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Award Winning Cuisine Thrives At Chateau Briand

Award-Winning Cuisine Thrives At Chateau Briand

Written By Chateau Briand | 04/12/19 | 4 min read

Your guests are hungry. They’ve waited patiently through your opening presentation or your beautiful ceremony or your heartfelt speech. Your wedding/business event/birthday party is fantastic and everyone is having a memorable time—now please, it’s time to eat.

Whatever the event, if you’re holding it at the Chateau Briand, your guests will soon find out that the food is well worth the wait. Marinating in rich accolades from such institutions as The American Culinary Federation, Chefs de Cuisine Association of America, New York Guild of Chefs, and Société Culinaire Philanthropique, Chateau Briand chefs are adept masters of timeless classics, cultural favorites, and cutting-edge cuisine.

Cocktail Hour: Passed Hors D’Oeuvres

The feast begins with the Cocktail Hour, where white-glove servers zig-zag through your party with trays filled with delectable bites ranging from the expected to the head-turning. Sweet Diver Scallops wrapped in luscious bacon lead the charge, followed by playful and aptly named “Shrimptinis” that feature shrimp served in a martini glass. Next, a server appears with Tuna Mango Crisps, an Asian delight that sees ahi tuna, teriyaki, mango, and wasabi served on a wanton, while a refreshing Mediterranean Shooter brightens up the mood with feta cheese, watermelon, tomato, and lime.

The dynamic shifts with trays of Beef Satay, with marinated and roasted beef, fitted onto a skewer with Thai chili sauce and sesame seeds. Cajun Salmon Bites bring a smoky kick, thinly sliced and served over plantain with fresh fruit salsa. And finally, satisfyingly crunchy Arborio Rice Croquettes are topped with ricotta and served with a homemade marinara dipping sauce.

Cocktail Hour: Cold Display

A vast presentation of carefully curated food sculptures, the cold display is the product of the garde manger—French for “keeper of the food.”

The spread is ripe with cold pasta preparations like Rotelli Pasta with Ricotta Salata and Penne Toscana, along with classically cooling dishes like Fresh Mozzarella with vine-ripened tomatoes, roasted peppers tossed with extra virgin olive oil, Italian potato salad, and marinated mushrooms, all accompanied by assorted olives, vegetable crudites, and seasonal fruit.

...the Butcher Block will keep partygoers circulating the station for seconds, thirds, and a fourth go around.

Cocktail Hour: Butcher Block

This station is by far one of our guests’ favorite elements of any event. With succulent slabs all sliced to order by expert carvers, the Butcher Block will keep partygoers circulating the station for seconds, thirds, and a fourth go around. All the carnivore classics are represented, from luxurious presentations like crown roasts to rustic roast beasts and whole turkey, all complemented with a side of garlic mashed potatoes.

Hosts have a choice of two in this section. They include: hot roast Vermont turkey, served with jellied cranberries, sliced oranges and traditional giblet gravy; Virginia ham, honey baked and served with dijon mustard sauce; oven roasted leg of lamb, with fresh thyme and rosemary served with mint jelly; herb crusted black angus sirloin, cooked to perfection and accompanied by wild mushroom sauce; and crown roast of pork, roasted in its own juices and glazed with apple butter.

Cocktail Hour: Pasta a la Carte

Full of traditional favorites of catered events, the pasta station fills guests with silky smooth comfort foods that all act as the perfect counterpoint to the meat-intense Butcher Block station. All pasta dishes are prepared to order and served with imported pecorino romano cheese and crushed red pepper.

There’s everyone’s favorite rigatoni alla vodka, along with a primavera made with delicate farfalle. Two piquant penne preparations follow, one with tomato and basil, and the other with thin slices of white onion and parma prosciutto. Meanwhile, this proverbial merry-go-round of pasta includes a hearty bolognese sauce with pork and beef meshes with cavatelli, cheese tortellinis served in a velvety cream sauce, and fettuccine alfredo, the pride of Rome. Finally, linguine is paired with a choice of white or red clam sauce.

Cocktail Hour: International Stations

The coastal tour starts with fried calamari, moves onto mussels, touches on a seafood risotto, and finishes with grilled calamari and a fresh seafood salad.

Chateau Briand’s incredibly varied Cocktail Hour continues as guests culinarily circumnavigate the globe, with stops in the Far East, Spain, the Middle East, the Mediterranean, and Italy.

The global trek begins with a grand sushi display and traditional teppanyaki—griddle-cooked beef, chicken and fried rice. The Spanish station provides a latin touch, with seafood paella, arroz con pollo, and beef mallorca, all accompanied by flour tortillas, salsa verde, pico de gallo, and hot sauce.

Middle Eastern and Aegean Delights feature a variety of marinated and grilled shish kebabs, along with Greek comfort food, most notably, pastitsio, moussaka and spanakopita. From there we head west for a taste of old Italy as the Italian station provides a delicious representation of the pastoral countryside. There’s artichoke hearts, olives, wild mushrooms, stuffed cherry peppers, and grander offers like eggplant sorrentino, chicken contadina, sausage and peppers, and insalata di fagioli.

If you’re driving eastbound on the Amalfi Coast, the first town you’ll come across is the cliffside village of Positano, which serves as the inspiration for this seaworthy station. The coastal tour starts with fried calamari, moves onto mussels, touches on a seafood risotto, and finishes with grilled calamari and a fresh seafood salad.

Cocktail Hour: Gourmet Chafing Dishes

Incredibly, we still haven’t made it to the dinner menu yet. With one more stop in the Cocktail Hour, we land on Chateau Briand’s Gourmet Chafing Dishes, which touch on an array of cuisines. Guests can choose superb hot meals—among others—like sweet and sour pork, chicken Scarpiello on the bone, tripe Romano, seafood paella, St. Louis-style ribs, sweet and sour chicken, frutti de mare, sesame chicken, kielbasa and sauerkraut, and much more.

Dinner Menu

Oh, you’re still hungry? Good thing it’s dinnertime. Chateau Briand’s extensive sit-down supper starts with a choice of appetizer from fresh mozzarella stuffed with prosciutto di parma, a mixed seafood salad, an eggplant tower, and a grilled portabella mushroom.

Cleansing the palate in between courses is the intermezzo with lemon sorbet or a choice of two kinds of pasta: rigatoni alla vodka and penne filetto di pomodoro.

Next, of course, is the entrees. Here, guests choose from a list of 11 dishes, all of which reach well beyond the mundane. The excitement starts with a herb-crusted rack of lamb, prepared with garlic and rosemary. A supremely tender chateaubriand follows featuring tender sliced filet mignon in a rich and earthy porcini mushroom sauce. Birds on the wing are next, represented by duck à l'orange in a rich Grand Marnier sauce, and breast of capon (fattened chicken) stuffed with spinach and mozzarella with a chicken demi-glace.

Surf and turf dishes are also at the ready, namely chateaubriand and shrimp oreganata, and chicken francese and shrimp oreganata. Shrimp also appears stuffed with fontina cheese and wrapped in bacon. Homemade manicotti is also there providing food comfort, with a blend of imported ricotta, fresh mozzarella, and parmesan topped with pomodoro sauce.

And finally, gifts from the sea. Norwegian salmon delights with honey dijon sauce, along with red snapper oreganata, and a branzino, which is a seared Mediterranean sea bass with herb beurre blanc.

More To Come

If you’re still hungry, check back for future articles where we will cover the decadent desserts at Chateau Briand, as well as one that examines optional menu enhancements, Exit Stations bites, After Party packages, and Late Night Diner menus.