Super-Size Ordering, Catering & Private “Chefing”

Planning an office meeting? An annual staff lunch? Dinner for loyal customers? Whatever the event, we can help you order the right amount of soup.

SuP three-course meals serve four to 12 guests, and include soup, bread, butter, salad, salad dressing and dessert. You can order any soup, stew, chowder, gumbo, chili or bisque from our master menu, as well as bread, salad add-ins and salad dressing, and cookies.

Soup Quantities:
6-pack (6 servings of soup, 8 oz., with accoutrements): $45

6-pack (6 servings of soup, salad, bread, no dessert): $42

12-pack (12 servings of soup, 8 oz., with accoutrements): $90

Please place large orders up to 24 hours in advance, and please schedule catered parties and guest “chefing” events 72 hours in advance.

To correspond directly with Executive Chef Anthony Damiano about your super-size orders, or to receive a PDF of our master menu or his specially designed menu of gourmet soups, please contact him here or call 505.819.5775, ext. 1. You may also view SuP master menu here.

Private “Chefing” & Custom Catering Menus

Anthony is New Mexico’s only Certified Master Chef (worldmasterchefs.com). Some of the high-profile people he has cooked for include Mikhail Gorbachev, Elizabeth Taylor, Woody Allen, Michael J. Fox, Tom Selleck and Michelle Pfieffer. Anthony also served as Donald Trump’s chef at Mar-a-Lago in Palm Beach, Fla.

Anthony can customize menus for parties ranging from 20 to 500 guests. He is as creatively adept at down-home Italian cooking as he is with French and Asian cuisines. In addition, his wife Lisa, SuP consulting pastry chef, specializes in high-altitude baking. She creates flavorful breads, comfort desserts, elaborate cakes (and wedding cakes) and architecturally shaped sweets—none of which suffer from high-altitude dryness.

To chat with Anthony about your custom catering and party needs, or to receive his specially designed menu of gourmet soups or catering menus, please contact him here. Below are three party menus below to whet your appetite.

Sample Party Menus

The Appetizer Party

Chicken satés with Asian peanut sauce

Mini BLTs served on toast points

Open-face steak-and-horseradish cream sandwiches

Roasted tomato soup shooters with mini grilled cheese sandwiches

Tequila-drunken shrimp with orange chili sauce

Tomato-and-feta bruschetta with fresh basil

Mini bananas foster with chocolate-lace tuile cookies

A Night on the Oriental Express

Salad of napa cabbage, Mandarin oranges, fried-rice noodles, and roasted
and slivered almonds with a sesame dressing

Orange-glazed chicken breasts with fried rice and gingered snow peas

Cassis-roasted duck with coconut rice and a bing cherry demi-glace

Sweet sushi dessert rolls with Asian fruit sauce

Dessert Moonlight

Roasted-vegetable Napoleons with portobello mushrooms, yellow and zucchini squash, and eggplant drizzled with basil-thyme oil

Slow-roasted pork loin wrapped in cactus leaf with a lime-tequila sauce

Grilled New York sirloin with a grilled-scallion and roasted-corn
salad drizzled with cilantro oil

Traditional Chinese Dinner Party with Dim Sum

Dim Sum Then Sum

(steamed and sauteed shrimp-and-ginger potstickers with a lemongrass soy dipping sauce)

Pork or vegetable shu mai with sweet soy and ginger dipping sauces

Peking duck

(soaked in Cassis and soy, slow-roasted for five hours to produce crispy skin!)

Taos Crispy Orange Chicken

(marinated in OJ and sesame seeds, tossed in a mild chili-orange-ginger sauce)

Vegetable fried rice with egg

Rabutan served with green tea and jasmine ice cream and fresh organic lychee (a rabutan lychee cut in half and filled with jasmine ice cream)

Cigar-Tasting Adventure

Pan-Seared Hudson Valley Foie Gras
(with a reduction of 1985 Cambel port, Cocoa Barry dark chocolate, currant and balsamic vinegar)

Spiny Lobster
(served in a blizzard of Maui Kai white chocolate, and jasmine risotto laced with sweet curry butter)

Valnhona Semi-Sweet Chocolate Intermezzo

Grilled Black Angus Filet Mignon with Garlic Mashed Potatoes
(served with a double merlot reduction and wild mushroom sauce)

Mediterranean Nested Grouper with Sauteed Shitake Mushrooms
(and sweet onions wrapped in shredded phyllo, served atop North Carolina maple-infused sweet yams)

Chocolate Fantasia
(frozen Grand Marnier nougout with roasted almonds; roasted hazelnut and Maui Kai chocolate mousse with Callebaut white chocolate and pistachio biscotti and bittersweet Belgium chocolate madelines)

Chocolate Flight

Chocolate-dipped Scallop Bon-Bon
Goat Cheese Dusted with Cocoa and Pistachio Bits (served on a grilled baguette)
Snow-dusted Butter-poached Lobster (served with Hawaiian white chocolate)
Smoked Pork Tenderloin with a Guanja Chocolate Mole Sauce
Orange-Dark Chocolate Polenta
Three-Chocolate Soufflé with a Gingerbread Creme Anglais