Wedding

Menu

Buffet Dinner

Very traditional, this buffet-style presentation works especially well for weddings. Especially because it gives Catie and Glenda the chance to bring out some of their personal display pieces. Such as the large oval copper pan they brought back from a trip to Tuscany years ago. “That was when it was still possible to bring things that bad onto the airplane,” remembers Glenda. Not that they had a choice. “We bought it at the factory where they made it and we’d tried to ship it home but we couldn’t find anywhere that could do that. So we carried it onto the plane with us. On other trips, we’ve brought back cava cava bowls from Fiji, platters from Vietnam. Whenever we travel we bring back something unique. And we then like to use it for our events.”

Passed Hors d’Oeuvre

Portabella Crostini

Marinated and Grilled Portabella Mushrooms,
Fire Roasted Red Peppers and Gorgonzola
On Garlic Toast

Provençal Tuna

Albacore Tuna, Capers,
Flat Leaf Parsley, Red Onion and Artichoke Hearts
In Petite Phyllo Cups

Melon and Prosciutto

Ripe Summer Melon Wrapped with Cured Italian Ham

Dinner

Focaccia Chicken

Tender Flanks of Chicken Breast Pieces
Dipped in Focaccia Bread Crumbs,
Mediterranean Almonds and Fried Sage
Served with Roasted Red Pepper Romesco
On a Bed of Sliced Lemons

Shrimp Spiedini

Skewered Large Prawns
Brushed with Garlic and Herb Infused Olive Oil
Fire Grilled and Finished with a Red Pimento

Ricotta Polenta Torta

Layers of Leafy Spinach, Creamy Ricotta and
Stone Ground Polenta

Haricot Vert Salad

Griddled Petite Green Beans Tossed in Balsamic Dressing

Oven Roasted Beet Salad

Sliced Summer Beets Crowned with Orange Sections
In a Citrus Vinaigrette

Large Crusty Bread Basket

Rosemary Olive Oil for Dipping

Wedding Menu

Corporate

Menus

Fiesta

Catie and Glenda came up with this layout when an out-of-town group wanted a taste of New Mexico—only not the typical green-chile-and-cheese-enchiladas variety. So they laid out the dishes in stations, where guests “tried and sampled and ate themselves into oblivion,” recalls Glenda. They set up these three stations with three sets of plates each, creating intersections where guests could put on whatever they wanted, making them part of the experience.

English Picnic

The Georgia O’Keeffe Museum contracted Peas ’n Pod for this English picnic-style event. “We tried to keep it as close to being a truly typical English picnic without getting into their way,” says Glenda. “We had a lot of fun with the presentation because we could go a little bit out there with the picnic baskets. And because we were working out of a parking lot, we tried to keep it cold.”

 

Corporate Menu

Drop Off Menu

Boxed Menu

Fundraiser

Menu

Fundraiser

“We did this one for the Assurance Home in Roswell,” says Glenda. Assurance provides housing and counseling for abused and neglected children, and it’s one of several charities and fundraisers to which Catie and Glenda donate their time and food. “They take in abused teenage kids. We do that one every year and half. We trek down there with all our stuff. It’s always a good thing.”

 

Fundraiser Menu

Drop Off Menu

Boxed Menu

Special Occasion

Menus

Whether it’s an outdoor 4th of July party, a 25th wedding anniversary or a special birthday, Peas ‘n’ Pod will help you create your special vision. This is a tiny sample of some of our most popular creations.

Passed Hors D’Oeuvre

Margarita Chicken

Plump pieces of chicken marinated in tequila, lime and Triple Sec
Fire-grilled and skewered
Served with pineapple salsa

Southwestern Shrimp

Spiced prawns with a dollop of guacamole
On torta chips

Portobello Fries

Fingers of woodsy Portobello mushrooms
Cooked in a seasoned chickpea batter
Served with chipotle ranch

Ribeye Quesadilla

Sliced ribeye beef and onion jam on griddled flour tortillas
Drizzled with horseradish crème fraiche

Tuscan Tower

Seared tenderloin of beef
On garlic-brushed crostini
With a dollop of basil pesto

Greek Chicken Bites

Tender pieces of chicken breast
Marinated in lemon and Italian oregano
Skewered and fire-grilled

Portabello Crostini

Marinated and grilled Portabello mushrooms
Fire-roasted red peppers and Gorgonzola
On garlic toast

Veranda Skewers

Fresh mozzarella balls and cherry tomatoes
With artichoke and almost pesto dipping sauce

Fig Bruschetta

Kadota figs macerated in aged balsamic
On toast triangles with Gorgonzola crumble

Spanakopita

Tender spinach, feta and nutmeg
Folded in phyllo cups

Maple Walnut Chicken Bites

Tender pieces of chicken dipped in sage and walnut crumbs
Drizzled with pure maple syrup

Petite Maryland Blue Crab Cakes

Succulent blue crab with a touch of Old Bay
Accented with tartar sauce

Vanilla Shrimp

Large prawns dipped in vanilla-scented batter
Cooked to golden brown
Served with pear aioli

Brie Apricots

Sun-dried Turkish apricots crowned with creamy brie
Finished with New Mexico pistachio dust

Expensive Mushroom Tartlets

Assorted wild mushroom duxelle in a savory pastry shell
Drizzled with crème fraiche and crispy leeks

Spinach and Artichoke Tartlets

Hearts of artichoke and tender spinach in phyllo cups
Baked with Parmesan cheese until bubbly

Displayed Hors D’Oeuvre

Green Chile Quiche Bites

Savory egg custard
Studded with fire-roasted green chile, jack cheese and dice sweet pimento
Baked in a crustless quiche

Middle Eastern Mezze

Baba Ganoush, tabbouleh salad, roasted red pepper hummus and olive tapenade
With fresh veggie dippers and gourmet crackers

Madras Chicken Curry Mousse

Accented with raisins and toasted almonds
On cucumber rounds

Asian Meatballs

Oven-roasted small meatballs
Lacquered with orange hoisin sauce
Dusted with sesame seeds

Spinach and Corn Fondue

Caramelized sweet corn and tender spinach
Baked with Parmesan cheese until bubbly
Accompanied by torta chips

Alsatian Onion Tart

Caramelized onions, crispy bacon, Gruyère cheese and herb Boursin
Baked on a thin crispy crust

Tenderloin of Beef

Oven-roasted to medium rare, chilled and sliced
Accompanied by green chile horseradish cream and small soft rolls

Shrimp, Avocado and Jicama Gazpacho

A festive salsa accented with crisp cucumbers, vine-ripe tomatoes and a shot of Tabasco
Served with corn chips for dipping

Fruit Chutney Brie

Sun-dried apricots and cranberries
Macerated in Spanish sherry
On a kilo of imported creamy brie cheese
Served with gourmet crackers

Fajita Quesadillas

Red chile- and lime-marinated chicken with fire-grilled onions and peppers
Scattered with cheddar and jack
On griddled flour tortilla triangles

Chopped Salad on a Stick

Skewered crispy iceberg, radishes, cucumber and teardrop tomatoes
Chunky blue cheese dip

Smoked Salmon Terrine

House-smoked King salmon
Blended with cream cheese, orange and smoked paprika
Served with celery sticks

Tempura Chicken

Tasty pieces of lightly battered chicken
Accompanied by Balinese barbecue sauce

Mayan Calendar

Fire-roasted salsa, black bean dip, sour cream and guacamole
Garnished with chopped olives, shredded cheeses, diced tomatoes, scallions and lettuce
Accompanied by crisp corn tortilla chips

Planked Salmon

Whole fillet of King salmon lightly smoked over fruit wood
Brushed with brown sugar and whole grain mustard

Fruit and Gourmet Cheese Display

Ripe seasonal fruits and seasonal berries
Nestled in assortment of imported and New Mexico cheeses

Special Occasion Menu

Private

Menu

Plated Dinner

As an example of the type of plated dinners we might do in somebody’s home. The gourmet burger option is something we did for a family in Las Campanas over the Fourth of July weekend. ‘We thought it’d be fun to do four to five different burgers in all different flavors,” says Glenda of their interactive setup. “Their guests didn’t want just the usual hot dogs and ketchup, so we took it to a whole other level.”

In general, and especially when catering to groups of people, it’s important to take into account as many different palates and sensitivities as possible “Whenever you’re putting together a menu,” explains Glenda, “you don’t want a repetition of ingredients. We always take that into consideration.” For instance, putting avocado into every different dish won’t work because of someone hates avocado or has an allergy to it, they’re out of luck. And that just won’t work. “We always make sure we have something for everyone, whether it’s meat eaters or vegetarians, vegans or people who are gluten-free or lactose-intolerant. And we’re good about keeping it tasty and fun. No matter what we make.”

 

Private Event Menu

BBQ

Menu

Available for groups of 15 or more as a pickup, drop-off or a full-blown hoedown, this division of Peas ‘n’ Pod can create the perfect barbecue for you. Please note: because we smoke our meats for 12 hours minimum, we require 48 hours notice on all barbecue orders.

 

Catie’s Bodacious BBQ Menu