"Andy and Clint are a joy to work with. They have a keen attention to detail and always approach their culinary efforts in a professional manner. In addition, they are very supportive of the Santa Cruz Community. Their ideas were original, fresh, creative and fun."

-Allie Wilson; Director of Events, The Museum of Arts and History

Email us to order our 6-Time Award Winning Clam Chowder by the quart made fresh every Thursday:

 Chowder@blackboardcatering.com

HOLIDAY SAMPLE MENU

SOUR CREAM AND THYME MUFFINS - FRESH BAKED HOMEMADE MUFFINS MADE WITH FRESH THYME AND SOUR CREAM

HONEY SAGE CORNBREAD - SOUTHERN STYLE CORNBREAD BAKED WITH SAGE AND DRIZZLED WITH FRESH, LOCAL HONEY

CARAMELIZED SHALLOT AND GORGONZOLA SQUARES - A LIGHT, FLAKY CRUST TOPPED WITH THE PERFECT BALANCE OF SWEET CARAMELIZED SHALLOTS AND BOLD, SAVORY GORGONZOLA THEN FINISHED WITH A TOUCH OF FRESH ROSEMARY

PUMPKIN GINGER SOUP

ROASTED BUTTERNUT SQUASH SOUP w/ CRÈME FRAICHE

HOLIDAY SALAD - A FRESH SALAD OF MIXED GREENS, CANDIED PECANS, ORANGE ZEST, DRIED CRANBERRIES AND GOAT CHEESE LIGHTLY TOSSED WITH A BALSAMIC VINAIGRETTE

CURRIED BUTTERNUT SQUASH AND ARUGULA SALAD - BUTTERNUT SQUASH ROASTED IN A YELLOW CURRY PASTE, SERVED OVER A FRESH BED OF BABY ARUGULA THEN GARNISHED WITH PECORINO CHEESE AND TOASTED PINE NUTS

HONEY BOURBON ROASTED SWEET POTATOES  - THESE SWEET POTATOES ARE ROASTED WITH A MIXTURE OF BUTTER, WILD-FLOWER HONEY, BOURBON AND BROWN SUGAR

GREEN BEANS SAUTEED w/ CARAMELIZED SHALLOTS & SLIVERED ALMONDS - THIS SAVORY SIDE DISH WILL GO GREAT WITH ANY HOLIDAY DINNER

GRAND MARNIER CRANBERRY SAUCE w/ CANDIED ORANGE ZEST - THE PERFECT CRANBERRY SAUCE

POLENTA STUFFING w/ ITALIAN SAUSAGE, PINE NUTS & MUSHROOMS - THIS SAVORY ITALIAN TWIST ON STUFFING IS A PERFECTLY DELICIOUS HOLIDAY ORIGINAL. THIS STUFFING WOULD PAIR PERFECTLY WITH THE ROSEMARY & SHALLOT STUFFED TURKEY

N'AWLINS STYLE CRAWFISH AND CORNBREAD STUFFING - THIS STUFFING IS STRAIGHT OUT OF THE BAYOU AND IS ONE OF CLINT'S FAVORITES. IT COMBINES THE CREOLE AND CAJUN FLAVORS OF CRAWFISH AND ANDOUILLE SAUSAGE FOR A DELICIOUS HOLIDAY STUFFING. WE RECOMMEND THIS STUFFING WITH THE SMOKED CAJUN SPICE RUBBED TURKEY

CHICKEN-APPLE SAUSAGE STUFFING - MADE WITH FRENCH BREAD, FRESH APPLES, HAZELNUTS AND SAVORY HERBS. A PERFECT TURKEY COMBINATION FOR THIS STUFFING IS OUR FRESH HERB STUFFED TURKEY

FRESH DEEP FRIED OR SMOKED TURKEY SEASONINGS AND GRAVY COMBOS:

FRESH HERB STUFFED TURKEY & APPLE CIDER GRAVY

LEMON, GARLIC & SAGE TURKEY w/ PANCETTA SAGE GRAVY

SOUTHERN STYLE TURKEY w/ GIBLET GRAVY

ROSEMARY & SHALLOT STUFFED TURKEY w/ MUSHROOMS & PORT GRAVY

CAJUN SPICED RUBBED TURKEY w/ NEW ORLEANS STYLE GRAVY

RAGIN CAJUN SAMPLE MENU

Voodoo Wings – lightly breaded with Cajun spiced flour, deep fried, then tossed with our famous Cajun wing butter and kicked up with our spicy “Three Stomp Sauce”: Be careful, these wings will cast an addicting spell on you!

Andouille Stuffed Sea Scallops – finely diced Andouille sausage stuffed into beautiful sea scallops and pan seared with a Pinot Noir reduction

Mississippi Delta Crawfish Boil – a big hit at any Mardi Gras party, this is a one pot boil of fresh Louisiana crawfish, red new potatoes, corn, garlic and onions; the traditional way to serve this crowd pleaser is to dump it straight onto a large table covered with today’s news paper, gather 'round and make some new friends, oh yeah, don’t forget to wear a bib!!!

Gumbo Ya Ya – this New Orleans classic made with chicken and Andouille sausage served over a pile of white rice, we can promise you that you have never had gumbo so good! 

Crawfish Etoufee – straight out of the bayou, you have not had New Orleans cookin’ until you’ve tasted this Creole sensation. A thick, rich stew made with crawfish, Andouille sausage, onions, bell peppers, and celery, heavenly seasoned and served over white rice

Jambalaya – this Spanish and French inspired, Louisiana dish is a perfect mix of Creole ingredients known as a New World Paella. This one pot dish starts with a combo of chicken, Andouille, and Shrimp then tomatoes and other staple New Orleans vegetables; last, rice and chicken stock are added then slow cooked for that mouth watering combination of flavors

Red Beans and Rice – a must have side dish for any New Orleans Menu

Banana Foster’s – caramelized bananas in butter, brown sugar, and of course rum then served over vanilla bean ice cream

CALIFORNIA COOKIN' SAMPLE MENU

Mango-Basil Chicken – lightly seasoned, grilled chicken topped with a refreshing mango and basil reduction

Wasabi Encrusted Wild Salmon – fresh wild salmon brushed with a wasabi soy sesame wash, encrusted with Panko bread crumbs and served with wasabi cream sauce

Apple Orchard Pork Chops – bone in center cut pork chops marinated in apple juice and olive oil, then stuffed with sautéed apples, sweet onions, and chicken apple sausage and served with a Dijon orange-marmalade dipping sauce

Fresh Artisan Cheese Platter

Baked Wonton Cups – these little, bite size wonton cups are a perfect medium to fill with what ever your heart desires such as artichoke dip, spinach-jalapeño dip, Chinese Chicken Salad, ceviche, and many more delicious options!

Fresh Focaccia – fresh baked homemade assorted Focaccia breads with red onion and garlic, sun-dried tomato and basil, pesto and Parmesan cheese, caramelized shallot and Gorgonzola

 Champagne Risotto – a festive variation on classic risotto with slow cooked Aruzzo rice cooked in Champagne and vegetable stock with a touch of cream and garnished with fresh herbs

Orange Sesame Green Beans – South Pacific style green beans served with Mandarin oranges, Maui sweet onions, and orange sesame vinaigrette

CARIBBEAN SAMPLE MENU

CARIBBEAN CORN FRITTERS – FRITTERS ARE A STAPLE IN THE ISLANDS AND with our Southern roots, fritters are right up our alley! These fritters perfectly combine many of the exotic flavors of the islands into the fluffy batter, then are perfectly fried and served with a Cajun Remoulade dipping sauce

Fried Plantain Chips – Plantains are the potato of the Caribbean, this staple dish is the perfect appetizer. We have many options of what kind of dips to serve with these Caribbean chips

Nassau Crab Cakes – This east coast favorite with a fresh Caribbean twist

Coconut Shrimp – Tempura coconut battered shrimp served w/ spicy mango chutney

Jamaican Jerk Chicken Wings w/ Mango Chutney – this fiery take on chicken wings is one of our favorite, first marinated over night in a wet jerk marinade, then coated with a jerk dry-rub for the extra flavor and grilled to perfection and served w/ spicy mango chutney

St. Lucia Limeade – This drink is a non-alcoholic refreshing island twist on limeade, with homemade banana syrup mixed with fresh lime juice and banana slices 

Pisco Punch – Pisco, a new world Spanish grape brandy, is a South America spirit widely consumed in the Caribbean. This punch pulls from the island flavors of pineapple, lemon-lime and pineapple infused Pisco!

Nassua Rum-Ginger Zingers –  This island drink is a combo of homemade ginger beer, mixed with rum, lime and almond extract to make a zesty island cocktail 

 TRADITIONAL SOUTHERN BARBECUE SAMPLE MENU    

Tennessee BBQ Chicken – no BBQ would be complete without our classic Memphis style sweet and savory BBQ sauce Made with brown sugar and molasses 

‘Round the South Pulled Pork – pulling different styles of Southern BBQ to create a truly mouth watering experience; we bring you a Memphis style dry rub, a North Carolina wet mop, and a South Carolina Dijon based BBQ sauce to finish it all off

Bourbon Chili-Glazed Ribs – Slowly baked in the oven or smoked over Hickory for hours, then finished on a hot grill and basted with our delicious Bourbon Chili Glaze 

Blackened Catfish – nothing reminds me of home more than a good ol’ family fish fry. This is the authentic blackening technique, cooking in a cast iron skillet over extremely hot heat sealing in the freshness with a heavy layer of our favorite, "Cajun Mojo rub"

Down Home Baked Beans – slow cooked with apple smoked bacon, honey, molasses, and brown sugar, unbelievably delicious!

Mama Maye’s Slaw – traditional apple cider vinegar based coleslaw with red and white cabbage, carrots, and green onions

Real Deal Potato Salad – this handed down family recipe is truly one of the best potato salads you will ever have

Country Collards – slow cooked collard greens with bacon, walnuts, and balsamic vinegar

Bourbon Cream Corn – by far my favorite way to have corn, with a nice medley of onions, red bell peppers, bourbon and of course fresh corn mixed together in to make a delicious cream style corn 

Skillet Corn Bread – sweet Southern style corn bread cooked in a cast iron skillet with jalapenos and green onions

**MENUS ARE SIMPLY SAMPLES OF OUR CULINARY VARIATIONS. ALL ITEMS LISTED ARE EASILY ERASED AND REPLACED, JUST CONTACT US at:

     INFO@BLACKBOARDCATERING.COM