Mezzaluna Fine Catering, LLC

18/03/2022

Since COVID restrictions are rapidly improving, my company, Mezzaluna Fine Catering, is celebrating 19-years of providing upscale food and white glove service to the Pacific Northwest. We are busy creating innovative and fabulous events for our beloved clients. Please take a look at our website and see who we are and how we can come alongside you with planning the special moments of your life. Chef John. www.MezzalunaFineCatering.com

31/01/2021

Going to be making my Coconut Layer Cake for an intimate dinner party I'm catering this coming week in the West Hills. I have to order the coconut candies online for the decoration. Excited to bake!

27/01/2021

I'm so pleased to announce that my precious catering company is back in business after a long year of COVID. Tired of not having any fun? Consider hosting an intimate dinner party for up to 12 guests in your home (safety measures, masks, etc. will be taken.) We'll cook it, serve it, and clean-up. Wanting to have a spring or summer wedding with your favorite people? Contact us and we'll custom-create an event you'll never forget. Click the link below and peruse our fabulous photo gallery. So excited to serve you!

Visit the post for more.

21/12/2020

For the past 17 years, we've served the most elaborate Christmas Eve dinners to the beloved Delamarter Family. We've watched their children grow up, now some of their grandchildren are almost grown up. I don't know what Christmas Eve would be like without waiting on this wonderful family. It's a great day for my staff. We love being together; many on my team, past and present, come back year after year to prepare and serve this one dinner. This year I've ordered a 21-lb Kobe Beef Prime Rib from Japan. It arrives tomorrow!

13/10/2020

Over the next few weeks I'm going to present pictures and ideas of our December and January holiday events. For 17-years, Mezzaluna has specialized in doing smaller gathers up to around 25-30 people. This season we are adding full COVID protections, masks, gloves, sanitization--socially distanced gatherings.

For those of you who usually have large corporate events, consider letting us help you create something more intimate and personal this year for executive and special staff members. Closest to our hearts are family gatherings for a special event or milestone.

We truly love bringing out the best in the holiday season--catering in people's homes, helping with the décor and decorating schemes; setting the tables etc. Watch over the coming days for ideas. I'd LOVE to chat with you about the possibilities. Below is a table setting perfect for New Year's Eve or an elegant December dinner party.

13/10/2020

I posted this recipe for Pumpkin Crunch Cake the last few years. Many of you tried it and sent me your pictures, so I thought I’d post it again this year. It’s an amazingly tender, moist, and crunchy cross between a cake and a pie. It is my favorite autumn dessert and SO EASY to make. Happy Halloween and Thanksgiving. Chef John

Pumpkin Crunch Cake

INGREDIENTS
4 eggs
3 cups canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3 1/3 cups evaporated milk

1 box yellow cake mix

1/2 cup melted butter
1 cup chopped pecans

Use whipped cream or ice cream at the end. I serve mine in a parfait goblet. YUM.

Mix first 8 ingredients in order given. Spray 9x13" pan with Pam and pour pumpkin mixture in. Sprinkle cake mix evenly over the top. Drizzle melted butter on top. (It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way.)

Bake at 350 degrees F. for 50 minutes. Sprinkle pecans over the top, then bake 10 more minutes, 1 hour total.

Allow to cool and serve with whipped cream

02/07/2020

Our Recipe of the Week: Chef John's Lemon Chess Pie! Perfect for the 4th of July!!!

Chef John’s Delicious Lemon Chess Pie This is a wonderful, unique custard-based pie with fabulous lemon flavor and a hint of cornmeal giving it some delicious and interesting texture. PIE CRU…

14/06/2020

Fried Squash Blossoms are delicious!
We filled each blossom with a mixture of: Portland Creamery herbed goat cheese, parmesan, scallions, parsley, an egg, and minced prosciutto. Twisted the tops of the flowers to seal in the cheese. Made a light tempura batter, dipped in each flower then fried until golden and crispy. They were amazing, light and crunchy with the savory richness of the cheese. Great before dinner hors d'oeuvre!

13/06/2020

We did a small intimate dinner last night. HoisinTofu Lettuce Wraps to start. Blanched asparagus salad with Oregon Hazelnuts, gorgonzola, raspberries with house made citrus vinaigrette as the salad course and Chicken Marsala with crispy prosciutto, crimini mushrooms, over thin spaghetti. Our clients loved it!

12/06/2020

June is PRIDE Month and last year a company asked for a catered event with a PRIDE theme. We had a blast creating this food and dessert extravaganza in PRIDE colors. The guests had smiles all over their faces.

30/05/2020

Friday night dinner... Grilled flank steak; roasted asparagus, yellow tomato, yellow, orange and purple carrots; fettuccini with olive oil, pepperoncino, and Cypress flake salt. Was a really delicious meal.

29/05/2020

We are open for business in this new world! Get in touch with us for your next extra special gathering or upcoming wedding!
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