Recently a daughter hired Catering by Saffrons to do her moms surprise birthday party. She had worked hard for several months on making things perfect for family and friends.

The final number given was 100 guest had RSVP that they would attend; However on the evening of the party many of the guest choose not to show up costing the client to have to pay for food that was not consumed.  This is so disrespectful to your host be it a small house party or a huge wedding if you say you are going to attend it is a commitment and should not be taken lightly .http://people.howstuffworks.com/question450.htm

Thursday March 1st Saffrons returns to the Clearwater’s Aquarium to once again meet Winter the famous Dolphin from the movie Dolphin Tales.

The first time I visited the Aquarium they were kind enough to allow me to bring my grand children Jada and Jordan to do the walk through for a catering job I was doing at the location. We went to the Dolphin show there was two dolphins in one pool and Winter alone in another. Th two healthy Dolphins were not in the mood to perform that day and the staff told us that they never feed them to do a show if they did not want to. Winter in the adjacent pool was making dolphin noises like a kid ” me me I’ll do it ” . We watched them put on his prosthetic tail and this amazing animal gave us a show to be remembered

Shooters

• • Melon chilled –refreshingly good
  • Ginger carrot chilled
  • Bloody Mary- shrimp float-

Sushi 2011

• Thai Mahi roll -baked panko-crusted mahi blended with thai red curry mayo layered with carrots and purple cabbage
• Grilled Island chicken roll Jerk seasoned grilled chicken layered with cucumbers pickled onions shredded carrots
• Summer veggie roll fresh and abundant local vegetables make this roll an exciting evolving experience.

New Orleans Dreamboat

• Crayfish or shrimp nestled in a cucumber boat floating on Creole sauce with pickled ginger

• Southern comfort meets Thai*
• Red Thai curry meatballs sits on a bed of savory mango sweet potatoes
• Ebony meets Ivory
• Roasted peppers garlic and basil topped with basil goat cheese served on a crostini

• Smooth Sailing on a half shell
• Chilled muscles marinated with lime ,cilantro roasted garlic and olive salsa
• • • No woman no cry -its that good
• Sweet plantains wrapped in salty bacon will bring all of your taste buds alive

• Sliders of the Sun
• Yard bird slider –Ground chicken infused with jerk spices grilled and topped with pickled onions
• Gulf side slider Salmon with a cilantro butter topping
• Meadow slider Grilled beef topped with a Tropical bbq sauce
• Ital slider Marinated grilled portabella mushroom topped with a balsamic reduction

Curry chicken toppers.

• Island curry chicken chopped and blended with granny smith apples raisins parsley and celery tops a pita round for pop in your mouth goodness

• • SALAD
• Katoffelsalat
• German style garden herbed vinaigrette potatoes tossed with tomatoes julienned peppers and red onions

• Achilles
• Grilled portabellas diced and blended with red peppers tomatoes fresh garlic topped with a balsamic brown sugar reduction

• St Petersburg
• Honey Key limes kefir blend with grilled vegetables for a surprising Joyfull experience

• • Salmon dill with a papaya ginger coulee

• • DESERTS
  • Desert Sushi fruit
  • Mango empanadas
  • Banana Cheese cake
  • Guava moose in a pastry cup
  • Tamarind lollipops

The best of the best new and creative

This menu was created with a couple for their wedding at the Tampa Cuban club. It was their desire to introduce their friends to the concept that Vegan food did not have to be boring but could be enjoyable to all. Overall they accomplished their goal the black-bean cakes were a big hit. Spinach Artichoke Dip was an outstanding creation, my personal favourite was the herb infused olive oil placed on each table for dipping.

Working at the historic Tampa Cuban Club brought out the creativity of Catering by Saffrons and the outstanding staff that represents us

· Apps

· Fruit display- Fruit in season creatively displayed

· Spinach artichoke Humus

· Roasted red pepper olive tapenade served with pita and multigrain crackers

· Portabella brochette

Entrees.

• Black bean cakes on a bed of sweet potatoes and carrots
• Jasmine Rice
• Roasted Vegetables
• Jerk Tofu Stir fry
• Sweet Plantains
• Rolls with herbed olive oil dip on table

• Ginger ice tea
• Coffee Station

So if you want a Vegan wedding or any funtion to showcase unique VEGAN cusine call me Chef Jackie so we can work together to make your event the TALK OF THE TOWN

This rice-and-bean-based vegetarian burger is hearty and filling, garnished with a fresh salsa to spice things up. Quanties are just a guide line feel free to add more of  or remove items that will make the recepie yours

Ingredients

• 1 cup quick-cooking brown rice
• 2 medium ripe tomatoes, chopped
• 2 tablespoon chopped fresh cilantro I like cilantro so I use more
• 1 tablespoon fresh lime juice Fresh is important not bottled
• 1 tablespoon(s) finely chopped pickled jalapeno slices
• Salt 
• 1 can pinto beans, rinsed and drained Or beans of choice black beans work well
• 1 cup fresh corn kernels
• 1 clove garlic, crushed  or more to taste
• 1/2 teaspoon(s) ground coriander
• 1/4 teaspoon chile powder
• 1 tablespoon(s) vegetable oil
• 4 hamburger buns
• 4 Boston lettuce leaves
• 1 ripe avocado, thinly sliced if not avl. Use Guacamole

Directions

1. Cook rice as label directs; let cool.
2. Combine tomatoes, cilantro, lime juice, jalapeño, and salt.
3. In food processor, pulse rice, beans, corn, garlic, coriander, chile powder, 1/2  salt, until combined but still chunky. Shape mixture into 4 (1 inch thick) patties. (This can be refrigerated, covered, up to 4 hours.) will hold together better
4. In 12-in. nonstick skillet, heat oil on medium 1 minute. Cook burgers 8 to 10 minutes or until browned, turning once. Serve on buns with lettuce, tomato salsa, and avocado.
5. Or serve as a meal with A carrot sweet-potato puree and mix green salad

It was a last minute job so I had to be creative, three days to create the perfect reception for someone I admire. Rev Jesse Jackson was in town and his frat brothers wanted to give him a reception. at an office in TAMPA

Menu

 Jerk Chicken paella - a mix of Island and Spanish flavours

Mango glazed pork medallions

Sweet Potato Cakes

Bacon wrapped plantains- the perfect mix of sweet and salty on a skewer

Port Salud cheese wheel garnished with fruit skewers,

The menu at Catering by Saffrons is always evolving to suit the needs of our customers we create individualized menus for you and your guest. Saffrons works with you to satisfy all your needs and to bring your vision to reality.

This menu was created with a couple for their wedding at the Tampa Cuban club. It was their desire to introduce their friends to the concept that Vegan food did not have to be boring but could be enjoyable to all. Overall they accomplished their goal the black-bean cakes were a big hit.  Spinach Artichoke Dip was  an outstanding creation, my personal favourite was the herb infused olive oil placed on each table for dipping.

Working at the historic Tampa Cuban Club brought out the creativity of Catering by Saffrons and the outstanding staff that represents us

·        Apps

·         Fruit display- Fruit in season creatively displayed

·         Spinach artichoke Humus

·         Roasted red pepper olive tapenade served with pita and multigrain crackers

·            Portabella brochette

Entrees.

• Black bean cakes on a bed of  sweet potatoes and carrots
• Jasmine Rice
• Roasted Vegetables
• Jerk Tofu Stir fry
• Sweet Plantains
• Rolls with herbed olive oil dip on table

• Ginger ice tea
• Coffee Station

 So if you want a Vegan wedding or any funtion to showcase unique VEGAN cusine call  me Chef Jackie so we can work together to make your event the TALK OF THE TOWN

Hey Jackie,
    I wanted to take a moment and say thank you for the super job you did on the food for mine and Toby’s wedding.  Not only did you make it possible for us to provide a unique wedding experience, it was just so delicious.  Days later people were raving about it, especially the jerk (of course).  My godfather, who attends many formal events, and he is Jewish, so prime rib is a staple at all of them (I’m not sure why that is, but you saw how hard my Jewish daddy pushed for it), he said the prime rib was to die for - he had thirds!  The salad dressing was so unique and absolutely great, and I think all the finishing touches, down to the guava butter, were exceptional.  I didn’t get much of the appetizers - darn those photos - but what I did try was flavorful and got rave reviews from my guests.  I heard the crab cakes were gone in record time.  You are truly a talented chef and no wonder Saffrons has been around for so long.
    Brett and his staff were excellent.  They were early, and I appreciated that, and they really helped out with moving stuff around during the wedding.
    Your catering made me so proud of the meal I served at the wedding.  I hope to have other events where I can use your services in the future, and believe me, I will be writing good reviews on any wedding boards I visit.  Here’s to a prosperous year for business!
Thanks a bunch.
Jessica
 

Jackie,
Jack and I just wanted to thank you for the wonderful feast you put together for our guests on Easter Sunday. Everyone raved about the food. Jack and I are still enjoying leftovers.

I can’t thank Bret enough for all of his assistance, also. He just ran the room. He assisted us without being asked. I wasn’t expecting him to help with items that were not supplied by you. He cut the cake, he opened wine–he just kept it all flowing. He has a wonderful personality and it was a pleasure having him there. I hope that our tip conveyed that to him. We greatly appreciate everything.

 Hi Jackie,

I want to say thank you so very much for helping to make our special day one to remember for the rest of our lives. The food and service you provided was second to none. Angela and Bret were absolutely fantastic.
All who attended were treated to some of the best innovative cuisine imaginable. Everyone sang the praise’s of both Chef and staff (I don’t think the empanadas lasted 10 minutes).
 
Once again thank you for making a wonderful evening even better. You can be assured that when we host another event… Saffron’s will be a part of those plans.

Sincerely
Mark & Suzanne Jasenak
 
P.S. I don’t think many pictures were taken during the food service…I think you know why

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Hi Jackie,

 The dinner was very good and even the non spicy palettes enjoyed the jerk chicken, the greens were a hit and the sweet potatoes I had left over were even better the next day.
Thank you for your efforts.

Tina Kendall

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I wanted to thank Chef Jackie and the Staff for all of their help with my wedding - i have tried to write a review but i seem to be having trouble. The food was excellent thanks again.

Eleanor- Lutz

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Catering by Saffrons Saved the day!

I would like to first say that hiring Catering by Saffrons was the best decision i made for my wedding day. My wedding was on a Saturday and to be held outside. With the deluge of rain that we have had lately it could have been a disaster. The staff from Catering by Saffrons came in set up and had a back up plan incase we got rained out. They thought on their feet and went above and beyond the call of duty - personally holding my hand through the stress. AND THE FOOD!! was truly amazing - i still have my guest calling me and telling me how amazing the food was - not only was a beautiful presentation provided by the flavors and quality of the food was top notch. I would recommend Catering by Saffrons to anyone planning any event- especially a wedding . Chef Jackie personally held my hand through out the process and again the end result made for my perfect wedding.

July 02, 2009 by Diana Holgan in Miami, FL

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High Recommendations of Saffron’s Catering‏

My husband and I had a special private party at our home to help me get through an Over the Hill Hallmark birthday I was dreading.  As longtime fans of Saffron’s Restaurant, we hired Saffron’s catering.  Our guests were an eclectic mix of business owners, several women friends who are recent cancer survivors, and others all who were in need of, and deserving of, a break.
 
Everyone is still raving about the special qualities and tastes of the food.  Also, everyone commented to us about the superb service by our two servers, Brett and Charles.  They didn’t just stand around at the buffet table waiting for guests to approach, they walked around with appetizers, inquired about any needs, freshened drinks, kept the ice filled, whatever was needed.  They were busy all night. 
 
They treated every guest as if it was a huge event at the Don Cesar; and every guest deserved to be treated like a king or queen for an evening.  Like Brett and Charles, each one of them goes out of their way in their own work, including volunteer work for veterans’ and other organizations.  
 
Saffron’s prices are very reasonable, especially when you consider costs of food, and time for preps.
Everyone was blown out, “best party ever” comments were common.  Besides our enjoyment, it did our hearts good seeing so many smiles as they parted.  
 
While I still won’t divulge my age,  now I am smiling and joyful.   Thank you all so much!
 
Jim and Cindy Mallien

Having lost the cuisine hosting my website does not appear in TAMPA everyone espically those in TAMPA should note the new info is www.saffronscatering.com The Tampa market is very important to me so I would hate to think my Tampa clients cant reach me