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Bites & Bashes Full Service Catering

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Bites & Bashes Full Service Catering FULL SERVICE CATERING WHO WE ARE Bites & Bashes is a Los Angeles-based catering company by mother-daughter duo Julie and Crystal Coser. Crystal studied food science and food history at Harvard University while throwing events for the 8,000-student college before working at an experiential agency in Hollywood. She also is currently the Associate Editor of Eater LA. Julie is a Cordon Bleu-trained chef who has been in the restaurant and catering industry for 25 years. Clients include Facebook, Apple, Amazon, The Clinton Foundation, Nike, Porsche, Red Bull, BCG, Bain, PlayStation, Beats by Dre, National Geographic, UCLA, Honda, Smithsonian, Acura, Dannon, Nordstrom, Cost Plus World Market, Uniqlo, FabFitFun, and Too Faced Cosmetics. Full-Service Catering REFRESHMENTS INCLUDES CRYSTAL DISPENSER RENTAL • Fresh squeezed lavender lemonade • Tropical iced tea • Spa water Full-Service Catering SIGNATURE COCKTAILS INCLUDES 2 COCKTAILS AND CUSTOM MENU FRAMES • VODKA • CRANBERRY, LIME, SODA • CUCUMBER, BASIL, PINEAPPLE, LIME • FRESH BERRIES, GINGER BEER • TEQUILA • JALAPENO MARGARITA • RUBY GRAPEFRUIT, LIME • BOURBON • ANGOSTURA BITTERS, ORANGE PEEL • MEYER LEMON WHISKEY SOUR Full-Service Catering ANTIPASTO DISPLAY INCLUDES TWO OR THREE-TIER GLASS AND MARBLE DISPLAY • Assorted artisanal cheeses • Charcuterie • Artisanal bread and crackers, fruit, and nuts • Assorted housemade hummus • Za’atar pita chips Full-Service Catering PASSED OR STATIONED HORS D’OEUVRES • Blue cheese, bacon, and date quesadillas VEGETARIAN MEAT • Pork belly bao with Moroccan BBQ sauce • Vegan Korean glass noodle to go boxes • Pulled pork sliders with farmer’s market slaw • Beet hummus on flatbread chips with feta • Mama’s meatball crostini with Parmigiano Reggiano SEAFOOD • Vegetable dumplings with soy scallion dipping sauce • Mini Yucatan chicken tacos • Corn bisque shooters with jumbo lump crab salad • Bruschetta with ricotta crostini • Chicken satay brochettes with coconut peanut sauce • Spicy tuna tartare cucumber cups • Soba noodles with wasabi vinaigrette • Braised short rib tacos • Crab and sweet corn cakes with pepper relish • Gluten-free falafel fritters with sumac • Chicken taquitos with housemade salsa • Jumbo shrimp with green goddess • Sweet pea crostini with shaved radish • Caramelized onion, goat cheese, and prosciutto crostini • Thai coconut curry shrimp • Watermelon and feta skewers with Dijon vinaigrette • BLT bites • Smoked salmon and caper spread crostini • Mini bibimbap bowls with gochujang sauce • Candied bacon • Barbecue shrimp brochettes • Blue Castillo, candied walnut, and Adriatic fig jam crostini • Steak sliders with green goddess, arugula, and aged cheddar • Louisiana-style shrimp and grits • Butternut squash, caramelized onion, and goat cheese quesadilla • Northern Thai-style pork meatball with sweet chili sauce • Coconut shrimp with sweet chili sauce • Truffle mac ‘n’ cheese mini bowls • Chicken kofta lollipops with roasted garlic tahini Full-Service Catering BUFFETS SELECT 1 MEDITERRANEAN BUFFET • Kale Caesar salad with crispy quinoa and Pecorino Romano croutons • Orzo pasta salad with pesto, arugula, heirloom tomatoes, and feta • Sweet corn and sundried tomato Alfredo with penne • Chicken cacciatore with fennel sausage and Parmigiano Reggiano • Grilled tri tip with mushroom reduction OR XXL seafood paella Shrimp, mussels, clams, scallops, blue crabs, and sausage (paella supplement $7) Full-Service Catering MEDITERRANEAN BUFFET 2 • Valencia orange and ruby grapefruit salad with fennel, arugula, and emulsified orange vinaigrette • Israeli couscous with grilled cauliflower, shaved shallots, pickled raisins, and preserved lemon • Saffron rice with sweet peas • Moroccon-inspired braised chicken with cioppolini onions and raisins • Grilled skirt steak with chimichurri Full-Service Catering CONTEMPORARY AMERICAN BARBECUE • Watermelon and arugula salad with feta and Dijon vinaigrette • Roasted corn and heirloom tomato salad with lime vinaigrette • Roasted garlic pommes puree • Pulled pork sliders with farmer’s market slaw OR Steak sliders with green goddess, aged cheddar, and caramelized onions • Gochujang-lacquered barbeque chicken OR B&B boneless skinless fried chicken Full-Service Catering TACO BAR • Romaine salad with fresh corn, red onion, cotija, and lime vinaigrette • Corn chips • Mocaljete guacamole • Black beans and Mexican rice • Homemade salsas • Heirloom tomato pico de gallo • Fire-roasted chipotle • Mango and jalapeno salsa • DIY taco bar with assorted toppings (limes, red onion, cilantro, radishes) • Yucatan chicken • Carne asada • Grilled Ensenada-style shrimp Full-Service Catering CONTEMPORARY ASIAN BUFFET • Asian chopped salad with sesame vinaigrette • Steamed rice • Vegan glass noodles • Gochujang-lacquered barbecue chicken OR Taiwanese three-cup chicken • Braised Korean short ribs OR Spicy pork with caramelized onions Full-Service Catering SUPPLEMENTAL STATIONS • Fried chicken and waffle bar • Toppings: maple syrup, wild berry compote, Sriracha, Tapatio crema • Live action sushi bar • Assorted nigiri and rolls, edamame • Slider bar • Grilled steak with green goddess, turkey with cranberry compote, pulled pork with farmer’s market slaw, grilled vegetable with olive tapenade • Paella bar • Seafood paella, chicken and Andouille sausage paella, vegetarian paella • Mac and cheese bar • Toppings: truffle oil, bacon, ham, scallions, jalapenos, sweet peas, corn • Taco bar • Fillings: Yucatan chicken, carne asada, Ensenada-style shrimp; Accoutrements: corn chips, housemade salsas, limes, red onion, cilantro, radishes • Risotto bar in Parmesan wheel • Toppings: chicken, shrimp, caramelized mushrooms, sweet peas, grilled corn, asparagus, basil, Pecorino Romano Full-Service Catering FAMILY-STYLE OR PLATED DINNER SHARED MEZZE PLATE • Meyer lemon zest-marinated Castelvetrano olives • Manchego • Burrata • Za’atar and sumac pita chips • Organic beet hummus • Pappadums • Medjool dates • Marcona almonds • Pickled vegetables Full-Service Catering SALADS • Valencia orange and ruby grapefruit salad with fennel, arugula, and emulsified orange vinaigrette • Grilled cauliflower with shaved shallots, pickled raisins, and preserved lemon • Fuji apple and baby spinach salad with honey Dijon vinaigrette • Watermelon with baby arugula, feta, mint, and honey Dijon vinaigrette • Kale Caesar with crispy quinoa and Parmigianno Reggiano • Organic beets with fried goat cheese, candied walnuts, and sherry wine vinaigrette • Heirloom tomato, burrata cheese, and fresh berries with balsamic reduction • Orzo pasta salad with arugula, heirloom tomatoes, and feta • Romaine salad with avocado, fresh corn, red onion, cotija, and lime vinaigrette Full-Service Catering SIDES • Roasted cauliflower with Meyer lemon zest, Pecorino Romano, pine nuts, and • San Marzano arrabiata with sweet basil orchiette chili flakes • Orchiette carbonara with English peas • Grilled baby sweet peppers, zucchini, and asparagus • Fried Brussels sprouts with honey balsamic reduction • Haricots verts with shallot confit and truffle oil • Roasted fingerling potatoes with Marcona almond romesco • Roasted rainbow carrots with ras-al-hanout yogurt • Roasted garlic pommes puree • Sauteed rainbow chard with fried garlic • Sundried tomato and sweet corn Alfredo tricolore pasta Full-Service Catering ENTRÉES • Organic roasted chicken with goat cheese, wild mushrooms, Yukon gold potato puree, $7 supplement natural jus • Salmon with winter citrus supreme • Organic roasted chicken with guanciale vinaigrette, Anson Mills polenta, and blistered sweet peppers • Halibut with skordalia, mint, cucumber, and cherry tomatoes • Chicken cacciatore with fennel sausage • Striped bass with cauliflower puree, roasted butternut squash, and sweet pea • Duck confit pappardelle with Pecorino Romano and preserved lemon • Jumbo scallops with parsnip and fennel puree with grilled corn succotash and fennel pollen • Braised short ribs with thyme-infused Cabernet Sauvignon reduction • Tuscan-style jumbo shrimp with cannellini beans, basil, and bagna cauda • Turkey meatballs with San Marzano arrabiata and shaved Parmigianno Regianno • Jumbo shrimp with heirloom tomato confit, organic red quinoa, and frisee • Braised chicken with saffron onions and raisins • Grilled skirt steak with chimichurri • Herb-roasted pork loin with apple compote and Dijon mustard breadcrumbs • Provencal braised lamb with rosemary, spring onion, and heirloom tomatoes Full-Service Catering DESSERT • Apple cranberry crumble bars • Lemon bars with thyme • Key lime pie tartlets • S’mores bars • Raspberry cheesecake bars • Salted caramel brownies • Triple berry Eton mess Full-Service Catering DOUGHNUT WALL • Artisanal doughnuts • 8’ x 8’ doughnut wall rental Full-Service Catering ALL-NATURAL, ORGANIC BOOZY SNOW CONE STATION • Strawberry vodka • Blueberry rum • Mango-jalapeno tequila Full-Service Catering THANK YOU!.
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