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Full Service Catered Events for 10 to 1,000 guests, Corporate Hands-On Team Building Events, Interactive Cooking Parties, Party Foods Delivered, Shop On-Line for Gourmet Food Products and Fun Food Decorating Kits.
đTeam Offsites at CuisineStyle đ
Cooking together nourishes the soul. Thatâs why events at CuisineStyle are more than a cooking class. Itâs an opportunity for culinary expertise, creativity, and community to converge in an unforgettable experience around food and team bonding. đĽđ˝ď¸
If you could cook with Chef Pamela - what would you want to learn?
Chef Pamela received her culinary training in Paris and went on to work in Michelin Star kitchens throughout the City of Light. In 2003, she founded CuisineStyle - Silicon Valley's premier catering and event company, where she combined her passions of food, entertaining, and hospitality.
Explore Cooking Parties and Team Building Off-Site Events at !
Experience the ultimate in drop-off catering with CuisineStyle Parties To-Go, your premier choice for effortless event planning.
đż Eco-Friendly Packaging: Our items come in recyclable, reusable, and biodegradable containers, reflecting our commitment to sustainability.
đ Effortless Online Ordering: With our user-friendly online system, you can easily place your order and then simply sit back, relax, and enjoy your event.
⥠Act Now! Due to high demand, our slots fill up quickly. Donât miss out on this exclusive opportunity to elevate your next event with our exceptional cuisine.
Transform your gatherings with CuisineStyle Parties To-Goâwhere convenience meets gourmet. Order now and ensure your event is unforgettable! đâ¨
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Our world-class service team prepares for a corporate catering event at a luxury department store.
Drop in for a Top-Shelf Margarita mixology lesson from Chef Pamela, and our Cook Nâ Sip Happiest Hour!
Cookie doughnât you want some? Our Choco-Cherry-Licious cookies are to LIVE for!
Spoiler Alert: Hereâs a sneak peek at our Spring and Summer Parties To-Go menu!
Cheddar Chive Cocktail Scone Filled with Chipotle Chicken Corn Salad
Spoiler alert: Hereâs a sneak peek at our Spring and Summer Parties To-Go menu!
Buffalo Chicken Ceasar Cocktail Slider + Grilled Salmon & Applewood Bacon Cocktail Slider
PRO TIP: Wrap cheesecloth around your lemon halves to avoid any seeds falling into your dish.
Chefs Pamela and Jennifer testing our new recipe for Buffalo Chicken Ceasar Cocktail Sliders
Guess what weâre cooking today! Getting ready to host our Nacho-Rita-Rama Happy Hour Hands On Cooking Event at CuisineStyle.
Our unstoppable mother-daughter duo, Chefs Jennifer and Juana create hors dâoeuvres behind the scenes for a beautiful catered wedding celebration.
Not your grandmother's jewel box
PRO TIP: Try these unique, square-cut cucumber jewel boxes filled with sesame wasabi chicken salad for your next party.
Trim your cucumber like a cube of butter, cut slices an inch thick, hollow out with a small spoon, and fill!
I creating seasonal recipes here at CuisineStyle. This is one of my favorite salads for spring, showcasing luscious strawberries now in season.
Best Caption wins a free bag of CuisineStyle cookies!
We ship anywhere. We will DM the winner.
Happy Solar Eclipsing!
Chef Pamela shows off her mouth-watering creations at a recent catered event.
Chef Aidee creating a red wine reduction glace for a client's private food and wine paired dinner celebration.
We created these all inclusive wine tasting kits with California artisan cheeses and gourmet treats. Customize one for your next event!
Beautiful salad tucked into a cucumber curl. Women chefs, plating up behind the scenes of a corporate dinner celebration at Thomas Fogarty Winery!
Roasted cauliflower, still hot, cut into thick steaks, with pesto compound butter melting slowly in delicious flavor, and toasted pine nuts. Let's sit down together and eat.
SPOILER ALERT: NEW PTG SUMMER MENU ITEM
The beautiful baby kale ceasar salad with strawberries, blueberries, toasted pepitas, chipotle croutons, and lemony buttermilk parmesean dressing. Are you hungry yet?
Our rose petal blush wine cocktail is a light and refreshing spring drink for your next party.
Bite size corn polenta cake with foraged mushroom, fresh thyme ragu, and red pepper jam. Just one of many of our beautiful hors d'oeuvres. Click the link in my bio and order online for your next party!
Here's my trick for making built-in bowls for jams and dips on your edible cheese board!
Learn even more tips and tricks like this by joining me in the kitchen for your very own cooking party!
Click the link in my bio to schedule your next cooking party. Choose from full immersive cooking experiences to casual happy hour cook and sip parties!
Our big batch original recipe cocktails are perfect for your next DIY party!
Visit the link in my story to choose from a variety of our signature cocktails to give your party some buzz!
Our handmade, gluten free Party Puffs, are packaged by Chef Jennifer for you at home.
Visit the link in my bio to place your order. CuisineStyle Party Puffs for any gathering.
Taylor Keith films Chef Pamela in the CuisineStyle test kitchen. Today itâs our edible board of cheese and charcuterie. Whatâs up next?
Woman Power Runs Deep at CuisineStyle
Chef Pamela Teaching for a Corporate Team Building Event
Lights, Camera, Action! Chefs Aidee and Jennifer Film a Virtual Class
At Your Service! Taylor and Michelle At One Of Our Catered Events
Here at CuisineStyle we celebrate women every day, and on International Womenâs Day, thereâs even more to celebrate!
It all starts with Pamela Keith, our founder, CEO, and executive chef.
Our women chefs, Aidee Lopez with her perfect palate, Jennifer Fernandez, our queen of pastry, and Anna Salgado, team building chef extraordinaire, run the CuisineStyle kitchen.
Nothing happens without the magic of our office team. Adrienne Hefter, directing operations, Taylor Keith, our one-woman film team, and Michelle Brignoli, what canât she do?
We love to brag about our extraordinary team!
Be sure to celebrate the amazing women on your team, today, tomorrow, and all year round!
Come visit us at CuisineStyle soon,
Pamela
842 Stanton Road
Burlingame, CA
94010
| Monday | 9am - 5pm |
| Tuesday | 9am - 5pm |
| Wednesday | 9am - 5pm |
| Thursday | 9am - 5pm |
| Friday | 9am - 5pm |
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Send a message to CuisineStyle by Pamela Keith:
If you could cook with Chef Pamela - what would you want to learn? Chef Pamela received her culinary training in Paris and went on to work in Michelin Star kitchens throughout the City of Light. In 2003, she founded CuisineStyle - Silicon Valley's premier catering and event company, where she combined her passions of food, entertaining, and hospitality. Explore Cooking Parties and Team Building Off-Site Events at @CuisineStyle!
PINK PAVLOVA Yield: four to eight servings 6 large egg whites, room temperature 1 1/3 cups sugar 4 drops pink food coloring concentrate 1 tbls. cornstarch 2 tsp. vanilla extract 1 tsp. rose extract, or more, depending on product and concentration 1 tsp. white wine vinegar 1 pinch kosher salt Decorations Raspberry Sorbet Raspberry Sauce Whipped cream Berries Pomegranate arils Fresh mint Method: 1. Preheat oven to 350 degrees. 2. Beat egg whites on medium high speed until satiny peaks form. Slowly add sugar, one spoonful at a time, while beating continuously, until the meringue is stiff and shiny. Add the pink food coloring, and beat just until blended in. 3. Gently fold in cornstarch, vanilla, rose extract, vinegar, and salt. 4. Spoon meringue onto parchment papered sheet pan. Transfer to oven and immediately reduce heat to 300 degrees. Bake without opening the oven door, in the center of the oven, about 1 hour. Once baked, turn off the oven.Let the pavlova cool completely inside the oven, with the door open. 5. Decorate with seasonal toppings, slice and serve.
PINK PAVLOVA Yield: four to eight servings 6 large egg whites, room temperature 1 1/3 cups sugar 4 drops pink food coloring concentrate 1 tbls. cornstarch 2 tsp. vanilla extract 1 tsp. rose extract, or more, depending on product and concentration 1 tsp. white wine vinegar 1 pinch kosher salt Decorations Raspberry Sorbet Raspberry Sauce Whipped cream Berries Pomegranate arils Fresh mint Method: 1. Preheat oven to 350 degrees. 2. Beat egg whites on medium high speed until satiny peaks form. Slowly add sugar, one spoonful at a time, while beating continuously, until the meringue is stiff and shiny. Add the pink food coloring, and beat just until blended in. 3. Gently fold in cornstarch, vanilla, rose extract, vinegar, and salt. 4. Spoon meringue onto parchment papered sheet pan. Transfer to oven and immediately reduce heat to 300 degrees. Bake without opening the oven door, in the center of the oven, about 1 hour. Once baked, turn off the oven.Let the pavlova cool completely inside the oven, with the door open. 5. Decorate with seasonal toppings, slice and serve.
Pamela Keithâs MasterclassâŚ.LOL.
High Protein Bean and Veggie Salad!!!! 1 head cauliflower 1 hot house cucumber, cut into dice 2 green apple, cut into dice About 6 large basil leaves Half a bunch of Italian parsley, chopped 1 cup black beans 1 cup cannellini beans 1 cup green beans, trimmed. Raw or blanched Vinaigrette â 2 or 3 cloves garlic, crushed 1 tbls Dijon mustard Âź cup lemon juice ž cup Extra Virgin Olive Oil Preheat oven 350 degree farenheit. Roast whole head of cauliflower until cooked through, about 45 minutes. Let cool. Cut into flowerettes. Toss it all together, coating well with the vinaigrette. Season with salt to your taste #plantbased #beans #healthyfood #salad
