A Wandering Feast Caterers
About AWF & Recipe of the Day
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A Wandering Feast and our cuisine - rich histories...

Jeffrey A. Ensminger is the Executive Chef and owner of A Wandering Feast since 1983. As a graduate of the Culinary Institute of America in Hyde park, New York Jeff has won awards (les amis de Vin, Society Gastranome Philanthropique and First Place Gold Medal at the New York Food Show. His dedication to investigation of the cultures brings the true flavor to the foods prepared. The complexity of the dish lies in its simplicity "Above all make it simple" (Aguste Escoffier) and its historic foundation. Chef Ensminger is currently writing a cookbook on Cuban Food and Cookery. He led a U. S. delagation to Cuba on Sustainable Agriculture. He also was CEO of a company producing 100% organic condiments and remains active in sustainable agriculture and fair trade.
Chef Ensminger has worked with the best (Julia Childs) and for the best (clients names with-held) but, rest assured that if we mentioned names you would recognize them.

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A gift to us by the artist as a guest of the State of Cuba.

Front and Back Staff Fashion

The AWF Staff, Front and Back, wear all black. The look is Avante Garde, clean and we do not vary from this with the exception of an occasional, particularly, outstanding combination that we just have to acknowledge as too cool not to wear. In other words something you would like to see that is different yet remains classy. This encourages Staff to compete and that adds a level of panache not normally associated with off Premise caterers. Live Art!

Our Cuisine

Knowing the history and culture behind our cuisine can enhance our guests' dining experience. Chef Ensminger has prepared cuisines from almost every culture and every Continent. The repertoire of International and regional cuisines is extensive. The menus provided are a starting point and indicative of some of what we do.

Recipe of the day? Change when we feel like it, add it to the site when we want too!

Lechon Asado - a Cuban Traditional Pork Dish
 
1-6 pound Pork Shoulder
5 Tsp.. salt
5 medium garlic cloves
1/2 tsp. powdered Pepper
1/2 tsp. crushed Oregano
3 Tblsp. of Vinegar (Red Wine may use apple)
SAUCE:
Guava Jelly, Mustard, garlic, 1 Orange and Cilantro
1. wash the Pork Shoulder. Make incisions in different places of the Shoulder. Put salt in incisions and on the meat and rub in.
2. Grind together the garlic, pepper, oregano and 1 Tblsp. of salt. Spread this mix on the outside of the Pork.
3. Mix the Vinegar and remaining Oil and spread on the outside of the Pork. Refrigerate over night, uncovered.
4. Remove the Pork shoulder from the refrigerator 2 hours before putting in the oven.
5. Turn the oven on 10 minutes before at 350 and set the pork in a sided pan on chopped onion and carrot.
6. Cook the Pork for 31/2 hours. Then raise the temperature to 375 and cook for 15 - 30 minutes until the skin is toasted. If the meat is over this weight use the 15 min. per pound as a cooking time but still raise the temp.
Sauce: Take half of the Guava Jelly in a pan over medium heat, add 1/4 - 1/3 of the mustard, the diced garlic toes (2), juice from the orange and 1 Tblsp. of Vinegar. White Wine may be added in a small amount. Reduce the sauce but not past Nape' or, the consistency that coats a spoon.
Bon Appetite!

Live Art