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Cochon Catering presents

Chef Patrick Frank loves pork so much that not only did he name his personal chef and catering business after the noble hog, he has several visual reminders of his pork passion in the form of tattoos.

Patrick launched Cochon Catering in 2009 as a part-time endeavor and has been in business full time since April 2011. Cochon Catering offers a variety of services from event catering to creating personalized, weekly meals for you and your family. Patrick has more than 28 years of cooking experience and holds a culinary degree from Colorado Institute of Art. He loves to work with his clients to create a truly unique menu every time and can tackle almost any cuisine or dietary restriction.

Here is a sampling of what is on the menu:
-Fromage du tete with pear moustarda and crusty bread
-Roasted mushroom and herb pate with goat cheese and crusty bread- vegetarian first course option

-Dork balls (duck and pork) with smoked paprika aioli
-Arrincini with smoked mozzarella amd chive aioli- vegetarian second course option

-Caramalized brussel sprouts with crispy pork belly and orange balsamic reduction- I would leave the belly off as a vegetarian option

-Seared scallop on roasted cauliflour puree topped with tomato bacon jam and crispy basil
-Eggplant caponata on roasted cauliflour puree and crispy basil- vegetarian entree option

-Soy chai bread pudding with white chocolate and caramel sauce

If we could let get people to let us know if they are vegetarian that would be great.