Reminiscing on bleeps from my coursed & plated and family style dinners from 2022. I started this business just soling focusing on these styles of dinners before I expanded into catering bigger events. I do miss having these dinner more often! The warm weather is approaching and no one wants to be cooped up inside cooking for family and friends! Let me take care of the food and you can focus on hanging out and catching up with your guests.
What you’ll need todo:
1. Build a customized menu with me that suites you and your guests needs
2. Bring the beverages
3. Relax and enjoy some great company and good food
What I’ll do for you:
1. Occupy your kitchen space
2. I will pre prep some food so I won’t have to be there all day
3. Serve guests, refill any drinks, clear dishes, deep clean the whole kitchen & space like I was never there. Yeppp.. No clean up needed from you guys I’ll handle it all!
Book with me: [email protected]
#privatedinner #local #plateddinner #familystyle #travelingchef #seasonalmenu #chef #farmtotable
Step by step some garlic confit… so simple todo right at home and so flavorful!
Steps:
• Stove top
• Add in peeled garlic, top with olive oil over just enough to cover all cloves, (the oil will expand a bit), add any fresh herbs or seasoning you’d like!
• Low heat and bring to a simmer, slow roll that baby until they become a nice golden color
• Strain, add a bit of salt and a splash of that oil and blend
• Package in a jar with lid and leave in fridge for use! If you won’t go through it too fast pop in freezer and enjoy
Oven: 325 degrees covered in foil for up to an hour or until golden brown
Discarded oil: pour into a mason jar and seal, use to your hearts extent
ᴇɴᴊᴏʏ!!
#privatechef #recipes #garlic #local #zerowaste #chef #farmtotable #herbs #roastedgarlic
How to peel, slicing and dicing onions! It’s a bit hectic but hopefully helps!
Onions are in so many recipes and there’s so many ways to chop them, but this is how I’ve done it for years!
Homemade Sweet Potato Gnocchi:
Recipe:
1 large sweet potato (or substitute with russet potato)
2 1/2 cups AP or GF flour
1 large egg
1/3 cup Grated parmesan cheese
1 tsp salt
Instructions:
• Preheat oven to 400 degrees, using a fork poke holes in potato and add into oven. Cook until soft and fully cooked.
• Peel and mash with a fork or a whisk (whisks works wonderfully for sweet potatoes)
• Lay out potato mix onto a counter in a flat 1/2 inch layer
• let it cook but not too cool.. about 2-3 minutes. (if it’s too hot it will cook or scramble the eggs, to cold it’s hard to get texture your looking for.. so a love hate relationship here
• using your finger tips poke holes though the potato layer (this will help distribute the egg, flour and parm.
• layer flour across the top, roughly 2 cups, crack the egg and spread around the top of flour, sprinkle the parmesan and salt.
• start the kneading process. It will be a sticky mess but trust the process. If too sticky, add more flour.
NOTE: you do not want to over knead this dough or it will not be light and fluffy like we want it to be but that’s okay if it is.. we’re learning:)
• once in a beautiful ball and it bounces back a bit when you poke it. Let that baby rest and wrap in plastic wrap so it doesn’t dry out.. we don’t want any crusty dough balls.
• the rest is in this video but roll into nice long snack like noodles, cut into small nuggets.. if you wanna be fancy you can roll on a fork BUT use only a little bit of pressure, we don’t need to man handle it or it will not keep its shape. This isn’t a stiff dough like a regular pasta. Be nice to it!
Okay some lil fun facts now:
1. The ridges in gnocchi are authenticly made with a wooden ridged board.. the ridges aren’t necessary but the reason they are there are to be able to grab and keep more sauce in these lil crevices.
• Once it floats to the top when boiling it’s done. It doesn’t take long at all
• Toast t
Knife skill episode 1: learning how to properly hold a knife
First ever video, apologies we will get better at these! (Ps. Got in a fight with the corner of an oven that’s where the cut on my hand happened)
Happy chopping 🔪
#knifebasics #chef #chopping #privatechef #local #farmtotable #produce
Just look at that steam…🤤
Yesterday was the biggest amount of people I’ve catered for yet, so that being said being stressed was an understatement. But with help from the best humans we were able to pull it off without a hitch! I can’t thank these guys enough for being able to help me lay out the whole buffet while I cranked out this table. Looking back I just am in shock that im able to create art and pull off these types of tables (almost every time have no vision on how it’ll go until im just doing it) and these kinds of things for people to eat!
Here’s a snap shot of the grazing table for the 175 people corporate event for Fisher Associates!
More photos(not many) to come ✨
#grazingtable #privatechef #corporateevent #party #chef #catering #local
And a whole video of this table🤌🏼
A sped of video on how these delicious tortellini’s are made
