Services
Catering. Sancocho caters parties and dinners up to 100 people. With the "Movable Feast," Sancocho can feed full
meals to 200 people , or limited menus to larger groups.

Catering menus. Our catering menus run from the sublime to the ridiculous. We have a wide variety of set menus that range
in price from $3.50 per person for basic hors d'oeuvres to $35.00 a person for multi-course meals. Want to have a backyard
cookout? We can cater your outdoor event starting at around $8.00 per person.

Our custom menus are based on product availability and customer requirements, and range from special dietary needs to
themed and holiday meals. For our custom menus we source the best foods from all over the US, including grass fed beef
from the Hudson Valley, locally grown organic produce, oysters from the Pacific Northwest, and wild caught seafoods.

Chef Services. Quiet dinner for two? To busy to cook? Want to improve your bread making skills? Sancocho has a
wide variety of menus for the most discriminating palate, or structured cooking classes for the devoted amateur or the
seasoned professional.

For about the same thing you will spend at a mid-priced restaurant, we'll come to your house and cook enough food to last
you and your family for five days. Our menus rotate weekly, so that we can offer a wide variety of choices and take advantage
of seasonal foods and special purchases. Cost runs about $275-350 a week for five meals, each meal (three courses)
feeding four people. That works out to about $13.75 a person for a hand-made three course dinner!
All organic menus run slightly higher, and are dependant on availability of product.

We have structured courses in: Basic Sauce Making, Beginner Baking, Intermediate Baking, Basic and Advanced Breads,
Cooking with Wine, Party Planning and Organization, Vegetarian Cooking, Basic and Advanced Cooking Methods, Low-Fat
Cooking, and International Cuisines.

Wine Dinners. How fun is that? Know nothing about wine? We've got just the thing. Oenophile? We can give you a
fresh and unique approach to wine and food, including tips on food and wine parings and rare wine tastings.

Our favorite wines include those from  the United States, including Oregon, Washington State, and Sonoma and Napa
Counties. Many of the foods we use (especially the cheeses) also come from this outstanding area. We can also explore
some lesser known wines from North Carolina or South Africa, or the outstanding and often underrated wines of Spain.

Estate and Yacht Services. From staff training to private dinners, we have experience with both private estates and
open ocean sailing. Private parties only please. Sancocho doesn't contract for commercial sailings.

Chef Luz has extensive experience in Estate cooking from NYC to Palm Beach. Her clients have ranged from celebrities to
political figures to corporate executives.

Chef Jim has been cooking and teaching open ocean cooking methods since 1999. He has sea-going experience that ranges
from the Bahamas to the South China Sea.

Personal Menu design and Focused Nutritional Advice. Work with the Chefs and our Registered Dietitian to
develop a menu for life.
This photo is from our recent trip to visit the facilities that manufacture all of our ingredients. This particular facility is in the Russian River
Valley, and produces an especially good beef.
Consulting
Analysis
Advice
Services We Provide
Sample Menu Items:

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Blue Corn Crusted North Carolina Trout served with Chipolte Tartar Sauce and Shoepeg Corn Hush puppies.

Provence Fettuccine Nuovi. This amazing dish uses heirloom tomatoes, lots of garlic, shiitake and cremini
mushrooms, seedless red grapes, lavender infused cream, and finished with fresh basil and Cowgirl Creamery
Parmesan cheese

Mac and Cheese. We have about a dozen variations on this theme. From my mothers Mac to handmade spinach
pasta shells baked with a creamy goat cheddar baked in black Brazilian clay.

Roasted Petaluma Chicken with Cilantro and Basil Pesto, served with Three Pepper Gnocci and Braised
Rainbow Chard.

Gazpacho Ceviche

Tagine of Chandra's Garden Organic Vegetables Roasted with Sumac infused Israeli Cous Cous

Green Tea Somen Salad with Yuzu and White Mirin infused Wild Shrimp

Green Papaya Citrus Salad with Cilantro and Mango.

Chicken Satays with Pineapple Sauce
·        
Lechon Baboy (roast whole pig stuffed with banana leaves and spices)





Standards:


Pancit "Bijon" or "Canton". Classic Filipino noodle dish with Julienne of Vegetables and Chicken, Pork, or Beef.
Bijon uses thin rice noodles, while Canton uses the thicker Chinese noodles.

Braised Grass Fed Beef Short Ribs. One of my favorites. Seared and slow-braised until it reaches
fall-off-the-bone tenderness. Great served with Organic Half Runners from Chandra's Garden and Papa Criolla
(grape-sized potatoes from Colombia, sauteed in Olive Oil and garlic).

File Gumbo. Fresh Okra stewed with Heirloom Tomatoes and Wild Caught Shrimp, thickened with a Classic Brown
Roux and File. Served over Carolina Coastal Short-grain Rice.

Grilled White King Salmon. With a milder taste and texture than Atlantic Salmon, this delight is best served with
Braised Spinach and Pine Nuts, and Saffron Angel Hair.


From Colombia:

Sancocho (of course!) The ultimate South American comfort food.

Empanadas Our variation, in the Colombian style. From basic meat filled to crab and avocado filled served with Aji.

Patacones  Also known as Tostones, this is a South American staple. Twice fried Plantains.


From the Baker's Hand:

All of our bread is made by hand by Chef Jim using unbleached organic flours, and in some cases, leavened with
wild yeast sours.

All of our desserts are also made by hand, with choices dictated by the season and availability.