. Daniel's omelets were a big hit and the setting was spectacular.
Chef Michael
Oak Fired BBQ
Daniel Petersen at the Omelet Station
Cold Buffet
Chef Attended Omelet Station
Scallions, ham, peppers, Avocados, Tomatoes
mushrooms, cheese, artichokes, Caramelized Onions
Brunch Potatoes
Natural Fresh Fruit Salad and Berries
Breakfast Breads
Croissants, Beignets, Banana Nut Bread
Tortillas for Omelets
Black Beans
Local Greens with Dressings
Local Smoked Salmon and Bagel Bar
smoked salmon, vine tomatoes, butter lettuce, red onions, cream cheese, capers
Scrambled Eggs
Grilled Vegetables
squashes, asparagus, portabello, Tinker-bell peppers
Asada Grill
Grilled NY Steaks
Lingua Sausages
Beef Ribs
Rack of Lamb
Chimichurri Sauce
Ice Cream Parlor
Vanilla and Chocolate
Chocolate Chip, Coconut Macaroons, Earthquake
Flans, Blond and Dark Brownies
Toppings: Strawberries, Chocolate and Caramel Sauce
Sprinkles, Bananas, Walnuts
Blood Orange Mimosa
Pinot Noir Sangria
