So, let me start off by first saying if you are going to cater in Oceanside anymore , I’m going to throw in Taste of Oceanside as catering as well for sake of discussion, you have to bring your A game. The reason is other Chefs are bringing theirs and if you don’t you will not compete. These events, whether it be a catering gig for the city or an event like Taste of Oceanside or Feast, are basically a food business card, a first introduction, and when restaurants like Petite Madeline, 608, LTH, and more are bringing fresh shucked oysters, frog legs, and scratch made desserts a pizza or a cut up sandwich are not going to even register with people. If you are a pizza or sandwich shop I get it it’s what you do, I would just bring the absolute best you have and bring personality not people just handing out samples. This is more directed at restaurants who I see again and again half assing it or not putting an importance on the events..
Luckily that is not the case with Petite Madeline. Every event I have been to that they cater is phenomenal. Christine, and in this case Chef Marc, get it. I guarantee she breaks even or loses money when she caters events. She understands it is marketing.
The event I attended Saturday was held at the Oceanside Public Library. It featured People of different backgrounds speaking to their experience as Immigrants living in Oceanside / San Diego as well as the history of immigration in our area. It was really interesting and I wish the speakers were given more time.
The event was catered by Chef Marc of Petite Madeline. He did a great job of producing food that spoke to the subject matter being discussed by doing some great asian fusion dishes.
Art on a plate.
To start a play on Chicken Asada served on what I believe is a shrimp chip.
Unagi Adobada ~ Unagi, sushi rice, wasabi micro greens, shiso leaf.
Daikon and Quail ~ Quail tempura, grated daikon radish, miso dressing, red chili and tamarind sauce.
I loved this dish it also had a perfectly cooked quail egg and mushroom. The balance and textures were spot on.
Chawan-Mushi ~ Custard eggs, enoki mushrooms, lotus root crisps, gingered-coconut snail, carrots, and ginko nuts.
A beautiful and interesting dish (in a good way).
See that is how you cater an event. Every dish was unique and worked well in a catering setting. This was served and plated at the front desk area of the library. Everything worked at the temperature it was served and people went back for seconds. The library received a grant to hold these events, whom ever caters the next one has big shoes to fill..
Or you could have this….
At least make it cute…
Panda Sandwiches FTW.
Thought it might be interesting to show his prep list and prep to show how Chefs work…
223 North Coast Highway, Oceanside
#food #foodporn #petitemadeline #oceanside #Filipinofood