Bohemia, LLC

Chef Teri Femo

Bohemia Blog

Did you know, we do corporate catering!!

We love to cater! This includes your corporate catering needs, breakfast, lunch, beverage, afternoon snacks, dinner. Want dessert, too? We have those. We can drop off or stay to serve your group. Call or email to discuss menu, budget and pricing.

We are happy to accommodate special dietary needs and restrictions. And even happier to discuss what you want on your menu! Call or email us please. 918.688.2915 or chef@bohemialove.com.

Sample Menus

Breakfast

  • Breakfast Wraps
    • Scrambled eggs, breakfast sausage, sharp cheddar, scallion, toasted corn tortillas.
      Side of grilled pico de gallo.
    • Scrambled eggs, port butter seared mushrooms, parmesan, spinach, flat grilled naan.
      Side of spicy ketchup.
  • Breakfast Casserole–basically a fluffy savory bread pudding.
    • Custard (eggs, cream), sour cream, thick slab apple wood bacon, baguette, Jarlsberg.
    • Custard, sour cream, grilled zucchini, squash and red onion, spinach, baguette, pesto, parmesan.
  • Filipino Breakfast
    • Longanisa (garlic brown sugar sausage–chicken or pork), over medium eggs, toasted garlic jasmine rice.
  • Sausage and Eggs
    • Scrambled eggs with choice of apple chicken sausage, kasewurst, polish, Italian, breakfast links.
  • Biscuits and Gravy
    • Fluffy biscuits topped with gravy loaded with well browned sausage. No, it’s not a powdered mix, my friend.
  • Other Carby Option
    Choice of toasted bagels, toasted English muffins, mini croissants, flat grilled naan, scones, fruit muffins (banana, blueberry, banana), ham and cheese croissants, Nutella croissants–you want it? We’ll make it.
    Served with choice of butter, Nutella, Biscoff cookie butter (smooth or crunchy), blueberry, blackberry, balsamic strawberry or peach preserves.
  • Mixed Seasonal Fruit
    Grapes, melon, pineapple, peaches, grapes, etc.

Blue Plate Specials

  • Filipino Lunch (2014 Eat Street Tulsa Food Truck Throw Down Winner–meat category)
    Chicken Adobo (garlic soy glazed black pepper chicken)
    Toasted garlic jasmine rice
    Lumpia Shanghai (fried bite-sized ground pork and water chestnut spring rolls)
    Spinach mandarin orange salad with toasted almonds and Vidalia onion vinaigrette
  • Korean Lunch
    Beef Bulgogi (seared sweet and salty soy glazed julienne beef strips with scallion)
    Toasted garlic jasmine rice
    Stir fried snow peas, red onion and carrots in sesame soy sauce
  • Brother Love Lasagna (2015 Eat Street Tulsa Food Truck Throw Down Winner–kid-friendly category)
    Italian sausage Bolognese with layers of balsamic onion ricotta, noodles, meat sauce and mozzarella
    Garlic bread
    Iceburg salad with red onion, tomatoes, cucumber and buttermilk Ranch dressing
  • Mashed Potato Gravy Time
    Chicken fried or grilled marinated pork loin
    Mashed potatoes and brown gravy
    Sauteed green beans and red onion with bacon jam
  • Hungry Man Brisket (2014 United Way Food Truck Throw Down Winner–peoples’ choice)
    Fork tender braised brisket
    Whipped potatoes and Drambuie brown sauce
    Mixed baby field greens with chevre or blue cheese (yes, can be on the side) with grapes and toasted pecans
  • Cold Stuff with Hot Stuff
    Apple chicken salad in cumin lime aioli with spinach and toasted walnuts
    Smoked Gouda mac and cheese or three cheese mac (parmesan, Swiss and Havarti
    with sides of crispy bacon, butter toasted bread crumbs and toasted garlic
  • Sliders on Soft Hawaiian Rolls
    Honey ham, Muenster, slaw in toasted garlic aioli
    Turkey, Swiss, bread and butter pickles, sweet honey mustard
    Italian sausage “Sloppy Joe”
    Fried shrimp, slaw in cumin lime aioli
    Garlic soy glazed black pepper chicken
    Roasted pork belly with Chinese black bean paste and cucumber

Snacks

  • Afternoon Snacks
    • Premium trail mixes
    • Black bean hummus with sherry onions and dill with pita crisps
    • Traditional hummus with sun dried tomato relish with celery, carrot and tomato
    • Tuscan cannellini bean dip with rosemary with crostini
    • Grilled pico de gallo with blue corn chips
    • Caramelized red onion dip with Maui onion chips
    • Cupcakes

 

‘Heat and Eat’ Hors D’oeuvres

Looking for something to fix for your New Year’s Eve or upcoming tailgate party? How about beautiful ‘heat and eat’ hors d’oeuvres from Bohemia:Moveable Feast Caterers!!

We have a great selection of items at our shop right now!! Browse online by clicking the ‘shop’ link, see what we have, give us a call to order, (918-282-8017) then run by the shop at 3309 S Harvard (about 50 feet east of Harvard behind Imperial Kitchens) and pick it up!

Easy and awesome, impress your friends and family. We will be available from noon till 5pm Saturday & Sunday (Dec 31 – Jan 1), for your convenience! Call ahead to make sure we have what you want, and can get your items ready for you.

Super easy heating and assembly instructions are on the packages, so you look like you hired a caterer…your secret is safe with us!! 😉

Below are some of the options you have to choose from! So delish!!

Okie Mock Show Pow

Bohemian Second Dates

Bohemian Italian Caps
Crispy Mushroom Love Bites

Lumpia Shanghai

Lemony Lemon Bars

Tulsa World – Top Story: ‘Tis The Season For Sweet Treats!

Indulge in extra calories this holiday season with locally made candied confections.

By Jessica Rodrigo Tulsa World

The holidays are often celebrated with sweets, whether baked or candied confections. We see candy canes in all colors and sizes and chocolates in every shape dressed in shiny foil wrappers.

For Teri Fermo, owner of Bohemia: Moveable Feast catering business and the Jezebel Food Truck, it’s also the time she starts churning out larger batches of her Naughty Chocolate Almond Toffee to sell at local fundraisers, online or at the Tulsa Farmers Market.

She’s been making her namesake toffee since she was about 15 years old. Her grandma loved to eat those Almond Roca candies while she watched “The Merv Griffin Show,” Fermo said.

That’s when Fermo and her mom started making their own version of the almond toffee. They found a recipe in an old Junior League recipe book from Knoxville, Tennessee, and built upon that, changing ingredients to their tastes.
“It became a necessity, and that’s how it evolved over the years. Like how we used sliced almonds now instead of coarsely chopped almonds because I had a relative who couldn’t eat it because it cut up her gums,” she said.
She also sells her toffee in dark and milk chocolate varieties to satisfy both groups of chocolate fans. Each batch is made in her catering kitchen located just off Harvard Avenue.

 

 

Read the entire story here: http://www.tulsaworld.com/scene/food/tis-the-season-for-sweet-treats

Toffee Therapy

I almost feel guilty taking two days off in a row–almost, except now I feel so ready to get back into the kitchen. I think massive toffee production and prep is going to be a blast this week.

Carb-loading in Tulsa

ManomanoMAN. Braised some pork ribs, flat grilled that pulled meat, halved and shmeared Farrell Family Bread’s asiago rolls in butter and flat grilled that, placed that pork double stock in a cup. Drip pulled pork sandwich. AWESOME! Simple.

Had a blast hanging with Beulah Mae, Holly Perry, Ronald Miller and some other folks at Arnie’s today. Hit Valkerie, Caz’s, Guthrie Green, too.

Did I mention that the carb fest started earlier with Rick Miller’s cheddar biscuits? And ended with his cinnamon rolls–the one that’s bigger than a child’s head, available at Cherry Street Farmer’s Market?

Yes, I thoroughly enjoyed binge eating for the last two days. No regrets–I did it and I’ll do it again happily.

Cooking classes at International Pantry

Well it’s that time again: cooking classes at International Pantry in Norman. My classes are on Monday, September 30th and Monday, October 7th both evenings from 6:30 to 8:30. For a mere $45 you will receive a course guide and a meal, which will include:

Baked Mussels with Triple Cream Brie, Balsamic Syrup, Bacon and Scallions

Apple Fennel Salad in Lemon Vinaigrette with Herbs de Provence

Braised Baby Back Ribs on Creamed Spinach with Homemade Tater Tots

Classic Creme Brûlée

So register soon! We’ll get our June Cleaver aprons on, fire up our blow torches and whip up some fall comfort food!

Chow, I mean ciao!

Macgyver Skills

Great Food Truck Race. Premieres tonight. 8:00 o’clock on Food Network. Can’t believe I missed that deadline.

My question is: why did they stop awarding cash? I guess if the food truck prize is built to spec, then it’s all good because that next price tag for me would be $50K minimum.

All I know is as much as I love and enjoy her, Jezebel is a prototype. At best you can only assume what you need when you build out a truck.

After owning and operating my vehicle for two years and change, I KNOW what I need now. There are so many alterations I would make to her.

Advice I can give to anyone wanting to dive into this biz is get your Macgyver skills honed. If you panic in a crisis, if you are slow, unable to multitask and accident prone, if you don’t have working capital to maintain your vehicle, if you aren’t willing to do the time it takes to establish yourself, if you don’t own your mistakes and make changes, the food truck gig is not for you.

And never, ever throw on the towel, my friend. Persevere. Be good to your help so they stay with you. Be careful who you allow into your bidness because it’s your reputation you must protect.

Just sayin’.

New food at the Farmer’s Market

Couldn’t deliver on my promise to bring new stuff to market last week, what with that 2 1/2 day power outage. But this week there will be things I haven’t brought before or things I’ve wanted to make, but had not the time until now:

Grapey Chicken Salad in Cumin Lime Aioli with Spinach and Walnuts. (half pints, $7)

White Truffle Egg Salad with Scallion. (half pints, $6)

Pancit Bihon – a Filipino exotic noodle dish made with pulled braised pork ribs, sautéed chicken, celery, carrot, onion, cabbage, garlic–this dish gives me lady wood, I tell you what. (full pints $8)

Food Truck Sauces. (half pints, $5)
BBQ Aioli
Sambal Aioli with Lemon, Lime and Dill
Cumin Lime Aioli with Cilantro
Balsamic Onion Ketchup
Grilled Veggie Salsa

Pizzas ($20 each)
The Bella Portabella Pie with Havarti, Grilled Sherry Marinated Portabella Mushrooms, Spinach Sautéed in Brown Butta. Lord have mercy.

The Psychedelic Funkadelic Baconomic Pie with Jarlsburg, Bacon, Grilled Market Veggies (squash, zucchini, red onion), Pesto.

I have to bring The Blue Italian Pies to avoid disappointment. Blue Cheese, Italian Sausage, Balsamic Onions (which got an overnight steep).

And The Great-O Tomato Pie with Monterey Jack, Cherokee Purple Tomatoes, Grilled Red Onion and Pesto for my vegetarian friends.

The Chicken Adobo Pie with Monterey Jack, That Magical Garlic Soy Glazed Chicken and Brown Butta Sautéed Spinach.

We gots lemon and German chocolate cakes, lemon bars, honey caramel pecan bars, crownies (chocolate chip cookies baked onto brownies), soups (Sherry Tomato, Potato Havarti, et al), TV dinners (Brother Love Lasagna, Hungry Man Brisket), two different quiches (Bohemian with smoked Gouda, bacon, balsamic onions, baby spinach, farm eggs and the Pesto Tomato with Parmesan, grilled baby tomatoes and red onion, baby spinach, pesto and farm eggs), and then there is all the hot, eat it now breakfast schtuff, my friends . . .

. . . you want a fried okra bacon Eggs Benedict? How about an Italian sausage port mushroom one with spinach? Or a cumin flat grilled braised brisket one because that’s how you roll, man? Grilled veggie scramble with pesto and sweet potato fries? Or the Filipino breakfast groove thang–two over medium on garlic jasmine rice with garlic soy glazed chicken or sirloin? How about Mommy’s Torta (a.k.a. fritatta of browned ground pork with garlic, onion and potato–basically an omelet made like a pancake)? Biscuits and gravy with lots of sausage? Or beignets perhaps? Can’t get this ANYWHERE ELSE but from that sassy, classy and bad assy food truck, Jezebel. That’s right.

So come see me. 15th and Peoria on the west end of the market right by Cafe Cubana. I’ll be in the prettiest food truck you ever saw. Ever, ever.

7:00 a.m. to 11:00 a.m. Best brunch in town. Just sayin’.

I hope I have time to make toffee. The addicts have been blowin’ up my phone, man.