From our Chef to your table…
Our private culinary division allows your intimate dinner party to have something for every taste and budget. You may choose to have our Chef create your menu or suggest your own – we will provide the local, sustainable and organic delicacies that will leave your guests with a dining experience that they will never forget.
This division specializes in providing a personally designed, high-level service catering in the comfort of your own home by our culinary team. From custom-built menus to the rentals, linens and florals, Just Catering will exceed all of your expectations!
Prompted by his love of good food, David Page began his culinary career at the renowned Café Mozart in San Francisco. After two years, he moved on to one of the South Bay’s finest restaurants, Le Mouton Noir in Saratoga.
In 1994, Dave founded his company Epicurean Adventures and began catering events at the historic Mirassou / La Rochelle Winery in San Jose. As Executive Chef, he planned and prepared a full schedule of wine-oriented lunches and dinners, as well as corporate events, private parties, and weddings. His popular cooking class series at the winery were sold out instantly. Chef Page was an integral part of the winemaking team, advising on food-pairing compatibility and balance of the various Mirassou / La Rochelle releases.
In 2002, as a Consulting Chef, Dave teamed up with Don Durante, renowned South Bay restaurateur and owner of Le Mouton Noir and Silicon Valley’s Birk’s. Don was looking for a location for a “Nuevo Latino” concept. Dave developed an original 65-page recipe book and trained Don’s new kitchen staff. In November 2003, Cascal opened in downtown Mountain View. The restaurant has been an instant success, exceeding all estimates and expectations.
Dave’s passion for delicious Artisan breads led him to attend the renowned San Francisco Baking Institute and landed an apprenticeship with Sheldon’s Artisan Bakery in Dublin. Dave has developed a full line of organic, handcrafted, Artisan baked products including breads, scones, muffins and cookies, which will be available at catered events.
Wine and food enthusiasts can also enjoy his multi-course wine dinners currently at J. Lohr, Savannah Chanelle, Testarossa, La Rochelle Wineries and Paraiso Vineyards.
PASSED HORS D’OEUVRES
~ Mini Lobster Meatballs, Yellow Tomato Marinara, and Cucumber Spaghetti
~ Fresh Corn Empanadas with Peach Poblano Chutney
~ Kobe Beef Tartar- Crisp Potato Pancake with Horseradish Creme Fraiche
Grilled Eggplant, Marinated Heirloom Tomatoes, Roasted Garlic, Crisp Feta, Lemon Parsley Walnut Salad
~ Pea Spring Onion Flan, Pickled Porcinis with Warm Bacon Vinaigrette
~ Smoked Breast of Duck and Confit of Duck Leg Ravioli, Orange, Caramelized Fennel and Pinenuts
~ Peach and Blackberry Cobbler: Cornmeal Crust and Ginger Creme Fraiche Ice Cream