“The Chef Kaius Experience” is a dining service that aims to make a memorable and luxurious impression to all clients and guests.
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Specializing in the following services:
Private Dinners
Group Dinners
Special Occasions
Business Meetings
Event Popups
“The race is not to the swift or the battle to the strong, nor does food come to the wise or wealth to the brilliant or favor to the learned; but time and chance happen to them all”
The difference is how YOU handle it. Take control of the wheel. Your destiny is in your hands.
I have reached 500 followers! Thank you for your continued support. I could not have done it without each of you. 🙏🤗🎉 thank you all!
Man nothing beats a bowl of gumbo…
Duck Fat Roux with Pickled Okra, Dirty Rice, Loaded with Smoked Chicken, Spicy Andouille, Seafood…served with those cornbread muffins from Jim and Nicks…IFYKYK.
Could this get any better?
Not much going on here but some Red Wine Braised Oxtails Risotto with Asiago, Shaved Parm, and Garlic Crostinis…oh and is that a bottle of ?
Enjoy.
What’s your favorite take on risotto?
You know the vibes…
Cajun Pasta is one of those dishes you see pretty often but we like to put our spin on traditional favorites.
Basted the Chicken with Butter, Lemon, and Herbs which gives it herbaceous and citrusy notes throughout every bite. Seared off some Spicy Andouille Sausage with Peppers to develop the sweet heat flavors with the Maillard reaction. Sautéed Shallots, Garlic, and Peppers then added White Wine to reduce before adding Cream and Aged Parmesan for some next level richness! Towards the end, we threw in some Baby Kale because greens are essential. Served with Old Bay Buttery Ciabatta…it’s a wrap!
Accompanied this dish with a “Battle of the Flowers” Margarita…Strawberry Infused Tequila with a Jalapeño and Strawberry Simple Syrup. That stuff was magical.
Go check out the podcast if you missed the episode lastnight! It’s available on YT @ The Mirepoix Podcast.
Some of the best dishes start with the word “Smothered”…
I’ve been focusing on home dishes that use leftover produce and I don’t know about you but for me, nothing reads “smothered turkey wings” better than leftover onions, bell peppers, and garlic. I added some habanero (would have preferred scotch bonnet), ginger, fresh thyme, and green onions. For seasoning, I used chicken bouillon, curry, garlic, light salt, and black pepper. Put in oven covered until tender. The rice was Basmati and Vermicelli to make my own Rice A Roni cooked with leftover diced red onions and cherry tomatoes. Tomatoes adds acidity to a dish and something mundane like rice really benefits from it. Lastly I sautéed some leftover spinach with some of the curry gravy to help wilt it and add flavor…amazing.
Super easy and also really affordable. Enjoy
Let’s preface this with, I am not a baker nor do I care for desserts which is why we put dessert challenges on our Bingo Challenges. Lastnight on our episode, I had to do a dessert that’s reminiscent of my childhood and there’s only one that truly comes to mind…my pops Red Velvet Cake. He had a very unique-non traditional way of making it but my family members and close family friends would come running whenever my dad made his grand entrance into the kitchen to create it. I’ve been able to get a very similar flavor profile in my Red Velvet Waffles and now in these Red Velvet Cake and Cheesecake Swirl Brownies. Ironically Father’s Day is right around the corner. austin thanks for sharing your love of sharing food in a way that it continues to keep on giving pops!
I know there’s been a million ways to Stuff Salmon but here’s a million +1. I seasoned the salmon with my signature blend, stuffed it with wilted spinach, crab, crawfish, and roasted red pepper cream cheese. Roasted it in the oven. Made a lemon cream sauce with a bechamel, shallots, preserved lemon juice. Also added a broccolini gremolata for freshness and more acid to the dish, all over Trofie Pasta.
Probably my favorite Salmon Dish and it’s available with our In Home Private Dining Xperience! You can book at thechefkaiusexperience.com
Wings Wednesday…
Back when I first started doing Private In-Home Dinners, this was my most popular 1st Course.
I learned it from watching Jr. Master Chef years ago. The “lollipop” method (for wings) means cleaning the bone after flipping the skin inside of the meat. Instead of the skin getting shocked from direct heat contact, the skin gets to render creating the most tender, juicy, and unctuous one bite you’ll potentially ever have with a chicken wing. Take it to another level by making a marinade and adding corn starch to intensify flavors and to get the wings crispy.
Chef kisses all day.🤌🏾
However the issue was…this labor of love was only meant for intimate dinners (manageable quantities) but it started being requested for catering too.
I had a client request 600 of them amongst 15 other small bite/apps for my biggest catering event at the time. All I heard was $$$$, and didn’t think about preparation AT ALL. I remember me and my boy Chef Tj, literally deboning the flats and going in on the drums like surgeons…focused…determined…precise…until BOOM the lights went out during a storm.
I know a sign when I see one. We had been prepping for at least 3 hours and barely put a dent in the 600, while still having 15 other items to get into aswell.
It was then when I looked at Tj in utter darkness and said “FTW”…
Hence the end of the Lollipop Reign.
I feel like I blinked and it was Monday already. What an intense week….4 events in 4 days about 1000 people fed. I‘ve been seeing a lot of posts lately from entrepreneurs saying just how “unsweet” running a business really is…I’ll say this, if it was easy everybody would do it. Business owners, give yourself a break. We’re handling clients and staff with personalities colored like the rainbow, inflation on your products, backed up laundry and dishes, unbalanced personal life…if you still manage to get up everyday and do what needs to be done, you deserve all the great things you got coming your way, don’t give up.
Today I plan on catching up on my reading, workout, getting organized, podcast stuff, and just having a solid moment of gratitude. No, this stuff isn’t sweet all the time but overall, I truly feel like I got the best team and client/supporters in the world and I’m grateful for y’all. We’re coming up on Year 3.
Thank you.
Photo: LayniLou's Designs & Photography
"Indulge in Opulence: Immerse Your Senses in a Culinary Masterpiece"
Xperience the epitome of luxury with The Chef Kaius Xperience meticulously crafting a tantalizing Citrus Fennel Stuffed Porchetta. Picture succulent layers of tender, slow-roasted pork, infused with zesty citrus notes and aromatic fennel, creating a beautifully crackling, golden-brown exterior.
But that's just the beginning of this extraordinary culinary journey. Accompanying this opulent centerpiece are exquisite side dishes that will leave you yearning for more. Dive into a velvety Carrot and Parsnip Purée, where the sweetness of carrots meets the earthy undertones of parsnips, creating a harmonious blend of flavors. As if that weren't enough, vibrant wilted greens add a touch of freshness and balance to this symphony of taste.
At The Chef Kaius Xperience, we offer more than just a meal; we offer an unforgettable experience. Our esteemed services with unparalleled expertise and passion, will transform your event into an affair to remember. Allow us to curate an exquisite menu that reflects your refined taste, where every bite evokes a sense of pure delight.
Indulge in the pinnacle of culinary craftsmanship, elevating your gathering to new heights. Let us weave magic through flavors, presentation, and exceptional service. Trust The Chef Kaius Xperience to deliver an unforgettable event, leaving your guests awe-inspired and craving for more.
Book our services today and unlock a world of culinary opulence that will captivate your palate and exceed your highest expectations.
Thechefkaiusexperience.com
Happy Wins-Day Family. We have a couple of Popup opportunities this month! We will be doing “Taste of The Dominions” and “The Lions Den Brunch” for Memorial Day weekend! I hope to see you all at there. I will drop menu for The Lions Den by the end of the week!
Also you know we had to drop something to get you salivating this morning…
Teriyaki Glazed Filet with Grilled Pineapples and Peppers alongside some Beef Fried Rice. Simple and classic but always delicious 🤌🏾
Thechefkaiusexperience.com
What better way to enjoy your Friyay than with a refreshing cocktail…
This is my Smoky Plum and Blackberry Beerita! It takes some small effort but it’s well worth it!
I smoked some black berries to give it a unique layer of flavor and also to bring out the natural sugars. I then puréed it with some fresh black berries, simple syrup, and a pinch of salt. Lastly I added a couple of shots of Casa Amigo, Fresh Lime Juice, and Mich Ultra Pomegranate and Agave.
It’s refreshing and it’ll definitely get the job done. Cheers 🥂
Southern soulfood is always the foundation behind my food but there is also inspiration and admiration from cuisine all over the world. Croquette is a small breaded fried food which is seen in cultures all over the world but is believed to have originated out of France.
Now I’ve never been to France but I was able to connect a cooking technique to an ingredient that is near and dear to my heart, grits.
Did you know that grits were originally made by Native American Tribes which they called Hominy? European settlers took the idea and brought it to the south which is how it became a staple especially during the civil war for being cheap and fulfilling.
Let’s also talk about the Pimento Cheese Mousse coming from Pimento Pepperfruitwhich is also known as a “Cherry Pepper” that are native to South America and The Caribbeans.
So this dish has traveled and in reality probably has more stories than I could tell but it could be a story you share at your dinner table with the people you love.
Let’s book your experience and connect you with food that’s connected with the world!
It is no secret that Gouda and Truffle are widely used in an array of dishes but have you ever thought about joining the two together? You get the creamy nuttiness from the gouda (use Smoked Gouda to kick it up) and truffles offer slightly earthy umami (savory) flavors that work really well together with this pasta, followed by some crispy prosciutto to add salt to dish…you have a complete win with 3 primary ingredients.
God, thank you. This week my parents celebrate 40 years of marriage. Wow. I am so grateful for them individually but I’m most grateful for their union. As someone who has chosen different-not widely common paths in life, I’ve struggled with “clarity and consistency” however I just finished a book illustrating practices on how to get clear and target your goals which led me to meditation this morning which led me to think about my parents who have had clarity and consistency in their marriage for 40 years. They have also worked as educators and ministers consistently for decades as well. The thing that I thought I lacked had been right in front of me this entire time and through my parents, clarity and consistency is also my birthright because I am a product of them.
Mom and Dad, I thank you and I love you for choosing consistency and clarity for 40 years. I honor you for setting a path for your children to follow. I’ll be working on some goals this week during your celebration but I definitely owe you two a Chef Kaius Xperience soon.
Some things are just meant to be eaten in it’s simplest form; Red Beans and Rice for example. I’ve heard Red Beans and Rice is a Monday Staple in “Nawlins”. Honestly, it could be a staple any day of the week for me. I grew up eating Lima beans, pinto beans, red beans, field peas…all simmered down in chicken broth with some onions, garlic, and cured/smoked meats. I never knew until I was older that it was considered “poor man’s” food. The amount of time and love it took to develop those creamy and wholesome layers of flavors (all day if my pops was cooking it), made it taste pretty rich to me.
Hello I’m Chef Kaius and I would enjoy the opportunity to give you and your guests a Luxurious Dining Xperience. We’ve been fortunate to have this life to live and I believe the best way to live is with intentionality. Go get the things that you want and share them with the people you love. That’s really what we’re in the business of doing, helping you live your best life…
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Talk about a best friend
I truly believe all chefs need a dog. Something about that unconditional love and companionship…yeah all chefs need a dog but I have the best one.
Tis the season for salads and I can promise you, you won’t be missing out on any flavors with ours. It’s the perfect way to compliment your 4 Course Intimate Dinner Course with the Chef Kaius Xperience!
We are looking forward to WOWing you and your guests with our exceptional flavors and service! Book with us today.
Thechefkaiusexperience.com
Indulge in the ultimate seafood delight with my lump crab cake and shrimp dish served with zesty lemon remoulade. The perfect blend of flavors and textures that will leave your taste buds wanting more.
People always ask me how I like my steaks and my answer is simple…BLACKS Rubbed and Smoked Med Rare.
Shout out to Texas for being a guide to my palate. Shout out to my brotha for showing me the “Smoke Master” fundamentals. Shoutout to this dish for being full of flavor and on the positive side of the caloric chart.
This should definitely be in your weekend repertoire and to insure that you get it the best way possible, hire yours truly to alleviate your hassles. Me and my team will be honored.
We are getting close to the weekend and here’s some eye candy to help build up the anticipation…Indulge in the ultimate chocolate lover's dream with these elevated Oreo pancakes, topped with decadent cookie marshmallow fluff and rich Nutella, crafted by yours truly…
It’s Taco Tuesday but here’s a Refreshing and Fiery Fusion to sip on with your favorite tacos. It’s a Spicy Cucumber and Watermelon Margarita with Fresh Watermelon Puree, muddled cucumbers, and citrus juice!
Side note: It really blows my mind that some people don’t like watermelon or cucumbers 🤷🏾…try this drink and it might change your mind 🤌🏾
This is for all my crustacean lovers…Indulge in a little heat and seafood goodness with this delectable Spicy Seafood Pasta with Blackened Shrimp, Jumbo Crab and a Creamy Crawfish Mousse 🌶️🍝🍤 Created just for you by your private chef Xperience!
We have here some beautiful marinated Grilled Lamb Chops (Diced) with a Lemony Tzatziki, a Mediterranean Pico with Tomatoes, Red Onions, Olives, and Avocado, and Seasoned Pan Fried Pita Chips…
I thought to mention how this dish is Tex-Mex meets Greek but…sometimes you think you’re crossing cultures until you realize, we are really all the same and for the universal love of food, let’s just eat 🙏🏾.
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You have a special event coming up…we can help you with that. Let us provide you with a Catering or Private Chef Xperience of a Lifetime! Visit our website to book! Thechefkaiusexperience.com #privatedinners #dinnerparties #intimate #luxury #luxurious #fancy #highenddinner #steak #lambchops #seafood #plated #groupgatherings #traveling #weddingcatering #privatechef #chef
I think my favorite thing about brunch is it typically is a time to get the family together, catch up with friends, or just do a self-love treat. Either way brunch is a total vibe! Book your brunch at thechefkaiusexperience.com #brunch #familytime #satx #texaschef #sanantoniochef #dallaschef #houstonchef #atxchef #laxchef #luxuryfood
I think my favorite thing about brunch is it typically is a time to get the family together, catch up with friends, or just do a self-love treat. Either way brunch is a total vibe! Book your brunch at thechefkaiusexperience.com #brunch #familytime #satx #texaschef #sanantoniochef #dallaschef #houstonchef #atxchef #laxchef #luxuryfood #denverchef
Weekends are for brunches and you better believe I do it properly. It’s all about The Xperience 🤌🏾 #bookme #brunches #dayparty #topchef #luxurychef #saturday #funday #houstonchef #sanantoniochef #dallaschef #austinchef #privatechef
What’s another way to say I love you? “Macaroni and Cheese” I rarely come across a Mac that I don’t like, but what’s special is no 2 are ever really the same. I’ve seen people use Gorgonzola for a little funk in their cheese blend…Condensed Milk in their custard for that subtle hint of silky sweetness. Even Pork Rinds ground into a dusty flavor bomb as a crust topping. Which ever approach you take, I just have one rule… It’s gotta be creamy 🙌🏾🤙🏾 #mac #macandcheese #creamy #WAPasta #damac #returnofthemack #satx #macaroniandcheese #everybodylovesit
“It’s time to start living the life you imagined…” And it starts with breakfast 😌. Enjoy your day family 🤙🏾 #experience #luxury #thefinerthings #lifeisfortheliving #chefkaius #rise #grandrising #brunch #breakfastforchampions #celebritychef #billiondollarchef #dreamthenaccomplish
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