Chow 108

02/27/2025

Enjoy 20% off any private chef service or catering for the month of March!

(980) 808-0190
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06/17/2024

Had the opportunity to cater a graduation + 50th anniversary this past weekend!

On the menu: Black Eye Pea Salad, Grapefruit Salad, Quiche, Honey Orange Cornbread w/ Herb Butter, Jalapeno Brown Butter Deviled Eggs, Chicken Wings, Fried Chicken, and Shrimp.

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06/09/2024

Pan Seared Scallops, Edamame & Vegetable Medley, Shaved Asiago, Lemon, Chimichurri, and Edamame Puree

I chose to come up with a dish incorporating two ingredients which were edamame and scallops.

3 mistakes I made when creating this dish:

1. Cooked scallops on medium heat. Cooking the scallops on medium heat caused inconsistent color. Since I was so focused on trying to get a nice color on all the pieces, it caused me to overcook them a tad bit. So cook your scallops on HIGH heat.
2. Placed the vegetable medley underneath the scallops. Incorporating colors creates diversity. I would reposition the vegetables so they are more visible since they help create vibrance and contrast.
3. Not enough texture. Each plate served should have a variety of textures such as soft, hard, chewy, crunchy, creamy, and meaty textures. The edamame with the vegetables already has a soft crunch but the edamame puree had a lot of soft crunch - which didn’t create enough texture balance for the plate overall . I would add some type of fatty content such as heavy cream or avocado with the edamame to create a smoother puree.

✨Drop in the comments which two ingredients should I incorporate and cook with next time. ✨

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04/01/2024

Step 2 ✅ complete. Check out my new website!

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02/03/2024

Fish & Grits ‼️
Parmesan Grits, Fried Catfish 🐠, Creole Tomato Sauce 🍅, Sautéed Green Tomato Medley, & Bacon 🥓

01/24/2024