Chef Mike, Private Chef

08/11/2022

04/15/2022

pssst THE BOMBS ARE BACK ON APRIL 30TH!!!

Once again I will be popping up at Burlesque Bingo with the Brilliant Lefty Lucy!!

Come over the the Allways lounge on april 30th! Doors and Service start at 630pm

02/15/2022

THIS SATURDAY in front of the allways lounge!

i will be debuting a new concept, FLAVOR BOMBS!

Delicious bread buns filled with two different kinds of fillings.

One, sumptuous birria beef with black beans and corn

The other, roasted mushroom and potatoes!

The mushroom is vegetarian, however these are not gluten free or vegan!

See you this weekend!

02/09/2022

Introducing my new concept: FLAVOR BOMBS

Homemade Bread Rolls that are stuffed with delicious feelings and cheeses.

If you want to try the first of their kind, come down to the Allways Lounge on February 19th from 630-9pm.

It's gonna be a party ;-*

06/23/2021

Impromptu salmon tartare with seaweed salad, lime rice, ginger, crispy salmon skin, and scallions

You know...lil something I whipped up from the fridge 😘😘

02/03/2021

08/16/2020

Oh the Beautiful Bounty of Basil, gathered in blooming bunches! Much love to for the brilliant herbs!!

07/02/2020

Bourbon fig jam with homemade sourdough. I had a great morning, how about you?

07/01/2020

Sourdough #4: my past two weren't as successful, which is fine. Making sourdough is fun and I think I'm getting the hang of this ;-)

03/17/2020

Quarantine quesadillas!! Just because humans should practice social distancing, doesnt mean that our spices cant get close together!

03/08/2020

Wonderful crawfish shared between two friends who needed to catch up.

Gotta love the goodtimes!

03/04/2020

Much love to DECAF Publixations For featuring me alongside several brilliant Black business owners, creatives! check it out yall!!

Black History is World History. Black History is American History. Black History is Our History. Black History is as much a part of the world as the Black people who live in it. Representation matters. Because, Representation is vital to curing many of the diseases that plague our society. Represent...

11/24/2019

RESULTS: so the ratio I used was a 1 part potato flake to .5 flour to 1 egg.

The dough was suuuuuper delicate to roll out. But the flavor was nice, toasted in a little butter and tossed in a ragu and the little gnocchi were solid. However, the insides were slightly gummy...

I want to instill more flavor inside the gnocchi though, and really get that ratio right. Crispy on the outside, fluffy on the inside.

Bold steps forward yall.

11/23/2019

The question. Can potato flakes (which are a great thickener for stews) work well as a base for potato gnocchi?

Oh lord, Mrs. Frizzle be with me!!!

11/17/2019

Caribbean Jerk Shrimp, served on top of cheesy grits. If you want a house warming done right, you gotta serve warm food ;-)

11/17/2019

Work with cool chefs, get inspired! Following after , my homemade jerk mix. Cayenne. Brown sugar, garlic, paprika, cumin, and a some other stuff!!

If yall dont follow , you need to. Chef Yanif is a genius putting spices together to elevate foods. Check out his book and learn something!!

10/30/2019

The magic of cracklings is a southern blessing that has yet to be matched

10/26/2019

Gumbo lessons from folks in Lafayette. Cooking is deep and the secrets are normally found in the backyards or garages.

10/12/2019

Its Pride. That's the secret. Pride in working with great ingredients, with great people, making great food.

Chefs, folks, peeps and homies alike.

Be proud of what you do. It makes everything easier

10/11/2019

It's not pasta but it's still special.

One of my favorite meals my mom used to make was fresh green beans cooked with smoked Turkey and potatoes. I would help her snap the beans while we watched tv together!

Sometimes you just need the taste of home to lift your spirits 😁😁

09/23/2019

Spaghetti: looking like a birds nest of comfort, this pasta needs no introduction. A classic from tables and childhood worldwide, you cant go wrong with this choice.

What are some of your childhood food memories?

09/22/2019

BOOM, CHIUSONE in all of its saucy glory!!

We toss the chiusone in a saffron cream sauce with sausage and chives. Shave a little pecorino and this dish is ready!

Can you see the sauce covered ridges? No? Well head over to tortello and I'll show em to you ;-)

09/21/2019

Chiusone! (Kyew-sow-knee)

These little tasty tidbits are interesting, they have a ridge outer layer and are curled up. This provides not only a great chewy texture, but similar to the lumache, it's great at holding thick sauces!

This happens to be my personal favorite that we serve at . Check out the finished dish a little later ;-)

09/19/2019

Aw, some one gave me a tortelli flower!!! Gotta love such edible art lmao!!

09/15/2019

Gotta love the classics and you cant go wrong with the king of crustaceans!

Lobster Bucatini: Thick bucatini noodles tossed in a rich, lobster tomato sauce, fresh herbs and a drizzle of olive oil on top
🤤🤤🤤

09/12/2019

Tomatoes glowing like rubies, Eggplant vibrant and...thick 😉😉

Looking forward to making some magic with these!!

09/09/2019

When your ingredients are as lovely as this, your only job is the get out of the way. Let the natural flavors come though.

Pay attention chefs, nature has been creating delicious loooooong before us. Emphasize what's there, and leave out the unesscessary parts.

09/07/2019

Lumache: (lou-ma-KAY)

a curved,tube pasta with ridges. Excellent for hearty rags and thick cream sauces.

What do we serve it in? Stay tuned to find out 😉😉

09/02/2019

Tortelli: fluffy pasta stuffed burrata cheese, tossed in brown butter, hazelnuts, and sage.

Aromatic and irresistible, and best of all, decadent 😉😉