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Culinary Orchestrations
P.O. Box 280291
Lakewood, CO 80228
303.221.0897
720.320.8258
Cooking Demo Location: FlatIron Crossing
Date: Saturday, Feb. 24th
Signature Dish: TBD
Culinary Orchestrations represents 26 years in the food service industry. Our culinary philosophy is rooted in the entire dining experience. We focus on the interaction between the food, the senses and the social setting.
Great food, like great music, can be a powerful median. The food we prepare for you captivates the human senses and successfully melds salty, sweet, sour, bitter and hot – all in perfect balance – which can be a truly unbelievable experience.
We guarantee our food presentation will look astounding and be a "feast for the eyes" and the praises of your guests will be "music to your ears". We will work with you to deliver the power of pleasure through food.
As with everything the proper presentation and execution makes all the difference. It would be our pleasure to create for you an incredible experience with exquisite food and beautiful wine presented in a special place for a gathering of people.
Culinary Orchestrations offers full-service off-site Catering and Event Planning to make your special occasion an unforgettable experience. Whether your plan is an intimate dinner for 2 or a crowd of 500. There are occasions in life when only the finest will do. Add a little cache' to your next event no matter how big or small and let Culinary Orchestrations help with all the details.
- Weddings
- Business meetings or Team Building events
- Fund raisers or Not-for-profit
- Special gatherings for family or friends or Kid's Parties
- Holiday celebrations
- Murder Mystery Dinners
- Private Cooking Classes
Scott Goeringer
Chef Scott Goeringer's journey has been diverse and colorful. Years of study at the world class Broadmoor Hotel installed him with a passion for excellence and quality. Following his apprenticeship, Chef Goeringer toured the Western United States and eventually voyaged over seas, always searching out environments that held similar culinary standards and chef's with exceptional skill.
Due to the diversity of his career and cultural experiences, Scott has become increasingly philosophical about the art and science of cooking and dinning. Training his past staffs at the El Paso Club, and Vail Resorts' Ski Tip Ranch, has intensified his analytical method of cooking. He has been portrayed as "being extremely cerebral in his approach to cooking and flavor." In his own words Chef Scott has said regarding his craft, "One must understand the science behind cooking and flavor to become a competent cook. Only on this foundation can truly sublime food be created."
It was the pursuit of these passions that prompted Chef Goeringer to launch Culinary Orchestrations. You can now find Scott catering special events, instructing private classes, or working as a consulting Chef.
Five Spice Rubbed Beef Tournedos
Ingredients
Procedure:
For the Beef: Lightly rub the five-spice into the Tournedos and season with salt and pepper. Seal in an air light container and refrigerate overnight. Fifteen minutes prior to serving the meal, in a very hot sauté pan, sear the beef in the oil to the desired doneness. Remove the beef from the pan and allow it to rest in a warm oven for 7-10 minutes.
For the Potatoes: Make mashed potatoes from the Yukon Golds, butter, and cream. Season them well with salt and pepper. Finish the potatoes with the wasabi.
For the Sesame Soy Vinaigrette: This dressing can be prepared many days in advance or just before service. Combine all the ingredients and let stand until needed.
For the Slaw: Finely shred Napa Cabbage, Bell Peppers, Carrots, Celery, Red Onions or any vegetables you wish. Dress the vegetables with the Vinaigrette only 5 minutes before service. Do not discard excess vinaigrette.
Assembly: On a heated plate, spoon a dollop of potatoes into the center of the plate. Arrange the slaw around the potatoes and the beef over the potatoes. Drizzle the remaining vinaigrette over the beef. Garnish with Dikon Sprouts, fine-shredded-fried wonton skins, or Fried Rice Noodle.