Private Chef Events
It is important for me to know how you imagine your event. A cocktail party where the guests walk around with glasses of wine and assorted tapas on a small plate?! Your guests seated at a table and served individually? A full buffet? or any combination of these.
Do you have any special needs? Maybe dreams about a dish you ate on a trip years ago? Maybe a dish you just saw photographed?
I'm open to changes and adjustments... If there is one of you who doesn't like coriander (for some reason) or dislikes seafood, I'll make sure they get an equally sumptuous dish, while the others enjoy the whole dish and won't be missing the complete pleasure.
The dinners I hold usually last around two and a half hours (or more - you decide). While I do most of the preparations for the meal ahead of time, I'll complete the preparations at your home, so that by the time the meal is over, it is likely that the aromas of baking and fresh bread will rise from your kitchen. At the end of the meal, when you are sipping the dessert or a hot drink with the desserts, I will arrange and clean the kitchen and you will enjoy not only a meal and an incredible experience, but also a polished kitchen that is ready for the next meal ;)
Sample Menus
Pastry buffet for 30 diners
Breadsticks and spices:
Sage carrot, artichoke and feta, black garlic
bruschetta: cheeses, fruits and aromatic leaves / anchovies and roasted vegetables
Fresh gazpacho: of cherry tomatoes, white peach and champagne vinegar. Served alongside fresh cut vegetables
Pastries: Spinach pastry, Swiss charred and sourdough will be produced.
Pumpkin pastry and chickpeas / burnt eggplants from yeast dough
Leek and cheese pastry / oregano olives and puff pastry cheese
Boykos (Kashkabal buns)
Prasa meatballs
Offer for an event for 13 diners
Buffet to open:
Rye bread and spices - carrot and sage seasoning, seasoning
Black garlic, artichoke seasoning
Bruschetta - pan-roasted focaccia, with olive oil and anchovies, burnt cherry tomatoes and roasted peppers
Individual dishes for each diner:
Milk and honey polenta- Polenta cubes baked on fresh corn polenta, Parmesan flakes and asparagus
Salmon in white miso- Salmon marinated in white miso and seared on a pan served with pak choi broccoli and cherry confit
Tomato ravioli - Ravioli stuffed with Concasa tomatoes, Parmesan and fresh oregano in a unique sauce of
Orange cherry tomatoes
Salads for the center of the table:
Ceaser salad- Lettuce heart salad and croutons in Caesar dressing, roasted asparagus and parmesan peels
Lima Lima and leaves- Lima beans in two styles, herbs, cherry tomatoes roast and onions in blush
Tomato and Meiri salad- Tomatoes in many styles and types with burnt and roasted onions, chili, garlic, and herbs in a balsamic and olive oil sauce with the Meiri cheese and micro basil
Romantic menu
Overture from the sea:
Gilardo oysters, dill vinaigrette and hot pepper
- Scallop salad: coquille san jacques, mizuna leaves, mustard leaves, rashed
and dressing again
New Year's pasta: Yolk fettuccine, champagne, butter, grated pickled yolk and fresh vongoli
Sabih Caviar: Thin brioche slices burnt on refined butter, eggplant cubes in Agadashi, slices of steamed egg whites, vinaigrette
Parsley and Caviar Kaluga Queen
Sweet ending: Gin and tonic sorbet
and berries
