TOMCOOKERY | About Tom
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TOMICA “TOM” BURKE

A love of cooking and entertaining is in Tomica “Tom” Burke’s DNA. Though born and raised in New York, Tom spent much of her childhood in Barbados learning the “art of entertaining” from a family full of diplomats and statesmen. Her journey into cooking for others started early on at her New England boarding school where she wrote a family cookbook and presented a plated three course meal to her dorm staff as her graduation requirement. After a stint working on Capitol Hill and later attending Columbia Law School, Tom settled into practicing corporate law by day and honing her fine dining and entertaining skills by “moonlighting” in the kitchens of top caterers in New York City. In 2013, Tom quit her day job and launched TomCookery. Her impeccable taste shines through the food, cocktails, aesthetics and service at TomCookery events so her clients can eat, drink and be merry.

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FANCY PICNIC

Sandwich & Salad Box Options

Fried Chicken with Red Cabbage Slaw on a Roll

OR

Fried Eggplant with Mozzarella, Basil and Spicy Sesame Spread (v)

WITH

String Bean and Potato Salad with Lemon Vinaigrette

Chicken Banh Mi with Sriracha Aioli

OR

Marinated Tofu Banh Mi (v)

WITH

Spicy Sichuan Cucumber Salad

Jerk Chicken with Horseradish Mayo

OR

Ratatouille Sandwich with Zucchini, Yellow Squash, Eggplant and Garlic Artichoke Spread (v)

WITH

Curry Chickpea Salad

Tandoori Chicken Sandwich with Mint & Cilantro Pesto and Spiced Yogurt

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CARIBBEAN BRIDAL SHOWER BRUNCH

Salad

Mesclun, Shaved Manchego, Cassava Chips, Fried Shallot and Tamarind Vinaigrette

Savory

Aged Cheddar and Gruyere Bajan Style Macaroni Pie

Ackee & Saltfish with Johnny Cakes

Sweet

Brioche French Toast with Caramelized Banana and Allspice Whipped Cream

Sides

Fried Plantains with Queso Fresco and Cilantro Lime Chimichurri

Bacon & Sausage Platter

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SUMMER IN THE CITY BBQ

Mains

North African Spiced Pork Ribs

Mint and Cumin Grilled Lamb Chops with Harissa Yogurt Sauce

Shado Beni Shrimp Kabobs

Angus Burgers & All Beef Hot Dogs on Brioche Rolls

Salad

Arugula, Bulgarian Feta, Pecans and Grilled Peaches with a Balsamic Vinaigrette

Sides

Smoky Pepper & Mozzarella di Bufala Panzanella

Greek Quinoa Salad

Roasted Corn on the Cob with Cilantro Garlic Butter

House Made Cornbread

Desserts

Mixed Berry Crisp

Rum Infused Banana Pudding

 

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INTIMATE DINNER PARTY

First Course

Roasted Delicata Squash, Aged Goat Cheese and Walnuts with a Maple Vinaigrette

Entrées

Duck Confit with Sauce Verté over Roasted Root Vegetables

Spiced Salmon with Caribbean Sweet Potato Purée and Cilantro Almond Pesto

Morel, Chanterelle and Porcini Risotto

Dessert

Pear & Cranberry Cobbler with Cardamom Ice Cream

Party Pimping

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CORPORATE COCKTAIL RECEPTION

 

 

Stationary Food

Roasted Vegetable Crudité with Lemon Parmesan Dip

Jerk Chicken Salad on Tostones with Peruvian Aji Verde

Fried Fish Sandwiches with Red Cabbage Slaw

Passed Hors D’oeuvres

Braised Pork Belly Skewers with Habanero Pickled Cucumber

Caramelized Apple, Gorgonzola Dolce and Tarragon Oil Crostini

Black Sesame Tuna Tartare Tacos

Fried Chicken and Waffles with Maple Bourbon Glaze

 

 

Sweet

Ras El Hanout Strawberry Shortcakes

Passion Fruit Pots de Crème

 

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NANTUCKET/NEW ORLEANS WEDDING RECEPTION

 

Nantucket Inspired Hors D’oeuvres

Corn Chowder Shooters

Mini Lobster Rolls

Spicy Crab Cakes with Smoked Paprika Aioli

Heirloom Tomato Salad

 

New Orleans Dining Stations

Old School Creole

Chicken and Sausage Gumbo

Vegetarian Jambalaya (v)

Spicy Andouille Shrimp and Grits

 

Grill

Blackened Flounder Filets and Pulled Blackened Chicken

Sweet Corn Maque Choux (v)

Green Salad with Cornbread Croutons, Candied Pecans, Goat Cheese and Spicy Creole Vinaigrette

 

Mini Po Boys

Fried Shrimp, Fried Catfish or Fried Okra

French Bread and Remoulade Sauce, Lettuce, Pickles and Tomatoes

Creole Potato Salad

 

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