Dio Deka Catering

Dio Deka catered a Festschrift for a retiring Standford University M.D. at the Thomas Fogarty Winery in Woodside, at the top of Windy Hill. Now having been involved in the restaurant and catering industry in the past I do know that it can be a very difficult and often thankless task to feed hundreds, much less hundreds of people with refined palates at the top of a foggy mountain. Much more so when pairing with some of the finest wines on earth. This Michelin Star Recipient knocked the ball out of the park. Menu consisted of;
Hors’ d Oeuvres «Orekita»
Stuffed Grape Leavs «Dolmathakia»… Beef short ribs and creamy rice, wrapped in grape leaves finished with egg-​lemon sauce.
Salad «Salata»
Greek ‘Village’ Salad «Horiatiki»…
Vine ripened tomatoes, imported Epiros feta, Kalamata olives, green onion, cucumber, seasoned with oregano and red wine vinaigrette.
Main Course «Kiria Piata»
Mediterranean Branzino…
Oven roasted and herb crusted in a lemon caper emulsion.
Filet Minon «Fileto»…
8 oz. mesquite grilled filet mignon, grilled country bread, Greek chimichurri.
Manouri Rollo…
Homemade rolled pasta filled with spinach, Manouri cheese and a roasted tomato sauce.
Dessert «Epidorpio»
Chocolate Cake «Sokolatina»…
Warm, soft-​center Valrona chocolate cake, Bergamot chocolate glaze.
Dio Deka’s staff blended perfectly with the service of the Thomas Fogarty Winery staff and since Michelin has already made their statement, there’s no reason for me to elaborate any further.
Enjoy our photos.