Village modern foods

 

Power Couple, Kristine and Rey Castillo....we adore these people!

Catering, The Farms, To Go.....Owner/Chef Kristine Castillo and husband Rey Castillo have been at the helm of Village Modern Foods since 1999. This terrific couple bring their combined 30+ years experience in catering and special events together to shape Village Modern Foods into one of the most highly respected, sought after catering businesses in our area. Kristine is a 1983 graduate of the Culinary Institute of America in New York. This talented gal's gal quickly landed an apprenticeship at the famed San Ysidro Ranch, Montecito, CA under Chef Wendy Little. Kris then decided to expand her culinary experience by joining the team at The University of California, Santa Barbara as Production Manager, Retail Divisional Manager of Catering as well as heading up the University Central Dining Services Dept. Kristine also cooked and partnered with many of our local catering services. Rey comes to the table having provided service and coordination for many Santa Barbara caterers, firms and private estates. Proficient in American, French, Russian and family style service, Rey coordinates the Village staff service training program including proper table service. Rey has personally coordinated large fund raising events for many local non-professional events.

Village Modern Foods famous signature dishes are based on culinary classics with modern, elegant flair. This writer has, herself, worked along side these two energetic people and can attest personally to the truely amazing artistic, proficient professionalism with which they carry out any culinary endeavor. Enjoy a preview of what one can expect from this great catering company.....

 

Dessert Plate Up.....

 

Feast in a Basket delivered right to your own kitchen!

 

Salad at Transition House....yearly event.....

 

VMF is a full service, special events catering company providing excellent, reliable service to accompany any size group. "The Farm" program specializes in sending "a bountiful basket full of beautiful, farm fresh products, recipes and house prepared treats" delivered right to your kitchens once a week. I've seen these baskets-what fun!

 

More feasting from baskets in a big way.....

 

Kristine and Rey visited our set, prepared to give our viewing audience an exotic tasting venture to the Middle East....check out these arousing dishes.....and you can see more of what Kris does by linking onto Women in Culinary Arts......

 

RECIPES

 

Pomegranate Marinated Roasted Rack of Lamb with Israeli Toasted Cous Cous and Middle Eastern Salsa Verde


INGREDIENTS LAMB:

2 racks of lamb

1 cup pomegranate juice

1 cup red wine

10 cloves whole garlic

1 white onion

 

METHOD:

Marinate lamb overnight in pomegranate juice, red wine, garlic, chopped onion. Season with salt and pepper when grilling.

 

Remove from marinade and pat dry.

Place fat side down in a cold, heavy bottomed pan.

Render or slowly remove the fat over medium heat for about 10-15 minutes or until crispy and lightly brown.

Remove from pan trimming excess fat and place back into pan- rendered side up.

Roast at 400 degrees for 7-12 minutes, depending on preferred cooking temperature.

Let rest 4-5 minutes before carving.

 

INGREDIENTS COUS COUS:

2 cups Israeli toasted cous cous

pinch saffron

2 Tbls. curry powder

1 Tbls. salt

4 cups water

1/4 cup extra-virgin olive oil

4 to 6 scallions, trimmed and thinly sliced on an angle

3/4 cups dried cranberries

2 Tbls. chopped fresh Italian parsley leaves

1 lemon, juiced

3 wedges preserved lemons, chopped

 

METHOD:

In very large bowl combine cous cous, saffron, curry powder, salt. Pour water over all adding olive oil and scallions. Cover with plastic wrap until grains absorb all of the liquid. Periodically mix the grains with both hands until all of the little beads have separated.

Add cranberries, fresh parsley, lemon juice and chopped, preserved lemons.

 

INGREDIENTS MIDDLE EASTERN SALSA VERDE:

2 cloves garlic, peeled

1 cup extra virgin olive oil

2 tsp. cumin seeds

2 Tbls. chopped Italian parsley leaves

1/4 cup cilantro leaves

2 scallions, white parts only, chopped

2 Tbls. fresh lemon juice

2 Tbls. red wine vinegar

Salt and freshly ground black pepper

Cayenne to taste

 

METHOD:

Place garlic in a saute pan with 2 Tbls. olive oil. Cook on low flame until soft. Garlic should be slightly brown in color.

Toast the cumin seeds in a heavy skillet over medium heat. Toast for 4 minutes stirring a few times. Grind with a mortar and pestle or in a spice grinder.

Puree all the ingrdients in a blender or food processor until smooth. Season with salt, pepper and cayenne as desired.

 

Enjoy!