Private Chef Matthew Alexander

16/06/2024

Happy Fathers Day DADS!!! This is my 1st fathers day its definitely a special one. I have not posted lately as Ive been focused in other area’s of my life like my son lol and Jiu-Jitsu. However Sabor de Arte is crushed with dinners every week. Here is 1 of 8 courses done about 6 weeks ago. We have our Italian Ossetra Caviar on top of our bruleed korean batata’s and lemon scented goat cheese mousse. This is one of our newest creations. EVERY client has absolutely loved this dish!! Stay tuned… **n

28/04/2024

Wow what a proud moment for me. For those of you who dont know ive been practicing BJJ since i was 30, however 5 of those years (as of recent) were lost due to the opening of my business, The PLANdemic, and straight up EXCUSES. In Jan of 2023 i decided to get back on Mats and pick up where i had left off 5 years earlier. . Well doing it at 45 years of age proved to be a much more difficult task than I had expected. I suffered 3 terrible injuries within just a few months of training. Being a hobbiest, owner of a company, husband, and now proud DAD i was questioning if i could do this, if i could get back to where I was. For those that know ME they know that when I put my mind to something NOTHING will stop me. I just took it one day at a time and applied all my attributes, mental and physical tuffness etc to my jiu-jitsu journey and here I am. This is a small accomplishment on a long road with no end in site. I want to thank for being instrumental in my development. I have known Professor for over 10 years. He gave me my purple belt while he was still a brown Belt. He embraced my obsessive/compulsive ways LOLOLOL with his patience and grace as he helped me privately back then and has been there for me since my return. I want to thank the entire team for all your help and support. You guys know who you are!!!!! Enough of all this wishy washy crap I will see you on the mats Fella’s….. OOOSSS

31/03/2024

Good morning ☀️ foodies, fans, followers! In Lieu of Easter 🐣 Sunday, I hereby present to you the most delicious deviled DUCK egg 🥚 Our duck mixture consists of black truffles and candied bacon 🥓 . This is one of many spectacular applications that we offer here at Sabor de Arte. Everyone enjoy your Easter 🐇.

16/01/2023

Good Morning everyone. Its been a while since ive posted on my newsfeed. It happens at the end of every year as im kinda done at that point and will start a new chapter that following year. Well here is my 1st post in 2023. Its a photo taken after our tasting with clChef Jacob Bickelhaupt . As you all know i travel to different Michelin Star restaurants for inspiration experience etc. etc. Our experience was priceless as Chef Jacob and his wife Nadia are a dynamic duo! She catered to our every need as his art unfolded. Watching Jacob and Nadia work as a team was like watching a mirror as its what my wife and i have done countless times. We look forward to visiting KONRORESTAURANT once it officially opens to experience and incredible tasting with Chef Jacob. Thank you guys for a wonderful experience.

03/10/2022

🚨 GIVEAWAY ALERT 🚨

Ladies and gentleman, we had such an amazing response with our first giveaway we just had to do another one. ONE lucky person will get 10% off of any service along with our spice line 🔥

Rules to enter:

🔥Follow
🔥Like & save this post
🔥Tag 3 friends below (make sure they follow us too)
🔥*Bonus* share this post to your story & make sure to tag us so we can see!!

*deadline to enter is 10/10 at 11:59 pm EST. Open to NY residents. winner will be randomly selected and notified via DM*

12/09/2022

✨GIVEAWAY ALERT✨

So every year I order new hoodies and every year I get several people DMing me asking me for one. So, this year we are giving several giveaways for not only our NEW hoodie but 5 samples of our NEW spice line!! One winner will be selected for this first one…goodluck!!

Rules to enter:

✨Follow
✨Like & save this post
✨Tag 3 friends below (make sure they follow us too)
✨ *Bonus* share this post to your story & make sure to tag us!!

*deadline to enter is 9/16 at 11:59 pm EST. Open to u.s. residents. winner will be randomly selected and notified via DM*

27/05/2022

Good morning everyone. Here is a photo of a dish done about 2 months ago. We have our A5 American Wagyu from Snake river Farm. We’ve gone ahead and paired it with a mushroom cippolinni tower, and potato foam using a little molecular gastronomy. On top we have a white potato tuile. The Wagyu’s flavor if so pronounced and lucious all it needs is a little Maldon Salt and cracked black pepper! We are absolutely slammed for the summer. We are still taking bokking for July and August as June has been fully booked for quite some time. Stay tuned for more food p**n.
**n

06/05/2022

27/04/2022

Good evening everyone. Here is a dish done several weeks ago. Its our Grade A Hudson Valley Foie Gras, Citrus Mousse, Port wine Rasberry jam, Brioche. The Citrus Mousse added a light and fragrant element to the this dish. As you should all know Foie Gras quality is all based on it origins. So our Grade A was perfectly paired with the port wine rasberry jam and our buttery brioche was the perfect crunchy vessel needed to bridge that gap btwn the hand amd the palate. Stay tuned for more food p**n. **n

03/04/2022

Good evening everyone. Hope your having a great weekend. Last weekend we had several big tastings. Here is one of our courses. Its Yellow Fin OTORO, forbidden rice pancake, smoked trout caviar, wasabi broth. Elegant, delicious, eye popping, unforgettable, are just a few adjectives to describe this dish. It was run btwn 2 diff parties and all 16 guests who had it absolutely LOVED IT! Stay tuned for more food p**n…

30/03/2022

Good morning everyone here is a new dish we ran this weekend. This was a delicate dish however the flavors really danced off our clients palates. This is Wild caught Chilean Sea bass, sherry wine creme, dill oil. Chilean sea bass is known for its undertone of sweetness which is why out cream sherry creme complimented it perfectly. The dill oil not only added vibrant color but brought beautiful aromatic notes and freshness to every bite. Lastly we seared it to add a crunchy element and texture to this dish. Stayed tuned more food p**n…
**n

24/03/2022

Good morning everybody. Here is a photo of a salad i did a few weeks back. Here we highlight our new molecular gastronomy techniques with honey balsamic caviar, house potato chip and the star of our dish goat cheese sphere’s. The goat cheese was created through technique called “reverse spherification”. We paired these components with beets, roasted pumpkin seed and chives! Hope you guys are enjoying all our new work in 2022. Stayed tuned for more food p**n….. **n

12/03/2022

Good evening everybody. Happy sexy food day!! Here is a dish i did several weeks back. It was part of a 7 course tasting. Chilled melon soup, Seared sweet U-10 diver scallop, iberico jamon, cucumber. The play on the hot scallop with the chilled melon soup (cantaloupe) and saltiness of the iberico jamon and dill was an absolute perfect marriage on the palate. We here at Sabor de Arte are committed to bringing you an UNFORGETTABLE experience. Im here on a daily basis pushing my knowledge and level of creativity to bring you the absolute best version of myself. I hope everyone is enjoying the progression that is being presented so far here in 2022. Stay tuned…..

27/02/2022

Happy Sunday ladies and gents!! Two weeks ago we went around the world with a magnificent 7 course tasting! Here is dish Austrian Flare. We have a play on Pork Schnitzel, cured Duck egg, Anchovie garlic lemon reduction, 3 different kinds of cavair using molecular gastronomy. Alot of thought and effort went into creating not only this dish but the entire menu and ex*****on of this evening. I always striving to bring my best creative self to the “table” (pun intended) and and leave my guests talking about this incredibly unique experience for years to come!!! Stay tuned for more mouth watering dishes! **n

26/02/2022

Good evening everyone here is our 4th course from last weekend. This is our Squid ink Risotto, seared baby octopus, saffron aioli, cilantro foam. This dish was one of top 3 dishes for the evening amongst the guests. So many more new dishes to post. STAY TUNED….. **n

24/02/2022

Good morning everyone here was 4th course out of 6. The ribs were braised in a Japanese court bullion with spices and apple juice. This was lacquered with a Gochujang Gel, fried lotus roots, and SMOKED table side!! Stay tuned for more incredible dishes from the last 2 weeks! **n

22/02/2022

Good evening everyone. Here is ohr 5th course from 2 weeks ago. En lieu of Valentines day we did our heart shaped ravioli () white wine proscuitto di parma broth, lemon potato foam. The creaminess of the filling tangy saltiness of the proth amd proscuitto, and hits of lemon from the foam really made this a delicious cohesive dish. Stay tuned for more food art…. **n

19/02/2022

Good evening everyone. Here is 1 of 6 dishes from last Sunday. We have Moroccan spiced Pork belly, butternut squash puree, soy foam, 3 different caviar sphere’s. The foam and sphere’s are molecular gastronomy techniques that Ive been practicing. Molecular Gastronomy is nothing new TBH. Its been around for a while and Im just starting to learn it now. Its nit that abundant in restaurants. Its actually kinda rare pending on where you are. The art of cooking is like any other art, first you need to build and incredibly strong foundation and then start adding different elements to build on top of that solid foundation as you grow. Stay tuned for for food p**n… **n

25/01/2022

Good morning everyone! Happy New Year!! Ive set several goals for myself. One of them is to grow my craft. Ive been teaching myself molecular gastronomy. Here is a dish i did last night. Seared octopus, white wine bean puree and lemon foam. Foam is creating using Soy Lecthins. Lecithin works as an emulsifier, meaning it suspends fats and oils and keeps them from mixing with other substances. Here ive used fresh squeezed lemon juice, water, and soy lecithin to create this beautiful frothy foam. It bring another another texture with an incredible eye appeal. Stay tuned for new@cooking techniques here in 2022! If your NOT growing your NOT LIVING!! **n

18/11/2021

Good morning everyone here is an exquisite pasta dish i did a few months back. Its hand rolled rigatoni, suateed vegtable, kahlua coconut pumpkin crema, Panchetta, candied pumpking seeds!!! This dish was OUTSTANDING! Stay tuned.. **n

10/10/2021

Good morning everyone here is a dish from a few weeks ago. Honey soy glazed Chilean sea bass, forbidden rice and bok choy! The bright beautiful colors are reflective of the flavors that simply dance off your palate when taking each bite. Stay tuned for more amazing photo’s…..

04/10/2021

Good morning everyone. So here is a dish I did several weeks back. Its seared “Hen of the woods” mushroom with cured duck egg, cream sherry amd panchetta sauce, truffle! The dish will leave you speechless. Stay tuned for more food pron….

24/09/2021

Good morning everyone here was a dish I did several weeks back. Its my hand rolled squid ink linguine, seared octopus, shrimp, and clams. Our broth is from Cherry stones and black bass fumet. There are absolutely NO SHORTCUTS taken when I cook. Every flavor profile is created and extracted from ingredients I use. Freshness at its finest! Stay tuned for my delicious photos….

02/09/2021

Good morning everyone. Here is our 2nd course from a few weeks ago. Whole Langoustine. Ibérico jamon, roasted peppers, salsa verde. I grilled these Langoustine 1st because i really wanted to pick up some smokiness to add another dimension to the flavor profile. The Jamon is SPECTACULAR!! If your not afraid to spend a little money on quality foods you should definitely try some of this. I love this dish and so did my clients. Stay tuned….

26/08/2021

Good even everyone. On Sunday i posted a photo from this tasting here. It was a 5 course San Sebastián inspired menu. This was our 1st course. Tuna Otoro, Anchovie, tomato Concasse, cornichon, Champagne gastric, spur dough baguette toast, purple basil. This was my first time creating an application with these components. Wow am I happy i did casue it was INCREDIBLE! I usually only like to cook with anchovies however in its raw state they were magnificent with all these other ingredients working harmoniously! Stay Tuned for more phot’s from this event.

22/08/2021

Good afternoon everyone. Happy stormy Sunday!!! Last night we ran an EXQUISITE menu inspired by my trip to San Sebastián 6 years ago. Here was a kool video taken by my social media expert. (the wife lol) This was our 4th course. Its was our Moroccan inspired ribs smoked tableside, chimmichuri bastmati rice, apple marsala foam. The foam technique uses molecular gastronomy which is a work in progress but was successful last night. I absolutely loved everything about this menu. It really lit a creattive fuse in my brain. Creatimg this was really really fun. Cant wait to bring u guys all these new cooking techniques im working on. You CANT be afraid to fail. If you dont know failure you will NEVER know success. Yesterday i used 3 different molecular gastronomy techniques not knowing if i would succeed, or if they would be liked However as a perfectionist i know i still have work to do and i will perfect them! Have a great day everyone and STAY TUNED…

09/07/2021

Good evening Ladies and gentleman. You guys all know i love using the BEST ingredients to represent my company and my clients. Here is a SEXY clip of my WAYGU steak searing away. Guys when searing wagyu there is NO need to add oil to you pan. There is enough fat in the steak or slider to lubricate the pan. Also make sure your meat is dry to help you create beautiful color and develope that crunchy perfect texture!!! If your not sure how to sear check out anyone of my cooking ahows on “EAT THIS TV” you tube channel. Stay tuned for lur dinners this upcoming weekend…

07/07/2021

Good evening everyone. Hope the 4th was a BLAST (pun intended) for you guys!!! So here is a dish done a few ago. Its candied bacon slab, with pickled onions, living greens, honey beet vinaigrette, tomatos. .this is an exceptionaly well balanced dish. The heavy fat pairs perfectly with our fresh livings greens, and the sweetness and acidity of the vinaigrette. Every dish i create is well thought out with the intention of creating the perfect cohesive harmony for the palate. Stay tuned for more pics of food p**n.

28/06/2021

Good morning everybody so here was a dish I did 2 weeks ago. I would like to thank my my Mom for teaching me how to make Arepa’s when I went to Colombia to go see her and the rest of my blood relatives. Here we have a Cheese stuffed arepa with chicken sofrito, and colombian cheese. This dish was so delicious! There is nothing like a dish that can transport you to another continent like this one did right here. I took my clients to Bogota right through there palates. Stayed to tuned for more photo’s from this dinner and the 2 from this weekend

25/06/2021

Good morning everyone. Here is a photo of our first course last Saturday. We have coconut curried beef, mango chutney, won-ton taco shell. The flavors i was able to develope in this application were marvelous!!! I absolutely love making anything Curry!!!!!!! Stay tuned for more photo’s from this dinner….