Molto Benne Catering

Molto Benne Catering Molto Benne Catering We specialize in personal dinner & cocktail parties and wedding receptions.

We will attend to all of your concerns with staffing, elegant and delicious edibles, rental items and follow up making your special day a complete success.

Needed to make lots of sauce to jar for the future. This should last for awhile.
02/24/2023

Needed to make lots of sauce to jar for the future. This should last for awhile.

12/18/2018

Pizzelle Recipe: Molto Benne Catering

1 3/4 cup of sugar
2 sticks of melted butter
4 eggs
2T canola oil
1T vanilla
1T anise flavouring
3T anise seeds - optional but better with...
4T anisette liquor - again, optional but much better with and the aroma just permeates the house!
1 t salt
3 cups flour
1T baking powder

Melt the butter and creme with the sugar for 5 minutes with kitchen aid or hand be**er. Be sure it's very well mixed and pale yellow. Add the eggs, oil, flavourings, anise seeds & anisette. Mix dry ingredients together and add to liquid mixture. Mix well and start spooning onto very hot pizzelle iron that's been sprayed with PAM.
Cook until golden brown & thoroughly enjoy... Buon Natale mi cari famiglia e amici.
😋

10/10/2018

Steve Benne

10/10/2018

Molto Benne Catering invites it's clients & friends to booking events this holiday season approaching. Yes, it's already mid October and the Holiday's are quickly approaching. Please let me know if Molto Benne Catering can assist you with any of your catering needs during this tremendous season. I look forward to hearing from you... Fondly, Steve

01/17/2017

Happy New Year to one and all from MOLTO BENNE CATERING! I am looking forward to another great year in 2017 with posting new & exciting recipes for family & friends all over the world. It's hard to believe it's been over 25 years in business now. Truly love my craft and sharing amazing recipes & techniques with everyone.

03/03/2016

Just made the best batch of Pizzelles I have ever created... Have a very special dinner party tomorrow evening & wanted to impress my guests with many special Sicilian courses. Here's the recipe for my great Pizzelles:

3 eggs
3/4 cup of sugar
1 stick of softened butter
1 t vanilla extract
2 t anise extract
2 T anise seeds
2 T canola oil
1 3/4 cups flour
2 t baked powder
1/2 t salt

Creme the eggs, sugar & butter. Add the vanilla, anise extract & oil. Sift the flour, baking powder anise seeds & salt and add to the creamed mixture. Heat the Pizzelle iron until very hot. Spray with PAM. Add a large teaspoon to each side and press hard to cook for up to 40 seconds or so until lightly browned. Make up to 40 Pizzelles. Enjoy...

Dear Friends,I appreciate your past business and look forward to helping you experience some “cheers” in the coming mont...
11/03/2015

Dear Friends,
I appreciate your past business and look forward to helping you experience some “cheers” in the coming months because… the holiday season is just around the corner! As a preferred customer, you get first dibs on my schedule, so let’s start planning your events, such as:

• Year-End Staff Parties
• Family Get-Togethers
• Cocktail Parties
• Holiday Teas
• Cookie Decorating & Exchanging Parties
• Holiday Feasts
• New Year’s Festivities

This year I’m also offering Party Trays (drop-offs) and Gift Baskets. Don’t wait! Call me today and let’s book your events and orders before the rush!

Warm regards, Steve
415.452-3002
[email protected]

What clients are saying…

“The party was a complete success. We were able to be the carefree hosts and enjoy our company AND all of the food. - Rolando & Cecile

“Steve is essentially part of our family. He has catered numerous events for us over the years and every single meal & event has been excellent.” - Stephanie Fullen

07/27/2015

Grilled Portabello Mushroom Sandwiches

¼ cup balsamic vinegar
2 large garlic cloves, minced
1 T. lemon juice
½ cup olive oil
1 tsp. salt
4 Portabello mushrooms, stems & gills removed, rinse & pat dry
Freshly ground black pepper
4 slices Pepper Jack cheese
4 Ciabatta rolls, split

Prepare marinade: Combine vinegar, garlic, lemon juice, olive oil and salt; stir to blend.
Sprinkle pepper on both sides of mushrooms. Pour marinade over mushrooms and let sit for at least 30 min.

Heat grill to medium-high.
Brush cut sides of rolls with a little of the marinade. Lightly toast on grill. Set aside.
Grill mushrooms until soft, about 3 min. per side. Place slices of cheese on top.
When cheese is melted, assemble sandwich on toasted rolls.

02/01/2015

Molto Benne Crab Cake Recipe

16 oz. can of premium lump crab meat
½ cup breadcrumbs or panko
½ cup mashed potatoes
1T olive oil
2 eggs
1 T finely chopped celery
1 T finely chopped onion
1t mayonnaise
1 t Dijon mustard
1t garlic powder
½ t curry or turmeric, optional
½ t salt
Preheat oven to 350 degrees. Combine ingredients in order & mix thoroughly. Use a small ice crème scoop to make crab cakes uniform. Cook for 20-22 minutes or until lightly browned. Let cool before serving & enjoy.

Gave a great cooking class at the West Portal Public Library with over #70 attendees for a crab cake lesson. Thoroughly...
01/29/2015

Gave a great cooking class at the West Portal Public Library with over #70 attendees for a crab cake lesson. Thoroughly enjoyed instructing these great students with good questions & great appreciation for the end product... MOLTO BENNE CATERING at large with Chef Steve Benne.

11/25/2014

Here we are gearing up for both of our Holiday’s for year end of 2014. Where does the time go? It’s always wise to keep in mind how we can keep some of the calories a bit lower than they need to be in some of our cooking. Just by using a few thoughtful tips, you can enjoy the great foods you & your family have loved over the years. Also, remember it’s much easier to add a little salt later than over salt items. Sodium is a big item for many people and a bit less is always better. I am so looking forward to spending time with my family back East for Christmas. It’s been many years as I have always been working in the San Francisco Bay area during the Holiday’s but this year I’ve decided to spend some quality time with my incredible Dad as he moves through his 90′s in remarkable shape, mind & body, along with his big sister. I will be preparing some of his favourite meals that I’ve learned from my Mom and Grandparents during my youth. They truly gave me the mind to eventually enter into the field of Culinary Arts.

Have a wonderful Thanksgiving to one & all...

Fondly, Chef Steve

Address

380 Bella Vista Way
San Francisco, CA
94127

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