Specializing in upscale, specialty menu, and off-grid event planning and consultation
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Happy Friday! Stop by the Garver Patio today to enjoy food from the following vendors:
☀️ 🚛 🍗🍦🌮
The Roost
REAP Food Group
The Walking Jerk
Chef at Large Catering
Frios Gourmet Pops - Madison
Jolly Frog
Trucks 5pm - 8pm
Les Cordes en Blue starts at 6pm 🎶
Come see us for dinner and enjoy some live music!
Happy Friday! Stop by the Garver Patio today to enjoy food from the following vendors:
☀️ 🚛 🍗🍦🌮
The Roost
REAP Food Group
The Walking Jerk
Chef at Large Catering
Frios Gourmet Pops - Madison
Jolly Frog
Trucks 5pm - 8pm
Les Cordes en Blue starts at 6pm 🎶
These beauties are fresh off the block from
I have spent years scouting trees, checking back weeks for on end, hiking for countless hours to find these out in the woods. When blessed with a nice flush of them, the intensive cleaning begins to remove dirt, bugs and leaves from them.
Now all I have to do is drive 5 minutes down the road from our kitchen to have access to these stunning, delicious and hearty mushrooms. And they are clean and completely ready to use!
Go check them out at the Vitruvian farm store and at my upcoming dinner with
I'm excited to be collaborating with The Deliciouser and using their spice blends to create dishes that really speak to me.
Using quality ingredients to help tell a story through food is one of the reasons I became a chef.
Come see the magic that is created when local produce, chef-crafted spices and a lifetime of culinary experience hit the table together!
The dinner is coming up on January 31st. Buy tickets on Thedeliciouser.com
The only thing better than a tiramisu is one finished with Barista Sea Salt. Rich, complex and a touch smoky from roasting fresh espresso beans, this finishing salt gave just the right crunch and hit of coffee flavor to crank this dessert to 11!
Come see what else it can do when I crash the kitchen January 31st for a 4 course tasting of all my favorite flavors. More details and tickets available at https://thedeliciouser.com/upcoming-events/kylejulius. Hope to see you there!
Mmmm…pozole.
I live for a good rich broth, plus some tasty wood ash hominy to round it all out
Welcome to the world Quinn! From baby shower to wedding to celebration of life, we are always happy to be a part of someone’s special day. Like it or not life events bring us all together for celebration. Let us come take care of your next gathering and make it truly memorable. Thanks to this wonderful family for making us part of their day!
Oyster mushrooms are here! Every year as a forager, we all look forward to the first mushrooms of the year, the darling of the forest, the morel mushroom. Hours and hours are spent hopping from one spot to the next, painstakingly searching for little gems in the undergrowth, desperately hoping to find more than one, if that. I spend countless hours each season in the hopes of finding that perfect flush, where the morels just seem to be everywhere, but alas, it hasn’t happened yet.
Then, about 2-3 weeks into morel season, a new yet familiar color begins to appear everywhere! The product of escaped spores from cultivated mushrooms, the woods of southern Wisconsin begin to turn yellow with flush after flush of beautiful, bright and tasty treats. Pleurotus citrinopileatus, or Golden Oyster Mushrooms makes their appearance, and for the most part my cares for morels plummet into almost nothing.
When these beauties come around, instead of spending hours staring at the ground, a casual walk in the right place can net you pounds and pounds. Better even still, the bright pop of yellow against the springs first vegetation is like a homing beacon, I can even often spot them driving full speed down the highway.
But with good comes the bad, and often I am left with 20 # of mushrooms to clean a day, sometimes for days on end as I check different spots following rains and warm spells.
I like mushrooms. But not that much, and I wouldn’t recommend eating your weight in them, regardless of how nice looking and delicious they are. Instead, I like to break them into small clusters as I clean them, and give them a light spray of avocado oil and salt, and fire up the grill. Cooking the mushrooms help to break down the cells and release moisture, and allows them to be frozen for later use without substantial change in quality.
I like to mark them lightly on a very hot grill and then flip them and roast them for a few minutes, then cool them and bag them for the freezer in zipper portion bags. When I want to add some to a dish, all I have to do is add them to my recipe straight from the freezer!
What are some of your favorite ways to prepare them?
Did you know I take groups out to the woods and teach them to forage their own food and how to cook it? If you or a group are interested DM me for details! The season is just beginning...
I've now got my website up and running!
Check out my about page to learn more about my journey as a chef and see what I offer. I'm excited for this upcoming event season and to see how I can best be of service to you.
www.chefatlargecatering.com
Had a great time at Lindsay Christians book release. A bit delayed on the photos, but what a wonderful event. Congratulations to Lindsay and everyone involved in a wonderful addition to the story of the Madison food scene! If you haven’t had a chance, check out her amazing writing!
Congrats Chris And Katie!
Welcome to Chef at Large, purveyors of fine cuisine. From casual summer picnics to haute cuisine, we specialize in custom dining experiences to elevate your event. Combining local, farm to table sourcing and cooking with a backbone of classical techniques and skills, Chef at Large is here to provide memorable meals, whether in the heart of the city or the middle of nowhere. With a depth of knowledge in off-site catering, even the deepest backcountry event is no challenge for our talented staff.
Madison, WI
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“Ugly” fruit rarely gets the love, so I went out to Warm Belly Farms and spent an afternoon picking! It’s such a strange thing as a chef to go through and ignore all the beautiful red fruit and look for just the worst selection of dimpled, misshaped and poorly pollinated berries. Nothing a little knife work and a light pink peppercorn quick pickle can’t spruce up. Celebrating these cast off bits is what Chef at Large is all about! Come check us out next Saturday, June 15th to kick off the inaugural Vitruvian Farm Days and the debut of the Chef at Large Food Truck! 🚛
We still have tickets available for my upcoming dinner at @thedeliciouser on January 31st. I've got an amazing menu planned and I can't wait to see you there! Amuse: Laughing Bird Shrimp Skewer, Buttercup Squash, Scallion, Tom Kha 1st Course Seared Brioche, Poached Duck Egg, Sauce Choron, Watercress, Gaufrette Potato 2nd Course Broiled Monkfish, Maitake, Crispy Rice, Charred Leek Beurre Blanc, Fresh Herbs 3rd Course Roasted Venison Strip Loin, Braised Onion, Sweet Corn, Sorrel, Venison Demi-Glace 4th Course Broiled Almond Cake, Apricot Preserves, Hickory Nut Creme Anglaise, Espresso Ganache Get tickets at https://thedeliciouser.com/upcoming-events/kylejulius
Mmmm…pozole. I live for a good rich broth, plus some tasty wood ash hominy to round it all out
