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 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 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.

 Special 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. Experience concludes with sitting down for a meal together.

Next, Select a Menu

Fall 2020

$140/person = 3 courses
First Course
Main Course & Side Dish 
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 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

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

Burrata, fuyu persimmons, arugula, hazelnuts, pomegranate, black sesame seeds, olio nuovo, sherry 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, cauliflower puree, roasted florets,  toasted almonds, lemon-brown butter 

Ora King salmon, roasted heirloom beets, slow cooked leeks, dehydrated green olives, horseradish-creme frâiche mousse

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

Roasted kabocha squash OR braised artichoke heart goat cheese, seared king trumpet mushrooms, braised swiss chard, almond romesco sauce 

Side Dishes

Casarecce, castelvetrano olives, roasted butternut squash, preserved 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

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

Roasted heirloom carrots, corainder, toasted pistachios, parsley, lemon brown butter

Desserts

Pistachio Baklava, Vanilla Bean Ice Cream, Orange Blossom Honey

Mason jar key lime pie  

Mason jar panna cotta (chocolate, caramel or lemon)

Tiramisu – Lady Fingers, Espresso, Mascarpone

Flourless dark chocolate cake, lemon whipped cream

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

                                                        *18% SERVICE CHARGE ADDED TO ALL PARTIES.*

*Family Style = Our default service method. We’ll set out your platters and bowls (or the ones at the venue has) and your group will serve themselves .*
*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 =
This means we’re creating a menu for you from scratch and does not exist on our website. This is $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

Seasonal menus by Andrew Rivera
Fall 2020

Three courses – 135
Four courses – 160
Five courses  – 190

I – choose up to two
salmon skin, emmer farro, cosmic crisp apple, ruby streaks, moscatel
crab fat carolina gold congee, geoduck, california seaweed . . . . . . . dungeness crab 8/oz
roasted bone marrow, smoked mussels, nduja, giant beans, toasts
lamb tartare, harissa, pine nut dukkah, mint aioli, french beans

II – choose up to two
lobster, mushroom soubise, shaved porcini, aonori
pork chop, sour apple mostarda, boudin noir, anchovy aioli, horseradish
lamb loin, butter bean succotash, dill, green olive, moscatel
new york strip, romanesco pesto, boiler onions, gorgonzola, porcini demi

III – choose one
mille feuille, apple merlot jam, coconut pastry cream
goat cheese pot de creme, gingersnap crumble, cider caramel
jasmine panna cotta, market grapes, coconut, markut lime, tapioca

Winter 2020
Three courses – 135
Four courses – 160
Five courses – 190

I – choose up to two
fire roasted salsify, manila clam escabeche, pancetta
castelfranco, hazelnut aioli, duck ham, blood orange
chilled octopus, nduja vinaigrette, black garbanzos, celery
roasted sunchoke, whipped salt cod, dungeness crab . . . . . . . osetra caviar 18/person

II – choose up to two
chestnut gnocchi, wild mushrooms, bresaola, diane . . . . . . . perigord truffle MP
zarzuela, salt spring mussels, california squid, saffron aioli, polenta alla romana
nashville fried duck leg, pearl barley, carrot chamomile puree, cranberry demi
pork cheek, celery root soubise, chicories, sour lychee
chausson of rabbit rillette, pork liver mousse, hot mustard mascarpone

III – choose one
coffee tart, parsnip cremeux, candied walnut
chestnut crostada, persimmon curd, macadamia crumble
roasted banana bread, creme fraiche, smoked salt


Spring 2021

Three courses – 135
Four courses – 160
Five courses – 190

I – choose up to two
smashed fava bean toast, nduja butter, goat ricotta
salt cod stuffed morels, dill crema
scallop crudo, green strawberry, yuzu, olio verde
mt lassen trout tartare, crab cigar, apple aioli, sansho

II – choose up to two
english pea scarpinocc, dungeness crab, pea tendrils
swordfish, mussels, green curry, pine nut, purslane
duck leg, wild cress, mustard vinaigrette, gooseberry
dry aged ribeye, artichoke, morels, ramps, crab fat mayo, ikura . . . . . . . 20/person

III – choose one
celery lime tart, brown butter, pine nut
churro, caramelized banana, peanut ice cream
tahini bar, black sesame, white chocolate

Sides 8
firebrand bread and buffalo butter
dijon potato puree

*Individually plated courses only*
*18% SERVICE CHARGE ADDED TO ALL PARTIES.*
*Event minimum = $800*
*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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