Chef Windham, Caterer & Private Chef

07/14/2024

I made an extensive Mediterranean spread for the cast and crew on FlagShakes opening weekend.

Thanks for the photos, !

07/05/2024

Gourmet !

07/01/2024

06/28/2024

06/26/2024

Vegetarian canapés for a party. The meat-version was a Prosciutto Roll w/Chevre, Fig Spread & Arugula. Veg version replaces the prosciutto with thin-sliced white carrots, pickled and marinated with beet liquid, vinegar and spices. The clients ate every last bite!

06/23/2024

Serving a birthday dinner in the pines.

06/22/2024

made with my niece and nephew were the perfect snack for a creek day with friends.

06/16/2024

for a large Sedona bachelorette party.

06/12/2024

06/10/2024

Sedona bachelorette parties Saturday and Sunday this weekend. I’ve been busy.

06/09/2024

Occasionally I make custom packaged meals for private airlines.

06/03/2024

These are for me. Home-brewed beet-ginger kombuchas. I guess the upside of this heat wave that’s starting is that these will be fizzy and ready to drink in just a couple of days.

05/24/2024

I make a lot of for private parties. This one was a little different. Crème Brûlée with .

05/07/2024

My partner is gluten free and can’t eat tomatoes, beef or cow dairy, so I had to be creative to make some lasagna for them.

Brown-rice lasagna noodles (I used , but I’m also a fan of ). A sauce made with roasted red peppers, butternut squash and paprika, with ground turkey seasoned with herbs de provence, garlic EVOO, and a little . Whipped chevre and goat manchego. A seriously tasty lasagna!

05/05/2024

for a private event, with some dried dragon fruit powder for a pop of color.

04/30/2024

Bruschetta for a recent bachelorette party.

10/25/2023

Bachelorette party dinner last weekend.

10/03/2023

for the weekend retreat that just passed. , shaved fennel, tahini, and golden beet salad with pepitas.

09/30/2023

I’ve been cooking for a retreat this weekend.

09/17/2023

It’s been a very busy weekend. I love cooking great food for all the interesting people I get to meet in this job. I also love coming to the end of a few busy days and knowing that I’m gonna get some well deserved time-off.

09/16/2023

for last night’s party.

09/16/2023

I am not a cake decorator. Not even much of a cake baker. So I was intimidated by a client’s request to make a layered chocolate birthday cake for their dinner tonight. It turned out delicious, and fruit is a quick visual hack.

09/11/2023

Birthday party last night.

08/28/2023

I almost always cook for pleasure on my days off.

Yesterday was my first time preparing ( ), which is my favorite meat to order when I get huaraches, sopes or tacos at Gloria’s Bakery, hands-down my favorite Mexican restaurant in Flagstaff.

It’s a pretty simple process of slow-cooking or pressure-cooking the meat until tender, peeling off the skin by hand, and then slicing or chopping the meat for your desired use.

I made a soup-base from about half and half water I’d used boil the tongue and homemade chicken broth, along with some aromatics such as lime leaves, ginger, galangal, cinnamon, garlic, star anise, fresh fennel, etc. Then I cooked rice noodles and added cut beef tongue, to make something that somewhat resembles Bun Bo Hue, a sister soup to Pho. And of course I added some fresh herbs, jalapeños and lime juice to serve.

08/28/2023

( ) for a bachelorette party last night in Sedona.

08/14/2023

Beautiful daikon radishes.

08/12/2023

Sedona bachelorette event last night.

08/03/2023

Balcony treats.

07/31/2023

Grocery shopping in France is my .