Hi Doug and Jaimie of Tarragon Catering.
You both did a Super Amazing job @ my Niece Rachel
Becker's HS graduation party on May 24th 2014. I keep thinking about your
delicious food , beautiful presentation, friendliness, organization over the
whole experience . I will tell you that None of the other Graduation parties I
attended compared at all with the quality and taste of your food and beverages.
Gosh, Thank you for that experience!!! I shall never forget the whole day. I
wish you the Very Best with your Catering. It was superb. Well done . Take good
Paula Becker's sinister in Milwaukee. Carla Dee
Tarragon Catering had the opportunity to help make a young couples wedding day that much more special.
Enjoy a few photos of the amazing food we served!
Tarragon Caterings Executive Chef Douglas Yeomans perched proudly over his latest creations overseeing every last detail...with a smile. Nothing makes me happier than a successful event...and after 21 yrs Im still absolutely in love with what I do and Im grateful for every guest I can share my passion for food with! You'll taste that passion in every bite...I guarantee it!
It was a full house (or tent as the case may be) of wedding guests, family and friends and the feedback was unanimous...truely amazing food!!
My staff at attention ready and waiting to wet your whistle with an icy cold beverage of your choice on a hot summer day. (Thats the photographer leaning in the corner...at Tarragon we dont rest until the work is done.)
Roast Tenderoin Carving Station with Cherry Port Wine Demi-Glace and Horseradish Cream before the dinner service began (Once the customers are being served its all hands on deck ensuring the service is perfect and no time for photos)
Charcuterie platters with my own homemade pate' de champagne, assorted artisanal cured meats and 4 different mustards including my own stone ground apricot mustard and menu centerpiece in the background
Cheeseboard presented with four homemade jams and chutneys to pair with your favorites (Pear and Meyer Lemon, Champagne Berry Compote, Quince and Fig with Pomegranete and Spiced Apple & Cranberry)
Cheeseboard with an assortment of aged, veined, rined riped cheese and my own rosemary pepper crusted goat cheese up front
Crudite platter with grilled vegetables accompanied by 12 yr balsamic vinegar, organic cold pressed olive oil and a lemon tarragon aioli.
Tarragon Catering is grateful to be a part of your wedding, graduation party, retirement, shower or whatever event you may have upcoming. We take the same pride in our level of service and quality of food for each and every event, no matter what the size!
As always...you'll taste the passion in every bite!!!
Posted by Tamara Sims of Something 2 Dance 2
Chef Doug Yeomans of Tarragon Catering created an amazing menu for Fox Valley Repertory's Fundraiser.
This beautiful weather makes me think of weddings, backyard barbecues and cocktail parties with friends. But many of us are so busy during the summer months that it becomes difficult to plan a party, create the menu, shop for menu items and of course cook all of the food. It becomes increasingly difficult if you are a baker (like me) and not a cook! Luckily I found the perfect caterer who has delighted our guests throughout the years with his culinary expertise and outgoing personality. Chef Doug Yeomans of Tarragon Catering has provided the food for several of our fundraisers for Fox Valley Rep in St. Charles. Not only is his food amazing, but his personality is one of no other chef I have encountered. Doug’s thoughtfully prepared food and gorgeous presentation made our fundraisers a huge success. He uses the freshest highest quality ingredients (many are from his own garden!) that you can taste in every single bite. And the public agrees: Tarragon Catering was recently named Best Caterer in The Fox Valley by The Kane County Chronicle! Way to go Doug! So if you are planning a wedding reception or summer party we would highly recommend Chef Doug to anyone looking for an amazing culinary experience.
A closer look at Chef Doug's culinary creations!
Thank you so much fo your warm words Tamara and Im grateful everyday I can share my passion for food with as many people as possible!
Girls Just Wanna Stay Young Event!!
On April 10th Tarragon Catering supported a hugely successful fund raising extravaganza for over 70 ladies. It was in support of Tri City Health in St. Charles, IL. There was nothing but rants and raves about the amazing appetizers provided to help support this great cause. Take a look at our dishes served and presentation and see why Tarragon is always such a hit!!
Crostini of Marinated Grilled Ratatouille Vegetables over Whipped Goat Cheese than laced with a Basil Pistou Sauce
Herb Roasted Chicken Salad Tea Sandwiches with Watercress and Caramelized Shallots, moistened with a Mayer Lemon Aioli on Artisanal Sourdough
Classic Bruschetta topped with a drizzle of 12 yr. Balsamic Reduction and shaved Incanstronto Parmesano
Call us now to schedule your own event and you'll Taste the Passion in everything we do!!!
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 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
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.....
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!!