Banquets and Catering

1 Corinthians 10:31- So whether you eat or drink or whatever you do, do it all for the glory of God all to the glory of God (NIV)
 
 
Your Culinary experience at LeTourneau means taking cutting edge flavors from around the world and using them to create amazing meals with you in mind.  Chef D’Andre has a heart for our you!  He loves to introduce the menu, fellowship, pray with you and for you, and will answer any questions you may have about our culinary department.

Banquet Menu!

YUM!! We’re excited to introduce our new banquet menu options! Grab your friends and family and book your banquet for a chance to taste some of Chef D’Andre amazing cooking! And keep watching for details on our pickup and go catering!

Home Cooks Cooking Live with Chefs

  Home Cooks Cooking With Chefs is an opportunity for to join Chef D’Andre and his friends right from your own kitchen.  Chef D has prepared simple and delicious recipes that you can prepare from home in just 30 minutes or less.  If you missed your chance to join him live you can find all of his recipes and videos right here!

Pan Roasted Airline Chicken with Asparagus Milanese

Extra-virgin olive oil 4 tbsp
Unsalted butter 1 stick
Tarragon & thyme (finely chopped 2 tbsp
3-4 pound chicken (cut into 8 pieces 1  
Yukon gold potatoes (1/4″ slices) 1 pound
Asparagus (woody ends removed) 1 bunch
Eggs 4  
Lemon 1  
Parmigiano-Reggiano block 1  
Kosher salt & freshly ground black pepper to taste  
  1. Preheat oven to 400*F.
  2. Melt the butter.  Add the tarragon and 2 teaspoons of salt.  Stir to combine.  Brush the herb-butter all over the chicken.
  3. Heat 2 tablespoons of oil in a large oven proof saute pan over medium-high heat
  4. Season the chicken pieces with salt and pepper.  Sear the chicken in the pan, skin-side-down until brown and crispy, about 4 minutes.  Flip the chicken and allow to brown on the other side.  Remove the chicken from the pan and set aside.  Add the potatoes to the pan, season with salt and pepper.  Place the browned chicken on top of the potatoes.  Place the pan in the oven.  Bake for 15-20 minutes, or until the internal temperature reads 160*F.
  5. Meanwhile, drizzle asparagus with olive oil.  Place on the preheated grill and season with salt and pepper.  Cook for about 3-5 minutes, turning occasionally until lightly charred.  Remove to a platter.
  6. In a nonstick skillet, over medium heat, add 2 tablespoons of butter and gently fry the eggs until just set, about 2-4 minutes.  Season yolks with salt and coarsely ground black pepper.  Grate the lemon zest and squeeze the juice over the asparagus.  Drizzle with a little extra-virgin olive oil.

 

Chicken in Basil Cream over Pasta Pomodoro

Milk 1/4 cup
Dried bread crumbs 1/4 cup
Skinless, boneless chicken breasts 4  
Butter 3 tbsp
Chicken broth 1/2 cup
Heavy whipping cream 1 cup
Jar of sliced pimento peppers, drained 1 4 ounce
Parmesan cheese (grated) 1/2 cup
Chopped fresh basil 1/4 cup
Ground black pepper 1/8 tsp
  1. Place milk and bread crumbs in separate, shallow, bowls.  In skillet, heat butter or margarine to medium heat.  Dip chicken in milk, then coat with crumbs (double dip both for a crispier crust).  Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes).  Remove and keep warm.
  2. Add broth to skillet, bring to a boil over medium heat, and stir to loosen browned bits from pan.  Stir in cream and pimentos; boil and stir for 1 minute.  Reduce heat.
  3. Add Parmesan cheese, basil, and pepper.  Stir sauce and cook until heated thoroughly.  Pour mixture over chicken and serve.

Greek Pork Chops with Squash and Potatoes

Frenched pork loin chops (1″ thick) 4  
Fresh lemon juice 1/2 cup
Olive oil 4 tbsp
Garlic cloves (minced) 3  
Chopped fresh oregano 3 tbsp
Black pepper 1 tsp
Kosher salt (divided into 2 half teaspoons) 1 tsp
Medium yellow squash (sliced 1/2″ thick) 2  
Large zucchini (sliced 1/2″ thick) 1  
Small red potatoes, quartered 1/2 lb
  1. Place pork chops in a 13″ x 9″ baking dish.  Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade.  Pour remaining marinade over pork, turning to coat.  Chill 1-8 hours.
  2. Preheat oven to 425*F. Combine squash, zucchini, potatoes, and reserved marinade.  Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.
  3. Remove pork from marinade, discarding marinade.  Pat dry with paper towels, and place on top of squash mixture.
  4. Bake 25 minutes.  Increase temperature to broil, and broil until a meat thermometer, inserted into the thickest portion, registers 140*F, about 5 minutes.  Transfer pork to a serving platter, and cover with foil.  Return pan to oven, and broil squash mixture until slightly charred, 3-4 minutes.  Transfer squash mixture to a serving bowl, toss with remaining 1/2 teaspoon salt, and serve with pork.

Garlic Chicken with Orzo Noodles

Uncooked orzo pasta 1 cup
Olive oil 2 tbsp
Cloves of garlic 2  
Crushed red pepper 1/4 tsp
Skinless, boneless chicken breast halves – cut into bite size pieces 2  
Chopped fresh parsley 1 tbsp
Salt to taste  
Parmesan cheese for topping as desired  
     
     
  1. Bring a large pot of lightly salted water to a boil.  Add orzo pasta, cook for 8-10 minutes, until al-dente, and drain.
  2. Cut the chicken into 1/2″ cubes.
  3. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown.  Stir in chicken, season with salt, and cook 2-5 minutes, until lightly browned and juices run clear.  Reduce heat to medium, and mix in parsley and cooked orzo.
  4. Place spinach in the skillet and continue cooking for 5 minutes, stirring occasionally, until spinach is wilted.
  5. Serve topped with Parmesan cheese.