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Soups:
South Indian Mulligatawny En Croute: A delightful blend of traditional flavors encased in a pastry.
Golden Beet and Carrot Borscht with Orange Cilantro Crème Fraiche: A vibrant fusion of beets and carrots, complemented by a tangy crème fraiche.
Appetizers:
Confit Leeks and Grilled Asparagus Salad: A harmonious mix of tender leeks and charred asparagus.
Wild Mushroom Conserve with Goat Cheese Mousse: A rich conserve paired with a light and airy mousse.
Scallop in Half Shell with Basque Ratatouille and Basil Butter Gratine: A succulent scallop served with a flavorful ratatouille and gratinated with basil butter.
Hearts of Romaine “Cobb” Salad: A deconstructed cobb salad featuring slow-cooked chicken leg, tomato, aged cheddar, avocado, and pickled egg.
Citrus and Beet Cured Arctic Char with Divine Caviar “Beggars” Purse: An elegant dish of cured char and caviar, accented with pickled beets and orange dressing.
Baby Spinach Belgian Endive Salad with Raisin Cardamom Vinaigrette: A refreshing salad with dates, almonds, and red onions.
Land and Ocean:
Pancetta Seared Coho Salmon: Served with fennel, olive, artichoke pepperonata, and parmesan foam.
Grilled Veal Loin Escalope with Oxtail Chutney: Accompanied by parsley hand-cut board noodles and a warm mushroom salad.
Crispy Pakora Albacore Tuna with Pomegranate Glaze: Paired with toasted hazelnuts and green beans in mint chutney.
“Camp Fire” Baked Whole Trout wrapped in Parma Ham: Complemented by lemon-dressed English peas and artichokes, with garlic butter.
Lime, Pepper Coffee Roasted Pork Shoulder: Served with sweet potato steak fries, chimichurri sauce, and burnt orange.
The Grill:
Grilled Hanger Steak with Port Stewed Onions and Gorgonzola Cheese: Paired with wood stone new carrots and toasted hazelnuts.
Baseball Top Sirloin Steak with Grilled Calamari Prawn Compound Butter: Served alongside crisp plank fries.
Char Broiled Spring Salmon with Leek Celery Sauté: Drizzled with yellow Thai curry mussel sauce.
Taco Bar Backyard Wedding
This menu was designed to accommodate a variety of guest including vegan, vegetarian, gluten free, dairy free and nut free guests!
Barbacoa Beef:
Tender beef brisket, marinated and slow-braised with dried chilies, garlic, and sweet onion.
Pork Carnitas:
Succulent pork shoulder, dry-rubbed and slow-cooked with apple, citrus, and fresh herbs.
Chicken Mole:
Flavorful shredded chicken thighs, marinated with dried chilies and herbs, blended with ground almonds and cocoa.
Chipotle Mushrooms:
Hearty portobello and oyster mushrooms braised with chipotle peppers, garlic, celery, and fresh cilantro.
Accompaniments:
Pico de Gallo, Corn and Bean Salsa, Avocado Crema,
Cilantro and Fennel Slaw, Guacamole, Salsa Roja, Refried Spiced Beans,
served with soft corn and flour tortillas.
Sides & Salads:
Tortillas and Dip:
A trio of guacamole, salsa roja, and roasted pepper dip.
Mexican Street Corn:
Grilled corn on the cob dressed with sour cream, chipotle, cilantro, lime, and cotija cheese.
Cucumber and Avocado Salad:
A refreshing mix of arugula, red radish, pepitas, topped with a cilantro lime dressing.
Corn And Bean Salad:
A vibrant combination of charred sweet corn, black beans, anaheim peppers, avocado,
shredded cabbage, red onion, tossed in an oregano chili vinaigrette.
Spinach Fruit Salad:
An exotic medley of papaya, cantaloupe, pineapple, strawberry, pomegranate,
toasted almonds drizzled with a citrus poppy seed dressing.
Mexican Dirty Rice:
A robust blend of dried chilies, jalapeno, tomato, corn,
white beans accented with cilantro and lime.
Each menu is tailored specifically to the individual client and is updated weekly. If you're hesitant about making a commitment, Chris can accommodate you during his available slots when his regular clients are not present!"
Baked Breakfast Strudel:
A delightful blend of sausage, scrambled eggs, kale, scallions, and cheddar cheese, all encased in a flaky puff pastry.
Cinnamon Blueberry Parfait:
A layered concoction of nonfat Greek yogurt, fresh blueberries, granola, chia seeds, and a cinnamon blueberry compote.
Chicken Gnocchi Soup:
Tender shredded chicken breast, fennel, roasted peppers, and fresh herbs in a light tomato broth.
Ranch Chicken & Orzo Salad:
A mix of cherry tomatoes, cucumber, baby kale, bacon, toasted almonds, dressed with a pesto ranch dressing.
Cashew Beef & Broccoli:
Savory ground beef with fresh ginger, cremini mushrooms, scallions, served over basmati rice and dressed with a sweet gochujang soy sauce.
Honey Mustard Trout:
Steelhead trout glazed with grainy dijon and honey, accompanied by rosemary roasted potatoes and bacon brussel sprouts.
Apple Sage Pork Chops:
Cider-basted pork chops with roasted apple sauce, toasted walnuts, cinnamon sweet potatoes, and acorn squash.
Each menu is tailored specifically to the individual client and is updated weekly. Justin is available to take on a new client every other Friday.
Fresh Sliced Fruit
Pineapple, stone fruit, grapes, mango
Kale Tofu Salad
Roasted spicy tofu, red pepper, snap peas, peanut satay vinaigrette
Carrot Lentil Salad
Roasted carrot & mushroom, red onion, sundried tomato, goat cheese, balsamic vinegar, fresh basil, walnuts
Curried Cauliflower Soup
Light curry, ginger, garlic, onion, celery, chicken broth
Turkey Bolognese
Lean Ground Turkey, fresh basil, garlic, onion, celery, tomato, small amount of egg noodles, roasted broccoli
Korean Chicken Lettuce Wraps
Homemade carrot & cucumber pickles shaved radish, sesame seed, ginger garlic marinated chicken breast, cilantro, pepper, gochujang
6 Ingredient Banana Oatmeal Cookies
Quick oats, ripe banana, walnut, coconut, sea salt, dark chocolate chips
Each menu is tailored specifically to the individual client and is updated weekly. Justin is available to take on a new client every other Friday.
Selection Of Market Fresh Cut Fruit
Watermelon, pineapple, plums, honeydew, grapes, strawberry
Breakfast Wraps
Scrambled egg, cheddar cheese, roasted red pepper
Chef's Salad
Chopped romaine lettuce, tomato, cucumber, olive, carrot, marinated bocconcini, oil & garlic vinegar dressing
Cream of Potato Leek & Ham Soup
Garlic, celery, chicken broth, black forest ham
Cottage Pie
Lean ground beef, onion, celery, carrot, fresh herb, beef broth, tomato, garlic mashed potato
Baked Chicken Mushroom Tortellini
Pesto parmesan cream sauce, kale, peppers, mozzarella cheese
Shrimp Tacos
Homemade guacamole & pico de gallo, flour tortilla, red rice
In-Home Reception Menu for 60 Guests
This menu is crafted to encourage mingling throughout the home, catering to a diverse array of dietary preferences including vegetarian, gluten-free, dairy-free, and nut-free options.
Basement:
Charcuterie Board:
A selection of Italian cured and smoked meats, accompanied by pickled vegetables, nuts, marinated olives, and Italian breads served with oil and vinegar.
Citrus Feta Skewers:
Feta cheese marinated in citrus zest, mint, and oregano, paired with cucumbers and olives.
Main Floor:
The appetizers are designed to be rotated, creating an interactive experience with the guests.
Harissa Cauliflower:
Cauliflower florets marinated in yogurt, lemon, and harissa spice, then roasted. Served with fresh mint, toasted almonds, and a minted lemon yogurt sauce.
Pancetta-Wrapped Dates:
Dates stuffed with goat cheese, wrapped in pancetta, and baked until crisp.
Grilled Sausages:
A variety of grilled sausages, sliced and served alongside gourmet mustards.
Seared Beef:
Steak cubes seared to perfection, accompanied by a toasted sesame sauce.
Chicken Souvlaki Skewers:
Chicken thighs marinated in lemon, honey, oregano, mint, and olive oil. Served with tzatziki sauce for dipping.
Second Floor:
Cheese Platter:
An international assortment of cheeses paired with preserves, fruits, nuts, and crackers.
Tuna Tataki:
Tuna with a crust of cumin and sumac, lightly seared and sliced. Accompanied by a fresh ginger tamari sauce.
Caprese Skewers:
Bocconcini and cherry tomatoes skewered with fresh basil leaves. Drizzled with balsamic vinaigrette and a balsamic reduction.
Smoked Salmon:
Sweet potato and ginger rosti topped with wasabi cream and smoked salmon.
Third Floor:
Fresh Fruit Platter:
An array of fresh fruits and berries served with chocolate ganache sauce and a citrus honey yogurt dip.
Birthday Cake and Cupcakes:
A pale pink cake adorned with white and pink rosettes. An assortment of mini cupcakes, lemon cups, Nanaimo bars, and macarons.
Canapé Competition & Interactive Evening
Cheese & Fruit Platter:
An assortment of cheeses and fresh seasonal fruits accompanied by nuts and crackers. Gluten-free and vegan options are available.
Canapé Competition:
We will discuss flavor combinations and the essentials of creating an exquisite bite. Teams will then form to craft canapés using a variety of flavorful ingredients. Chef Michelle will offer guidance and answer questions throughout the competition.
The selection of ingredients includes:
- Bases: Crostini, gluten-free options, crackers
- Vegetables: Mushrooms, herbs, cherry tomatoes, mini cucumbers
- Proteins: Pâté, haloumi cheese with pineapple, Italian meats
- Condiments: Tapenades, relishes, jams, balsamic reduction, caramelized onion jam, mayonnaise, vegan Boursin
- Cheeses: Goat cheese, assorted cheeses
- Fruits: Grapes, strawberries
- Seafood: Tuna, shrimp
- Meats: Beef
Off the Grill:
Garden: Harissa-spiced cauliflower steaks, zucchini, peppers, and red haloumi with pineapple, grilled and drizzled with balsamic and basil.
Sea: Sautéed garlic prawns and grilled Ahi tuna seasoned with sumac and cumin.
Land: Ribeye seasoned simply, grilled chicken shawarma, and gourmet sausages.
Dips and Sauces:
- Cilantro mint chutney
- Chimichurri sauce
- Compound butter
Accompaniments:
- Maple balsamic roasted carrots sprinkled with toasted almonds
- Quinoa and leafy greens salad tossed with fresh herbs and walnuts.
Sweet Side:
A selection of chocolates, macarons, and sweets. Gluten-free and vegan options are available.
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