Ruben Dominguez and Chef Jonathan Da Roche:
Ruben Dominguez Three years ago I wanted to start a business that would allow the customers and employees to enjoy the atmosphere and good food. The aim was to take the traditional tastes and bring it to the customers using modern techniques. Cooking for me is an adventure. The preparation is based on necessities. Whether it is the way it is stored or smoked, it all is done to protect the quality of the food. Every process has its reason here and it our job here at Catas to translated those preparations to the...
Read MoreSous Vide
Sous-vide (pronounced /suːˈviːd/), French for “under vacuum”,[1] is a method of cooking food sealed in airtight plastic bags in a water bath[2] for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Sous Vide cooking has been around for decades and now the Chefs at Catas are using this aged...
Read MoreSeasoned Vegetables
One of our unique features is our way of using local produce and incorporating it to our dishes. This allows us to have fresh produce weekly. Depending on the season we alter our vegetables. Our list of vegetables include but are not limited to squash, zucchini, sweet potatoes, sweet corn, beets, asparagus and cauliflower, which can all be found in season locally.
Read MoreTapas
A tapa is a small portion of food that is typically served before lunch or dinner. The word tapa in Spanish means lid and it comes from the slices of bread that would be placed on top of a glass a wine to keep the flies and dust away. The Andalucians started this trend when they started to balance small foods on top of the slice of bread. Tapas can range from hot to cold and here at Catas we have it all. At Catas our main goal is to grasp that main concept of small portion as well as its traditional way and bring...
Read More
Facebook
Twitter