Miraglia
Catering and Event Planning
Cheryl Miraglia, Co-owner
When Jim Miraglia started his catering business in 1948, little
did he know that his future daughter-in-law would be considered
a Bay Area “Woman of Taste” 57 years later. Cheryl Miraglia
is the first to tell you that her only “training” came
through 28 years of hard work in the industry. A year after she
married Mike Miraglia, she started in the family business by “helping
out” with the books. Cheryl now sells and plans many of the
events their firm coordinates and also oversees and manages the
myriad of business details for the company.
Cheryl designs most of the menus as she stays abreast of what is
“hot” in both the restaurant and catering industries,
has developed quite an experienced palate herself, and listens attentively
to her clients’ own visions of their events. “It’s
far from a stress-free career but there is also a lot of fulfillment
in executing that perfect celebration for our clients.” And
to hear over and over again – “how wonderful the event
and how absolutely delicious the food!” – well, those
are sweet words proudly savored by this Woman of Taste.
Pasta Con Tre Funghi ~ Three Mushroom Pasta
(serves 8)
1 lb penne Rigate
2 oz Extra Virgin Olive Oil
½ lb Portobello mushrooms
½ lb Shiitake mushrooms
½ lb white medium mushrooms
1 ea red onion, medium, julienne
1 Tbl Porcini Mushroom Powder
1.5 oz Grana Padno Cheese
1 Tsp Fresh Shallots, Minced
1 Tsp Fresh Garlic, Minced
2 Tbl Florio Brand Dry Marsala Wine
¼ Tsp Red Pepper Flakes
Salt to Taste
1 Tbl Butter (Optional)
Heat olive oil in sauce pan and add garlic and shallots. Cook for
1-2 minutes. Add onion and cook for 3 minutes. Add mushrooms and
cook for 2 minutes. Deglaze pan with Marsala wine and add red pepper
flakes. Check for salt. Bring a large pot of water to boil. Add
pasta and cook to al dente. Drain pasta and add to sauce. Cook for
one minute more in sauce and stir well. Serve immediately. Top with
freshly grated grana padano cheese. |
