Mise En Place

“After a good dinner,
one can forgive anybody, even one’s relatives”

-Oscar Wilde

Mise En Place (meez ahn plahs) was born from an enthusiasm to cook outstanding food for people who’d appreciate careful preparation and thoughtful execution in their home, or venue of choice. Over the years we’ve expanded to include chefs that share this vision who’ve worked among the top restaurants in the country such as The French Laundry, Gary Danko, Alinea, Zuni Cafe, Park Tavern, Momofuku, Spruce, and Nightbird among many others. We look forward to cooking for you. Dan Petrie

Dan Petrie cooking at a catering event

How It Works

First, Choose Your Experience

Dinner Partyinvite your friends over but remove the responsibility of having to execute the meal on your own. Whether it be haute cuisine or a backyard bBQ, it’s guaranteed to be remarkable

Catered EventIf you’re having a wedding shower, birthday celebration or a special gathering, we can customize a menu to your exact specifications

Cooking Classif you’re a curious foodie looking to replicate something you’ve had at a restaurant, or add to your culinary repertoire, we can show you. you’ll learn knife skills, cooking techniques, flavor combinations among many other new skills

Next, Select a Menu

SUMMER 2020

$140/person = 3 courses
(First Course + Main & Side + Dessert)

Appetizers

$15 supplement per person

Gambas al Ajillo – whole gulf prawns, smoked paprika, parsley, lemon, chives

Wild Maine uni, haas avocado, asian pear, lime, hudson vineyards olive oil, schimichi togarashi ($25pp)

Capay Organic heirloom vegetable cruditė, whipped greek yogurt-herb-avocado spread

Steak tartare, shallot, castelvetrano olives, extra virgin olive oil, meyer lemon, wild mushrooms, parsley, parmigiano reggiano, toasted liguria bakery focaccia

Meze platter – carrot-tahini dip, roasted eggplant spread, dolmas, olives, warm pita

Atlantic Cod brandade gratin (or croquette), yukon gold potato, roasted garlic, espelette pepper

Artisan Bread, Cheese & Charcuterie Platter (2 cheeses, 2 types of charcuterie, local bread, castelvetrano & nicoise olives)

Wild tuna ceviche, avocado, grapefruit segments, jalapeno, shallot, lime, warm spiced tortilla

Shiitake & oyster mushroom bruschetta, ricotta cheese, parmigiano reggiano, rosemary, olive oil, sherry vinegar

First Courses

Ora king salmon tartare OR hamachi, lemon, red chili, shallot, coriander, cerignola olives, parsley, taro chips

Grass fed beef tartare, shallot, castelvetrano olives, extra virgin olive oil, meyer lemon, wild mushrooms, parsley, parmigiano reggiano, toasted focaccia

Butter lettuce, shaved radishes, haas avocado, toasted almonds, grapefruit supremes, goat cheese, chives, lemon-yougurt dressing

“Chopped salad” – romaine lettuce, raddichio, pepperoncini, croutons, provolone cheese, cerignola olives, soppressata, garbanzo beans, red onion, NY-style italian dressing

Watermelon salad, persian cucumbers, kalamata olives, shaved red onion, mint, lemon, feta cheese, extra virgin olive oil

Roasted rainbow carrot salad, smoked labneh, avocado segments, fresh za’atar, pine nuts, green olive-parsley aioli

Local heirloom tomatoes, burrata, basil, pine nuts, white corn, olio nuovo, white balsamic vinegar

Main Courses

Crispy skin grimaud farms duck breast, apricot & mustard seed conserva, Joël Robuchon pommes puree, red wine-duck jus 

Osso Buco Milanese – braised veal shanks & carrot puree-saffron risotto

Spiced turkish lamb kofta, roasted piquillo peppers, cucumber-mint yogurt

NY strip loin, rosemary, thyme, red wine bordelaise sauce (prime/dry aged/waygu/kobe beef available at $15-$50pp supplement)

Free range roasted half chicken, sweet-sour-hot chili sauce, kaffir lime

Whole roasted heritage breed boneless pork loin, crispy mushrooms, celery root puree, rosemary, cherry jus

Pan roasted lamb chops, roasted eggplant puree, dehydrated olive crumbs  jalapeño sauce (it’s not too hot)  ($10 per per supplement for lamb chops)

Seared Maine day boat scallops OR black cod, corn puree & roasted kernels, toasted almonds, lemon-brown butter 

Ora King salmon, panzanella salad of roasted sweet 100 tomatoes, cucumber, kalamata olives, basil, garlic croutons, sherry vinegar, olio nuovo

Mt Lassen trout, mango & green papaya salad, nuoc cham, crushed peanuts, lime, pesto of clintro, thai chili, ginger & green onion 

Bolognese sauce of local pork & veal rustichella d’ abruzzo linguini, san marzano tomatoes

Seared patty pan squash OR braised artichoke heart goat cheese, seared king trumpet mushrooms, almond romesco sauce 

Sides

Casarecce, castelvetrano olives, charred zucchini, sweet 100 tomoatoes, basil, roasted garlic, feta cheese

Israeli couscous, saffron, marcona almonds, blood orange oil

Orecchiette, broccoli rabe, pancetta, calabrian chilis, parmigiano reggiano

Bhutanese red rice pilaf, cashews, shiitake mushrooms, brown butter, medjool dates, shallots, lacinato kale

Roasted asparagus, lemon & chive gremolata 

Slow cooked fingerling potatoes, duck fat, chives, flaky salt

Baby marble potatoes, tomato conserva, cippolini onion, aleppo pepper, lemon, parsley

Roasted eggplant, black garlic, pine nuts, yogurt, mint, pomegranate molasses, harrissa, lemon

Charred broccolini, calabrian chili paste, oregano, almonds, pecorino romano

Sauteed brussels sprouts, oyster mushrooms, shaved manchego cheese, sherry vinegar

Quick sauteed young bok choy, butter, sea salt

Desserts

Pistachio Baklava, Vanilla Bean Ice Cream, Orange Blossom Honey

Strawberry Shortcake – organic strawberries, whipped cream, lemon zest, flaky biscuit 

Mason jar panna cotta (chocolate, caramel or lemon)

Tiramisu – Lady Fingers, Espresso, Mascarpone

Coconut ice cream, roasted pineapple, caramel sauce, maldon salt

                                                        *18% SERVICE CHARGE ADDED TO ALL PARTIES.*

*Individually Plated courses = $20 per person. This includes us plating each individual course and serving when possible but clients may need to help. This is most suitable for more causal gatherings*
*Table Service = $40 per person. This includes setting the table, individually plating each course, and serving/clearing of each course. This is most suitable for gatherings where you don’t want to have to do anything whatsoever.*
*Fully custom menus =
$75 for 3 courses + $25 for each additional course*
*Events beyond 20 miles = $50*

Questions?  Contact Us Using The Form Below

 

Cancellation Policy

If the client cancels within 5 days before (120 hours) or before for reasons outside of their control (illness, natural disaster) Mise En Place keeps the full deposit unless you reschedule or plan to reschedule. If you reschedule or plan to reschedule, 100% of that deposit goes to your future event on the date of your choosing.

5 days before your event we require the final head count. At this point, Mise En Place chefs are booked for your event and have begun ordering products. Once your head count is confirmed, Mise En Place will debit your card an additional 20% to cover expenses incurred.

If the client cancels the event entirely and is less than 5 days (120 hours) before the event, Mise En Place keeps the deposit and the 20%. If the client reschedules or plans to reschedule, then the original deposit amount will be put toward your future event on the date of your choosing.

If Mise En Place cancels for any reason, Mise En Place will offer you a full refund or you can elect to have that deposit put towards a future date of your choosing.

INSPIRED BY COTOGNA

$145/person

Chopped Salad – Romaine, Chick Peas, Kalamata Olives, Salami, Provolone, Red Onion

Cacio e Pepe

OR

Handmade Gnocchi, Pesto alla Genovese

Porchetta – Crispy Pork Belly, Loin, Sage, Fennel, Rosemary, Garlic, Charred Rapini

OR

McFarland Springs Trout, Wild Mushrooms, Cauliflower puree and florets,, Sherry Brown Butter

Panna Cotta, Balsamic Strawberries

INSPIRED BY KOKKARI

$145/person

Arnisia Plevrakia – Grilled Lamb Riblets With Lemon & Oregano

OR

Octapodaki Tou Yiorgou – Grilled Octopus With Lemon & Oregano

Arnisia Paidakia – Grilled Lamb Chops With Lemon Oregano Vinaigrette & Kokkari Potatoes

OR

Moussaka – Traditional Baked Casserole Of Spiced Lamb, Eggplant, Potato & Yogurt Béchamel

Baklava – Traditional Walnut & Honey Baklava With Vanilla Praline Ice Cream

OR

Rizogalo – Arborio Rice Pudding With Honey Roasted Pears

ITALIAN AMERICAN

$135/person

Antipasto – Selection Of Cured meats, Artisan Cheeses, Pickled & Preserved Vegetables

Romaine Lettuce, Heirloom Tomatoes, Cucumbers, Seasoned Croutons, Italian Dressing

Chicken Parmesan – Breaded Chicken Cutlet, Mozzarella Di Buffala, Parmesan Reggiano, Linguini & San Marzano Tomato Sauce (Veal Parmesan available for

$10pp supplement)

Tiramisu – Lady Fingers, Espresso, Mascarpone

American Steakhouse

 

$160/PERSON

Chilled gulf shrimp cocktail, house made tartar sauce
OR
Baked oysters rockefeller, spinach, butter, lemon, parmesan

Caesar salad, garlic croutons, parmesan cheese, lemon-caesar dressing
OR
Wedge salad, iceberg lettuce, tomatoes, crispy bacon, chives, blue cheese dressing

Dry-aged NY strip, red wine bordelaise sauce
OR
Fillet mignon, black pepper cognac cream sauce ($15 supplement)

Sauteed broccolini, butter, toasted almonds
OR
Creamed spinach, roasted garlic, parmesan cheese

Baked potato, sour cream, chives, bacon
OR
Whipped yukon gold potato puree

NY style cheesecake, graham cracker crust, cherry compote
OR
Flourless chocolate cake

SOUTHERN FRANCE

$145/person

Brandade Of Atlantic Cod Gratin, Yukon Gold Potato, Espelette Pepper, Baguette

Salade Lyonnaise – Frisée, Arugula, Bacon Lardon, Free Range Egg, Red Wine Vinegar, Dijon, Garlic Crouton

Bouillabaisse Of Prawns, Mussels, Little Neck Clams, Red Snapper, Saffron, Fennel

Meyer Lemon Panna Cotta, Tahitian Vanilla Bean Whipped Cream

VIETNAM

$130/person

Bo Tai Chanh (Beef Tartare) – Grass Fed NY Strip Loin, Fried Garlic, Toasted Peanuts, Lemon, Lime, Cilantro, Opal Basil, Rice Paper Chips 

Cellophane Noodles, Dungeness Crab, Sesame, Green Onion, Cilantro (Inspired By The Slanted Door)

BUN CHA HA NOI – Grilled Chicken Meatballs, Jasmine Rice, Pickled Green Papaya, Carrot, Mint, Cilantro

Coconut Pudding, Sago Pearls, Banana, Sesame Seed

                                                        *18% SERVICE CHARGE ADDED TO ALL PARTIES.*

*Individually Plated courses = $20 per person. This includes us plating each individual course and serving when possible but clients may need to help. This is most suitable for more causal gatherings.*
*Table Service = $40 per person. This includes setting the table, individually plating each course, and serving/clearing of each course. This is most suitable for gatherings where you don’t want to have to do anything whatsoever.*
*Fully custom menus =
$75 for 3 courses + $25 for each additional course*
*Events beyond 20 miles = $50*

Questions? Contact Us Using The Form Below.

Cancellation Policy

If the client cancels within 5 days before (120 hours) or more for reasons outside of their control (illness, natural disaster) Mise En Place keeps the full deposit unless you reschedule or plan to reschedule. If you reschedule or plan to reschedule, 100% of that deposit goes to your future event on the date of your choosing.

5 days before your event we require the final head count. At this point, Mise En Place chefs are booked for your event and have begun ordering products. Once your head count is confirmed, Mise En Place will debit your card an additional 20% to cover expenses incurred.

If the client cancels the event entirely and is less than 5 days (120 hours) before the event, Mise En Place keeps the deposit and the 20%. If the client reschedules or plans to reschedule, then the original deposit amount will be put toward your future event on the date of your choosing.

If Mise En Place cancels for any reason, Mise En Place will offer you a full refund or you can elect to have that deposit put towards a future date of your choosing.  

Contact

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