catering

 Mike Webb has been cooking across the Monadnock region for the past 10 years beginning at the age of 14. He started in small cafes cooking breakfasts and lunch, and then moved onto the art of pizzas at a traditional Italian restaurant, Aqua Bistro. In 2004 Mike went to work at Pearl Restaurant and Oyster Bar (Awarded “Best New Asian Restaurant” by NH Magazine) which specializes in Contemporary Southeast Asian cuisine, where he took over as head chef at age 21. Mike has had several acknowledgments over the last five years,  Including: write-ups in Yankee magazine; a 3 page article featuring his recipes in NewHampshire magazine; a gold medal from TV Diner with Billy Costa; and a nomination as Best Chef in NH by the New Hampshire Restaurant and Lodging Association ,finishing in the top three. In 2008 Mike attended the Terra Mardre food conference in Turin, Italy as the Chef Delegate for Slow Food Manadnock. This is the largest gathering of artisans, food growers, food producers, cooks and students in the world, sent to discuss our food systems, and the impact they have on our culture and the environment across the world.  

 Now working with the Francestown Village Store, Chef Mike has teamed up to launch a company called Village Foods, specializing in healthy family- style meals.  It is Mike’s intention to take his knowledge and past experiences and fold them into three simple philosophies: high –quality, hand -crafted food for everyone; environmentally conscious business practices; and convenience for the customer. To further expand on Village Foods we are creating a catering company that will cater to everyones needs. From Italian summer grilling,  to traditional taco parties, Southeast Asian noodle parties, Hors d‘oeuvres parties, etc.

“My cooking background is vast, which allows me to be very versatile in party styles.  I look forward to serving you.”

-Michael Webb   

Contact us for more information or to setup a consultation
 

Check out our catering menus below

Food From the Pacific

Assorted Maki Rolls
Salmon with pickled carrot & diakon radish,
Tuna with soy and wasabi and ginger
Avocado and cucumber

Apps

Vietnamese fried spring rolls with pork and black mushrooms
Fresh spring rolls with shrimp, fresh herbs and veggies
Chicken dumplings with soy- scallion dipping sauce

Main Course

Sesame and szechwan  crusted Ahi Tuna with seared bok choi, jasmine rice and soy-wasabi drizzles
Shrimp and Tofu Stir fry with noodles and lime-chili sauce
Grilled vietnamese hanger steak with spicy banana blossom salad, cucumber, fresh herbs and scallions

Dessert

Coconut cream cake with kaffir lime filling and caramelized palm sugar
 

Taco Party

Guacs!
Traditional Guacamole
Crab and Sweet Chili guacamole
Goat cheese and fire roasted chili guacamole

Salsas!

Ancho and pasilla
Pico de gallo
habanero
roasted tomato and chili

Apps

Queso fundido with warm tortillas
avocado crab salad with queso fresco
prickly pear salad with chiles and goat cheese
mini beef or pork chimichangas

Tacos: beef, pork, shrimp, lobster, chicken, vegetarian.
Sides: Salsa traditional, pico, sweet pickled red onion, sour red cabbage slaw,
cilantro cream, roasted tomato salsa, queso mixto
 

Italian Summer Grilling Party

Veggies On the Grill

Sweet onions, Peppers, Asparagus, Tomatoes, Zucchini and Summer squash, Fennel and Endive

Steaks on the Grill

Hanger steak, wrapped in pancetta

Chicken on the Grill

Hard wood roasted chicken drum sticks with BBQ
Balsamic marinated chicken breast

Seafood on the Grill

Monster shrimp with preserved lemon and parsley
Tomato jam marinated sea scollops

Salads

Heirloom tomato caprese with spicy arugula, local mozzarella, and aged balsamic
Red potato salad with dill and pickled beets
Roasted vegetable pasta salad with provolone

Dessert

Seasonal Sorbet, Sweet cream and berries
 

First

Ahi Tuna and Crab stack 
- lemon and cracked pepper

Second

Wild Mushroom Salad
- wilted spinach and prosciutto  

Entree

Wild Mushroom Crusted Rib Eye
- roasted fennel mashed potatoes and roasted beets

Dessert

Chocolate Soup
-mandarin  orange - thai chili raspberry gyoza 

 To Start

~Assorted Sushi and Sashimi~

~Crab maki roll with avocado, lime, and pickled chiles~

~Salmon sashimi with pickled radish~

~Tuna Sashimi with hot and sour soba noodles~

~Eel Maki roll~

~Avocado, cucumber maki roll~

~Steamed Buns with crispy pork, quick pickle and hoisin

 In The Middle

 ~Ramen Noodles with roasted pork belly, nori and crisp veggies

~Sesame Crusted Tofu Rolls with peanut dipping sauce

~Coriander and Szechwan Crusted Ahi with wok seared bok choi, jasmine rice, and pho jus

To End

~Ginger and Coconut-Palm Cream Cake with kefir lime filling 

 Seared Sea Scallop 

            -crispy pork and wilted spinach

Arugula Salad 

            -Benton ham sesame toast chili scallion vinaigrette

Duck confit

            -jasmine rice sour greens soy-garlic jus

German chocolate bread pudding

            -toasted coconut vanilla creme anglaise