Pajo's Boutique Catering

tag:blogger.com,1999:blog-37116453868610786482024-10-25T02:18:52.115-07:00Pajo's Boutique CateringChef Pajo BruichPajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-3711645386861078648.post-15448341651031645462011-11-11T15:28:00.000-08:002011-11-11T15:33:13.480-08:00"Gayot" Top 10 Molecular Restaurant in US Rating!!!

I am so proud to announce that Gayot.com has recognized the hard work of my staff at Lounge ON20 Restaurant as being one of the Nation's Top 10 Restaurants in Molecular Cuisine!!!To be recognized among the amazing line up of restaurants and Chefs in the top 10 is remarkable! I intend to continue to push the envelope!http://www.gayot.com/restaurants/

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com5tag:blogger.com,1999:blog-3711645386861078648.post-9846896327387036522011-01-19T21:45:00.000-08:002011-01-20T08:51:19.891-08:00"The Experience"; A short food and wine film

Jessica Ringor Film.As most of you already know, I work closely with a good friend and colleague of mine, Sommelier Anani Lawson. Anani is an amazing professional, visionary and entrepreneur. Anani has made a name for himself as a Sommelier at The French Laundry, and at Per Se in New York.In the spring of 2010, Anani and I wanted to create a piece of film that truly reflected the passion and

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-71573081487907470332011-01-19T19:39:00.000-08:002011-01-19T19:55:33.418-08:00Sacramento Magazine Recognizes Our Efforts!

What an amazing thing! Today I picked up the February issue of Sacramento Magazine. The issue focuses on the changing dining scene and some rebel Chefs doing amazing things. Check out the cover... that is none other than I!I would like to say a few things. First off, congratulations to all the Chefs mentioned in this issue. Your vision is what is needed to make waves and create change.Next, I am

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-57470912563372382222010-12-26T09:19:00.000-08:002010-12-26T09:24:27.963-08:00Happy Holidays

As we rapidly approach a new 2011 year, I want to wish everyone a very happy and prosperous 2011. May the food scene in Sacramento get even better and may you all get to enjoy it!Cheers!Stay tuned for our film release in March, until then here is a short trailer! http://lovespunfilms.com/experience.htmWWW.PAJOSCATERING.COMWatch for our new website launching January 1, 2011~WWW.THEPRIVATETABLE.NET

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-4462343137690596372010-11-23T19:48:00.000-08:002010-11-23T20:16:15.957-08:00Thanksgiving; Sous Vide Turkey part 2

Thanksgiving; Sous Vide Turkey Part 2Ok, so the first day of Thanksgiving has come to a wrap. A pretty easy going day, finished by a little crab, beurre monte, and Rombauer.I've learned that putting a lot of hard work up front makes for an easier event day, be it Thanksgiving or any other. So here is what was accomplished with the Turkey.Sous Vide Turkey, part 2.So first off, meet the Turkey. A

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com1tag:blogger.com,1999:blog-3711645386861078648.post-60347516762869656782010-11-23T10:00:00.000-08:002010-11-23T10:23:12.508-08:00Thanksgiving part 1

Who knew this year would fly by so fast? Most people are still trying to grasp the fact that Thanksgiving is now 2 days away while frantically searching for family recipes. This year I have decided to take a "modern" approach to cooking the turkey. Many people dread roasting the whole bird, aiming to get the perfect color and equal doneness of both the light and dark meat. It is impossible to do.

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-71056607447464857882010-03-17T20:54:00.000-07:002010-03-18T09:35:11.432-07:00Epicure and Discoveries in Wine

People have been asking me continuously, "what is this event?" Well here I will sum up our goals and ideas which brought this collaboration into action. Anani Lawson, Sommelier at The French Laundry and myself both started conversation back in December. The talks were regarding the possibility of collaborating to share some food and wine knowledge, better yet to share a fabulous dining experience

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-80239122494169231042010-02-27T10:20:00.000-08:002010-02-27T10:42:09.729-08:00Sacramento Catering

Sacramento CateringPajo's Boutique Catering is a local Sacramento Catering company. We specialize in a boutique catering experience, providing our clients with an amazing experience every time. We are dedicated to Sacramento, and we strive to be Sacramento's Best Caterer. Our catering services are very rare and go beyond that of traditional sacramento catering companies. Pajo's Boutique

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-62686742175315668982010-02-23T13:11:00.000-08:002010-02-23T13:16:44.010-08:00Le Santuaire

This weekend I was lucky enough to visit Le Sanctuaire for the first time. Wow, is really all I can say. It was pretty amazing to witness first hand the kind of dedication these people have devoted to their business. They have taken no shortcuts and have vowed to remain true to their beliefs and only carry the highest quality ingredients. The girl helping me, name slips my mind at the moment, was

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-43565708748661720172009-12-31T16:10:00.000-08:002009-12-31T16:50:23.008-08:00Pork Belly

www.pajoscatering.comToday was interesting. I saw a post from a friend on Facebook about her upcoming cooking of a pork belly. Anytime I hear the word or think about that cut of meat I instantly get excited. So I dropped her a line offering up a recipe.I didn't think much about it at all after that. But then she called me out of the blue today. She is a reporter for the Sacramento Bee and was

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com5tag:blogger.com,1999:blog-3711645386861078648.post-39359132192152792732009-12-22T09:40:00.000-08:002009-12-22T10:43:05.424-08:00A year in review

www.pajoscatering.com2009 is coming to end in what seems to be speedy fashion. A year that has passed with the blink of an eye, 2009 has been a great year. This year was the birth of my first child, a surprise in a daughter, and a bit of a scare in a daughter! She is the most amazing jewel a man could ever ask for. I have found fatherhood extremely fun and rewarding. It has brought me a sense of

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-48969090803548348722009-12-07T11:33:00.000-08:002009-12-22T09:25:16.235-08:00The French Laundry, Could It Get Better?

www.pajoscatering.comIt is nearing 3 years since our first and previous visit with The French Laundry. Another visit was long past due. As I considered how far my cuisine has come and evolved over the past three years, it only seemed like perfect sense to do this again. For research of course! Always good to sharpen your skills and get inspired by observing the best Chefs in the Country.It also

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-39713099001143527392009-10-19T15:46:00.000-07:002009-10-28T12:47:53.251-07:00A Constant Striving to Better Our Food

Living in Placer County and working in this great local community, I see the deep connection people have to their roots. I too have those roots, to my Family, our customs and traditions and more. My Family in this region have been cattle ranchers since before World War II when they were forced to leave their property by the hands of the US Government. Our Family used to inhabit the current "Beale

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com1tag:blogger.com,1999:blog-3711645386861078648.post-59139246442375649172009-09-30T15:34:00.001-07:002009-09-30T15:36:58.354-07:00A New Website, Finally

So Finally I have a new website. Make sure to check it out ....www.pajoscatering.comPajo's Catering is a unique catering and fine dining service unlike any other. Offices located in Lincoln, Ca 95648 for catering. 916-532-7178A different "Approach".Stepping outside of the norm, we offer a completely unique Catering service. Our food is classy, refined, artistic, humorous, thoughtful, delicious

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-42295777536095940642009-09-29T15:02:00.000-07:002009-09-29T15:16:30.560-07:00"Another Useful Piece of Culinary Equipment"

Finally I can say my arsenal is getting fully loaded. Nearing the brink of losing a further bedroom to space for plates, racks, equipment and more, I must stop soon! Actually I have recently acquired some commercial kitchen space for my catering, so we are set!I just received my chamber vacuum sealer, a second thermal circulator and this all adds to the anti-griddle. Now we can create an amazing

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com1tag:blogger.com,1999:blog-3711645386861078648.post-66351617569839634602009-08-28T15:52:00.000-07:002009-08-28T15:58:08.875-07:00Open House

So we brought the new private entertaining spot into the light with a great open house last Saturday. We hosted some 80+ people to enjoy a sampling of great food and an amazing atmosphere. Here is the link to the photography which was taken by Beth Daane Photography, a truly gifted woman with an artistic eye, and a foodie! Great combo!http://www.bdpclients.com/pickpic/gallery/splash.php?

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-3408065699034883472009-08-03T10:49:00.000-07:002009-09-29T15:18:03.360-07:00Chef Roberto Cortez

After a few months of digitally trasmitted conversations via email, I am finally going to Los Angeles to work with Chef Roberto Cortez. Thursday, August 6th, the amazing private chef that trained Le Cordon Bleu, Ecole Lenotre, L'Amadier Ecole de Soleil, Bellouet Conseil, Ritz Escoffier Paris, and Albert Adria in Barcelona to name a few spots, has asked me to give him a hand with his upcoming

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com4tag:blogger.com,1999:blog-3711645386861078648.post-74212739631839421542009-04-03T14:22:00.001-07:002009-04-03T14:40:01.874-07:00www.pajoscatering.wordpress.com

So I have finally launched my new "business only" site this week formally. Here you can find my business contact info, photos and more. Check it out for my complete services. http://www.pajoscatering.wordpress.com/

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-16376976776771951172009-02-19T10:50:00.000-08:002009-04-03T14:40:59.686-07:00Pajo's Fine Dining & Catering

For those of you that are interested in obtaining my services, please view the following address for further information. http://www.pajoscatering.wordpress.com Here you will find my services offered, contact information and a photographic portfolio. Bon Appetit!

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com0tag:blogger.com,1999:blog-3711645386861078648.post-9877438819221257582009-02-18T08:46:00.000-08:002009-02-19T10:50:40.979-08:00Transglutaminase, Applying a bit of Science for Technique

Now I have spoken about Transglutaminase in prior blogs, even given photo examples of dishes where I put this to good use. But I wanted to elaborate a bit more, especially for the guests of the last dinner and cooking class. The last dinner featured Activa in a few dishes; Chicken Rouelles; Shrimp Chorizo; Filet Mignon. We did a great demonstration and explained the stuff and how it works. The

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com7tag:blogger.com,1999:blog-3711645386861078648.post-67084207330773219332009-01-19T11:36:00.001-08:002009-01-22T10:28:43.593-08:00Activa RM & Sous Vide

In my upcoming class and dinner I will introducing some new ingredients and techniques to our guests. Over the weekend I played with them to test their abilities and results. I must say I was pretty amazed at well the two components can work together. Being my first time working with activa, I wanted something a bit easy if you will. I cooked dinner for my family who came to visit the little one.

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com1tag:blogger.com,1999:blog-3711645386861078648.post-62025650725400133682009-01-05T13:58:00.000-08:002009-01-05T14:28:00.460-08:00"Sous Vide"

According to wikipedia - "Sous-vide (pronounced /su ˈvid/),[1] French for "under vacuum",[1] is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com1tag:blogger.com,1999:blog-3711645386861078648.post-76635696211403593282008-12-05T10:23:00.000-08:002009-02-19T10:10:40.857-08:00Differance in Quality

Choosing a caterer in Sacramento for some people is a challenging task. First of all you are subjecting yourself and your home to a stranger. Then you must find common ground with your culinary likes and dislikes. Often times most caterers have a menu to choose from. This menu has been calculated for cost and expense, has a fixed price per item and is easily quoted. They do not bend the

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com2tag:blogger.com,1999:blog-3711645386861078648.post-91888605265510644972008-11-10T15:32:00.000-08:002008-12-01T12:20:35.460-08:00A Cocktail Party

Friday night marked the execution of the Hansen cocktail party. As mentioned previously I developed their menu and executed the food as planned. Everything turned out great.The Hansens are truly kind people. Not only were they extremely welcoming, they were kind and gracious as well. They own a beautiful home with an amazing kitchen! It was a pleasure, more like a pleasant dream to get to cook in

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com1tag:blogger.com,1999:blog-3711645386861078648.post-35611860334582935542008-11-05T10:14:00.001-08:002008-11-05T10:25:51.812-08:00My next venue

I recently was offered a job for a client to do a dinner party for 24 people. It is a cocktail party that they wanted to serve food with. Well I cannot help myself whenever I cook for clients so I try to create a menu that will help the food to shine. I tried to develop a menu that would pair well with their choice of cocktails as well. I do not drink a lot of martinis, flavored or not, but have

Pajo's Boutique Cateringhttp://www.blogger.com/profile/01930326224543372840noreply@blogger.com1