Saturday, March 27, 2015

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Saturday, March 27, 2015. The Yakima Valley has so much to offer, and the stunning views in remote locations where you can feel quite far from it all happens to be one of our favorites.

We drove west, for an hour and a half to Red Willow Vineyards. The place has a sense of solitude, as you can hear nothing much but the wind against the grape vines and breath in the fresh air… it is absolute bliss. We catered lunch for a media group of about 17 patrons from around the country with few people from New York and California as well as a few locals. It’s always a great satisfaction to see people’s reaction when they see what our Yakima Valley has to offer and its vast possibilities.

One of our most popular menus we put together is a roasted carnitas (marinated slow cooked pork) and grilled chicken bar. As always, everything is made from scratch from local and fresh ingredients. It is self serve so it takes the edge off you and your guests.


To start, we'll serve chips & salsa.

-Pico De Gallo -Roasted Red Jalapeno Salsa -Roasted green Jalapeno Salsa with tomatillos

Cooking in our wood-oven is challenging but fun at the same time. Using wood sourced from the Yakima Valley and bringing this old world cooking methode straight to you and your guests.

Lunch

Mixed organic baby greens with tomatoes, cucumber, wood-fired roasted croutons, and served with a fresh jalapeno lime cilantro vinaigrette

Jasmine long grain rice cooked in our custom rice seasoning blend.

Cranberry Pinto beans - Simmered in beer, bacon, and fresh onions

Wood-fired chicken fajitas - Marinated chicken breast in out Guerra’s Gourmet Natural Seasoning, Fresh thyme, sweet peppers, and red onions

Wood-fired roasted whole pork leg carnitas - Slow roasted in out wood oven with apples, dried peppers, and onions

Accompaniments:

- Flour tortillas - made with whole butter, sea salt, and organic flour - Corn tortillas - made with white and yellow corn. - Local queso fresco - Fresh jalapeños - Marinated onions and cilantro