Katie Powers Catering

Every menu begins with a trip to local farmers markets. This is where I find Miner’s lettuce, sweet from the recent rain. And first-green garlic, plus favas, ramps, peas. I wait for those fleeting periods during which candy-stripe figs are available — sweet and tangy, bright yellow with pink flesh. And the little orange raspberries that appear at the height of summer. September tomatoes and the smell that accompanies their arrival. Winter citrus in its full color spectrum. I can’t stop myself from putting these ingredients into the cart — they inspire, excite me, and are the spirit for the upcoming menu.

Star Route chioggia beet and chickpea fritters with spiced yogurt

De Santis cara cara, blood orange, avocado, and spring radish salad with kumquat vinaigrette

Lamb sirloin and salsa verde with roasted asparagus and David Little’s potatoes roasted with garlic and herbs

Rosemary and fennel crusted pork loin with caramelized onions and cherry marmalade

Baby artichokes with tarragon brown butter seared halibut and mint fava bean pesto

Black mission and candy striped figs stuffed with Point Reyes blue cheese and  wrapped in prosciutto

Full Belly heirloom tomato, melon and lemon cucumber salad with crumbled feta and basil sherry vinaigrette

Grilled Frog Hollow peach and arugula salad with caramelized hazelnuts and crumbled goat cheese

Wild king salmon on summer corn succotash with roasted Nardello and gypsy Peppers

Herb and garlic roasted Soul chicken with slow roasted early girl tomatoes and herb salad

Mini twice-baked potatoes with Lincolnshire cheddar and Cowgirl Creamery crème fraiche

Hog Island oyster shooter with apple cider and coriander mignonette

Toasted persimmon, sweet walnut and crumbled Red Hill chevre on La Tercera chicories with pomegranate vinaigrette

Halibut with balsamic browned butter on apple fennel slaw

Pumpkin and wild mushroom risotto with cauliflower, fried capers, and garlic spiced Full Belly kabocha squash

Local crab cakes with Meyer lemon tarragon aioli

Endive salad with shaved fennel, watermelon radish, and pear lightly dressed in champagne vinaigrette

Green peppercorn braised short ribs with herb salad and root vegetable gratin with gruyere

Hand-rolled pasta baked with Bellwether Farms ricotta, butternut squash, and browned butter