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Taste Catering and Event Planning
201 Adrian Rd
Millbrae, CA 94030
Uber
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Corporate and Private Catering
Wedding Catering
Corporate and Private Catering
Passed Hors D'Oeuvre Reception
Golden Beet Cups
Mascarpone, Fennel Confit, Agrumato Orange Oil
Mustard Crusted Chicken Roulade
Wild Mushroom Polenta Cake, Rosemary Chard Pesto, Crispy Ryeberry
Local Asparagus
Truffle and Teleme Arancini
Smoked Kalua Pork
Taro Root Taco Pickled Green Papaya Slaw, Scallion Aioli
Star Anise and Citrus Cured Gravlax
Avocado Mousse House Made Rye Cracker, Pickled Radish
Shiro Maguro Poke in Nori Cups
with Cucumber, Furikake, Scallion, Hawaiian Red Salt
Beet Macaron
Herbed Chevre, Pistachio
Heirloom Tomato Bruschetta
Goat Cheese, Micro Basil and Olio Nuovo
Seared Filet on Kennebec Potato Gaufrette
Horseradish Sauce, Parsley
Corned Beef Sliders
Anchor Porter Mustard, Leek Aioli, Watercress, Caraway Roll
Pasta Composed Plates
Chef Attended
Pennyroyal Farm Chevre
Orange, and Quail Egg Ravioli, Duck Confit Brown Butter, Frisee, Roasted Sunchokes
Corn and Squash Ravioli
with Zucchini Blossoms, Cipollini, Mint, Olives, Parmigiano Reggiano
vegan
gluten-free
Cheese Pairing Station
Chefs slicing meats and speaking to guests about each cheese And the flavor profiles influencing their accompaniments:
Bent River Camembert, Alemar Cheese Co.
Mankato, MN (cow's milk, pasteurized) Guava Paste, Basil Pesto
Pastoral, Andante Dairy
Petaluma, CA (goat's milk, raw) Rainbow Carrot, Citrus, Rosewater Salad
St. Malachi, Doe Run Dairy
Chester, PA (cow's milk, raw) Housemade Sparkling Apple Ginger Soda, Beet Salad
Chefs Slicing
Served in Bamboo Cones
La Quercia Prosciutto
Fatted Calf Mortadella
Finocchiona Salami
Coppa
Paella Station
Pitman Farms Chicken
Fatted Calf Spanish Chorizo, Littleneck Clam, and Gulf Prawns Paella Saffron, Pimenton, Artichoke, Zucchini, and Bluelake Beans
Veggie
Saffron Paella
with Baby Artichokes, English Peas, Piquillo Peppers Zucchini, and Bloomsdale Spinach
Ahi Tuna Station Small Plate
Chef Attendants
Ahi Tuna Seared on Himalayan Salt Bricks
Salad of shaved Toybox Squash, Mint, Caperberries, Piment D'Espellete, Agrumato Orange Oil
Chilean Gambas al Pil-Pil and Piscola
Chef Attendants
Chilean Prawns
Sautéed with Garlic and Olive Oil and native Cacho de Cabra Peppers Pan Marraqueta
Modern Mediterranean Carving Station
Chef attended and carving to order
Meats Rubbed in Spices and Grilled to Perfection
Rum Marinated Pork Loin
Garlic Sirloin Steak
Sun Dried Tomato-Chimichurri Marinated Chicken Legs
Accoutrement
With accoutrement such as:
Rosemary Garbanzo Focaccini Rolls
Eggplant Spread
Fennel-Artichoke Relish
Fresh Horseradish Aioli
Vidalia Onion Jam
Buffet Reception
Piedmontese Braised Creekstone Beef
Caramelized Red Cipollini Onions, Parsley Root Puree, Horseradish Salsa Verde
Fulton Valley Farms Chicken Breast Saltimbocca
Stuffed with Morel Mushrooms, Fava Leaves, Green Garlic and Scallion Soubise
Grilled Sonoma Lamb Sirloin
Cannellini Bean Ragout, Tomato Olive Relish, Maldon Salt
Wild Fennel and Coriander Crusted King Salmon
Blood Orange-Pine Nut Relish
Housemade Castroville Artichoke Tortellini
Baby Fennel, Oven Dried Tomatoes, Braised Artichokes, Agrumato Lemon Oil, Pepato Cheese
Chanterelle and Melted Leek Tart
Cypress Grove Truffle Tremor Cheese, Sage, Arbequenia Extra Virgin Olive Oil
Zuckerman's Asparagus
Burrata Cheese, Hazelnut Breadcrumbs, Calabrian Chile, Warm Garlic Vinaigrette
Heirloom Quinoa and Baby Beet Salad
Cara Cara Oranges, Wild Arugula, Goat Cheese, Forum Red Wine Vinaigrette
'Colors of Spring' Salad
Baby Kales, Chards, and Mustards, Golden Pea Sprouts, Purple Cress, Fava Leaves, Black Spanish, Easter Egg, Watermelon Radishes
Housemade Breads
Focaccini Olive Oil Rolls
Sea Salt Breadsticks
Corn Chive Madeleines
Caramelized Onion Flatbread
First Course
Served with Housemade Breads: Olive Oil Rolls, Savory Madeleines, Caramelized Onion Flatbreads and Breadsticks Straus Family Creamery Organic Butter
Chilled English Spring Pea and Mint Soup
Baby Golden and Chiogga Beets, Watermelon Radish, Spring Asparagus, Red Watercress, Shaved Pecorino
Entree Choices
Mesquite Grilled Angus Flatiron Steak
Confit Fingerling Potatoes, Toybox Carrots, Chanterelle Mushroom, Fava Bean Ragout, Horseradish Jus
Alaskan Halibut
Black Quinoa, Baby Artichokes, Sautéed Pea Tendrils, Yogurt-Crème Fraiche Sorrel Sauce, Pickled Mustard Seed
Anson Mills Farro Verde Stuffed Savoy Cabbage Bundles
Sunchoke Puree, Baby Carrots, Sea Beans, Morel Mushroom Sauce
Dessert Buffet
Colorful assortment of our chef's delectable miniatures
Bergamot and Meyer Lemon Confit Tartlets
Baby Lemon Macaron
Fresh Ginger Lemongrass Tapioca Tartlet
Passion Fruit Caviar and Fresh Raspberries
Strawberry Yuzu Curd Tartlet
Roasted California Strawberries, Candied Citrus
Coconut Milk Chocolate Mousse Cups
Coconut Milk Caramel
Dulce de Leche Flan Cremeux Cup
Brown Sugar Cayenne Chantilly
Litchi Popsicle
Raspberry Rose Sorbet
Black Sesame Cherry Ginger Macaron
Strawberry St. Germain Macaron
German Chocolate
Madagascar Chocolate Coconut Milk Mousse, Coconut Milk Caramel, Caramelized Coconut Pecan Crumble
Strawberry Shortcake
Strawberry Panna Cotta, Rosé Wine Gelee, Vanilla Shortbread
Fuji Apple Panko Fritters
Chinese Five Spice Cinnamon Sugar Sprinkle
Purveyors
Taste uses only the freshest and highest quality ingredients and actively supports local growers and producers that engage in organic and sustainable agricultural practices that protect the health of the land and the consumer
Baia Nicchia Farm & Nursery
Bernard Ranches
BiRite Market
Blossom Bluff Orchards
Brokaw Nursery
Bruins Farms
Chefs' Warehouse
Cowgirl Creamery
Devoto Gardens
Dirty Girl Produce
Fatted Calf
Flying Disc Ranch
Frog Hollow Farm
G&S Farms
Greenleaf Produce Co.
Hamada Farms
Happy Quail Farms
Heirloom Organic Gardens
Iacopi Farm
K & J Orchards
Knoll Farms
Marin Roots Farm
Marin Sun Farms
Mariquita Farms
Royal Hawaiian Seafood
Tory Farms
V & C Dairy
Vasquez Coffee Co.
Weaver's Coffee Co.
Zuckerman's Farm
Passed Hors D'oeuvre Reception
Caesar Salad Bites
Mini Caesar Salad in Parmesan Tuile Cups
Prosciutto Wrapped Melon Cube
with Tuscan Fig Syrup
Herbed Bocconcini & Sweet 100's Tomatoes
on Bamboo Skewers with Maldon Sea Salt and Basil Oil
Filet of Beef and Bloomsdale Spinach Roulade
on Potato Gaufrette with Horseradish Cream and Pink Peppercorn
Vadouvan Spiced Eggplant
on Pine Nut Biscotti
Green Garlic and Morel Mushroom Tartlet
Mini Moroccan Lamb Burgers on Cumin Buns
with Harissa Aioli and Cucumber Salad
Olive Oil Poached Maine Lobster on Endive
with Avocado, Ruby Grapefruit and Chervil
Ras el Hanout Spiced Chickpeas
in Bamboo Cones with Fried Parsley, Lemon and Saffron Aioli
Dungeness Crab Salad
with Celery and Chives, Meyer Lemon Aioli on Red Endive
Savory Fresh Tomato and Goat Cheese Tartlets
with Niçoise Olives and Thyme
Liberty Farms Duck Breast on Farro Cake
with Chervil, House Pickled Bing Cherry Relish, and Hazelnuts
Samosas
Indian Pastry with Curried Potatoes, Peas and Onions served with Raita
Fulton Valley Chicken and Pumpkin Seed Empanadas
with Lime Crème Fraiche and Micro Cilantro
Artichoke-Hazelnut Soup
with Chive Crème Fraiche in Demitasse cups
Tuna Tartare
in Petite Sesame Cones with Wasabi Caviar
Petite Falafel in Lettuce Cup
with Roasted Pepper, Tahini and Armenian Relish
Beef and Asparagus Maki
Strip Sirloin wrapped around Asparagus with Sesame-Ginger Sauce
Stations
Crab Club Sandwich
with Applewood Smoked Bacon
Sweet Potato Chips
Avocado and Grapefruit Salad
Riesling Plumped Currants and Coriander Vinaigrette
Roasted Organic Chicken
with Porcini Butter
Double Baked Roasted Fingerling Potatoes
Devonshire Cream, Sea Salt and Chives
Chilled Asparagus
with Mimosa
Grilled Blossom Bluff Peaches
with Wild Arugula, Almonds, and Spring Hill Jersey Dry Jack Cheese
Star Anise Marinated Marshall's Honey-Glazed Grilled Quail
with Hamada Farms Peach Compote
Chilled Frog Hollow Peach Soup
with Tarragon Cream
Wild Fennel Pollen Dusted Baby Lamb Chops
with Lavender Fleur De Sel
Shaved Summer Squash Salad with Parsley
Mint Green Olives and Aged Pecorino
Individual Corn & Parmesan Spoon Bread 'Souffle'
Crispy Calamari
with Classic Aioli
Trattoria Salad
Arugula, Turkey Figs, Green Olives, Walnuts and Grana Padano
Housemade Beet Ravioli
Arugula and Shaved Asiago
Grissini Bread Sticks
Carrot-Ginger Soup
Pancetta-wrapped Petit Filet Mignon
with Mustard Tarragon Mousseline
Twice-Baked Yukon Gold Potatoes
with Horseradish Crème Fraiche and Smoked Sea Salt
Mini Caesar Salad
with Tiny Garlic Croutons in a Tiny Parmesan Tuile Cup
Soup & Sandwich
Warm Baia Nicchia "Taste" Tomato & Fennel Soup, Tomato Crostini with Laura Chenel Chevre and Singer Olive Oil
Local Farmers Spring Station
Rosemary Roasted Baby Lamb Chops
with a Tomato Olive Concasse
Local Halibut
with Spring Fennel Coulis and Orange, Olive and Caper Relish
Housemade Pea Ravioli
Fresh Spring Peas and Ricotta Stuffing, Pea Tendrils, Torn Basil and Grana Padano
Artichoke Gratin
with Pan de Mie Breadcrumbs
Delta Asparagus, Radish and Sweet Onion Salad
Spring Herb Vinaigrette
Autumn Carving Station
Whole Filet of Stuffed Beef Tenderloin
Roasted Garlic Bread Stuffing with Chestnuts, Sage and Pancetta
Melted Leek and French Crottin Chevre Tart
Creamy Little Gem Caesar Salad
with Oven Dried Tomato And Warm Bacon Parmigiano Bread Pudding "Croutons"
Twice-baked Yukon Gold Potatoes
with Horseradish Crème Fraiche, Chives and Smoked Sea Salt
California Bread Basket
Housemade Olive Oil Rolls, Breadsticks & Flatbreads
Asian Station
Wok Seared "Shaking Beef"
served over Watercress, Shiitake Mushrooms and Onions, Lime dipping Sauce
Thai Barbecue Chicken Breast
marinated in Garlic, Coconut Milk, Soy Sauce and Ginger
Thai Spiced Dungeness Crabcakes
with Ginger-Lemongrass Aioli
Chinese Black "Forbidden" Rice
with Shaoxing Wine and Toasted Sesame
Tropical Prawn Salad
Pineapple, Melon, Papaya and Avocado served with a Lime-Macadamia Cream
Corn, Ginger and Kaffir Lime Soup
with a "Swirl" of Coconut Milk in a demitasse cup
Three Preparations of Beets
Golden Beet Chip
with California Osetra and Housemade Crème Fraiche
Raw Beet and Apple Slaw
Fennel Pollen Dusted Dayboat Scallop
Roasted Coke Farms Baby Beets
Cress, Bernard Citrus, Shallot
Second Course
Local Porcini Mushroom and Madeira Soup
Parmigiano Reggiano Flan
Caramelized Cipollinis, Chervil
Third Course
Chestnut and Mascarpone Ravioli
Duck Confit, Baby Cavelo Nero, House Pickled Cherry Reduction, Almond Oil
Fourth Course
Marin Sun Farms Top Sirloin
Bordelaise Sauce, Mariquita Celeriac and Black Truffle Gratin, Baby Red Chard
Chocolate Bon Bon Tasting
Valrhona's 40% "Jivara" Milk Chocolate
With Local Samovar's Chai Tea Infusion
Valrhona's 70% "Guanaja" Blend
With Peet's Sumatra Coffee
Valrhona's 33% "Ivoire" White Chocolate
With Sicilian Pistachio
Cheese Plate
Cowgirl Creamery Red Hawk
Farmstead Point Reyes Blue
Cypress Grove Humboldt Fog
Bravo Farms Silver Mountain Cheddar
Dried Apricots
June Taylor Quince Paste
Caramelized Local Walnuts
Housemade Flatbreads
Desserts
Trio of Seasonal French Macaroons
Glazed Blueberry Tartlets
with Mascarpone-Ricotta Cream and Graham Cracker Crust
Earl Grey Tea Infused Chocolate Cremeux Cups
Gianduja Crunch
Little Devil's Food Cupcakes
with Housemade Cajeta and Crème Fraiche
Soft Passion Fruit and Coconut Pillows
Valrhona Milk Chocolate Ganache Bites
with Fleur de Sel Caramel
Passed Black Sesame Cones
with Seasonal Sorbets
Citrus Scented Panna Cotta Shooters
with Campari Gelee
Hazelnut Dacquoise and Tonka Bean
Ganache Kisses
Purveyors
Taste uses only the freshest and highest quality ingredients and actively supports local growers and producers that engage in organic and sustainable agricultural practices that protect the health of the land and the consumer
Baia Nicchia Farm & Nursery
Bernard Ranches
BiRite Market
Blossom Bluff Orchards
Brokaw Nursery
Bruins Farms
Chefs' Warehouse
Cowgirl Creamery
Devoto Gardens
Dirty Girl Produce
Fatted Calf
Flying Disc Ranch
Frog Hollow Farm
G & S Farms
Greenleaf Produce Co.
Hamada Farms
Happy Quail Farms
Heirloom Organic Gardens
Iacopi Farm
K & J Orchards
Knoll Farms
Marin Roots Farm
Marin Sun Farms
Mariquita Farms
Royal Hawaiian Seafood
Tory Farms
V & C Dairy
Vasquez Coffee Co.
Weaver's Coffee Co.
Zuckerman's Farm
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General Info
Cuisine
Dessert
Meals
Dinner
Hours
Monday:
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Tuesday:
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Wednesday:
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Thursday:
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Friday:
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Saturday:
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Sunday:
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About Us
Taste Catering and Event Planning is a leader in the catering industry providing restaurant caliber cuisine to their guests both at home and in many unique Bay Area venues. Guided by seasonality and working closely with local farmers, many which grow specialty items specifically for our chefs menu creation.