La Bonne Cuisine

La Bonne Cuisine Catering and Events is a full service wedding and corporate event catering company serving the San Francisco Bay area. 

PAINT A PLATE STATION

Gratin Dauphinois

Gratin Dauphinois is a French dish of sliced potatoes baked in milk, from the Dauphiné region in south-east France.

Calories 323

Total Fat 19 g

Saturated fat 12 g

Polyunsaturated fat 0.7 g

Monounsaturated fat 5 g

Cholesterol 56 mg

Sodium 1,061 mg

Potassium 970 mg

Total Carbohydrate 28 g

Dietary fiber 4.4 g

Protein 12 g

Vitamin A12%

Calcium 29%

Iron 8%

 

Vegetarian YES

Nuts No

Dairy Yes

Weight Watcher Point 4

Pesto Marinated Beef Filet Mignon Skewers

Calories 92

Sodium 84 mg

Total Fat 4 g

Potassium 80 mg

Saturated 0 g

Total Carbs 9 g

Polyunsaturated 0 g

Dietary Fiber 2 g

Monounsaturated 0 g

Sugars 1 g

Trans 0 g

Protein 8 g

Cholesterol 0 mg

Vitamin A 66%

Calcium 12%

Vitamin C 25%

Iron 16%

 

Vegetarian NO

Nuts No

Dairy NO

Weight Watcher Point 4

 

About our beef selection Verde Farms
A pioneer in the grass-fed beef movement, Verde Farms was founded in 2005 with a mission to bring the taste and benefits of grass-fed beef to everyone.  Today Verde Farms is a leading provider of 100% grass-fed and free range beef for both retail and food service customers.  Verde Farms partners with a global network of family farmers on three continents who share the company's passion for high quality and exceptional tasting beef raised with respect for animal welfare, where feedlots and growth hormones are never part of the picture.

 

Mary’s Chicken Skewers

Calories 90

Sodium 0 mg

Total Fat 1 g

Potassium 0 mg

Saturated 0 g

Total Carbs 0 g

Polyunsaturated 0 g

Dietary Fiber 0 g

Monounsaturated 0 g

Sugars 0 g

Trans 0 g

Protein 0 g

Cholesterol 1 mg

Vitamin A 0%

Calcium 1%

Vitamin C 0%

Iron 0%

 

Vegetarian NO

Nuts No

Dairy NO

Weight Watcher Point 3

There is something about Mary

Mary’s Free Range Chickens is proud to be family owned and operated since 1954.  Mary's son, David Pitman, is a third-generation Pitman farmer that leads the company today. David and his brothers have been taught by their father Rick, who learned from his father Don, about the importance of animal husbandry and our responsibility to protect the welfare of animals.

Mary’s Free Range Chickens has joined the 5-Step Animal Welfare Rating Standards Program with Global Animal Partnership.  The 5-Step Animal Welfare Rating Standards Program structure encourages higher welfare practices and systems to the benefit of farmers, consumers, retailers, and the animals. Step 1 to Step 5+ ratings have their own requirements that must be met before certification. 

 

Pastis Marinated Prawns (2 per Skewers)

Calories 223

Sodium 443 mg

Total Fat 29 g

Potassium 430 mg

Saturated 4 g

Total Carbs 13 g

Polyunsaturated 4 g

Dietary Fiber 3 g

Monounsaturated 20 g

Sugars 5 g

Trans 0 g

Protein 33 g

Cholesterol 0 mg

Vitamin A 15%

Calcium 1%

Vitamin C 20%

Iron 2%

 

Vegetarian NO

Nuts No

Dairy NO

Weight Watcher Point 2

  

Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department. Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle.The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambucaouzoarakrakı, and mastika. The name "pastis" comes from Occitan pastís which means mash-up.

By legal definition, pastis is described as an anise-flavored spirit that contains additional flavor of licorice root, contains less than 100 grams/l sugar, and is bottled at a minimum of 40% ABV (pastis) or 45% ABV (pastis de Marseille).While pastis was originally artisanally produced from whole herbs like most spirits at the time of its creation, modern versions are typically prepared by mixing base alcohol with commercially prepared flavorings (essences and/or extracts) and caramel coloring.

Pastis is often associated with its historical predecessor, absinthe, yet the two are in fact very different. Pastis does not contain grand wormwood (Artemisia absinthium), the herb from which absinthe derives its name. Also, pastis obtains its anise flavor from a distillation (or industrially prepared distillates) of star anise, a herb of Asian origin, whereas absinthe traditionally obtains its base flavor from green anise, a European herb. Furthermore, pastis traditionally exhibits the distinct flavor of licorice root (another herb of Asian origin), which is not a part of a traditional absinthe. Where bottled strength is concerned, traditional absinthes were bottled at 45–74% ABV, while pastis is typically bottled at 40–50% ABV. Finally, unlike a traditional absinthe, pastis is a "liqueur", which means it is always bottled with sugar.

 

OUR PAINTING SAUCES

Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chilies. We add some coconut Milk

Pesto (Italian: [ˈpesto]; Ligurian: [ˈpestu]) or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːze; -eːse]), is a sauce originating in Genoa, the capital city of LiguriaItaly.[1] It traditionally consists of crushed garlic,  coarse salt, basil leavesParmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil.

NO NUTS in our Pesto

Marinara (English: "mariner's") sauce is an Italian tomato sauce, usually made with tomatoes, garlic, herbs, and onions.[1][2] Its many variations can include the addition of capersolives, spices, and a dash of wine.

Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano.

Carrot, we needed this for the color 

 

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