You are currently browsing the archives for the Food + Wine category.

DAVEED’S

Restaurant & Catering
"Seasonally Inspired Global Cuisine"
934 Hatch St.
Cincinnati, OH 45202
(513) 721-COOK (2665) ‎
Hours for a la Carte Dining:
Thursday 5:30pm-9:00pm
Friday & Saturday 5:30pm-9:30pm

Sunday - Wednesday:
Meeting Space, Cooking Classes, Private Parties
Special Events - By Reservation only

Archive for the ‘Food + Wine’ Category

28 March

HAPPY HOUR WINE TASTINGS AT DAVEED’S MT ADAMS $12 FOR 3-3OZ WINES

fw_winecrush_thumb

Alvin Feldman of Vintner Select, Wine Tastings Cincinnati expert will guide you through our wine tastings in Daveeds Garden, weather permitting.  Call 513-721-COOK (2665) to reserve your seat…remember Daveeds only has 12 tables to reserve (inside).

Friday 5.6.16 – Wines of Provence

Friday 5.27.16 – The Pinot Family

Friday 6.10.16 – Wines of Spain

Friday 6.24.16 – Wines of Southern italy

Comments Off on Daveed’s Wine Tastings Cincinnati
13 September

David_bio

Daveed’s returning to Mount Adams

Daveed’s is returning to Mount Adams, to the building on Hatch Street where it began.

David and Liz Cook first opened Daveed’s 934 there in 1999, but moved to Loveland in 2012 to open a new restaurant called Daveed’s Next. They have closed that location and hope to be back in their original spot on the Hill in October, pending liquor license approval.

They own the building, which has been empty since their tenant, Indian restaurant Cumin, closed.

It will not be the same Daveed’s that once served fine dining over the turn of the century. The plan is for a much more casual restaurant, more welcoming to Mount Adamd residents and regular visitors. Nor will it be the sharing of small plates format that the Cooks tried in Loveland. This is a more casual proposition, with small plates, burgers, sandwiches, and entrees.

“People say they’re so happy they’ll be able to come have foie gras and caviar again,” said David Cook. “But no, that’s not what we’re doing.”

It was hard for the Cooks to “casualize” Daveed’s the first time around. But as time has passed, they hope customers will welcome a new, everyday version. David Cook is still the chef, with the same skill and creativity he has always had. But he won’t be working with high-priced ingredients or the same niceties of service – though he does promise they’ll still have duck on the menu.

Read Article on Cincinnati.com

About the Owners, Chef David Cook and Liz Cook

Chef David Cook and his wife, Liz Cook, had a vision 15 years ago to provide the area with excellent food in an upbeat, eclectic atmosphere. And, they’ve accomplished and maintained that vision. The hard work they’ve invested into this venture has earned them consistent 4 Star ratings. In fact, they’ve achieved one of the highest Zagat ratings in the country, the AAA 4 Diamond Award 1999-2012. And now, this past year, they’ve created a new restaurant north of Cincinnati to share Chef David’s unique food creations in a more scaled down way.

Chef David and Liz Cook Entering the restaurant industry at the young age of 14 bussing tables and washing dishes, David Cook aspired to become a chef. He enrolled in Midwest Culinary Institute in Cincinnati and after graduating, accepted the position of Sous Chef with the Maisonette Group’s Newport Beach venture across the Ohio River in Newport, Kentucky. His performance there led him to become Executive Sous Chef at La Maisonette, Cincinnati’s 35-year 5-Star Mobile rated restaurant located in the Downtown area.

During his 8 year tenure with La Maisonette, he trained under Chef Georges Haidon and gained extensive knowledge and experience with Classic French cuisine. Additionally, David was mentored by Chef Jean-Robert de Cavel whose focus was more on Nouveau French cuisine.

Once again, his hard work and focus on technique and creative influence were rewarded when he was promoted to Executive Chef of Chester’s Road House.

After a successful career with the Maisonette Group, Chef David and his wife, Liz, decided to spark off on their own venture, Daveed’s at 934. It was located in Mt. Adams where David chose to blend New American food utilizing French techniques and an occasional Asian undertone. “It’s good, fun food at a good price with very good service”, says David. The result is that dining at Daveed’s provided the atmosphere of a New York or Chicago restaurant, with cutting-edge food and excellent flavor profiles.

Last year, they moved from Mt. Adams to the Loveland/Landen area north of Cincinnati and opened Daveed’s Next with the same fun atmosphere and excellent flavor profiles but on a smaller scale.

David was raised in New Jersey just across the river from New York City. His family frequented the city often and introduced him to fine dining at an early age. For this reason, Daveed’s guests will find that the food offers a grand quality without the grand price.

While Daveed’s still attracts the special occasion crowd for private parties and catering, it has evolved to accommodate the everyday crowd. Patrons can still enjoy a plate of Digby Bay Sea Scallops or a Roasted Lavender Pear and Arugula Salad in addition one of his new creations, Smoked Drambuie Duck Breast.

Supporting the local economy is important to the Cook’s. Whenever possible, Chef David buys local. Featuring a booth throughout the Summer at local farmer’s markets, he teaches visitors how to cook and prepare dishes from the local fruits and vegetables available there. In addition, he conducts cooking classes at Cooks Wares in Harper’s Point and Settler’s Walk in Springboro to provide an understanding of food preparation, technique and wine pairing. Chef David also supports and teams up with and The Spicy Olive in West Chester and Hyde Park.

Chef David also supports the local economy by using local foods in his bottled creations. Fatty & Skinny Brand hot sauces and salsa, all-purpose seasoning, spicy rub and his newest creation, Secret Red Gravy, are sold separately but also used in the restaurant in his unique dishes.

11 May

MEETING AND BANQUET CATERING AND MENU OPTIONS:

BREAKFAST AND LUNCH MENU OPTIONS:

MORNING COFFEE & LIGHT BITES $6 PER PERSON

Coffee with cream, sugar

Assorted hot teas, lemon, cream, sugar

Assorted yogurts, fruit bars and scones

MORNING COFFEE & CONTINENTAL BREAKFAST $8 PER PERSON

Coffee, hot tea, juice, soda, assorted yogurt

Croissants, bagels, muffins, cream cheese, jam

Cream, sugar, lemon

HOT BREAKFAST BUFFET $12 PER PERSON

Coffee, hot tea, juice, soda,

Cream, sugar, lemon

Assorted juice and soda

Sausage, egg, cheese bread – Stratta (casserole)

BOXED LUNCH $8.95 PER PERSON

Daveed’s Bada Bing Sandwich – salami, pastrami and cheese with Chef David’s special sauce

Chips

Dessert Clusters

HOT LUNCH $18 PER PERSON

Roasted Chicken Pasta with asparagus, caramelized onion, basil, XVOO + parmigiano reggiano cheese

Vegetarian Option on Request: Pasta with asparagus, caramelized onion, basil, XVOO + parmigiano reggiano cheese

Romaine Salad tossed with balsamic marinated tomatoes, feta, walnuts + roasted garlic dressing

White Chocolate Cranberry Cluster Dessert

Bottled Water, Sodas, Iced Tea, lemon and sugars

 

DINNER MENU OPTIONS

 PASTA ELEGANCÈ BUFFET

$18.95 Per Person

 SUMMER GRILL-OUT BUFFET*

$19.95 Per Person

GARDEN DINNER BUFFET                                    

 $24.95 Per Person

WHITE LINEN BUFFET – OPTION A** 

$22.95 Per Person

WHITE LINEN BUFFET – OPTION B**

$26.95 Per Person

*Only venues with grill provided

 

**See Menus

 

PASTA ELEGANCÈ BUFFET

$18.95 PER PERSON

SERVED SALAD  – CHOICE OF ONE

Iceberg Wedge or Mixed Greens

CHOICE OF TWO BUFFET ENTREES

Penne Pasta with Marsala Mushroom Cheddar Cream Sauce

Vegetable Lasagna

Rigatoni Bolognese Meat Sauce

 Grilled Chicken Breast with Roasted Garlic

Penne Pasta with Roasted Red Pepper Cream Sauce

 Pasta with Cilantro Pistachio Pesto

Add Shrimp to your Pasta for an additional $4.00 per person

CHOICE OF TWO BUFFET SIDES

 Sauteèd Broccolini

Roasted Vegetable Medley

Green Beans with Almonds

 Artisan Bread and Butter

 

SUMMER GRILL-OUT BUFFET

$19.95 PER PERSON

SERVED SALAD – CHOICE OF ONE

Iceberg Wedge or Mixed Greens

CHOICE OF TWO BUFFET ENTREES

Brats and Mets

Beef Sliders

Beef Burgers

Grilled Chicken Kabobs

Grilled Vegetable Kabobs

Grilled Beef Kabobs

Add Shrimp to your Kabob for an additional $4.00 per person

 CHOICE OF TWO BUFFET SIDES

 Sauteèd Broccolini

 Roasted Vegetable Medley

 Green Beans with Almonds

 Mashed Potatoes

Chef David’s Signature Macaroni and Cheese

 Gourmet Potato Chips

 

Artisan Bread and Butter

 

GARDEN DINNER BUFFET

 $24.95 PER PERSON

 SERVED SALAD – CHOICE OF ONE

Iceberg Wedge or Mixed Greens 

BUFFET ENTREES

Grilled Chicken Breast with Roasted Garlic

Braised Beef Short Ribs

CHOICE OF TWO BUFFET SIDES

 Sauteèd Broccolini

 Roasted Vegetable Medley

 Green Beans with Almonds

Mashed Potatoes

Smoked Paprika Roasted Potatoes

Chef David’s Signature Macaroni and Cheese

Garlic Roasted Asparagus

Artisan Bread and Butter

 WHITE LINEN BUFFET – OPTION A

$22.95 PER PERSON 

SERVED SOUP – CHOICE OF ONE

Potato Leek Soup

Mushroom Soup

Cream of Tomato Soup

Baked French Onion Soup

 SERVED SALAD – CHOICE OF ONE

 Iceberg Wedge or Mixed Greens

CHOICE OF TWO BUFFET ENTREES

Mushroom Ricotta Lasagna

 Honey Cumin Roasted Pork Tenderloin

 Braised Chicken Thighs

 Roasted Red Pepper Garganelli Pasta

Grilled Chicken Breast with Roasted Garlic

Seared Salmon with Lemon Caper Olive Oil 

Sliced Beef Tenderloin additional $8.00 per person 

CHOICE OF TWO BUFFET SIDES

Sauteèd Broccolini

Roasted Vegetable Medley

Green Beans with Almonds

Mashed Potatoes

Smoked Paprika Roasted Potatoes

Chef David’s Signature Macaroni and Cheese

Garlic Roasted Asparagus 

Artisan Bread and Butter

 

WHITE LINEN BUFFET – OPTION B

$26.95 PER PERSON 

CHOICE OF TWO PASSED CANAPÈS

 Potato Cup with Mushrooms and Cheese

 Sausage Cheese Toasts

 Smoked Salmon Roulade

 Flatbread Topped with Roasted Garlic, Parmesan and Basil

 Black Angus Sliders additional $5.00 per person 

SERVED SOUP – CHOICE OF ONE

 Butternut Squash Soup with Pumpkin Seed and Crème Fraichè

 Roasted Tomato Soup with Truffle Grilled Cheese Crouton

SERVED SALAD – CHOICE OF ONE

 Baby Arugula Salad with Roasted Honey Lavender Pears

 Parmigianino Reggiano and Saba Vinegar

 Iceberg Wedge with Grilled Bacon, Baby Tomato, Blue Cheese, Basil Buttermilk Dressing 

CHOICE OF TWO BUFFET ENTREES WITH SIDES

Amish Chicken Roulade with Chorizo, Manchego, Piquillo Pepper, Smoked Paprika Roasted Potato

 Garganelli Truffle Pasta with Mushroom, served with Sauteèd Broccolini

 Braised Chicken Thighs with White Rice

 Honey Cumin Roasted Pork Tenderloin with Caramelized Mushrooms, Onions and Apples

 Seared Salmon with Lemon Caper Olive Oil with Sauteèd Spinach

 Sliced Beef Tenderloin with Wild Mushroom Gratin of Potato additional $5.00 per person

 

Artisan Bread And Butter

FOR THE CHILDREN:

 $10 PER CHILD

Mac ‘n Cheese

Small Slider Hamburger and Fries

 FAVORS FOR YOUR GUESTS

White Chocolate Cranberry Clusters $2 EA

French Macaroons $4 EA

Lemon Tea Cakes $3 EA

 If a Thank-You gift is needed, Daveed’s NEXT can provide a Gift Pack

Fatty & Skinny Hot Sauce $4

Fatty & Skinny Pineapple Blackbean Salsa $6

Packaged ready for guests/and/or couples to take with them, $10 retail …what a Great Gift!

BEVERAGE SERVICE:

Sodas, coffee, ice tea available

Additional beverage options available

 Service Staff:

Delivery fee minimum $25.00 or 10% of food total

Two Cooks – $200 Total

Service $15-$20 per hour – beverage and food service

Set-up/Break-down Fee: $150.00

  • Daveed’s Catering caters to intimate gatherings of 100 guests or less. Of parties over 100 guests, equipment will be needed at the facility
  • A deposit of $200 is required to confirm the date and space.  The deposit will be deducted from the final bill
  • Cancellation must occur 2 weeks prior to event date for a full refund.  If cancellation occurs less than 2 weeks, a gift certificate is sent for the deposit amount
  • Confirmed Number of guests required two weeks prior by 2pm.  Number of guests confirmed will be the number of guests charged for the event
  • Daveed’s  will accommodate additional guests who arrive the day of the event.  Final invoice will reflect additional guests if this occurs
  • You will receive an invoice from Daveed’s  for all alcohol, beer and wine, 6.5% tax and 18% gratuity on alcohol sales
  • If a food tasting is requested, a $40 p/p tasting will be incurred the day of the tasting for 6 menu items to be shared by 2 guests; you may make reservation for more than 2 if you wish; same fee will be incurred.  Once a deposit of $200 has been made, you will receive a $40 p/p credit on the final bill of the event
  • All menus subject to change due to delivery
  • Wine and beer subject to change due to delivery
  • Set up fee’s subject to change with increase of guest counts
20 February

DAVEED’S MT ADAMS COOKING CLASS SERIES

(all classes are held at 6:30pm – 8:30pm unless otherwise stated)

SALADS & MORE! At The Spicy Olive

HYDE PARK Tuesday April 26 2016
WEST CHESTER WED JUNE 1, 2016
AUSTIN LANDING THURSDAY JUNE 2, 2016

Tasting of Chef David’s Secret Red Gravy and Fatty & Skinny Hot BBQ Sauce w/bread

Roasted Ratatouille, goat cheese, arugula

The Spicy Olive Neopolitan Balsamic

The Spicy Olive Oil

Sautee Sesame Chicken

Buckwheat soba noodles, sautéed vegetables

The Spicy Olive Honey Ginger Balsamic

The Spicy Olive Persian Lime Olive Oil

Ice Cream

Drizzled with Cajeta

Topped with The Spicy Olive Cara Cara Orange

Roasted Ratatouille, goat cheese, arugula

The Spicy Olive Neopolitan Balsamic

The Spicy Olive Oil

Goat cheese

arugula

 

Ratatouille:
1/4 cup           olive oil
1 1/2 cups     small diced yellow onion
1 tsp               minced garlic
2 cups            medium diced eggplant, skin on
1/2 tsp            fresh thyme leaves
1 cup              diced green bell peppers
1 cup              diced red bell peppers
1 cup              diced zucchini squash
1 cup              diced yellow squash
1 1/2 cups     peeled, seeded and chopped tomatoes
1 tsp               thinly sliced fresh basil leaves
1 tsp               chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Sautee Sesame Chicken

Buckwheat soba noodles, sautéed vegetables

The Spicy Olive Honey Ginger Balsamic

The Spicy Olive Persian Lime Olive Oil

Chicken breast

Buckwheat soba noodles

Vegetables-tell me what to type with what we have in house

Ice Cream

Drizzled with Cajeta

Cajeta (caramel)

1 can Condensed Milk

Remove the label from the can. Co­­ver the can with a lid. Submerge the can in water. Let it simmer on low heat for 3 hours.

Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a taste of every dish, recipes, and demonstration
Classes are demonstration only.
7.0 % tax, 20% gratuity on full amount, beverages will be added to a bill that guests will receive

Call or Visit Daveed’s for a Gift Certificate and give your friends
the gift of an in-home Cooking Class by Chef David!
Daveed’s NEXT Spicy Olive Recipes

Arugula Salad, Honey Roasted Pears, The Spicy Olive Champagne Balsamic

1 lb. baby arugula, washed and dried
Try not to bruise greens.

For vinaigrette:

¼ cup The Spicy Olive Champagne Balsamic
½ cup Extra Virgin Olive Oil
2 T Dijon mustard
½ T Lemon juice
salt and pepper to taste
In a medium mixing bowl, combine balsamic, mustard and lemon juice.  Whisk in oil slowly and season.

For Pears:

3 Anjou pears, cut into 1/8, core out
3 T olive oil
3 T honey
¾ T lavender blossoms
salt and pepper to taste
Toss all ingredients and place on a silpat mat.  Bake at 375º for 15 minutes until golden brown.  Remove and let sit at room temperature.
Microplane Parmigiano Reggiano on top of finished salad

Pork Tenderloin Apricot Balsamic, Bourbon and The Spicy Olive Wild Mushroom Sage Ragu

To serve 6-8 guests
2 pork tenderloin, trimmed and cleaned, cooked
2 Portobello mushrooms, peeled, gilled, large dice
8 white mushrooms, large dice
1 ½ cup Spanish onion, medium dice & caramelized
3 Shallots, medium dice
2 Garlic clove, minced
4 oz Butter
¼ cup bourbon
1 1/4 cups Red wine veal sauce, purchase from Jungle Jim’s
Salt and pepper to taste
In a large, high sided sauce pot, add butter and lightly brown.  Add all mushrooms, shallots, garlic.  Stir frequently until mushrooms become golden brown and liquid evaporates.  Add bourbon and flame.  Season with salt and pepper.
Drizzle The Spicy Olive Apricot Balsamic on cooked pork tenderloin.Drizzle The Spicy Olive Wild Mushroom Sage Balsamic over mushrooms. Finish with Red Wine Veal Sauce.

Sweet Potatoes finished with Vermont Maple Balsamic

4 sweet potatoes, peeled, rubbed with olive oil, salt and pepper
1 onion, sliced into ¼” rounds
3 sprigs fresh rosemary
2 T Extra Virgin Olive oil
On a baking tray, place sliced onion rings on tray.  Drizzle with olive oil.  Place sweet potato rounds on top of onion.  Place rosemary springs everywhere on tray.
Bake at 350 for 20 minutes.  Drizzle with The Spicy Olive Vermont Maple Balsamic and serve.

Daveeds Spread

2 15-oz cans cannellini beans, (white kidney beans), rinsed
1/4 cup extra-virgin olive oil
2 T lemon juice
1/8 tsp salt
freshly ground pepper, to taste
2 roasted zucchini medium diced
Combine beans, oil, lemon juice, salt and black pepper in a food processor; process until smooth. Scrape into a bowl;
Add The Spicy Olive Tuscan Herb olive oil to a dish and serve!

 

20 November

Let Chef David make your Graduation, Mother’s Day or Special Occasion EASY!

Delicious food To-Go – Relax and Enjoy!

Call (513) 683-2665 for information and to place an order!

Sample Menu

to serve 10 guests 20 pcs potato cups filled with caramelized onions, cheese $30
to serve 10 guests corn chowder $30
to serve 10 guests truffle pasta $40
to serve 10 guests polenta with pancetta, truffle honey $25
to serve 10 guests braised beef short rib $80
to serve 10 guests braised chicken thighs $30

 

Last Updated: April 30, 2013

Comments Off on Let Chef David Cook – Pick-Up and GO!
15 July

New Logo

SMALL PLATE MENU

1st Wave of Food

Suggested Wine Pairing-Alamos Chardonnay $7 gls

Mushroom Soup + Olive Tapenade

Medjool Dates + Cabrales Bleu Cheese

Hanky Panks

2nd Wave of food

Suggested Wine Pairing-Da Vinci Pinot Grigio $7 gls

Veal Terrine + Caper Berry + Whole Grain Mustard

 Arugula + BBQ Ranch + tomato

Fatty & Skinny Shrimp + Frisee

3rd Wave of Food

Suggested Wine Pairing-MacMurray Pinot Noir $10 gls

Orzo + Ratatouille

Golden Beets + Mizuna + Sunflower Seeds

Asian Pork Belly + Creamed Corn

4th Wave of Food

Suggested Wine Pairing–Alamos Cabernet Sauvignon  $8 gls

Italian Meatballs + Tomato

Potato + Truffle

Desserts:

Suggested Wine Pairing- Adult Chocolate Milk $8 gls

Maple Pot de Creme + Butterscotch

White Chocolate Mousse

*the consumption of raw or rare products could be hazardous to your health

SPECIALTY COCKTAIL AND WINE LIST

cocktails
8 Cucumber Lime Martini Vodka, Elderflower Liqueur, Cucumber, Lime, Cracked Black Pepper
8 The “NEXT” Martini Grey Goose Orange, Midori Melon, White Grapefruit
8 ELIXHIR LIZ Absolute Citron, Elderflower Liqueur, Cranberry, Lime Juice
BLOODY Mary Vodka, Homemade Bloody Mix, Cucumber, Merlot Salt
8 The “NEXT” Fashion Jack Daniels, Agave Nectar, Muddled Grapefruit and Cherry, Bitters, Club Soda
8 Margarita Blossom 1800, Elderflower Liqueur, Grapefruit, Agave
8 Raspberry Lemonade Fizz Vodka, Razzmatazz, Shaken, Finished with Lemon Bitters on the Rocks
8 Amaro Cocktail Amaro Liqueur, Raspberry, Elderflower, Soda
8 Adult Chocolate Milk On the Rocks- PERFECT with Dessert
8 The Toronto Makers Mark, Fernet Branca, Bitters, Cherry, Orange

iced coffee
5 Vanilla, Chocolate, or Caramel Made fresh daily with Gourmet Coffee ($3/addt’l for Chocolate or Hazelnut Liquor)

wine

wine [ glass]

8/20 White Wine Sangria (Loveland) 2012
15      Prosecco Maschio Brut (Italy) NV-split
7/20 Chardonnay Alamos (Argentina) 2010
7/20 Pinot Grigio Da Vinci (Italy) 2011
7/20 Grenache Castillo de Monseran (Spain) 2010
8/25 Sauvignon Blanc Hanna (Russian River Valley) 2011
9/30 Cabernet Sauvignon Twenty Rows (Napa Valley) 2010
9/30 Malbec Gascon (Argentina) 2011
10/35 Pinot Noir Saint Gregory (Mendocino) 2010

wine [white | bottle]

30 Macon-Village Louis Jadot (France) 2010
35 Albarino Martin Codax (Spain) 2010
40 Sauvignon Blanc Nimbus (Casablanca Valley) 2011
45 Chardonnay Gallo (Russian River Valley) 2010
70 Chardonnay Kistler (Sonoma Coast) 2009

wine [red | bottle]

30 Tempranillo Ergo (Rioja) 2010
35 Syrah Mandolin (Central Coast) 2009
35 Finca el Origen Malbec (Spain) 2011
40 Cabernet Sauvignon Josh Cellars (Sonoma) 2009*
45 Merlot Gran Reserva (Chile) 2009
45 Pinot Noir Airlie (Willamette Valley) 2008
45 Cabernet Sauvignon Louis Martini (Napa Valley) 2009

Post modified November 9, 2012

Comments Off on MENU/WINE LIST
16 August

Pick-up Platters and Delivery – Fresh and Easy

-Order Pick-up Platters for your office luncheon or meeting

-Menu

-Garlic Chicken Salad with Yogurt Drizzle, Shredded Lettuce Wraps
Flatbread Topped with Cappicola, Roasted Tomato, Mozzerella, Basil
Bulgar Wheat Salad, Dried Cranberries, Vinaigrette
Assorted Macaroons
White Chocolate Cranberry Clusters

$15 per person – Delivery within a 20-mile radius of Daveed’s Mt. Adams 934 Hatch St.
Delivery charge 10% of food total.

Dinner by the Bite – Starting at $35 per person

Choice of Eight Selections

Red Skin Potato filled with caramelized onion, bacon, cheese
Brie and Raspberry Purse
Flatbread Topped with Cheese, Herbs, Tomatoes (V)
Cannelini bean, olives, capers, artichokes, vinaigrette (V)
Spinach Cream Cheese on Crostini
Shrimp Skewered with Sweet Chili Sauce and Coconut
Roulade of Smoked Salmon with Herbed Cream Cheese
Chicken, Ham, Fontina Cheese in Puff Pastry
Dates Stuffed with Bleu Cheese
Flat Iron Skewered, Drizzled with Red Wine Reduction
Truffle Grilled Cheese with Apple Compote Sandwiches (V)
Roasted Amish Chicken over Polenta

Domestic Cheese and Fruit Tray (Serves up to 60 guests) additional $150.00

Serving staff additional at $25 per hour (minimum 3 hours)

Plastic plates, utensils, plastic beverage cups – add $3 p/p
Rental platters, glassware, soda glasses, cocktail glasses, cocktail napkins, silverware – add $5 p/p

 

Menu and Pricing Subject to Change

 

 

Comments Off on Daveed’s Cincinnati Catering Pick-up Menu
5 January

[contact-form 2 “Catering Contact Form”]

Comments Off on CATERING FORM
5 January

SAMPLE MENU FOR HEAVY HOR’S D’OEUVRES
With service staff
50 guests

50 pcs Puff of pastry w/goat cheese and tomato $2 ea = $100
50 pcs Red skin potato filled w/mushroom & vegetable (vegetarian) $2ea =$100
to serve 40 Redwine braised short rib w/potato puree and port reduction $3 ea = $120
to serve 50 Black Angus slider w/Daveed’s D-1 sauce, Fontina cheese, onion $4 ea = $200
75 pcs Sauteed Shrimp w/basil, sesame, soya & cucumber $3 ea=$225
50 pcs Roulade Smoked Salmon, fromage blanc & green herbs $2 ea = $100
40 pcs Mushroom gorgonzola & tarragon toast points (vegetarian) $2ea =$80
50 pcs Sea scallops w/truffle brown butter vinaigrette $3 ea = $150

 

DESSERTS

50 pcs Macaroons $2 ea=$100
30 pcs Tiramisu Parfait $3 ea=$90
60 pcs Assorted Artisanal Chocolates $3 ea=$180

Rental Charge for rocks glasses, wine glasses, silverware, small bread plates, and linen if needed   /   $150

Service Staff: Minimum 4 hours per staff member.
We will arrive one hour before to unload and set up.
Chef David – Talent Fee per hour, please inquire.
1 cook @ $25 per hour
3 service staff @$25 per/hr
includes set-up/clean-up, Wine & beverage service (using the host’s alcohol) and food service.

SAMPLE MENU FOR PASSED CANAPES
Not sit down dinner – wine included

2 bottles of each wine included – retail pricing if 3 or more bottles are opened – 6/5% tax added to all wine; wine subject to change.

Alamos Torrentes (Spain)   /   $18 per bottle
Alamos Malbec  (Spain)   /   $18 per bottle

Puff pastry filled w/goat cheese and tomato
Shrimp Cocktail w/remoulade and cocktail sauce
Roulade Smoked Salmon, fromage blanc & green herbs
Mushroom gorgonzola & tarragon toast points
Potato stuffed w/shrimp & shiitake mushroom
Vegetable nori rolls w/sesame soya carrot vinaigrette
Assorted Artisanal Chocolates

We will use the host’s platters, plates, silverware, napkins to place food items on

Price Per Person   /   $50
Minimum 20 guests

PICK UP PLATTER STYLE
Minimum 10 pcs or to serve 10 guests
Need 4 days notice
Delivery is available for $15-$25

10 pcs Puff of pastry w/goat cheese and tomato $2 ea = $20
10 pcs Red skin potato filled w/mushroom & vegetable (vegetarian) $2 ea =$20
10 pcs Roulade Smoked Salmon, fromage blanc & green herbs $2 ea = $20
10 pcs Mushroom gorgonzola & tarragon toast points (vegetarian) $2 ea =$20
10 pcs Risotto cake w/Tomme de Savoie and tomato ragout $2 ea = $20
10 pcs spiced chilled skewered  shrimp $4 ea = $40
To serve 10 Jumbo Lump crab, fromage blanc, peppernata, topped bread crumb $4 ea = $40
To serve 10 Mozzarella tomato fennel salad $2 ea = $20
To serve 10 Chicken Pasta salad, smoked tomato spice and crème fraiche $2 ea = $20
10 pcs Hanky Panks…sausage cheese toasts $3 ea = $60
10 pcs Hawaiian Bread w/roasted pepper, grilled squash, goat cheese $3 ea = $60
1 container Homemade Truffle Parm chips…these are addictive! $25
10 pcs Black Angus Beef Sliders $4 ea = $40
To serve 10 Canadian Baby Shrimp Salad w/zucchini, squash, peppers $3 ea = $60

 

DESSERTS

10 pcs Chocolate tart w/gold leaf on top $3 ea=$30
10 pcs Tiramisu Parfait $4 ea=$40
10 pcs Assorted Artisanal Chocolates $3 ea=$30
10 pcs Poached pineapple & coconut parfaits-seasonal $4 ea = $40
10 pcs puff pastry, caramelized pear & white chocolate $3 ea = $30
10 pcs Infamous Maisonette White Chocolate Mousse $4 ea = $40

 

TAPAS GATHERING
Large Platters of small tastes of food from around the world
12 courses served in waves

Wines suggested for Bar :
Alamos Catena Torrentes bottle   /  $18
Alamos Malbec   /  $18 bottle

Bar Suggested:
Makers Mark, Tanqueray Gin, Absolute Vodka, Dewars Scotch, Jack Daniels – p/drink price $8 with all mixers

Signature Cocktail: Blushing Lady-Pama Liqueur and Champagne   /  $8 ea

Beer Selections:
Shinerbock   /  $4
Stella Artois   /  $4
Bud Light   /  $4

After dinner cocktail; 360º Chocolate Brownie Martini   /  $8

• Charged per consumption basis
• All alcohol subject to 6.5% tax

Passed Canapes:
20 pcs Crostini topped w/olive tapenade   /  $2 ea = $40
20 pcs Smoked Salmon Roulade w/herb cream cheese   /  $3 e = $60
20 pcs Jarlsberg cheese puff   /  $2 ea = $40

FAMILY STYLE PLATTERS

1st Wave of Food
Assorted Salamis
Demi tasse Butternut squash soup
Medjool dates stuffed w/Cabrales blue cheese

2nd Wave of food
Avrils Bratwurst topped with over easy egg
Ham and Caramelized pineapple
Hanky Panks-sausage cheese toast

3rd Wave of Food
Shiitake Mushroom Scallion dumpling skewered (vegan)
Risotto, mushroom and truffle broth

4th Wave of Food
Grilled Duck Breast w/sweet potato & red wine reduction
Garganelli Pasta w/Vermont white cheddar

DESSERTS
Artisanals chocolates
Cajeta milkshake shooters

$45 per person food only

Sit Down Service
Wines suggested for Bar : Alamos Catena Torrentes bottle $18 ; Alamos Malbec  $18 bottle
Bar Suggested Makers Mark, Tanqueray Gin, Absolute Vodka, Dewars Scotch, Jack Daniels – p/drink price $8
With all mixers
Signature Cocktail: Blushing Lady-Pama Liqueur and Champagne $8 ea
Beer Selections: Shinerbock $4, Stella Artois $4, bud Light $4
After dinner cocktail; 360º Chocolate Brownie Martini $8 ea

• Charged per consumption basis
• All alcohol subject to 6.5% tax

Passed Canapes:
20 pcs Crostini topped w/olive tapenade   /  $2 ea = $40
20 pcs Smoked Salmon Roulade w/herb cream cheese   /  $3 e = $60
20 pcs Yarlsberg cheese puff   /  $2 ea = $40

First Course:
Wild Mushroom Cappacino
w/truffled fromage blanc, pastry & port braised pears

Second Course:
Digby Bay Seared Scallops
w/Napa cabbage bok choy, carrot miso vinaigrette w/soya and crisp rice paper

Third Course:

Choice of:
(we will need to know count one week prior to event)

Seared Salmon
w/red wine mushrooms, horseradish vin blanc, haricot vert
or
Braised Short Rib
w/gratin of potatoes, caramelized mushroom and onion, haricot vert

Vegetarian option:
Garganelli pasta
w/Vermont white cheddar and vegetables

Fourth Course:
Daveed’s Dessert Tasting
$55 per person-paired with wine $65 per person

For the kids:
Mac n Cheese   /  $10
Small Slider Hamburger and Fries   /  $10

If a gift box will be given to each guest upon leaving for the evening:
Artisanal Chocolates-4 pc per box with Thank you for joining us on special day            $20 per box
Or
If a Thank You gift is needed, Daveed’s Gift Pack
Fatty & Skinny Hot Sauce $4
Fatty & Skinny Pineapple Blackbean Salsa $6
Daveed’s Fresh Roasted Tomato & Garlic Soup $5
Daveed’s All Purpose Seasoning Spice $4
Packaged ready for guests/and/or couples to take with them, $19 retail, your price /pkg $17…what a Great Gift!
Service Staff: Minimum 4 hours per staff member.
We will arrive one hour before to unload and set up.
Chef David – Talent Fee per hour please inquire
1 cook @ $25 per hour
3 service staff @$25 per/hr
includes set up/clean up, Wine & beverage service and food service.

• Daveed’s is the preferred caterer at the following venues: the Weidemann Hill Mansion; The Art of Entertaining; Stir-Montgomery
• A deposit of $200 is required to confirm the date and space.  The deposit will be deducted from the final bill.
• Cancellation must occur 2 weeks prior to event date for a full refund.  If cancellation occurs less than 2 weeks, a gift certificate is sent for the deposit amount.
• Confirmed Number of guests required one week prior at 2pm.  Number of guests confirmed will be the number of guests charged for the event.
• Daveed’s will accommodate additional guests who arrive the day of the event.  Final invoice will reflect additional guests if this occurs.
• If a food tasting is requested, a $25 p/p tasting will be incurred the day of the tasting.  Once a deposit of $200 has been made, you will receive a $25 p/p credit on the final bill of the event.
• All menus subject to change.
• Wine and beer subject to change.
• Set-up fee subject to change with increase of guest counts-for catered events.
• If a catered event, a 15% surcharge will be added to the final bill.
• Menu for catered events subject to change due to kitchen availability, dynamics and set-up.

Comments Off on CATERING MENU
17 December

Daveed’s FRESH Cuisine To Go OR at your Home or choice of venue! Easy & Scrumptious!

Celebrating the Holidays, Family Gatherings, Out of Town guests?  Want to enjoy the fun instead of spending valuable time in the kitchen?  Daveed’s makes it easy!  Just pick up and go OR book Chef David and his professional staff!


COLD ITEMS
(Serves 10 Guests)

Bruschetta Spread for bread  / $20
Smoked Salmon Roulade  / $40
Roasted vegetable panzanella salad  / $30
Romaine w/blue cheese, walnuts, apple puree  / $30
Shrimp Cocktail w/remoulade sauce  / $40
Homemade lemon-garlic potato chips  / $10
Lump Crab Salad w/crostini, paprika aioli  / $50
Baby Arugula Salad w/honey roasted lavender pear, parmigiano reggiano
Banyuls vinegar & extra virgin olive oil  / $40

HOT ITEMS
(Serves 10 Guests)

Medjool Dates stuffed w/Cabrales Blue  / $40
Seared Salmon w/orecchiette, F&SBar-B-Que & horsey crema-4 oz p/p  / $100
Braised Pot Pork Shoulder w/vegetables-  / $50
Braised Chicken thighs-2 thighs p/p  / $40
Daveed’s Famous Stuffing-Doritos, chorizo stuffing  / $50
Butternut squash Soup  / $50
Corn Chowder w/crème fraiche  / $30
Garganelli Pasta Caramelized Onion & Vermont White Cheddar  / $40
Orchietta pasta, pancetta, caramelized onion  / $30
Truffle, pancetta mac n’ cheese w/fresh sage  / $40
Glazed Sliced Duck Breast  / $100
Kobe Beef Sliders  / $60
Duck sauce or veal sauce (1 oz p/p)  / $40
Risotto caramelized onion & mushroom  / $80
Pan Seared Pork Tenderloin  / $90
Haricot Verts w/Red Wine Onion  / $30
Gratin of Potatoes w/Shallot Parmiggiano  / $40
Caramelized Onions & Lentils  / $40
Red skin potato filled w/mushroom & vegetable (vegetarian)  / $20

• We require 5 days notice on all catering requests
• Minimum 10 portions or pieces per item
• $100 deposit required to confirm date of pick-up/delivery
• Some Assembly required
• Some items require bringing up to temperature
• Delivery available for additional charge-$15-$25
• Have Chef Daveed do the work for you – additional fee $275 (4 hours)
• Service staff available at $25 p/hr minimum 4 hours

DAVEED’S NEXT RESTAURANT
8944 Columbia Rd.
Loveland, OH 45041
(513) 683-2665 ‎

CALL 513-683-2665
Updated July 31, 2012

Comments Off on DAVEED’S Catering