Fun Food

A Foreword about FUN Food

As a Food Forward, Chef Centric Company, we yearn for the opportunity to fulfill creative requests from our clients.  When we talk about FUN Food, we include menus that fall into the category of cutting edge, exciting, creative, worldly, fun and trendy.  We often disregard traditional food pairings and create combinations that appeal to our desire for something new. Our clients may not realize this, but we are chomping at the bit to create outrageous menus that have never been tried before. We are constantly researching and experimenting with new menus in the hopes that our clients will issue a challenge to us to execute a cutting edge, one of a kind menu. At Scratch we are a competitive bunch, and we can’t wait for the next exciting menu, the next challenge, submitted by a foodie client that is looking for a one of a kind, unforgettable menu. So for all you foodies, here is our Front Line Menu.

Stations – Utilize Stations for Small Plate Dinners and Heavy Hors D’oeuvres

SlidersWe use Dorothy Lane Market Mini Hard Rolls as the foundations for these crowd pleasing options

  • East Coast Lobster Roll
  • Braised Beef with Candied Onions, Brie and Brown Butter
  • Chicken Parmigiana
  • Shrimp Po Boy (Fried Shrimp, Slaw, Pickles, Tomatoes and Remoulade)

Deep South StationCombine any of these Southern Classics for a Bold, Deeply Satisfying Menu.

  • Shrimp and Grits
  • Fried Green Tomatoes
  • Crawfish Etouffee, Shrimp Creole, Gumbo, Jambalaya
  • Pulled Pork, Smoked Brisket or Single Baby Back Ribs
  • Sweet Potato Pie
  • Black Eyed Peas, Hoppin’ John

Sushi – Over the last few years, our clients have become infatuated with Sushi.  We couldn’t agree more: Not only is sushi light and clean, but it is a fascinating process to create.

We encourage you to pair this station with our Dim Sum to create an sexy station of the Orient.

  • California Roll, Tuna Roll, Fire Scallop, Shrimp Roll……
  • Miso Dressed individual Salads

Pasta ActionThis station can be unique or versatile as you demand.  There is virtually no end to the combinations and ingredients.  Here our some of our favorites 

  • Choose Your Pasta (Gnocchi, Strozzapretti, Fettuccine, Ditali, Malfada…)
  • Braised Beef with Candied Onions and Brown Butter Sauce
  • Spinach with Candied Nuts and Gorgonzola Cream Sauce
  • Blistered Tomatoes with Roasted Garlic & Parmesan
  • Grilled Artichoke Hearts and Nicoise Olives with Lemon Cream
  • Marinara, Puttanesca, Parmesan Cream, Pesto……

Macaroni and Cheese StationTurn your beloved Mac n’ Cheese into a action station that will suit all of your guests tastes from Children to World Travelers

  • Classic (Uber Cheesy) Cheddar Sauce
  • Parmesan Cream Sauce
  • Smokey Gouda Cream Sauce
  • Unique Food Pairings – Grilled Apples, Bacon, Pesto, Crabmeat, Jalapenos, Asparagus Tips, Roasted Cauliflower

Seafood BarFor those of you who really appreciate the finer things in life.

  • Crab Maison (Jumbo Lump Crab meat Tossed with Mayonnaise, Green Onions and Lemon Juice) – The original Seafood Salad
  • Shrimp Cocktail
  • Jonah Crab Claws
  • Scratch’s Own Hot Smoked Salmon (Full Sides and Relish)


Flatbread Creations Scratch utilizes the flexibility of flatbread as a vehicle to produce numerous mouthwatering creations. Here are just a few

  • Flatbread Panini Bites (Grilled Flatbread with Artisan Italian Meats, Provolone Cheese, Candied Onions and Pepper Relish)
  • Flatbread Pizzas (Classic Marinara & Provolone, Seared Asian Duck, BBQ Pulled Pork, YOU NAME IT)
  • Reuben Bites, Patty Melt, Cheeseburger…..

Dim Sum | Asian Dumplings and Much More

  • Spicy, Bite Sized Thai Turkey Dumplings with Sweet Hoisin Sauce
  • Traditional Pork Pot Stickers with Ginger Soy Dipping Sauce
  • Mini Steamed Pork or Chicken Buns

Flash Fried Lasagna Bites – Cheesy, Beefy, Loaded with delicious forbidden carbs….whats not to love

Cowboy Profiteroles – Slow Smoked Beef Brisket, Candied Onions, Brie and Brown Butter Sauce in a bite sized French Pastry

Glazed Sriracha Chicken (or Shrimp) – Reminiscent of the Decadent “Bang Bang Shrimp”, this appetizer is categorically addictive, if not downright dangerous.

Hiroki Chicken Skewers – Flash Fried, Tempura Breaded Chicken with Sweet, Sesame Ginger Glaze.  Inspired by Dayton’s Legendary North China Restaurant

Scratch Signature Entrees

Sriracha Chicken Fajitas

Inspired by the satisfying combination of ingredients in traditional Fajitas, we created an Asian twist.  Flash Fried, Asian Seasoned Chicken Bites served with Cold Sesame Slaw, Creamy Soy Aioli and Fresh Tomatoes and Cilantro in Flour Tortillas.

Onsite Stir Fry

Scratch owns two 36” woks that allow us to cook classic stir fry delicacies onsite for 300+ guests.  To date we have prepared numerous dishes including Honey Walnut Prawns, Sechuan Chicken, Snow White Scallops…I might be drooling right now

Lemon Thyme Braised Chicken Thighs

Chicken Connoisseurs prefer chicken on the bone.  Scratch will slow braise this flavorful chicken cut in Chicken Stock, White Wine, Butter and Fresh Herbs.


With our handy, dandy crepe iron, we can create classic French Crepe dishes onsite including savory chicken and mushroom with madeira sauce or sweet confections like crepes suzette or nutella.

Award Winning Fried Chicken

If you are looking for perfect Fried Chicken, we’re your huckleberry. Folks are so protective of their recipes, so I wish we could say more.

Creole and Cajun

These Creole Classics are as exciting as they are full of flavor.  They are steeped in culinary tradition and will make a bold statement at your event.  When I think of Louisiana Fare, I think party ! .

  • Seafood Gumbo
  • Jambalaya
  • Crawfish Etouffee
  • Shrimp Creole

Oaxacan Chicken Mole

In all honesty, we have not had the pleasure to prepare this Latin legend for a client.  Are we eagerly waiting for a client to do it ? YES ! Please choose so we can prepare this mythical dish !

Asian Style Hot Pot

Not unlike the idea of fondue, We can outfit each table with a simmering pot of rich, sweet and sour broth.  It is then up to the guests to drop their own ingredients (Fresh Vegetables, Fresh Meat and Seafood) into to the pot. It is the ultimate communal and jovial dining experience !

Market Fresh Fish en Papillote

Probably the best way to prepare fish to retain it’s subtle flavor and texture.  Too often, catering firms store fish in hot boxes for hours before serving, only to yield a flavorless, unsightly entree.  This classic french preparation involves wrapping the fish in parchment paper with julienned vegetables and herbed butter.  The presentation is as dramatic as it is delicate and flavorful. Watch as your guests open this paper purse and react with awe when the exquisite aroma emerges from a perfectly prepared fish.

Roasted Tofu and Broccoli Kapow

We season and roast the Tofu in this Thai Classic to yield a wonderful, firm texture. The sweet brown sauce in this dish is laced with ginger, garlic and fresh Basil

Spaghetti Squash Marinara

The texture of Roasted Squash is similar to Angel Hair Pasta. We adorn this rich vegetable with our incredible house Marinara and Fresh Herbs.  This is another dish that could  be enriched with the addition of additional vegetables of your choice

Island Adzuki Beans with Ginger Lemon Sweet Potatoes

A Creative Dish utilizing Coconut Oil to achieve a rich, island flavor. The marriage of the Ginger and Sweet Potatoes in unmistakable 🙂

Scratch Sweets


Talk about fun – with our mobile deep fryer in tow, we can churn out these iconic Latino desserts by the hundreds.  Deep Fried to perfection, served right out of the fryer coated in cinnamon sugar.  As us about serving decadent Mexican Hot Chocolate with this one

Flourless Chocolate Torte

We have discovered that the Flourless Torte is perhaps the best delivery vehicle for a chocolate junkie’s fix.  You simply cannot beat this Chocolate Forward confection.  Except of course if you add Grand Marnier infused Fresh Whipped Cream, Creme Anglaise and Chocolate Shavings

Fruite Charlotte

With the help of some fancy baking molds, we create lovely, miniature charlotte shaped pies with virtually any filling from pumpkin to blackberry.

Bread Pudding

Although you can make nearly any flavor of Bread Pudding, we prefer either Chocolate Peanut Butter or Bourbon Orange !


At Scratch, we can’t help but push the limits.  Over the years we have amassed a number of techniques that don’t necessary fall into the mainstream of catering, but can certainly be utilized to great effect, impressing guests and doubtlessly creating an unforgettable experience.

Liquid Nitrogen Ice Cream

For over 5 years now we have been putting on demonstrations of Molecular Gastronomy.  Perhaps our favorite demonstration is making ice cream right before your eyes in less than a minute with Liquid Nitrogen.  What a spectacular way to end your meal than to witness your chef, wearing protective gear, pouring liquid nitrogen directly into a mixer full of ice cream ingredients.  Gases literally billow out, covering the area with a dramatic fog.  Did we mention we can make any flavor you can dream of.  Some of our favorites have been:  Cashew Butter Chocolate, Fresh Strawberries and Cream, Waffle with Bacon and Maple Syrup and Rose Water (an exotic Persian flavor you simply must try)

The Apothecary’s Soda Fountain

Utilizing a turn of the century piece of laboratory equipment that looks right out of a Frankenstein movie, we create our own vintage flavorings, extracts, bitters and syrups.  With a little ingenuity, we fashioned a mobile soda fountain complete with Chrome finished soda fountain tap handles.  With this equipment we are able to set up “The Apothecary’s Vintage Soda Fountain” right on sight and whip up fresh sodas to order! Some of the flavors include: Gentian Root Orange, Dark Birch Beer, Island Style Ginger Root, Wild Cherry and Bourbon Cacao.  Our Clients and their guests go nuts over this one.  Some folks still remember these soda fountains from back in the day. 


From time to time, we have been called upon to utilize some cutting edge, science based techniques to put on an edible show for our clients.  We have done such Molecular Gastronomy Techniques as Gelification, Spherification, Foams and Aires.  For example, Scratch created individual Lemon Sponge Cakes in paper cups in a microwave in just 30 seconds.  We then topped the cakes with Chocolate Spaghetti created with some plastic tubing and a syringe.  Pretty neat, huh ?