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A Saucey Chef Catering Company

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A Saucey Chef Catering Company

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(1)

11/04/2021

Throwback Thursday (is this still a thing....well I'm doing it anyway) to the meal preps I use to craft twice a week. 90% from scratch is the standard, but I think these 3 meals were higher up.

The Rundown:
Grilled Chicken Dinner - Sprite Chili Chicken Breast (my special dry rub), grilled 1/2cob o' corn, grilled squash with roasted red onion, and a whole grain mustard dressing.
Herb+Pepper Chicken Breast - brined, seasoned, then baked with roasted broccoli, diced potatoes, and a savory carrot puree.
House Fiesta Bowl - ground turkey meat mixed with ground hamburg (super lean), a side of black beans (made with scratch veg stock), a side of decobbed street corn, and a wedge of lime and dollop of lime crema.

We have since moved away from meal prep and weekly dinners. Full steam ahead for in-home chef experiences and catered events/weekends. That just means even more creativity and care put into my food.

#90%fromscratch
https://www.instagram.com/p/CV3DONbrlCU/?utm_medium=share_sheet

11/03/2021

This was a lot of fun! Early October, we were able to sneak in a 5-course dinner event right before our wedding. Tons of appreciation to Donald from for thinking of us, and to for helping make this an "us" experience - as opposed to a chicken-with-its-head-cut-off solodolo.

Now for the rundown:
Roasted Acorn Squash "Wedge" Salad with funky cheese and a classy balsamic vinaigrette.
Chicken Confit Tostada with sauteed veggies and pickled red onion.
Moonlight Strudel (a original) stuffed with white veggies and beans, paired with a mixed berry jam.
Beef Tenderloin with mashed pota- S**E! it's celery root puree, a scoop of funguys, and bordelaise sauce.
Finally, a Flourless Chocolate Cake with coffee ice cream...soup, and espresso whipped cream.

https://www.instagram.com/p/CVy1shPrtMm/?utm_medium=share_sheet

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Hartford, CT

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