A N E P I C U R E A N A D V E N T U R E

PRESENTED TO YOU BY

TAMALES

Introduction Rosemary’s Catering, the flagship brand of The RK Group and The Witte Museum have partnered to bring you a once in a lifetime opportunity….

Maya- An Epicurean Adventure

The Witte Museum is proud to present the world-class cultural exhibit, “Maya- Hidden Worlds Revealed,” which will take place from May 14, 2016, to September 5, 2016. This exhibit will feature authentic artifacts, immersive environments, multimedia components and hands-on activities to explore the rise and eventual decline of these fascinating ancient cities, as well as the enduring culture of the modern Maya.

During your tour of the exhibit, enhance your experience and enliven your senses with an additional element: a culinary journey of the Mayan culture created by Rosemary’s Catering Chef-Artisans. Discover the preferred foods of the Mayan Gods and imbibe on their elixirs while you dine on the perfectly manicured lawns of The Witte Museum.

The menus set forth are just the beginning of the tantalizing options available to you. All menus include three hours of service and requirea minimum of 65 guests. Custom, full service bar packages are available as an additional service. For more information, please see page 9, Beverage Service.

To start your journey, please contact

Marian McGrath

Catering Sales Manager

Rosemary’s Catering at the Mays Family Center, The Witte Museum

3801 Broadway San Antonio, Texas 78209

mmcgrath@therkgroup.com

619-300-3154 Mobile

210-223-2680 Office

Presented to you by

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For your conveniece, all packages will include high and low cocktail

tables, display tables, china, glasswear and silverware, napkins, chairs and a

selection of table linens to choose from.

Itzamnaaj Gold Package: Itzamnaaj is one of the high gods of the Maya pantheon. Itzamnaaj is

associated with the sacred World Tree, which for the Maya linked together the

sky, earth and the underworld, known to the Maya as Xibalba. One of the

manifestations of Itzamnaaj is Wuqub’ Kaqix, a giant celestial Bird of the

Heavens. As an add-on to your tour exhibit, the Itzamnaaj Gold Package offers

you the most enhanced culinary experience:

• Choose three stations

• Choose two carving stations

• Four Tray Passed Hors d’Oeuvres

150 guests or less $74.00++

Over 150 guests $68.00++

Under Codex Silver PackageIn addition to their majestic carved monuments, Mayan scribes painted elab-

orate inscriptions and art in folding books known as codices. The paper was

crafted from the bark fibers of the fig tree. Only four such sacred books of the

pre-Hispanic are known to have survived. They dealt with religious and ritual

subjects, especially the cycles of the planets and stars and their influence on

agriculture, weather an d health. As an add-on to your tour exhibit, the Codex

Silver package offers a robust exploration of Mayan foods:

• Choose from two stations

• Choose one carving station

• Three Tray Passed Hors d’Oeuvres

150 guests or less $63.00++

Over 150 guests $56.00++

Yucatan Copper Package:The Maya World lives on in the remains of important ancient cities such as

Tulum and Chichen Itza, as well as modern-day towns and villages with a rich

cultural heritage. The Yucatán Peninsula showcases evidence of Mayan

lifestyles and above all, their great attachment to nature and the sacred. As an

add-on to your tour exhibit, the Yucatan Copper Package offers an

introduction to the Mayan culinary journey:

• Choose two stations

• Three Tray Passed Hors d’Oeuvres

150 guests or less $48.00++

Over 150 guests $40.00++

Maya Food & Beverage Packages

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Tray Passed Appetizers

Brisket Shishito Poppers roasted shishito peppers filled with house-smoked brisket

asadero cheese and cilantro

Honey Lime Quail Pops seared lollipop quail legs glazed in local honey and tart lime marmalade

Twice Baked Duck petit Yukon potatoes filled with duck confit, Texas chèvre, orange zest

Salmon and Avocado Pinwheel rye crisps topped with vodka cured salmon, creamy avocado

lemon aioli and micro dill

Smoked Gouda and Bacon Palmiers flaky pastry pinwheeled around bacon studded melted gouda

Petit Beet Salad spoons of slow roasted beets, shaved asiago, and sherry vinaigrette

Short Rib Empanadas slow braised shredded beef wrapped in buttery pastry

Fennel and Coriander Crusted Tuna white bean hummus bruschetta, arugula

Duck Rillettes Conespetit sesame cones filled with tender duck confit

Roquefort, shaved red onion

South Texas Quail and Wafflessavory chive/cornmeal waffle, country fried quail breast

wild honey butter

Petit Duck Tacosminiature corn tortillas, charmoula marinated duck breast

cotija cheese, micros

Pork Belly Tostonesplantain crisp, seared pork belly, chimichurri

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Station 1: Panza Verde

Avocado – Cultivated fruit of the MayaThe avocado, originating in southern Mexico and Guatemala, was a

treasured crop of the ancient Maya. Archeological evidence throughout

the Maya region suggests that avocado consumption may have gone

back thousands of years and that the love for its rich, buttery texture is

quite ancient indeed.

Fresh Pressed Guacamole lava molcajetes filled with pressed ripe avocadoes, fine sea salt,

jalapenos, fresh squeezed lime juice and vibrant cilantro

Crisp Chorizo Flautasfilled with savory chorizo, roasted sweet potatoes and queso fresco

Chayote Slawvinegar tossed shaved chayote with sliced heirloom tomatoes, chile

seco, Mexican dried oregano and basil

Station 2: Poc Chuc

Poc Chuc - A Traditional Yucatecan DishIntroduced to the Maya world by the Spaniards, pork was quickly

adapted to this uniquely Yucatecan delicacy. Poc Chuc (‘charcoal

broiled’ in Yucatec Maya) dates back to the days before refrigeration,

when meat was preserved with salt. Slow-cooked pork is combined with

sour orange juice and vinegar to temper the saltiness of the meat. The

orange juice refreshes the salted pork and gives it a tangy flavor. The dish

is topped with onions sautéed with coriander and a bit of sugar.

Achiote Smoked Pork garlic and cracked pepper smoked pork roast, glazed and fire seared

with annatto infused citrus vinaigrette and presented with house pickled red onions, fresh pressed tortillas, chopped cilantro and lime

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Station 3: Elote Tamales

Treasured TamalesNo culinary exploration of Maya life would be complete without

tamales. Made from zacan (Yucatec Mayan for masa harina, or ‘ground

corn flour’) and filled with chicken, pork, vegetables, and/or cheese,

tamales are wrapped and steamed in corn husks, banana or plantain

leaves. Enjoyed long before the Spanish invasion, tamales continue to

be a staple of Maya cuisine, especially during celebrations and festivals.

Many beautiful depictions of stacked tamales covered in delicious sauces

are found in ancient Maya paintings and art.

Bean and Queso Blanco Tamalessavory bean puree and asadero cheese wrapped in masa

Savory Chicken Tamales

chili braised chicken wrapped in stone ground corn masa with

accompaniments including Smokey Chipotle Salsa,

Pickled Jalapenos and Chiles en Rajas

Station 4: Salsa Picante

The Mayans enjoyed a wide variety of mild to fiery salsas crafted with

peppers that grew throughout the Maya homelands. The hottest of the

known salsas, the Xni-Pec, still accompanies traditional Mayan dishes

today. The recipe includes traditional tomatoes, onions, cilantro, and

lime, orange or grapefruit juice. In the Maya region, a wide variety of fresh

salsas, ranging in spiciness, are served alongside bottled hot sauces.

Indulge in our house-made assortment of salsas varying in spice and

temperature accompanied by crisp corn tortilla chips, plantain chips,

and sheets of chicharones.

Warm Ancho Salsa baked with fresh goat cheese (smoky)

Cool Avocado Salsa smooth blended with roasted serranos (spicy)

Fire Grilled Tomatillo and Anaheim Salsa (smooth and earthy)

Black Bean and Roasted Corn Pico (mild)

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Xni-pec Roasted Tomato and Charred Onion Salsa with Grapefruit (fiery)

Station 5: ZacanCalled zacan in Yucatecan Maya, masa is the fresh dough used for

tortillas, tamales, sopes and countless other exquisite Mayan and

Mexican foods. Similar to Gorditas, the hand-made puffy tortillas,

(zay) of the Maya have no substitute!

Yucatán Masa Cakes

Hand Patted Thick Corn Masa Cakes – stone ground corn masa hand

blended, patted and griddled on flat comals - presented with

traditional accompaniments including black bean puree,

repollo (shredded cabbage), queso fresco, pico de gallo, guacamole,

and chopped cilantro

* Chef Attendant Required

Station 6: Chocolate and Tamales Chocolate / Cacao The Maya were the first to take the seeds of the cacao fruit and roast and

grind them to make a uniquely rich, frothy beverage thousands of years

ago. For the Maya, cacao was a sacred gift of the gods, and cacao beans

were used as tribute and a form of currency. Many scholars believe that

Mayan cacao was reserved for the elite, government officials and

warriors. Scholars have deciphered an ancient Mayan glyph for cacao,

and chocolate residue has been discovered in the bottom of ceramic

drinking vessels and offerings unearthed by archeologists. Throughout

Mesoamerica even today, cacao is used as a sacred offering to the ances-

tors and the divine, as well as being consumed in sumptuous beverages,

sauces and more.

Mayan Chocolate & Canela Pudding classic dark chocolate pot de crème accentuated with spices including cinnamon and allspice, topped with toasted pumpkin seeds

Warm White Chocolate Coulantfresh baked white chocolate & vanilla bean cakes filled drizzled with dark chocolate crème anglaise

Tamales Dulces sweet corn masa studded with raisins and fine coconut

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Carving StationsChef Attendants Required

Slash and Burn Red Snapperwhole red snapper slashed and marinated in bright citrus and herbs,

grilled, wrapped in banana leaves and accompanied by

Mango Salsa, Roasted Red Pepper Aioli, and Fresh Lime Wedges

Yucatán BeefCoffee Crusted Flank Steak – dry rubbed in flavorful coffee and spices,

iron seared and presented with

Rice a la Veracruz, Charred Onion Pan Sauce, Rosemary Fry Bread and

Creamy Butter

Root Vegetable Braised Beef Pepian

slow stewed with savory roots and accompanied by

Roasted Tomato & Chipotle Pan Jus, Chili Dulce & Scallion Relish,

Rosemary Fry Bread and Creamy Butter

Poc Chuc Pork Achiote Smoked Pork – garlic and cracked pepper smoked pork roast,

glazed and fire seared with annatto infused citrus vinaigrette and

presented with

HousePickled Red Onions, Charred Pineapple & Manzana Relish Fresh Pressed

Tortillas, Chopped Cilantro and Lime

Lamb BirriaSlow Braised Leg of Lamb – slow simmered with guajillo chili puree,

garlic, spices and bay accompanied by Mayan Huarache flatbread and

Papas Aztecas (wedges of roasted yukon and sweet potatoes tossed in

house-made chile adobo)

Pavo EnchiladoChili and Garlic Roast Turkey – bone in turkey breast dry rubbed with

fresh garlic and dried mild chilis, slow roasted and presented with

Sesame Seed Mole Poblano, Caramelized Onion Studded Corn Bread

and Creamy Butter

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Beverage ServiceHosted Beverage Packages

Include mixers, cups, ice, fruit and garnishes, soft drinks and bottled waters

Premium Brands Bar

Domestic & Imported Beer, House Wine

Premium Liquors include: Maker’s Mark Bourbon, Crown Royal Whiskey,

Bombay Sapphire Gin, Don Julio Tequila, Bacardi Light Rum,

Chivas Regal Scotch, & Grey Goose Vodka and Choose One Specialty Drink

$15.00++ for the 1st hour

$6++ each additional hour

Call Brands Bar

Domestic & Imported Beer, House Wine

Liquors include: Jack Daniels Bourbon, Canadian Club Whiskey

Tanqueray Gin, El Jimador Tequila, Bacardi Light Rum,

Dewars Scotch, & Tito’s Vodka

$13.00++ for the 1st hour

$5.50++ each additional hour

Beer & Wine Bar

Domestic & Imported Beer, House Wine

Domestic Beer includes: Bud, Budlight, & Miller Lite

Imported/Specialty Beers include: Shiner Bock, Dos Equis, & Stella Artios

Soft Drinks and Mineral Waters

$12.00++ for the 1st hour

$5.00++ each additional hour

Note: Alcohol Service must finish 30 minutes before the event concludes

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Specialty Beverages

MicheladaSouthern Mexicans like to add some spice to their food—and their beer.

A michelada (or chelada in some parts) Cerveza with lime, coarse salt,

pepper, and shots of Worcestershire and/or Tabasco sauce, served in a

chilled, salt-rimmed glass. Some versions also include soy sauce or Maggi

seasoning. It sounds odd, but it’s refreshing and well suited to a hot day

or a rough morning.

Maya Horchata Another popular refresco in the Yucatán Peninsula and beyond is

horchata, a blend of rice milk, ground almonds, cinnamon, and sugar.

Some varieties have chufa (tiger nut), vanilla, or barley. The result is

almost like a milkshake but not as thick or rich. A horchata complements

spicy food.

Agua de JamaicaAt cantinas throughout the Maya world you’ll see big glass jugs with

aguas frescas. The bright red drink is agua de jamaica, known simply

as jamaica, (pronounced ha-MY-ka) made from hibiscus flower calyxes,

water, and sugar. It’s high in vitamin C and an ideal way to temper the

summer swelter.

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Additional Charges and Services• A rental fee will apply to all events. Please see your

catering manager for more information.

• Bartender fee of $200.00 per Bartender,

1 bartender is required for every 75-100 guests

• Uniformed Chef Attendants $200 each,

1 attendant is required for every 75-100 guests

• Enhanced Furniture & Décor Rentals

http://www.illusionsrentals.com/

• Entertainment Suggestions: Spanish Guitar, Flute Trio

http://www.circadmc.com/

• DMC Services: http://www.circadmc.com/

• Florals http://www.therkgroup.com/companies/flair/

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