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Farmstead Catering Company


Bringing you 20 years of Catering and Restaurant Expertise

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Farmstead Catering Company


Bringing you 20 years of Catering and Restaurant Expertise

 

Welcome

We are located in Paso Robles and celebrating the best that the Central Coast has to offer. We provide all of the services you need to plan the perfect event, with professional staff, and years of experience in planning and execution. 

 
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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

Chef John McDevitt, who hails from New Jersey with over 25 years of experience in the restaurant scene, has brought his talents most recently to catering while getting to know the area over the past 4 years. He, along with his excellent staff, will provide you with the freshest most unique menu ideas, working in conjunction with local growers and vendors to offer the Farm to Table experience at it's finest.

We will provide menu options that step out of the box, while showing the classics in their finest light. Chef John created his restaurant out of this same mission, and for over a decade was given accolades by writers as well as guests, for his talents and desire to be a cut above. Expecting nothing less from his staff is a part of what will make your events special, delicious and memorable.

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Our Chef


John McDevitt

Our Chef


John McDevitt

John and nancy McDevitt

EXECUTIVE CHEF AND OWNERS

John grew up on the Jersey Shore, learning at an early age, a true appreciation for nature. Through this love for the outdoors, his career interest soon blossomed into culinary pursuits, and producing the wonders of nature into amazing food. Combined with the constant array of Seafood available and the bounty of the “Garden State”, John built the basis for his cooking style.

He moved out to California in his teens, looking for that “Sunshine Daydream”, where he lived in the Bay area for 6 years. There he picked up the nuances of not only California living, but also the amazing amount of fresh ingredients at his disposal there. This planted the seed for the future in which he would build a career in the Culinary world, working his way to eventual ownership of his own restaurant.

Upon moving back to NJ in 1993, John began working in restaurants diligently, mostly in the Front of the House. It was then that he met his wife, Nancy and settled back down, albeit somewhat reluctantly, on the East Coast. His work in restaurants grew to include kitchen work, which would prove to be his destiny. In the late 90’s John took the step to professional Chef by attending the Restaurant School of Philadelphia. He took to the course work like a “fish to water”, and was a leader in all aspects of the curriculum.

His career began working for such renowned Chefs as Robert Long, of the Frenchtown Inn and Bobby Trigg, of the Ferry House. A big break came when he became Sous Chef for Restaurant Associates, located on the campus of Princeton University. After several years with RA, the corporate office took note of his strengths and moved him up to The Time Warner Building at Rockefeller Center in New York City. There he was in charge of the Executive Dining Rooms and earned high marks for creativity as well as his business savvy.

Next stop, Mount Holly, NJ, the year is 2004.

Well, yes it was a big change from the big city. But with his wife by his side, John opened the High Street Grill and Catering Company, located in a 200 year old row building, complete with brick walls and ghosts in an old, historic town. Developing the menu was as natural as breathing for John, who knew right away what he wanted to serve. Both he and his wife were behind this operation to “create the kind of place they themselves would want to be patrons”. Describing the menu as “New American” Chef John took on the task of melding the flavors of Middle Eastern spices, Asian delicacies, and French Comfort foods such as Duck Confit, turning the town on their heels with an unexpected and greatly appreciated take on a mostly Grilled menu. Private parties became a specialty, as both the intimacy of the restaurant and the eclectic menu options were rather appealing by comparison to the everyday options available everywhere else. To raise the bar on creativity and flavor was the goal, and it was achieved. High Street Grill became a mecca for such private events as Rehearsal Dinners by Candlelight, Wedding and Baby Showers by the Fireplace, and outdoor Weddings to die for, at local historic locations.

In 2012, John and his family decided to head West to pursue the lovely California lifestyle and have settled here in Paso. John was the Executive Chef at Trumpet Vine Catering for 3 years before opening Farmstead Catering. His business acumen is undoubtedly what leads his success, along with the ability to create flavors that work together, stimulate the palate as well as the mind, and bring a special touch to your Catered Events.

Recipe of the Week


"Shrimp Veloute"

Recipe of the Week


"Shrimp Veloute"

Shrimp  Veloute

We use this sauce as a topping to our shrimp and chicken sausage pizza, but this recipe can be a soup, poured over rice, poured over your favorite fillet of fish or use stock for risotta or seafood dressing.  Yum!

Ingredients- 3 # shrimp shells, 1 gallon cold water, 1/2 c. roughly chopped celery, 1/2 c. chopped carrot, 1 c. diced onion, 1 c. sliced fennel stalks, 1 c. chopped leak tops, 1/2 c. sliced white mushroom stems, 2 tbsp. tomato paste, 2 bay leaves, 1 c. dry white wine, juice from 2 lemons, stems from one bunch of parsley, 2 tbsp. canola oil

Stock recipe- On medium heat add the oil, celery, carrots, onion, leak, mushroom and fennel.  Sweet for 2 min until the onions are translucent and then add the shrimp.  Stir constantly for another min. until shells are pink, then add lemon juice and wine.  let the liquid simmer for 2 mins, the liquid should be reduced by half.  Add tomato paste and stir well.  Add water, parsley stems and bay leaves and bring to a boil.  Turn down to low simmer and let it cook for 1 hour.  Do not forget to skim foamy residue that rises to the top.  After 1 hr, strain the stock into another pot and bring the stock back to a boil.  On med/high reduce the stock by 1/2 (1 hr)  Completely cool the stock in fridge (1 hr)

Veloute ingredients- 1/2 lb butter, 1/2 c all purpose flour, 1 c. sherry, salt/ pepper

Veloute Recipe- In 2 gallon pot on med heat, melt 1/2 lb butter and cook until frothy.  Gradually add 1/2 all purpose flour, stirring constantly until completely incorporated.  Pour in 1 c. sherry and keep stirring.  Gradually add stock 1/4 at a time, stirring until the stock is smooth and well incorporated.  Make sure you get the bottom and the corners to keep the rue from burning.  Bring the heat down to med and stir occasionally for 1 hr making sure all the rue is dissolved.  Add salt/pepper to taste.