M Culinary Concepts Launches Fresh Menu for Winter-Spring Season

North Phoenix-based M Culinary Concepts, Arizona’s premier event catering and hospitality company, has launched “A Taste of Two Seasons” — its winter-spring seasonal menu featuring innovative entrées, intriguing hors d’oeuvres, sumptuous small plates and refreshing desserts.

Crafted using exclusively in-season winter and spring ingredients, A Taste of Two Seasons is the brainchild of Chef Cody Abrams, Director of Culinary Operations, and Kurt Karaffa, Executive Pastry Chef. The menu’s items feature meticulous attention to detail and innovative flavor combinations sure to elevate your winter or spring event.

“Everything we do at M Culinary is exemplified by the A Taste of Two Seasons menu,” Abrams said. “Seasonal ingredients translate to the freshest ideas and finest quality, and we are eager to debut this new menu at your next event.”

Menu items can be paired together or with any of M Culinary’s signature dishes to create a custom menu to accommodate any dietary preference or restriction.

The menu features:

Hors D’oeuvres

• Artisan Crostini - Herbed goat cheese, toasted pistachio, cranberry. Vegetarian, contains nuts.
• Poutine – potato pancake, cheese curds, brown gravy, chives.
• Lingonberry Brie Cone - Brie mousse, lingonberry jam, granny smith apple. Vegetarian.
• Strawberry Feta Spoon - Whipped feta, macerated strawberries, black pepper, micro basil. Vegetarian, gluten-free.

Entrées

• Coq au Vin Chicken Thigh - Roasted fingerling potatoes, leek and carrot sauce, red wine reduction, herb oil. Gluten-free, dairy-free.
• Cider Mustard Glazed Pork Chop – parsnip purée, roasted brussels sprouts & pearl onions, pickled carrot ribbons.
• Honey Glazed Duck Breast - Fava beans, spring peas, wild rice and beet pilaf, toasted almonds. Gluten-free, dairy-free, contains nuts.
• Crispy Skin Arctic Char - Truffled asparagus purée, smashed confit potatoes, lemon spring herb gremolata. Gluten-free, dairy-free.

Small Plates

• Seasonal Tortellini - Peas, stracciatella, brown butter, crispy prosciutto.
• Chimichurri Cauliflower Taco - Mango salsa, pomegranate seed, cotija. Vegetarian, gluten-free.
• Winter Squash & Shallot Tarte - Arugula, manchego. Vegetarian.
• Dill and Feta Crusted Salmon – spring radish and haricot vert salad, lemon dressing.

Desserts

• Fire & Ice - Banana pineapple sorbet, fruit consommé, jalapeño syrup, roasted pineapple. Vegan, gluten-free.
• Blueberry Financier - Strawberry ice cream, seasonal fruit, raspberry meringue. Vegetarian.

M Culinary Concepts creates individualized private tasting experiences made just for you, perfect for your special event including weddings, private events, corporate events and more. To inquire with M Culinary Concepts or book your event catering, visit www.mculinary.com.