EAT by Stacey Weber is offering TWO special holiday menus that I thought might interest your readers. The ready-to-serve, family-sized holiday menu feeds four and includes all the spices and staples of the season! EAT also offers items that are also gluten-free and dairy-free.

Pre-orders will be available through Wednesday, Dec. 21 until noon. and will be ready for pick up on Saturday, Dec. 24. until 2 p.m. EAT’s regular order-ahead menu is also available.

Complete holiday menu items and pricing include:

Southwest Menu (serves 4)

    • Chips, Guacamole, Fire Roasted Salsa - $30
    • Pasole with Lime Wedges, Cotija, Cilantro and Jalapenos. - $24
    • Stacey’s Famous Chicken and Rice Enchiladas - $50
    • One Dozen Green Chili and Cheese Tamales - $42

Traditional Holiday Menu (serves 4)

  • Appetizers + Small Bites
    • Lump Crab Cakes with Tarragon Citrus Aioli (Gluten-free and dairy-free) - $50
    • Cordon Bleu Chicken Meatballs, Creamy Dijon Sauce - $38
    • Orange Spiced Mixed Nuts - $20
  • Salad
    • Kale and Romaine Caesar with Focaccia Croutons, Crispy Capers, Marinated Tomatoes, Lemony Caesar Vinaigrette and Fresh Shaved Parmesan - $36
  • Sides
    • Yukon Gold Whipped Potatoes - $30
    • Caramelized Onion and Spinach Bread Pudding - $36
    • Honey Roasted Delicata, Feta, Pomegranate - $36
    • Orange Broccolini with Toasted Almonds - $36
  • Entrees
    • Rosemary + Black Pepper Beef Tenderloin with Horseradish Crème - $128
    • Creamy Garlic Prawns with Fresh Herbs - $88
  • Dessert
    • Peppermint Flourless Chocolate Cakes - $30
    • Shimmery Frosted Sugar Cookies - $30

Stacey has been offering private chef and catering services in Arizona since 2007. Her clients trust that she will always provide them with an exclusive and delicious culinary experience. She provides an innovative and healthy approach to in-home dining and catering and thrives on creative requests. Her creations focus on seasonal ingredients and she loves to use the flavors of the Southwest in her cooking.

Photo courtesy of EAT by Stacey Weber