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Chef's Notes 

I love food.

 I love all kinds of styles and dishes and points of view. 

 Food is soooo personal.  As a chef, I need to understand

 who I am cooking for and for what is the occasion.

Do the clients want traditional interpretation of a dish or a contemporary twist?

What is the mood we are trying to create?  All of this enters into the equation of the perfect menu. 

Fresh Fruit Still-life
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Steak Bites with Bloody Mary Sauce

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 Moroccan Chicken "Cigars"
 
Italian Sausage Stuffed Mushrooms / Cocktail Meatballs

Marinated Chicken on skewers
(Caribbean, Mediterranean, Jerk seasonings)
 
Smoked Salmon with Accoutrements
,
Horseradish Mousse with crusty bread / Italian Sausage Pinwheels

Chicken Artichoke Bites

Bruschetta with Tomato-Basil / Tapenade

Hot Artichoke Dip / Hot Vidalia Onion Dip

Shrimp Mousse / Palm Beach Shrimp / Crab Gougere

 Rounds of Brie
with brandied apricots and walnuts, apples and pecans,basil pesto, sundried tomato pesto

and much, much more.


These are a few of my favorite things !

 Marinated Tortellini on Skewers
 
Cheese Tarts
(artichoke, spinach, bacon, ham, black olives) 
 
French Onion tartlets
 
Phyllo Tartlets
with Shrimp or Chicken Salad
 Grilled Baby Chops with Rosemary
 
Beef Tenderloin and Brie on Petit Croissants
 
Shredded Pork Empanadas
 
Chorizp & Potato Spanish Tortilla Tapas
 
Hot Mushrooms Tartlets

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Marinated Chicken and Beef Skewers

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Cheddar Pecan Wreath with Plum Sauce

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Midtown Mac & 5 Cheeses (YUM!)