OPENING MID JULY 2018
Booking catering and private chef services NOW!
WHO THE FIG ARE THEY & WHAT THE FIG DO THEY DO!?!?!?
PAPER FIG KITCHEN in Sanibel believes that even a quick breakfast bite, lunch on the go (or on our Shop porch), afternoon nosh, or “I don’t have time to shop, chop, and prep” take along dinner should be creatively crafted, absolutely fresh, and without a doubt, delicious!
Every item at PAPER FIG KITCHEN is made in House from scratch…. which includes our fresh to freezer hors d’oeuvres, soups, prepared/green salads, entrees/sides, trays & platters, dressings, sauces, garnishes, etc. Client favorites, seasonal fare, daily specials, and sweet treats will be available at our storefront…. Our Kitchen to yours!
In 2010, Chef Jeramie (tattooed, biker with beard) and Event Planner Debra Campana (no tattoos and usually in heels) began their journey...and love affair...in Barrington (outside Chicago) with the opening of Wild Asparagus; a boutique, custom catering and events company. Ten years, hundreds of offsite, full-service private affairs and weddings, thousands of take along gourmet orders, eighty dedicated staff members, and client accolades galore, they realized their goal to sell and begin a decade long dream of a new “foodie” venture on Sanibel.
Bringing their combined 35 years of culinary, food styling, and planning experience and dedicated to a philosophy determined to redefine and inspire take along cuisine, crafted catering, and private chef service, PAPER FIG KITCHEN is created.
Moving their household onto the Island in May 2017 (their happy place!) and securing shop space in the Tahitian Gardens Plaza, allows for Jeramie and Debra’s concept of a more specialized and “intimate” size business that will embrace and provide a take along shop, off premise catering and private chef/concierge services to the Sanibel/Captiva and surrounding communities...yes, they travel to former (and new) clients in Naples as well!
Their philosophy…..Inspired Fare, Glorious Presentation, Old Fashioned Hospitality ….Memorable.
Jeramie Campana, Proprietor (In the Kitchen)/Chef
Jeramie's career started in the United States Coast Guard. Cooking or becoming a chef wasn't even a thought in his mind at that point. It wasn't until he found himself in the scullery of the galley washing dishes and maintaining the cleanliness of the kitchen, as all newbie coasties do, that he found he enjoyed the atmosphere of a commercial kitchen and began to help out the cooks. Realizing that this whole cooking thing came naturally to him, he decided to change his course and became a Food Service Specialist for officers at an air station. His journey post Coast Guard landed him a position as head chef at a prestigious restaurant/catering establishment in Barrington, IL where he further refined his craft.
Fast forward almost 20 yrs later, with an extremely successful Catering & Events company, started from nothing under their belts, he and his wife Debra made their dream to live on Sanibel Island come true.
Jeramie is excited to bring his flavors and style to the island and to share in his love for the culinary arts. When he's not cooking, he enjoys any project in the garage (Harley, classic car, making any engine louder), traveling, craft beers, and having someone prepare him dinner.
Debra Campana, Proprietor (Tries not to be in the Kitchen)/Coordinator
Debra began her career as a Meeting & Event Planner which included executive retreats as well as production and social events for corporations, trade associations, and nonprofits. Meeting Jeramie took her life in a whirlwind planning direction which included private parties, weddings, and fundraisers...meeting with every single client personally that walked through the door. Often, with her amazing staff, she coordinated, tented, styled, staffed, plated, and breathed while laughing through the execution of several events for up to 1500 guests in a single weekend!
Menu planning, logistics, and detail are her forte...not to mention the pure love of seeing a client’s vision come to life…. whether it is a simple family dinner, a casual gathering of friends for cocktails and hors d’oeuvres, one of life’s celebrations, or a rally for a community need.
She enjoys the beach, fine champagne or Woodford Reserve bourbon, a good book, a beautiful pair of shoes…..and of course, a road trip on the Harley with her biker chef husband!
Services
Take-Along (Daily made to order & oven ready)
From our hand crafted, made to order sandwiches, salads, and soups to our fully stocked cold case of ready to eat fresh foods, hors d'oeuvres, and oven-ready meals, everything at Paper Fig Kitchen is made in house. No pre-packaged, scooped from a bucket and repackaged foods here. From our kitchen to yours, let Paper Fig Kitchen take meal planning and prep off of your to-do list. Don't worry, we will let you take all of the credit. Your secret is safe with us!
Take-Along (Daily made to order & oven ready)
From deliveries & drop-sets to full service catered events, let Paper Fig Kitchen do the work for you. Call Debra at 239-887-0050 when you are ready to place your order or start planning!
Click below to see our services & menus. Our menus are just a sampling, if you don't see what you are looking for just ask. We love custom requests.
Private Chef & Concierge Services
Chef Jeramie has spent the past 18 years cooking for the United States Coast Guard, Celebrities, Musicians, Corporate Executives, and at Private Estates all while he and his wife Debra owned and ran a high-end boutique catering and events company outside of Chicago in Barrington, IL.
Private Chef Services Available Immediately!
Contact Us
Take-Along Menu
HANDHELDS & SALADS
Available daily to order
"Let's Get Toasted" Avocado Toast
See Below
- Crab w/grated cured egg yolk.
- Grapefruit, crumbled feta,
- Tri-color cherry tomato, cool sliced cucumber, feta, & balsamic reduction.
- Bloody Mary-Spicy cocktail sauce, fresh gulf shrimp, celery salt, sliced green olives, and fresh squeezed lemon.
- PF House salmon, capers, fresh lemon, creme fraiche, and shaved red onion.
Add a fried Egg to any Avocado Toast for $1
Britt Britt Club
13
In-house slow roasted herb turkey breast, applewood smoked bacon, creamy havarti, herb mayo, shredded lettuce, sliced ripe tomato, avocado mash, on sliced sour dough.
Coconut Shrimp "Po-Boy"
12
Coconut crusted gulf shrimp, orange marmalade horseradish sauce, shredded lettuce, & sliced ripe tomato on a soft baguette.
The “DY”
14
Sliced medium rare beef tenderloin, our famous toasted cheese puff topping, sweet chili sauce, shredded lettuce, & sliced ripe tomato on soft baguette.
Crabby Patty
14
Large southwest crab cake, avocado lime puree, chipotle cream, & sliced ripe tomato on a toasted buttered bun.
BBQ Porky
12
Slow cooked saucy bbq pulled pork shoulder, pineapple & mango salsa, on a Kings Hawaiian roll.
Grilled Veggie
13
Grilled zucchini, carrot, portabella mushroom, asparagus, yellow squash, herb mayo & creamy goat cheese drizzled with balsamic reduction on grilled soft focaccia.
The Mermaid
15
Fresh lobster, shrimp, & crab, shredded lettuce, tomato & melted garlic butter drizzle on a soft roll.
Tacos: 2 Tacos and a side or 3 Tacos
15
Korean-Slow cooked korean style beef short ribs topped w/cucumber slaw on soft flour tortilla.
Seared Ahi-
Shrimp & Chorizo-Seasoned gulf shrimp, chorizo, House chipotle cream, paper radish garnish
Toasted Cheese
12
- Brie & raspberry jam on raisin walnut bread
- White American on sour dough w/tomato & avocado
- French Onion
Summer Berry Salad
12
The seasons bounty of strawberries, blackberries, raspberries, blueberries, dried cranberries, crisp cucumber, goat cheese, & sugared pecans on spring mix w/pomegranate poppy seed vinaigrette.
Add Grilled Chicken- $2
Bourbon & Honey Poached Pear Salad
12
Bartlett pears poached in honey & smooth Kentucky bourbon, mixed greens, sugared pecans, dried cherries, crumbled blue cheese, & candied bacon w/cherry vinaigrette.
Add Grilled Chicken- $2
Farmers Salad
12
Field greens, dried dates, grape tomato, sliced red grapes, toasted almonds, shaved parmesan, avocado & sliced green olive w/sherry vinaigrette.
Add Grilled Chicken- $2
Paper Fig Cobb
14
Hard boiled eggs, shrimp, grilled chicken, artichokes, blue cheese, seared ahi tuna, sugared pecans, tomato & chopped bacon w/dijon vinaigrette.
Tuna Nicoise
12
Flaky albacore tuna, egg, celery and spices surrounded by poached green beans and sliced egg on a bed of spring mix.
Chicken Salads
See Below
Served on a bed of greens.
-Traditional-Whole roasted pulled chicken w/chopped walnuts & dried cranberries 10
-P.F. Signature…-Diced white meat chicken, sliced grapes, granny smith apples, dried cranberries, celery & sugared pecans 12
SOUP of the Day
8
- Chicken and Wild Rice
- Roasted Red Pepper & Tomato
- Beef Vegetable
- Corn Chowder
- Butternut Squash
- Seafood Bisque
Catering Services
Concierge Service
The perfect solution for your meal planning dilemma. When you don’t feel like cooking OR ordering carryout, we’ve got you. With a short call to plan in advance with Debra & Chef Jeramie, Paper Fig Kitchen will deliver a fabulous, fresh, seasonal and wholesome menu everyone will love right to your refrigerator. Homemade by us instead of you!
Great for weekly/monthly vacation renters! No need to shop or chop….and no waste of purchasing spices and prep ingredients. Perfect for no hassle lunch and dinner, to order when having guests over or for an impromptu cocktail gathering (imagine having oven ready hors d’oeuvres on hand!), or even to send to friend as a thank you, get well or new baby. We do the work, you take the credit (and have more time for fun)!
Weddings
Paper Fig staff has years of experience creating beautiful wedding celebrations that perfectly reflect the couple we are working with. Extreme one-on-one attention and unlimited access to us mean that our brides, grooms, their families and even their wedding planners feel important and attended to. We are truly here to take on the responsibility of creating an exceptional food and service experience so that our clients can enjoy every moment.
With genuine excitement, we help produce every detail- the menu might reflect a favorite trip to Paris, a special restaurant from college, grandma Lucie’s famous something-or-other, or a favorite dessert. We are perfect for the couple looking for a food-centric wedding everyone hasn’t been to already.
Full Service
All you have to do is open the door. Really. Imagine that Paper Fig’s only request is to enjoy not only every moment of your celebration as though you were a guest, but also the entire process of planning as well. You will be met with enthusiasm as we thoughtfully design the details of your event. You will be thrilled with the moments you will experience with your nearest and dearest while we apply our years of set up, service and break down knowledge to all the elements of your celebration. Ever present yet unobtrusive, menu, rentals, staffing…we’ve got you!
Often asked, “what is your specialty?”…our answer is that we don’t have one. Our culinary staff is skilled at being versatile; always present is an underlying quality no matter the type of event or menu we create. Ranging in style from whimsical to elegant, chic to casual, rustic to modern, playful to upscale- our work always has that Paper Fig style!
Delivery
If you are looking to eliminate menu planning, grocery shopping, prepping and cleaning components of entertaining but feel comfortable serving and managing your event on your own- delivery is your best friend. We thoughtfully design our delivery menu items so they translate well from drop off to service, impress guests and keep your experience entirely stress free. Detailed labels and heating/assembly/serving instructions mean you can host instead of roast.
Drop/Set Delivery
Same perks as delivery but with a little more help with heating and assembly.
In Store Events
Companies looking to impress their clients find that calling on Paper Fig means their brand is represented through the thoughtful food and service. We consider ourselves a partner to ensure they can spend the time doing what they do while provide delicious fare, beautiful presentation and outstanding service for the event from start to finish. Guests will walk away feeling impressed!
Catering Menu*
*Delivery, Drop/Set, Full Service Orders
Please call ahead - 48 hour notice required; minimums below apply
Hot Hors d'oeuvres
Priced per dozen, minimum order 2 dozen
Our Famous Cheese Puffs
15
Chef Jeramie's Secret
Jalapeno Cheese Puffs
16
Same classic recipe with a Jalapeno kick.
Petite Beef Wellington
28
Savory caramelized onion, sautéed mushrooms, sherry reduction and beef tenderloin wrapped in flaky puff pasty.
Asparagus Cigars
24
Candied pecans & blue cheese, perfection wrapped in phyllo.
Coconut Shrimp
29
Coconut battered shrimp, orange horseradish marmalade sauce.
Southwest Crab Cakes
28
Southwest inspired w/tequila spiked avocado salt & lime puree.
Crispy Stuffed Mejool Dates
22
Chorizo stuffed & bacon wrapped.
Duck Confit Wontons
26
Duck Confit w/apple, cherry & wild mushroom w/soy sweet chili dipping sauce.
Lamb Lollipops
39
Stone ground mustard encrusted w/herb chimichurri dip.
Petite Quesadillas
18
Sweet B.B.Q. Pork and Cheddar or
Chicken and Cheddar
(Must order 2dz of same kind)
Stuffed Mushrooms
See Below
Our Southwest Inspired Crab Cake Filling 24
Sausage Cornbread Stuffing 19
Artichoke & Parmesan 18
(Must order 2dz of same kind)
Petite Sliders
See Below
Sweet B.B.Q Pork on Hawaiian Bread 24
Crab Cake w/Avocado Aioli 28
Classic Cheese Burger w/Pickle, Ketchup & Mustard 22
BBQ Bacon & Cheddar 24
Bourbon Pulled Chicken 24
(Must order 2dz of same kind)
Cold Hors d'oeuvres
Priced per dozen, minimum order 2 dozen
Ahi Carpaccio
25
Sweet chili & saki marinated ahi tuna diced set atop crisp wonton & yuzu marmalade.
Watermelon & Basil
18
Cool juicy watermelon, marinated fresh mozzarella pearls & the summers best basil.
BLT Skewer
26
Candied bacon, grape tomato, ciabatta crouton, arugula, balsamic reduction.
Prosciutto Wrapped
See Below
Asparagus with Lemon Aioli 18
Georgia Peaches w/Fresh Basil 18
(Must order 2dz of same kind)
Curry Chicken Cups
18
Diced chicken, sliced grapes, celery, red onion and sugared pecans, Greek yogurt base.
Salads
Priced Per Person, 5 Person Minimum
Summer Berry Salad
7
The seasons bounty of strawberries, blackberries, raspberries, blueberries, dried cranberries, crisp cucumber, goat cheese, & sugared pecans on spring mix w/pomegranate poppy seed vinaigrette.
Honey Bourbon Poached Pear
6
Bartlett pears poached in honey & smooth Kentucky bourbon, mixed greens, sugared pecans, dried cherries, crumbled blue cheese, & candied bacon w/cherry vinaigrette.
Farmers
16
Field greens, dried dates, grape tomato, sliced red grapes, toasted almonds, shaved parmesan, avocado, & sliced green olive w/sherry vinaigrette.
Grilled Peach & Blackberry
7
Baby spring greens, grilled georgia peaches, tart blackberries, crumbled goat cheese & crispy prosciutto w/a lemon & basil white balsamic vinaigrette.
Greek
7
Cucumber, cherry tomato, green onion, kalamata olives, tri-color peppers, feta cheese on mixed greens w/mediterranean vinaigrette.
Classic Caesar
5
Romaine hearts w/focaccia croutons, shredded parmesan w/caesar vinaigrette.
Add Anchovies $1per guest.
Poached Asparagus & Mozzarella
7
Fresh poached asparagus Spears, tomato, fresh mozzarella on mixed greens w/pesto vinaigrette w/garlic crostini.
Add grilled chicken to any salad
$2 per guest
Add a description about this item
Paper Fig Cobb
12
Hard boiled eggs, shrimp, grilled chicken, artichokes, blue cheese, seared ahi tuna, sugared pecans, tomato & chopped bacon w/dijon vinaigrette.
Platters & Trays
Priced per tray or per person, 5 person minimum
House Smoked Salmon
140
Full plank smoked salmon w/crème fresh, red onion, capers, black & green olives, & lemon w/supreme crackers.
Serves 20-30 Guests
Fresh Fruit
$4/guest
Grand display of strawberries, raspberries, blueberries, blackberries, pineapple, cantaloupe, honeydew & grapes.
Fresh Veggie Basket
$7/guest
Bountiful display of fresh cherry tomatoes, carrots, green beans, chilled asparagus, celery, cucumbers & tri-color peppers served w/Cajun ranch dip.
Grilled Veggies
$7/guest
Beautifully arranged, thinly sliced grilled zucchini, yellow squash, carrots, portobello mushroom, asparagus, chayote squash drizzled w/balsamic reduction (served chilled or room temperature).
3 Layer Spread
75
Beautiful layers of sundried tomato, caramelized onion and pesto served w/supreme crackers.
(Serves 15-20)
Oven Ready Brie
75
Brie wheel spread w/raspberry or your choice of jam wrapped in puff pastry served w/crackers.
(Serves 25-30)
Chilled Shrimp
See Below
Chilled gulf shrimp peeled, deveined and served with our house cocktail sauce & lemon.
$90.00 (serves 10-15) approximately 60 Large Shrimp
$180.00 (serves 30-35) approximately 120 Large Shrimp
Chilled Beef Tenderloin
See Below
Seasoned beef tenderloin, roasted medium rare, sliced and served w/ horseradish cream & stone ground mustard accompanied by mini rolls.
$115 (20 mini sandwiches) $230 (40 mini sandwiches) $460 (80 mini sandwiches)
House Roasted Turkey
See Below
Chilled house-seasoned and roasted turkey breast, sliced and served w/stone ground & honey mustards and 3” mini rolls.
$60 (20 mini sandwiches)~ $120 (40 mini sandwiches)
Tomato Basil Bruschetta
$4/guest
Tri-color cherry tomato, fresh mozzarella, summer basil, & balsamic reduction w/crostini.
Gourmet Cheeses
$10/guest
A selection of our gourmet cheese’s, lavishly garnished and arranged. Choice of meats may be added for additional charge.
Cold Signature Sides
Priced per person, 5 person minimum
Roasted Baby Reds & Green Beans
6
Tender baby red potatoes, crisp poached green beans tossed in dijon vinaigrette garnished with pink pickled onion.
Dill Potato Salad
5
Tender new potatoes smashed & tossed with hard egg, bacon, fresh dill in a cool creamy sour cream dressing.
Bowtie & Grilled Veggies
5
Seasonal grilled veggies, fresh herbs tossed in tangy homemade balsamic vinaigrette.
Quinoa & Peaches
6
Ancient grain quinoa, caramelized onion, diced grilled chicken, and grilled peaches tossed in a hoisin rice wine dressing.
Thai Noodle
5
Whole wheat pasta, crushed peanuts, cilantro, match stick veggies tossed in soy sweet chili sauce.
Firecracker Pasta
5
Penne pasta, tri-colored peppers, grilled chicken, shredded cheddar cheese tossed in a bbq ranch dressing.
Mediterranean Orzo
6
Al dente orzo, crumbled feta, kalamata olives, crisp cucumber, green onion, peppers & tomato tossed in mediterranean rice wine vinaigrette. A refreshing summer delight.
Hot Signature Sides
Priced per person, 5 person minimum
Loaded Red Skin Mash
6
Corn Bread & Sausage Stuffing
6
Corn bread,caramelized onions, celery, & sausage.
Wild Long Grain Rice
6
Long grain wild rice, caramelized onions, carrots, and celery.
Add almonds & apricot $1 per person
Garlic Red Skin Mash
5
Mashed red skin potatoes w/fresh roasted garlic.
Pave
6
Layered sliced russets in parmesan cream.
Herb Roasted Fingerlings
6
Roasted fingerlings in fresh summer herbs.
Roasted Baby Reds
5
Olive oil and herbs.
Grilled Sweet Potato Wedges
6
Grilled sweet potato wedges w/fresh cherry salsa.
Yukon Gold mash
6
Yukon golds mashed w/truffle oil & goat cheese.
Loaded Bowtie Pasta
8
Bowtie pasta, poached asparagus, sundried tomato, toasted pine nuts in rich parmesan cream.
-Add chicken 2
Bowtie & Veggies
8
Bowtie pasta, seasonal roasted veggies in rich parmesan cream.
Big Kid Mac & Cheese
9
4 Cheese blend w/tomato & bacon.
Veggies & Vegetarian
Priced per person, 5 person minimum
Veggie Beggar's Purse
12
Crisp phyllo dough wrapped around seasonal veggies, baked until golden w/basil cream.
Polenta Torte
36/Torte
Elegantly Layered Veggies & Mozzarella w/Tomato Pesto Reduction
(Serves 8-10)
Asparagus Strudel
12
Layered phyllo wrapped around poached asparagus, sugared pecans & blue cheese baked until golden & crisp.
Wonton Ravioli
15
Wonton sheets stuffed w/ lemon ricotta cheese served w/truffled brown butter.
Peach & Quinoa Enchiladas
$10/guest
Ancient grain quinoa, caramelized onion, and sautéed peaches tossed in hoisin sauce wrapped in a flour tortilla served w/peach salsa.
Beef Entrees
Priced per person, 5 person minimum
Beef Tenderloin
Market
Choice of sauce.
Whole Stuffed Beef Tenderloin
Market
-Focaccia & mushroom
-Roasted red pepper, spinach & goat cheese.
-Corn bread & sausage
Braised Short Ribs
36/Torte
-Asian inspired
-Merlot sweet tomato and herb
-BBQ
Skewers of Beef
18
-Marinated tenderloin w/fresh farmers market veggies.
Steaks
Market
-6oz Filet
-8oz Filet
Other cuts available upon request.
Polenta Torte
28
Chopped marinated beef tenderloin, mushrooms and onion encrusted in golden puff pastry.
Poultry Entrees
Priced per person, 5 person minimum
Chicken Marabella
9
Red wine vinegar & brown sugar. Served with a sauce of prunes, green olives, capers, white wine & oregano. (A client favorite!)
Herb Crusted Chicken
16
6oz Breast in Panko and Fresh Herbs w/Parmesan cream. (Most popular!)
Chicken Tagliata
10
Marinated in fresh herbs, balsamic, shallots, lemon & grilled.
-STUFF IT w/grilled seasonal veggies (add'l $1/guest)
Skewers of Chicken
10
Marinated white meat chicken w/fresh farmers market veggies.
Herb Roasted Turkey Breast
8
Whole turkey breast wrapped in fresh herbs roasted & sliced.
Pork Entrees
Priced per person, 5 person minimum
Maple Pulled Pork
12
Tender pork shoulder slow cooked w/maple bacon and tangy B.B.Q. sauce.
Bone-In Thick Cut Chop
22
Seasoned & seared chop grilled to perfection w/bourbon glaze or choice of chef inspired sauce.
Stuffed Tenderloin
16
-Focaccia & Mushroom
-Corn Bread & Sausage
-Wild Rice, apples & caramelized onions
Dijon Crusted Tenderloin
13
From the Sea
Priced per person, 5 person minimum
Chilean Sea Bass
Market
6oz
8oz
Choice of Sauce (highly recommend the basil cream)
Shell Fish
See Below
Seared Jumbo Scallops w/Lemon Chive Aoli & Crisp Wonton- Market
Crab Stuffed 16/20 Tail-on Shrimp 18 (3 Stuffed Shrimp)
Grilled Lobster Tails w/Clarified Butter 28
Fire Roasted Corn Crab Cakes
See Below
Lump Crab Meat, Fire Roasted Corn, Peppers & Cilantro w/Avocado Salt & Lime Puree.
Luncheon 8,
Entrée 15
Salmon
15
Coconut Encrusted Filets w/Mango Pineapple Salsa 16
Roasted Filets 12
Whole Roasted Side 75
Asian Inspired Marinated Ahi Tuna Steaks
18
Sweets
Priced per person, 5 person minimum