Tarragon Catering - Amazing Catering Experiences and In House Culinary Classes
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An evening of classical French cooking...Julia Childs eat your heart out!!

An elegant evening of classical French cooking which
thrilled the pallet and left no culinary stone unturned !!!
French is the epitome of dining in elegance.....
Organic Buckwheat Blini's topped with Hardwood Smoked Salmon topped with Candied Meyer Lemon Zest and Creme Fraiche paired by a Black Truffle Foie Gras Crostini balanced by Asian Pear and a Balsamic Pearl Onion Jam 
A Roasted Butternut Squash & Apple Bisque laced with a Pumpkin Sage Pesto and a Caremelized Shallot Apple Chutney
Refreshing Watermelon Cherry Granite Shooter to Cleanse the Palate
A composed salad of Homegrown Pears and Coriander Pickled Cucumbers with Heirloom Tomatoes over a bed of Frissee Greens by a Goat Cheese Crouton, Candied Pecans and all moistened by a Lavender Thyme Vinagriette
Seared Organic Free Range Rack of Lamb with a Cherry Port Wine Demi-glace drizzled with Rosemary Oil and accompanied by a Roasted Garlic Gruyere Duchess Potato and an Artichoke Zucchini Gratin
A Satiny Frangelico spiked Valrona Dark Chocolate Mousse garnished with an Orange Brulee' and paired with a Baby Bananas Foster flamed over Vanilla Bean Ice Cream
Thanks to my customers for the opportunity to showcase a few tastes of fall with a French twist and hopefully give my guests a most memorable evening!!
Happy Birthday Jules.....!!!

Tarragon creates a spicy Latin menu on August 21st to heat up the evening!!

Tarragon does a spicy Latin menu on August 21st to heat up the last few summer nights!!!
An Adobo Braised Pork Shoulder Relleno with a Velvety Red Chocolate Mole Sauce
garnished with a Brown Sugar Crusted Plantain Chip
A Savory Tortilla Soup garnished with Lumps of Alaskan King Crab, Avocado Cream
and all the Classic Accompaniments 
A refreshing Ahi Ceviche Salad over a bed of Arugula garnished with Avocado,
Agave Roasted Cactus, Spiced Pumpkin Seeds and White Tomatoes all
dreesed in a Spicy Chorizo Vinagreitte
A Cherry-wood Smokes Lollipop Ribeye Chop w/ a Toasted Guajillo Vinagreiette and an
Argentinian Chimmichurri Sauce accompanied by a Grilled Chayote & Red
Prickly Pear Salad, Charred Sweet Corn in a Chipotle Lime Butter and a
Roasted Pepper Red Quinoa Salad
Flan w/ Goats Milk Caramel, Khalua Chocolate Ganache accompanied by a mango key lime granite all served with Earthy Spiced Mexican Chocolat Milk
Almond infused Flan with Goats Milk Caramel laced by a Kahlua Dark Chocolate Ganache and accompanied by a
 Mango Key Lime Granite all served with a taste of Earthy Spiced Mexican Chocolate Milk
As always thanks to Bill, Jules and their guests for making sure not only the food was great, but the evening as well..... 

Another night of amazing food and amazing friends......

Heres a few of the latest courses to hit the table!!!
Seared Sea Scallops over a bed of Wilted Organic Mustard
Greens lace with Truffle oil and accompanied by
 a Tarragon Beurre Blanc Sauce
A Rich Duck Consomme laced with a Parsley Oil and Garnished
with a Herbed Boursin Stuffed Profiterole laced with a Spiced Creme Fraiche'
A Festive Composed Cornocopia Salad of Boston Bibb and Napa with Grilled Apples, Cranberry
Wensleydale Cheese and Spiced Pistachio's dressed with a Pomegrante Muscatel Vinaigrette
Duck Served Two Ways: 
Maple Glazed Duck Breast w/ Blackberry Chipotle Syrup & Warm Duck
Confit Crepes served w/ a Citrus Agave Marmalade all accompanied by Fennel White Bean Cassoulet' pots
and Asparagus Red Pepper Bundles
Pear Tart Tatin w/ a Saigon Cinnamon Chantilly Cream, Black Currant Puree
and Grand Marnier Chocolate Ganache all paired w/ a Mini Poached Pear
Thanks again Bill and Jules for the opportunity to expressing
 my passion for food and give you and your guests an evening of
amazing food and good friends!!

The Tarragon Catering blog is up and running!!

Intimate 5 Course dinner for Bill and Jules August 15th
Here is a look at the last Tarragon event, a wonderful evening of fine dining,  fun and friends at the Wagley residence.  Enjoy a look at some of the courses enjoyed that evening....
Duet of Costini's with a Bruschetta of Heirloom Tomato's with Fresh Mozzarella and a Prosciutto and Red Plum Crisp with a Whipped Basil Ricotta
A warm Potato Zucchini Vichyssoise laced with a Chive Oil and garnished by a Crispy Parmesan Tuile
Moist Braised Short Ribs Provencal over an Oven Roasted Tomato Rosemary Risotto accompanied by fresh Broccoletti w/ Pancetta
A Satiny Espresso Creme Brulee' paired with a refreshing Watermelon Cherry Gazpacho Martini garnished w/ Heirloom Grapes
Thanks to Bill and Jule's for the opportunity to give them a wonderful meal and an amazing evening!!
Douglas Yeomans
Executive Chef