AN EPICUREAN ADVENTURE
PRESENTED TO YOU BY
Introduction Rosemary’s Catering, the flagship brand of The RK Group and The Witte Museum have partnered to bring you a once in a lifetime opportunity…. Maya- An Epicurean Adventure The Witte Museum is proud to present the world-class cultural exhibit, “Maya- Hidden Worlds Revealed,” which will take place from May 14, 2016, to September 5, 2016. This exhibit will feature authentic artifacts, immersive environments, multimedia components and hands-on activities to explore the rise and eventual decline of these fascinating ancient cities. During your tour of the exhibit, enhance your experience and enliven your senses with an additional element: a culinary journey of the Mayan culture created by Rosemary’s Catering Chef-Artisans. Discover the preferred foods of the Mayan Gods and imbibe on their elixirs while you dine on the perfectly manicured lawns of The Witte Museum. The menus set forth are just the beginning of the tantalizing options available to you. All menus include three hours of service and require a minimum of 75 guests. Custom, full service bar packages are available as an additional service. For more information, please see page 9, Beverage Service. To start your journey, please contact Marian McGrath Catering Sales Manager Rosemary’s Catering at the Mays Family Center, The Witte Museum 3801 Broadway San Antonio, Texas 78209 mmcgrath@therkgroup.com 619-300-3154 Mobile 210-223-2680 Office
Presented to you by
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Maya Food & Beverage Packages For your conveniece, all packages will include high and low cocktail tables, display tables, china, glasswear and silverware, napkins, chairs and a selection of table linens to choose from.
Itzamná Gold Package Itzamná is connected with the sacred World Tree, which for the Maya linked together the sky, earth and the underworld, known to the Maya as Xibalba. One of the manifestations of Itzamná is the Bird of Heaven; an influential deity of the Mayan gods. As an add on to your tour exhibit, the Itzamná Gold Package offers you the most enhanced culinary experience: •
Choose three stations
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Choose two carving stations
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Four Tray Passed Hors d’Oeuvres
150 guests or less $74.00++ Over 150 guests
$68.00++
Codex Silver Package The Mayan scribes held sacred four screen fold books known as the Dresden Codices. Each codex included almanacs and day counts as well as other concern topics of daily life. They dealt with subjects like agriculture, weather, disease and medicine, occupations, marriage, commerce, childbirth and worship schedules. As an add on to your tour exhibit, the Codex Silver package offers a robust exploration of Mayan foods: •
Choose from two stations
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Choose one carving station
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Three Tray Passed Hors d’Oeuvres
150 guests or less $63.00++ Over 150 guests
$56.00++
Yucatán Copper Package Yesterday’s Maya World still lives on in the remains of important cities such as Tulum and Coba. The Yucatán Peninsula showcases evidence of the lifestyles that were explored by the Maya, and above all, their great attachment to nature and their gods. As an add on to your tour exhibit, the Yucatan Copper Package offers an introduction to the Mayan culinary journey: •
Choose two stations
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Three Tray Passed Hors d’Oeuvres
150 guests or less $48.00++
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Over 150 guests
$40.00++
Tray Passed Appetizers Brisket Shishito Poppers roasted shishito peppers filled with house-smoked brisket asadero cheese and cilantro
Honey Lime Quail Pops seared lollipop quail legs glazed in local honey and tart lime marmalade
Twice Baked Duck petit Yukon potatoes filled with duck confit, Texas chèvre, orange zest
Salmon and Avocado Pinwheel rye crisps topped with vodka cured salmon, creamy avocado lemon aioli and micro dill
Smoked Gouda and Bacon Palmiers flaky pastry pinwheeled around bacon studded melted gouda
Petit Beet Salad spoons of slow roasted beets, shaved asiago, and sherry vinaigrette
Short Rib Empanadas slow braised shredded beef wrapped in buttery pastry
Fennel and Coriander Crusted Tuna white bean hummus bruschetta, arugula
Duck Rillettes Cones petit sesame cones filled with tender duck confit Roquefort, shaved red onion
South Texas Quail and Waffles savory chive/cornmeal waffle, country fried quail breast wild honey butter
Petit Duck Tacos miniature corn tortillas, charmoula marinated duck breast cotija cheese, micros
Pork Belly Tostones plantain crisp, seared pork belly, chimichurri
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Station 1: Panza Verde Avocado – Fruit of the Mayan Gods The avocado, originating in southern Mexico and Guatemala, was a treasured crop of the ancient Maya. Even today a person from Antigua Guatemala is called a panza verde, or green belly, because of the region’s reliance on avocados in hard times. Mayan avocados were oval, over 10cm (4in.) diameter and weighed over 500g. (1 lb.)
Fresh Pressed Guacamole lava molcajetes filled with pressed ripe avocadoes, fine sea salt, jalapenos, fresh squeezed lime juice and vibrant cilantro
Crisp Chorizo Flautas filled with savory chorizo, roasted sweet potatoes and queso fresco
Chayote Slaw vinegar tossed shaved chayote with sliced heirloom tomatoes, chile seco, Mexican dried oregano and basil
Station 2: Poc Chuc Poc Chuc - A Traditional Yucatecan Dish Poc Chuc dates back to the days before refrigeration, when meat was preserved with salt. Slow-cooked pork is combined with sour orange juice and vinegar to temper the saltiness of the meat. The orange juice refreshes the salted pork and gives it a tangy flavor. The dish is topped with onions sauteed with coriander and a bit of sugar.
Achiote Smoked Pork garlic and cracked pepper smoked pork roast, glazed and fire seared with annatto infused citrus vinaigrette and presented with house pickled red onions, fresh pressed tortillas, chopped cilantro and lime
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Station 3: Elote Tamales Tamales No culinary exploration of Maya life would be complete without tamales. Made from masa harina (corn flour) and filled with chicken, pork, vegetables, and/or cheese, tamales are wrapped in corn husks — or a banana or plantain leaf—and steamed. Enjoyed long before the Spanish invasion, tamales are a staple of Maya holiday celebrations and festivals. Tamales are even depicted in ancient Maya glyphs and excavated artifacts.
Bean and Queso Blanco Tamales savory bean puree and asadero cheese wrapped in masa
Savory Chicken Tamales chili braised chicken wrapped in stone ground corn masa with accompaniments including Smokey Chipotle Salsa, Pickled Jalapenos and Chiles en Rajas
Station 4: Salsa Picante The Mayans enjoyed a wide variety of mild to fiery salsas crafted with peppers that grew wildly in the Yucatán Peninsula. The hottest of the salsas, the Xni-Pec, still accompanies traditional Mayan dishes today. The recipe includes traditional tomatoes, onions, cilantro, and lime, orange or grapefruit juice. In Guatemala, less spicy fresh salsas are served alongside bottled hot sauces. Indulge in our house-made assortment of salsas varying in spice and temperature accompanied by crisp corn tortilla chips, plantain chips, and sheets of chicharones.
Warm Ancho Salsa baked with fresh goat cheese (smoky) Cool Avocado Salsa smooth blended with roasted serranos (spicy) Xni-pec Roasted Tomato and Charred Onion Salsa with Grapefruit (fiery) Fire Grilled Tomatillo and Anaheim Salsa (smooth and earthy) Black Bean and Roasted Corn Pico (mild)
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Station 5: Masa Masa is the fresh dough used for tortillas, tamales, sopas and scores of other well known Maya and Mexican constructs, similar to Gorditas. Yucatán Masa Cakes Hand Patted Thick Corn Masa Cakes – stone ground corn masa hand blended, patted and griddled on flat comals - presented with traditional accompaniments including black bean puree, repollo (shredded cabbage), queso fresco, pico de gallo, guacamole, and chopped cilantro * Chef Attendant Required
Station 6: Chocolate and Tamales Chocolate Cacao is endemic to the lands of the Maya, who were the first to take the seeds of the fruit and roast them to make hot chocolate. Chocolate was used as a ceremonial elixir and a savory mood enhancer. For the Maya, cacao was a sacred gift of the gods, and cacao beans were used as currency. Chuah, the Maya god of merchants and trade, was also the patron of the cacao crop. Many scholars believe that Mayan cacao was reserved for the elite, government officials and warriors. Used in royal ceremonies and religious ones, such as marriage, cacao even appears in the sacred Mayan book the Popol Vuh. The Mayans also used cacao for medicinal purposes.
Mayan Chocolate & Canela Pudding classic dark chocolate pot de crème accentuated with spices including cinnamon and allspice, topped with toasted pumpkin seeds Warm White Chocolate Coulant fresh baked white chocolate & vanilla bean cakes filled drizzled with dark chocolate crème anglaise Tamales Dulces sweet corn masa studded with raisins and fine coconut
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Carving Stations Chef Attendants Required
Slash and Burn Red Snapper whole red snapper slashed and marinated in bright citrus and herbs, grilled, wrapped in banana leaves and accompanied by Mango Salsa, Roasted Red Pepper Aioli, and Fresh Lime Wedges
Yucatán Beef Coffee Crusted Flank Steak – dry rubbed in flavorful coffee and spices, iron seared and presented with Rice a la Veracruz, Charred Onion Pan Sauce, Rosemary Fry Bread and Creamy Butter
Root Vegetable Braised Beef Pepian slow stewed with savory roots and accompanied by Roasted Tomato & Chipotle Pan Jus, Chili Dulce & Scallion Relish, Rosemary Fry Bread and Creamy Butter
Poc Chuc Pork Achiote Smoked Pork – garlic and cracked pepper smoked pork roast, glazed and fire seared with annatto infused citrus vinaigrette and presented with
House Pickled Red Onions, Charred Pineapple & Manzana Relish Fresh Pressed Tortillas, Chopped Cilantro and Lime
Lamb Birria Slow Braised Leg of Lamb – slow simmered with guajillo chili puree, garlic, spices and bay accompanied by Mayan Huarache flatbread and Papas Aztecas (wedges of roasted yukon and sweet potatoes tossed in house-made chile adobo)
Pavo Enchilado Chili and Garlic Roast Turkey – bone in turkey breast dry rubbed with fresh garlic and dried mild chilis, slow roasted and presented with Sesame Seed Mole Poblano, Caramelized Onion Studded Corn Bread and Creamy Butter
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Beverage Service Hosted Beverage Packages Include mixers, cups, ice, fruit and garnishes, soft drinks and bottled waters
Premium Brands Bar
Domestic & Imported Beer, House Wine Premium Liquors include: Maker’s Mark Bourbon, Crown Royal Whiskey, Bombay Sapphire Gin, Don Julio Tequila, Bacardi Light Rum, Chivas Regal Scotch, & Grey Goose Vodka and Choose One Specialty Drink $15.00++ for the 1st hour $6++ each additional hour
Call Brands Bar Domestic & Imported Beer, House Wine Liquors include: Jack Daniels Bourbon, Canadian Club Whiskey Tanqueray Gin, El Jimador Tequila, Bacardi Light Rum, Dewars Scotch, & Tito’s Vodka
$13.00++ for the 1st hour $5.50++ each additional hour
Beer & Wine Bar
Domestic & Imported Beer, House Wine Domestic Beer includes: Bud, Budlight, & Miller Lite Imported/Specialty Beers include: Shiner Bock, Dos Equis, & Stella Artios Soft Drinks and Mineral Waters $12.00++ for the 1st hour $5.00++ each additional hour
Note: Alcohol Service must finish 30 minutes before the event concludes
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Specialty Beverages Michelada Southern Mexicans like to add some spice to their food—and their beer. A michelada (or chelada in some parts) Cerveza with lime, coarse salt, pepper, and shots of Worcestershire and/or Tabasco sauce, served in a chilled, salt-rimmed glass. Some versions also include soy sauce or Maggi seasoning. It sounds odd, but it’s refreshing and well suited to a hot day or a rough morning.
Maya Horchata Another popular refresco in the Yucatán Peninsula and beyond is horchata, a blend of rice milk, ground almonds, cinnamon, and sugar. Some varieties have chufa (tiger nut), vanilla, or barley. The result is almost like a milkshake but not as thick or rich. A horchata complements spicy food.
Agua de Jamaica At cantinas throughout the Maya world you’ll see big glass jugs with aguas frescas. The bright red drink is agua de jamaica, known simply as jamaica, (pronounced ha-MY-ka) made from hibiscus flower calyxes, water, and sugar. It’s high in vitamin C and an ideal way to temper the summer swelter.
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Additional Charges and Services •
A rental fee will apply to all events. Please see your catering manager for more information.
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Bartender fee of $200.00 per Bartender, 1 bartender is required for every 75-100 guests
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Uniformed Chef Attendants $200 each, 1 attendant is required for every 75-100 guests
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Enhanced Furniture & Décor Rentals http://www.illusionsrentals.com/
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Entertainment Suggestions: Spanish Guitar, Flute Trio http://www.circadmc.com/
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DMC Services: http://www.circadmc.com/
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Florals http://www.therkgroup.com/companies/flair/