Cutrara's Kitchen Cooking Socials

Many blessing to you this Easter & Always.

With today’s announcement, we once again will be closing our doors in compliance with the latest restrictions. We look forward to reopening & serving you & yours, when it’s safe to do so. Best to all & stay well!

Axis: Broiled chicken with cambozola cheese wheatberries & cremini mushrooms. Curly endive salad with broiled tomatoes & crispy lentils. ... Seared Salmon with chickpea masala & tomato sambal. Caramel apple pot with lacy almond tuille.

Discover our custom crafted menus & treat your bubble to a new taste. Vertigo: Endive & kidney bean soup. ... Shrimp & calamari with a raw cucumber & spinach sauce. Beef tenderloin filet with a red wine miso sauce & mushroom croute. Chocolate truffle medallion with sauted banana & espresso sauce.

Recipe of the month: Red Pepper Potage with Smoked Pork Hock cup olive oil... 4 cups red bell peppers roughly diced into cubes 3 garlic cloves sliced into thin coins 1 tsp Spanish smoked paprika 4 cups yukon gold potatoes roughly diced into 1cubes 4 thyme sprigs Sea salt to taste 1 liters chicken stock 1 large pork hock Stock: Place the ham hock & chicken stock into sauce pot & bring it to a boil. Bring to a boil & simmer gently with the lid on for 1 hr or until the pork rind is swollen & tender. Remove the hock from the pot & when cooled remove & discard the rind & bone simply by using your fingers. Separate the meat then dice it into pieces. Soup: Heat the oil on a medium high heat in a soup pot. Add the peppers & cook for 7-6 minutes stirring occasionally. Add the garlic & cook a further 3 minutes browning just slightly. Add a few tbsp of water followed by the paprika & cook a minute while stirring. Cover & cook on the lowest setting for 30 minutes or until the peppers are velvety soft. Remove the lid & add the potatoes the stock & the thyme. Bring to a boil & simmer for 25 minutes or until the potatoes are tender. Remove & discard the thyme sprigs from the soup. Using an immersion blender (wand), place it into the soup & puree half the mixture but leaving the other half relatively lumpy. This makes for a more interesting contrast in texture. Ladle the soup into bowls & add a cluster of ham on top & serve.

Happy New Year!

With most of us at home, I’m guessing you might be spending a little more time in the kitchen these days? What’s cooking? I’d love to know your go-to dishes & culinary specialties.

Seasons Greetings form my kitchen to yours!

Step into the kitchen this holiday season & leave the cooking to us! Entertain your group of 10 & let the experts take care of the rest. Call or PM to book.

Frank Cutrara is a renowned executive chef with over 38 years of experience in the culinary arts. Eleven years ago, he graduated from the world of kitchen operations & into the more personally-gratifying world of shared food experiences. It was then that Cutrara’s Kitchen was born. In a nutshell, Cutrara’s Kitchen is a place where casual hands-on cooking socials are held in a charming & tranquil home. Come discover the kitchen & indulge in a new taste.

Recipe of the month: Endive & Kidney Bean Soup soup:... cup olive oil 1 lg onion diced 1 small leek cut into thick coins (trimmed & washed) 3 garlic cloves coins 1 lg head curly endive 1 cups red kidney beans cooked 1 cup green beans trimmed & cut into 1 lengths 1 lt chicken stock 1 cup romano cheese grated breadcrumbs: 1/3 rd of a baguette (1 day old preferred) 1/3 cup olive oil salt to taste soup: Heat a sauce pot on high heat for 2 minutes. Add the oil & Sauté the onion on medium high heat until transparent. Add the garlic & cook a further 2 minutes. Add the stock kidney beans, green beans & bring to a boil. Simmer gently with the lid on for 15 minutes. Add the endive & leeks, bring back to the boil & cook for 2 minutes then remove from heat. Season & let sit for 15 minutes before serving. breadcrumbs: Tear the baguette into 1 pieces & place into a blender in 3 separate batches to allow room to process. Whiz on high to form a large crumb. Remove & place into a bowl. Continue until all bread is done. Heat a large frying pan on medium high heat & add the olive oil & warm then add the crumbs & toss well to coat evenly. Toast the crumbs by allowing them to set for a minute at a time on the bottom of the pan undisturbed. Stir crumbs every minute until you have an evenly lightly golden crumb. This should take approximately 8-10 minutes to achieve. Remove from the pan & place into a bowl until needed. assembly: Ladle out the soup into bowls & finish with a scattering of breadcrumbs & cheese.

Spice up your Life with our exclusive in-house spice rubs, Spit Pit! Our handcrafted rubs are salt free & the perfect way to enhance a fresh infusion of flavour into any dish. Purchase are Trio pack this holiday season for only $30.00

The kitchen is open & we are now taking bookings for Christmas & Holiday Parties. Treat your bubble of 10 to a little seasonal cheer!

It’s beginning to feel a lot like Christmas! And we are taking every precaution to ensure the safety of our guests with our re-opening for the holiday season. Small, private parties are our specialty. We are limiting our group sizes to 10 guests with spaced out seating & are ensuring a thorough sanitation of our venue before, during & after each event. During this special time of year, indulge your social bubble with one of Frank’s legendary gourmet meals. Call today to... book your next private party. We look forward to welcoming you back to our kitchen & celebrating the festivities!

Treat your guests to Fluid: Watercress salad with miso apple dressing. Grilled calamari with a tomato vidalia onion coulis. ... Asian 5 spice duck breast with braised red cabbage & mango cucumber salsa. Cured pineapple with coconut tapioca pudding blueberries & mint.

With York Region back in business, we are excited to reopen our doors. We invite your group of 10 to join us in the kitchen for culinary experience like no other. With our enhanced protocols & social distancing measures, we are able to provide our guest with a safe & fun environment to enjoy a little social & a lot of flavour. Call or PM us to book your next event.

Recipe of the month: Malted Milk Panna Cotta with Almond Biscuit (Makes 8 espresso cups)... panna cotta: 6 tbsp ovaltine 4 tbsp brown sugar 1 cup homo milk 1 cup 35% cream 3 sheets gelatine coffee cream: 2 tsp instant coffee 2 tbsp boiling water 4 tbsp icing sugar 1 cup 35% cream almond biscuits: 1 lg egg 5/8 cup (4oz) brown sugar 4 oz unsalted butter cup almond slivers tsp vanilla extract 1 cups (7oz) organic whole wheat flour 1 tsp baking powder panna cotta: Place the gelatine sheets into approximately 4 cups of cold water & let soak for 3 minutes or until soft. Blend the milk & cream together. Place a 2/3 cup of this mixture into a sauce pot with the ovaltine & sugar. Bring to a boil and whisk until evenly blended. Squeeze out the gelatine sheets of excess water & place into the pot. Whisk to dissolve then add the remainder of the milk mixture. Whisk to blend then place into a pitcher to pour into each espresso cup. Fill of the way allowing space for whipped cream. Place the cups onto a baking sheet & chill in the fridge for 2 hrs before serving. almond biscuits: Preheat your oven to 325 degrees. Sift the flour & baking powder together in a bowl. Set aside. Add the egg & sugar into a mixer & beat on high until thick. Add the butter & blend on gentle speed. Remove the bowl from it’s base & add the nuts. Blend with a rubber spatula to blend followed by the flour mixture. Fold until smooth. Sprinkle a work surface with a bit of flour and form a log approximately 12 long by 2 wide. Place onto a silicone paper lined baking tray & bake for 25 minutes or until lightly colored. Remove from the oven & lower the heat to 250 degrees. Let the log rest for 15 minutes. Cut the log widthwise into 2/8 thick slices. Place them back onto the baking sheet face up in rows butting up beside each other. Place back into the oven & bake a further 15 minutes to toast them up. coffee cream: Blend the coffee & boiling water together & whisk until smooth. Whip the cream on medium speed to a medium peak. Add the icing sugar & then the coffee & blend. Place a dollop of the cream on top of each panna cotta & sprinkle with some coco powder or cinnamon. Serve with a few biscuits on the side.

We've finally opened up our doors again for business! And we are taking every precaution to ensure the safety of our guests with our re-opening. We are limiting our group sizes to 10 guests with spaced out seating, & are ensuring a thorough sanitation of our venue before, during & after each event. Once again guests will have the opportunity to indulge in Frank’s legendary gourmet meals & also be able to prepare the meals at home with Frank’s take-home recipes. Call 905-642-9074 to book.

Happy Halloween! May your night be filled with many sweet treats.

The kitchen may not be open, however there’s no reason why you can’t take home a little flavour of your own! Spit Pit is our very own in house blended line of spice rubs. For a limited time we will be offering our trio pack delivered to your door (within the Whitchurch-Stouffville area), for only $30. These flavour enhancers are salt free & the perfect way to enhance any dish. Please send a PM to order.

As the region rolls out modified restrictions for York, we will be taking a temporary hiatus from in person dining. Please stay tuned for some new & exciting options coming your way soon.

Looking host a little something for your bubble? Take advantage of the beautiful weather & indulge in the Bubble BBQ! *Potato asparagus salad with pommery mustard mint dressing. *Roast pepper platter with garlic infused oil & basil. ... *Heirloom tomato feta olive salad with extra virgin olive oil & pumpkin seeds. *Leafy green salad with sliced strawberries & honey balsamic dressing. *Choice of Seasoned grilled rib steak, New York striploin, or salmon filet. $65.00 /pp + HST

Embrace the joy of Thanksgiving with a grateful heart because you’ve been blessed in more ways than you know. Happy Thanksgiving!

Your feedback says it all! We just wanted to send you a great big thank you for Saturday night. It was a most amazing experience. The meal was fantastic, & your home is wonderful. You are such a skilled chef & you obviously enjoy it so much. It was fun to watch how hard you were all working, yet having fun with each other at the same time. You, Jeanette & Andy have a very special friendship, and are so lucky to have each other as neighbours. Thank you again for a magical evening. It could not have been more perfect for Jeanette, & enjoyed by all. - Nancy

Ensuring your visit is a fun & safe one has always been a top priority. Our enhanced protocols, including reduced capacity, elevated sanitation & social distancing. Allowing you to treat your guests to culinary experience crafted just for them. Book your family, bubble or corporate table today.

Say hello to Muse: Antipasto prosciutto, fresh ricotta on grilled baguette, olives & tomatoes. Red lentil carrot & cumin soup finished with olive oil & black pepper. ... Sous vide Lamb rack with tomato confit king oyster mushrooms & cous cous. Lemon sponge pudding with sour cream & raspberries.

Feeding your bubble has never been easier! The Bubble Barbecue has arrive! Top Chef Frank Cutrara has crafted a menu featuring all the summertime classics that’s certain to please all! Book a date & let Frank take care of the rest! *Potato asparagus salad with pommery mustard mint dressing. *Roast pepper platter with garlic infused oil & basil. ... *Heirloom tomato feta olive salad with extra virgin olive oil & pumpkin seeds. *Leafy green salad with sliced strawberries & honey balsamic dressing. *Choice of Seasoned grilled rib steak, New York striploin, or salmon filet. $65.00 /pp + HST

Frank Cutrara is a renowned executive chef with over 38 years of experience in the culinary arts. Prior to owning & operating Cutrara’s Kitchen, Frank was executive chef at the prestigious Angus Glen Golf Club. Prior to the golf club, he owned & operated a specialty pastry & cake business, The Dessert Cart. Frank has also offered his expertise to various operations as a kitchen consultant, implementing kitchen layout & menu design. Frank’s early voyage took him to various r...estaurants, hotels & caterers as he quickly climbed the culinary ladder along the way. His experiences have taken him from Toronto to Barrie & as far away as Yellowknife, where his food adventure began as a temporary reprieve from his first profession as a drummer, manager & employer of musicians. Years later, he graduated from the world of kitchen operations & into the more personally-gratifying world of shared food experiences. It was then that Cutrara’s Kitchen was born. In a nutshell, Cutrara’s Kitchen is a place where casual hands-on cooking socials are held in a charming & tranquil home.

The BUBBLE BBQ has arrived! Treat your gang a BBQ experience like no other. You’ll be the host with the most, when you let top chef Frank Cutrara do the grilling, all in the comfort of your own backyard or private garden! This summer taste sensation is sure to be a hit! Call 905-642-9074 to book your Bubble! *Bubble is up to 10 guests.

The kitchen awaits your return. Please stay tuned for more updates coming soon.

Grilled Indian Spiced Lamb Chops with Rainbow Swiss Chard 8 Lamb chops 1 oz sunflower oil... 1 heaping tbsp ginger minced 3 garlic clove minced 1 tsp coriander 1 tsp cumin 1 tsp b. pepper tsp cassia bark (cinnamon) tsp turmeric Swiss chard: 1 oz sunflower oil 1 bunch of rainbow swiss chard washed & drained 1 tsp ginger minced 2 indian finger chillies cut into coins sea salt to taste Swiss chard: Heat a frying pan on medium high heat for a couple of minutes. Add the oil & after 10 seconds add the ginger & chillies to cook for 5 seconds followed by the swiss chard. Toss to coat & cook for a few minutes to wilt. Cover with a lid and cook on low heat for 20 minutes. Remove the lid & season with salt. The chard stalks should be tender & there shouldn’t be any excess water to speak of. If there is then simply turn the heat to medium high & cook a few minutes longer with the lid off until it dissipates. Lamb: Preheat your barbecue to 500 degrees. Place all the ingredients except the lamb into a bowl and blend. Message the mixture into the meat until evenly coated. Turn the BBQ heat down to 400 when ready to cook. Season the chops with salt on both sides just before going to the grill. Cook for one minute per side or just to mark then reduce the heat to approximately 300 degrees. Turn back to the first side & cook about 3 minutes per side to medium rare. Remove & hold on a plate to rest a few minutes. Assembly: Place the chard onto a decorative plate & place the chops tips upright on top of the chard.

Discover Axis: Broiled chicken with cambozola cheese wheatberries & cremini mushrooms. Curly endive salad with broiled tomatoes & crispy lentils. ... Seared Salmon with chickpea masala & tomato sambal. Caramel apple pot with lacy almond tuille.

Happy Canada Day

Happy Fathers Day.

Springs early harvest brings us an assortment of ingredients to discover. These gorgeous green peas, are simple, fresh & in abundance at this time of year. What’s your go to spring favourite?

Recipe of the month: Steamed Artichoke & Potatoes with a Lemon Dill Sabayon 3 medium artichokes trimmed and cut into half ... 2 med klondyke rouge or yukon potatoes peeled and diced into cubes cup extra virgin olive oil sea salt & pepper to taste sabayon sauce: 2 lg egg yolks 3 oz chicken stock 1 oz lemon juice tsp sea salt 1 tbsp dill finely chopped 1 oz unsalted butter chilled cut into cubes Cut each artichoke half into thirds. In a double Steamer or 2 separate ones, steam the artichokes for 10 minutes then add or start the potatoes and cook for 10 minutes or until both the artichokes and potatoes are fork tender. Place them into a bowl & toss to lightly coat with olive oil salt & pepper using a rubber spatula, stir gently. sabayon sauce: Place the egg yolks into a medium sized bowl & whisk until pale yellow. Add to the yolks, the chicken stock, salt & lemon & whisk. Place over a double boiler & whisk briskly for 3-4 minutes or until thickened. Add the butter & whisk to melt. Remove from the heat & add the dill. Assembly: Place the potatoes & artichokes onto serving plates then ladle some of the sabayon over top & around the plate with covering over entirely in order to view some of the vegetables

Cranking up the heat in the kitchen & trying out a new palate.

Happy Long Weekend Folks!