N53 Catering

"When you acknowledge as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy.
That's what cooking is all about"
-Thomas Keller

About N53º Catering

We at N53º Catering can offer an experience like no other. We will provide you with a custom designed meal including beautifully complimented wines with each course
(optional).

Our philosophy is to display an array of different applications towards food whether it be different textures such as Bacon nougat wrapped in crispy pineapple pouch, Or serving a course with aromatics such as smoking cinnamon alongside a morel dusted rib eye atop creamy potato puree, cinnamon braised fennel and vanilla potato foam. All the way to having edible gardens, beet and hazelnut dirt with baby vegetables atop tomato puree topped with micro greens.

We at N53º strive to come up with innovative dishes that appease all of the senses, especially your taste buds all in the comfort of your own home. Of course, we’ll do the clean up as well.

Ben Staley

Chef/Owner

Pan roasted guinea hen breat atop fennel risotto & white wine braised crimini mushrooms.

Champagne poached pear atop bee pollen and macadamia streusel & chai tea caramel with Star anise ice cream and candied rosemary.

Smoked salmon with red wine roasted baby beets, & a tangerine dijon vinaigrette topped with toasted soy beans & micro greens.

Seared scallop on the half shell atop miso enoki mushrooms & green tea basil seeds topped with fresh greens.

Tempura king crab leg with roasted coconut pudding, spiced peanuts, red chili, lemon, & petite basil.

Serano wrapped homemade potato perogies atop herb cirtus confit potatoes. Topped with romano cheese.

Potato wrapped halibut atop parsnip puree with red pepper coulis & red pepper powder. Topped with a micro celery leaf salad dressed in a mayer lemon v

Olive oil poached ahi tuna atop braised chickpeas topped with a warm fennel salad.

Roasted pumpkin and pear soup with queso fresco cheese

Porcini mushroom crusted filet mignon atop goats cheese mash and caramelized onion. With a horseradish rosemary cream.

Warm squid salad with chorizo and green kale.

Fresh mushroom and radish salad with a lemon parsley vinaigrette.

White chocolate and vanilla panna cotta atop a raspberry coulis with a spun sugar ball.

Ben's Christmas salad. Mixed greens with prosciutto and mandarin oranges. Tossed in a goats cheese dressing.

Simple tomato and olive panzanella salad with goats cheese.

Crispy root salad with dried blueberries, papaya, and oriental noodles tossed in a spicy ginger dressing.

Bistro chips with gorgonzola cheese and balsamic reduction

Cocoa and ancho chili crusted beef tenderloin atop rosemary potato puree, quick pickled asparagus and celery all topped with a red wine chocolate sauc

Sweet potato and sage gnocchi in a simple tomato basil sauce.

Southern fried creole chicken aside cajun creamed corn and spicy tomato green beans.

Roasted white peach and ginger bisque topped with a little pickled ginger.

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or visit our Photo Gallery for all of our pictures!