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Make it an event with Washburne cateringcatering menuWhatever the occasion, budget or location, Washburne Cateringcan create an exceptional culinary experience for your guests.( 7 7 3 ) 3 6 3 - 1 9 4 5 w w w.wa s h b u r n e c u l i n a r y.c o m wa s h b u r n e c at e r i n g @ c c c . e d u740 West 63rd St., Chicago, IL 60621LIKE USWashburneCulinaryInstituteCCCA City Colleges of Chicago enterprise, supporting the culinary and hospitalitystudents and programs of Washburne Culinary Institute at Kennedy-King College.
about washburneMake it an eventwith Washburne cateringYour Place. or Ours?Whether you are planning an intimate dinner for friends or a gala for 2,000 guests,Washburne Catering will help make your event memorable. Washburne Catering,part of Chicago’s acclaimed Washburne Culinary Institute, offers a full range ofcatering services delivered by highly trained staff, many of whom are outstandingWashburne alumni or students.We can provide delicious hot and cold appetizers, salads, plated meals, food trays,box lunches, buffets, barbeques, desserts and assorted beverages, including wine,beer and spirits. We can also assist with design, themes, decorations, linen andother services. Whatever the occasion, budget or location, Washburne Catering canhelp create an exceptional experience for you and your guests.We also offer the following restaurant venues as rental facilities:SikiaKennedy-King College Campus740 West 63rd StreetChicago, Illinois 60621Sikia’s harmonious interior, featuring African artwork, can accommodate 90people for a seated dining event or up to 300 for a reception. Located on thecampus of Kennedy-King College, Sikia offers 4,000 sq. ft. of space.The Parrot CageSouth Shore Cultural Center7059 S. South Shore DriveChicago, Illinois 60649On the shores of Lake Michigan in the historic South Shore Cultural Center, theParrot Cage restaurant features floor to ceiling windows and elegant, vintage décor.The restaurant seats 62 people in a 3,500 sq. ft. space.Make your event memorable with Washburne Catering.Washburne Catering740 West 63rd StreetChicago, Illinois 60621(773) 363-1945www.washburneculinary.com washburnecatering@ccc.edu2 w w w.wa s h b u r n e c u l i n a ry.c o m CITY COLLEGES OF CHICAGO
about washburneAbout Washburne Culinary InstituteFounded more than 75 years ago, Washburne Culinary Institute, located on CityColleges of Chicago’s Kennedy-King College campus, provides memorable cuisineto guests at its restaurants, cafes, or in the comfort of customers’ homes or officesthrough our imaginative catering services.Washburne Culinary Institute is one of City Colleges of Chicago’s College toCareers sites, where partnerships with culinary and hospitality industry leadersare designed to help students gain and apply the skills that are most essential tofinding jobs and building successful careers. At Washburne, students gain the latestculinary techniques, along with essential hands-on experience to ensure they areequipped to work in Chicago’s restaurants, hotels, private clubs and other culinaryestablishments.Washburne Culinary Institute is guided by Executive Director and Dean KristopherMurray. Chef Murray has more than a decade of culinary management experience,including serving as the sous chef and opening team member for Chicago's PeninsulaHotel, which received the Mobile Five-Star and AAA Five Diamond awards. ChefMurray has also served as executive chef of several high profile and prestigiousestablishments including St. Charles Country Club, Tower Club and The ChicagoYacht Club.Please support Washburne Culinary Institute students at these Washburne-operatedrestaurants and culinary enterprises:The Parrot CageSikiaSouth Shore Cultural Center7059 S. South Shore DriveChicago, Illinois 60649Kennedy-King College Campus740 West 63rd StreetChicago, Illinois 60621(773) 363-1902(773) 602-5200Washburne CaféFountain CaféHealthy Fare by City Colleges of ChicagoChefs and Culinary StudentsCity Colleges of Chicago Headquarters226 West Jackson Boulevard, Ground FloorChicago, Illinois 60606Grant Park,next to Buckingham Fountain(312) 228-1905(312) 553-2690www.washburnecafechicago.comCatering Menu Contact (773) 363-1945 3
breakfast selectionsContinentalThe Washburne Specialchilled orange, grapefruitand cranberry juiceschilled selection of organic juicesassorted fresh-baked pastries,muffins and croissantsbutter and preservesfreshly brewed coffee,decaffeinated coffee and tea 8.00 per guestpanache of sliced seasonal fresh fruits,melons and berriesselection of fat-free yogurtsassorted fresh-baked pastries,muffins and croissantsbutter and preservesDeluxe Continentalfreshly brewed coffee,decaffeinated coffee and teachilled orange, grapefruitand cranberry juicesAnd choice of:panache of sliced seasonal fresh fruits,melons and berriesassorted fresh-baked pastries,muffins and croissantsbutter and preservesfreshly brewed coffee,decaffeinated coffee and tea 10.00 per guestsplit smoked salmon bagels with low-fatcream cheese, shaved red onions, thinly slicedtomatoes, chopped eggs, capersand lemon wedgesorhealthy old-fashioned oatmeal with selectionof brown sugar, chocolate chips, walnuts,cinnamon and raisins 17.00 per guestServed with environmentally friendlydisposable plates and flatwareOptional traditional flatware: 2.00 per guest4 w w w.wa s h b u r n e c u l i n a ry.c o m CITY COLLEGES OF CHICAGO
breakfast selectionsMinimum 25 guestsHot Breakfast (Buffet or Plated)Midwest BreakfastWest Coast BreakfastEast Coast Breakfastfresh assorted whole fruitsfresh seasonal fruit platterfresh seasonal fruit plattercountry scrambled eggswith chivesindividual egg frittatawith cheese, onionsand peppersscrambled eggsand smoked salmonturkey sausage links, hickorysmoked bacon or honey hamtomato and avocadobruschetta on toasted pitabuttermilk pancakesand vermont maple syrupturkey sausage linksor hickory smoked baconbreakfast potatoeswhole wheat french toast,seasonal berriesand agave syrupchilled orange, grapefruit andcranberry juices(apples, oranges & bananas)assorted fresh-baked pastries,muffins and croissantsbutter and preservesfreshly brewed coffee,decaffeinated coffee and tea 13.00 per guestchilled orange, grapefruitand cranberry juicesassorted fresh-baked pastries,muffins and croissantsbutter and preservesfreshly brewed coffee,decaffeinated coffee and teachilled orange, grapefruitand cranberry juicesturkey sausage linkscorned beef and potato hashnew york style bagels:plain and cinnamon raisinwith cream cheese, slicedtomatoes and capersassorted fresh-baked pastries,muffins and croissantsbutter and preservesfreshly brewed coffee,decaffeinated coffee and tea 17.00 per guest 15.00 per guestBreakfast Enhancementsfresh fruit bowlfresh seasonal fruitsand berriesbreakfast burrito with eggs,cheese, chorizo,pinto beans and salsagrilled 4oz tenderloin steakyogurt triflelow-fat vanilla yogurtlayered with granolaand seasonal berriesbrioche french toast,seasonal berriesand vermont maple syrup 9.00 per guesttwo freshly scrambled eggstraditional eggs benedictwith hollandaise sauce 2.50 per guest 3.50 per guest 4.00 per guest 9.00 per guest 7.00 per guest 12.00 per guestshrimp and gritswith buttermilk biscuitsfried chicken and waffles 9.00 per guestbiscuits and gravy 5.00 per guest 9.00 per guestCatering Menu Contact (773) 363-1945 5
lighter fare breakfast optionsThe Deanchilled selection of organic juice drinkspanache of sliced seasonal fresh fruits,melons and berriesHot Breakfast (Buffet or Plated)The Vice Chancellorchilled selection of organic juice drinkscottage cheese or greek yogurtpanache of sliced seasonal fresh fruits,melons and berriesbran muffins with low-fat butter and honeycottage cheese or greek yogurtgluten free pancakes, raisins,toasted pecans and agave syrupindividual egg white frittata, spinach,feta cheese, onions and peppersfreshly brewed coffee,decaffeinated coffee and teamorning star farms veggie sausage patties,turkey bacon or extra lean ham 11.00 per guestServed with environmentally friendlydisposable plates and flatwareOptional traditional flatware: 2.00 per guestMinimum 25 people for breakfast buffetBrunch menu customized upon request.oven-baked breakfast potatoesoat bran muffins, honey and dried fruitfreshly brewed regular coffee,decaffeinated coffee and tea 14.00 per guestThe Chancellorchilled selection of organic juice drinkspanache of sliced seasonal fresh fruits,melons and berriessmoked salmon, capers, red onions and thinlysliced tomatoes on whole grain flatbreadselection of dairy-free yogurtsbaked cage-free egg chilaquiles,black beans and tomatillo salsamini cage-free egg white muffin melton whole grain muffin, spinach,tomatoes and feta cheeseveggie sausage patties, turkey baconor extra lean hambreakfast baked potatoes with herbsoat bran muffins, honey and dried fruitfreshly brewed regular coffee,decaffeinated coffee and tea 18 per guest6 w w w.wa s h b u r n e c u l i n a ry.c o m CITY COLLEGES OF CHICAGO
passed hors d'oeuvresMinimum order: three dozenMeatSeafoodVegetarianbacon wrapped bread sticksdusted with dry mustardand brown sugarcatfish spirals with creoleremoulade and chipotlepepper creamvegetarian spring rollswith orange teriyakidipping sauceempanadaspetite crab cakeswith roasted pepper aioliclassic spanakopita 14 per dz.(chicken, beef or black bean) 18 per dz.beef or chicken sataywith garlic and soydipping sauce 18 per dz.chilled chickenand grape skewers 18 per dz.party wings(hot, bbq or jerk sauce) 15 per dz.turkey or beef meatballs(bbq, italian or sweetand sour dipping sauce) 18 per dz.asian chickenor beef fried dumplings 14 per dz.sliced beef tenderloincrostini with goat cheese 28 per dz.baby lamb chopswith mint sauce 28.00 per dz. 18 per dz. 24 per dz.petite salmon croquetteswith classic tartar sauce 18 per dz.fried shrimp wontonswith thai basil dipping sauce 18 per dz.corn or crab fritter 24 per dz.stuffed risottoor polenta cakestabouleh stuffed cucumbers 18 per dz.ratatouille tartscrabmeat salad on potatogaufrette and chipotlepepper creamgrilled jerk shrimpwith mango salsa 18 per dz. 18 per dz. 22 per dz. 24 per dz.crostini with brie,dates and toasted walnutsbacon and sour cream stuffedmini red bliss potatoescalifornia roll withwasabi-cream andpickled gingercrab and scallionstuffed shrimp 18 per dz. 20 per dz. 18 per dz. 24 per dz.smoky corn quesadillagrape and blue cheese trufflerolled in toasted pistachiospicy shrimp cevicheon corn tortilla shellssmoked salmonand crème fraicheon potato gaufrette 18 per dz. 18 per dz.(lemon vinaigretteor spicy remoulade) 18 per dz. 24 per dz. 18 per dz. 18 per dz.tomato- basil and mozzarellaskewers with balsamic reduction 18 per dz.tomato, olive and goat cheesebruschetta 18 per dz.spicy thai gazpacho shooters 14 per dzmacaroni and cheesecroquettes 18 per dzCatering Menu Contact (773) 363-1945 7
lighter fare hors d'oeuvresMinimum 25 guestsSeafoodspicy shrimp cevicheon corn tortilla shells 18 per dz.crab and scallionstuffed shrimp 20 per dz.smoked salmon onan english cucumber slicewith tzatziki sauceMeatVegetarian 18 per dz. 12 per dz.lemongrass chicken saladwith edamame, pickleddaikon and carrot vinaigrettegrilled jerk chicken skewerwith pineapple glaze 18 per dz.red pepper hummusand fresh parsleywith a toasted pitagoat cheese-stuffedmushrooms with pankobread crumbs 18 per dz. 24 per dz.asian beef wrap withwontons, scallions,peanuts, and teriyaki saucetuna tartare on a wontoncrisp with a drizzleof wasabi emulsion 20 per dz.tomato and mozzarellaon a skewer with balsamicreduction drizzlesliced beef tenderloincrostini with goat cheeseratatouille tarts 24 per dz. 22 per dz. 18 per dz. 18 per dz.tomato, olive andgoat cheese bruschetta 18 per dz.blue cheese and grapetruffle rolled in pistachio 20 per dz.8 w w w.wa s h b u r n e c u l i n a ry.c o m CITY COLLEGES OF CHICAGO
hors d'oeuvres stationsMinimum 25 guestsfresh vegetable cruditézucchini, squash, broccoli, cauliflower,carrots and celery, served with ranchand blue cheese dips 3.00 per guestdomestic and internationalcheese boardbaby swiss, aged cheddar, pepper jack,brie, morbier, fresh mozzarella, witha selection of almonds, dried fruit,artisanal crackers and lavosh (flatbread) 9.00 per guestfresh fruit kabobs servedwith vanilla yogurt 4.00 per guestmediterranean barclassic hummus, spicy roasted red pepperhummus, herbed hummus, tzatziki sauce,olive tapenade, spanish olives, kalamataolives, tabouleh, crumbled feta cheeseand toasted pita triangles 10.00 per guestchicken fricassee with biscuitsbite size braised chicken servedwith peas and carrots 7.00 per guestshrimp creole on mini corn muffinshrimp simmered with diced tomatoes,onions, and celery and bell peppers 8.00 per guestasian noodle stationwith chicken, shrimp and/or beef(hot or cold) 8.00 per guestseafood and sausage gumboserved over white rice 8.00 per guestCarving Stationsbaked ham and biscuits carving station 7.00 per guestslow roasted turkey carving station 7.00 per guestCatering Menu Contact (773) 363-1945 9
plated optionsStarting from 25.00 per guest, choose one item from five coursesSoupsbroccoli and cheddarminestronebutternut squashclassic chicken noodlecaesar saladromaine lettuce, creamy dressingand garlic croutonsSaladstomato basil bisquelobster bisquepotato leekwedge saladiceberg lettuce, fresh blueberries,creamy gorgonzola cheeseand crumbled brown sugar bacongarden saladfield greens, tomatoes, red onionsand cucumbersfresh broccoli saladcrumbled bacon, raisins and toasted almondsroasted beet saladfrisée lettuce, goat cheese, caramelizedwalnuts and blood orange vinaigrettequinoa saladgrilled seasonal vegetables tossedwith a smoked paprika vinaigrettespinach saladstrawberries, toasted pecans, goat cheeseand balsamic vinaigrettelentil saladbaby spinach, tomatoes, cucumber,onion crisps, and roasted onion dressingcaprese saladvine ripened tomato, fresh mozzarella,basil and extra virgin olive oilambrosia saladsweet potato, cashews, plantains,pineapple and dates10 w w w.wa s h b u r n e c u l i n a ry.c o m CITY COLLEGES OF CHICAGO
plated optionsEntree Selectionsgrilled medallion of beef bordelaisesliced prime rib au juspan-roasted peppered beef tenderloin,shiitake mushrooms and madeira demi-glacegrilled maple-glazed 14 oz.center cut pork choproasted pork tenderloinbistro chicken marsala with forest mushroomsgarlic and herb roasted chicken breastgrilled jerk chicken breaststuffed chicken breaststuffed with spinach, mushroomsand gruyére cheesechicken and shrimp étoufféemoroccan-style grilled salmonwith chermoula marinade(blended cumin, garlic, cilantro,parsley and lemon juice)sautéed shrimp, moroccan couscous,roasted tomatoes and tahini yogurt saucecrab ravigote encrusted catfishpan-seared blackened tilapiapan-roasted pacific halibutcreamy asparagus risotto with shitakemushrooms and parmigiano-reggianoDuetsfilet and chicken4oz. filet mignon with a 6oz. chicken breastgrilled filet of beef tenderloin & salmon4oz. filet mignon with 6oz. salmon filetsurf and turf4oz. filet mignon with jumbo prawnsStarches and Vegetablessweet potato hashroasted sweet potatoesroasted potato medley:red, sweet and white potatoesgarlic mashed potatoesbaked potato with butter and sour creamfontina cheese whipped potatoesroasted fingerling potatoescalico rice pilafthree-cheese macaroni and cheesered beans and ricesaffron risottoroasted apples and caramelized onionssteamed baby bok choysautéed seasonal mushroomsglazed brussels spoutsgrilled asparagusfrench beans with tomato provencalgrilled seasonal vegetablessautéed spinach and red pepperssautéed kaleDessertsclassic strawberry shortcakewith whipped creamcarrot cake with cream cheese icingold-fashioned pound cakewith fresh seasonal berriesnew york style cheese cakewarm brownie with vanilla ice creamred velvet bundt cake with chocolate drizzlechocolate molten cakeclassic banana puddinggrilled pineapple with butter rum saucetriple caramel cakeCatering Menu Contact (773) 363-1945 11
lighter fare plated optionsStarting from 25.00 per guest, choose one item from five coursesSoupslentil soupchicken and vegetable noodlefennel and spinach soupwith roasted red pepper yogurtchilled cucumber soup garnished with mintSaladsarugula saladpecorino cheese, shaved fenneland lemon vinaigrettegrain and kale saladbulgur wheat, red quinoa, wild mushrooms,asparagus and cherry tomatoesspinach saladstrawberries, toasted pecans, goat cheeseand balsamic vinaigrettetuscan saladromaine lettuce and grilled vegetablestossed with smoked paprika vinaigrettelentil saladfield greens, tomatoes, cucumberand roasted onion dressingEntree SelectionsVegetarian Entreescaramelized fennel with goat cheeseeggplant primaveravegetarian chilevegetarian paellabarley-stuffed pepperstofu with yogurt mint saucebaked wheat penne pastawith roasted vegetablesSidesvegetarian “southern style” collard greensratatouille over couscouscaramelized saffron cauliflowerwilted swiss chardgrilled vegetables with fresh herb seasoninggrilled asparagusgreen beans with roasted tomatoessautéed spinach with red peppersDessertstropical sorbet: (mango and pineapple)grilled pork tenderloin with roasted applesand caramelized onionsgrilled angel food cake with strawberryrhubarb salsa and low-fat whipped creamgrecian chicken thighs with a ragout of braisedfennel, chopped olives and bell peppersalmond cake with caramelized peaches,crème fraiche and mixed berriesgrilled bistro chicken breast, wilted tuscankale and wild rice pilaflight chocolate moussebeef-broccoli stir fry, seasonal vegetablesand calico rice tiansautéed shrimp, moroccan couscous,roasted tomatoes and tahini yogurt saucemoroccan style grilled salmonwith chermoula marinadepan-roasted pacific halibut12 w w w.wa s h b u r n e c u l i n a ry.c o m CITY COLLEGES OF CHICAGO
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beverage packagesThree hour minimum on all bar packagesCoffee and TeaPot of freshly brewed regular coffee,decaffeinated coffee and tea service 10.00 per pot of coffee or iced teaone pot serves eight guestsBeer and Winewineshouse chardonnay, white zinfandeland cabernet sauvignonbeerbudweiser and miller liteJuices 13.00 per guest for the first hourchilled juices 5.00 for each additional hour(orange, cranberry and grapefruit juice) 6.00 per carafeone carafe serves five peopleNaked Juice organic juice products:acai machine, berry blast, green machine,o-j, pomegranate acai, coconut water 3.50 eachMilk(skim, 2%, and whole organic milk) 4.00 per carafeone carafe serves five peopleSoda and WaterPepsi, Diet Pepsi, Sierra Mist,Mountain Dew, Aquafina Water. Perrier 2.00 eachGlassware is not included withany of the beverage packagesTraditional Open Bar(House Brands)wineshouse chardonnay, white zinfandeland cabernet sauvignonliquorsmirnoff vodka, fleischman’s gin, j&b scotch,seagram’s 7, bacardi rum, e&j brandy, kahluabeerbudweiser and miller lite 16.00 per guest for the first hour 6.00 for each additional hourPremium Top Shelf Liquorswineshouse chardonnay, white zinfandeland cabernet sauvignonliquorabsolut vodka, tanqueray gin, dewars scotch,jack daniels whiskey, bacardi rum, bailey’s irishcream, amaretto, kahlua, hennessy, seagram’s 7beerbudweiser, miller lite and corona 19.00 per person for first hour 9.00 each additional hourmixers: juices (orange, cranberry andgrapefruit), tonic water, club soda, coke,diet coke and sprite, as well as all garnishesare included with above packages14 w w w.wa s h b u r n e c u l i n a ry.c o m CITY COLLEGES OF CHICAGO
Washburne CATERING would be happy to customize your menu to meet your taste andbudget needs; we can accommodate any special needs or requests.The following expenses are in addition to your menu price and will vary depending upon yourlocation, menu and number of guests.Rental Equipment: The equipment needed varies from venue to venue, depending onthe number of guests and the menu selected. This is the equipment that
About WAShburne CuLInAry InStItute Founded more than 75 years ago, Washburne Culinary Institute, located on City Colleges of Chicago’s Kennedy-King College campus, provides memorable cuisine to guests at its restaurants, cafes, or in the comfort of customers’ homes or offices through our imaginative catering services.
