Locally-sourced ingredients, chef-driven, and cooked to order – what more could you ask for?

Chef Bill Gruesser, Owner & Operator, and Dabney Smith, Concept Manager, came up with the idea for bringing high-quality, Midwestern cuisine to your business, home, or off the curbside. Menu items include: 
•    Crab Cake entree with hand-cut Truffle Fries
•    Cubano entree with Basmati Rice & Cuban style black beans
•    Jameson Burger with homemade Tater Tots
•    Chimichurri Burger with homemade Truffle’d Tater Tots

Go to www.serendipitymobilecatering.com for more information, and follow Serendipity Mobile Catering on Facebook and Twitter (@SerendpityMC) for the latest updates. Chimichurri
Ingredients: 
Parsley (fine cut/almost mince) 16 bunches
Cold pressed Olive Oil 3 ltr
Garlic (mince) 2.5 C
Red Wine Vinegar 1.5 C
Fresh Oregano (fine cut/almost mince) 3 oz
Sea Salt to taste
Black Pepper to taste

Use a knife…DO NOT USE THE BLENDER!!! …Mix all the ingredients together. Divide evenly in 4 shallow 1/6th pans, wrap, label, refrigerate.

Jameson-Peach Bacon Jam
Ingredients:
Bacon (end pieces) 9 #
Sweet Onion (rough chopped) 2 ea
Red Onion (rough chopped) 2 ea
Garlic Cloves (peeled) 15 ea
Coffee Grounds 1 C
Jameson Irish Whiskey 750 ml
Dark Brown Sugar 2 #
Red Wine Vinegar 1.5 C
Peach Segments 5 #
Maple Syrup 1.5 C
Sea Salt (finely ground) to taste
Black Pepper (finely ground) to taste

Cook: 1.5 hrs
Yield In: Deep 1/6 Pans
Yield: 4

In a large stock pot, combine the 1st 5 ingredients on high heat, and render till done (approx 30-45 minutes). Drain off all the fat. Return to high heat. Add the entire 750ml of Jameson Irish Whiskey. Being careful, take a long lighter, and light the Jameson on fire (flames will come up/out of the top of the pot). Once the flames start to go down (the alcohol has burned out/off), reduce the liquid by half. Add the brown sugar and stir to incorporate. Add peaches. Turn heat down to low-medium. Using a large immersion blender, while still on the heat, begin to purée to desired consistancy.
Season to taste with red wine vinegar, maple syrup, and salt and pepper.