Thrilled to #supportlocal with an office favorite, CRAFTkitchen once again catered lunch on Thursday, Chef Blinn predictably arriving early with all the necessary items and this time presenting attendees with a Latin-themed meal before heading to Utah and a weekend of coaching his son’s baseball team
By no means a “Mexican” Restaurant, but nonetheless offering Meats such as Carnitas and Chorizo daily as part of Omelets, Bennys and more, it was around 11:20am that Jaret arrived porting several trays and bowls all maintained at appropriate temperatures, a build-your-own Taco bar particularly impressive thanks to condiments including housemade Guacamole, Lime Tortilla Chips, Pico de Gallo and Salsa.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, it was beginning with aforementioned Tacos that several Hispanic employees praised both Tinga-style Chicken and slowly simmered Pork, the light acidity of each pairing nicely with mashed Avocados bright with Garlic plus julienned Radish, diced Onions and more.
Additionally impressing with Ceviche, each individual shooter chilled with Shrimp bathed in Citrus, it was after eyeing “Elote Dip” with skepticism that word quickly spread of it being delicious, all the flavors of Street Corn delivered amidst the texture of Korean Corn Cheese while CRAFTkitchen’s Beans and Rice also performed admirably.
Not about to forget Dessert, a platter of Chocolate Tres Leches plus two trays of Churros receiving universal praise, it was as an added bonus that four larger Baked Goods were provided, CRAFTkitchen’s signature Kouign Amann currently dressed in fresh Strawberries while two Cookies and an Almond Croissant stuffed with juicy Peaches were also textbook in terms of texture and a reminder of Jaret’s many years as an executive Pastry Chef from Bellagio to Red Rock.
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