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09/08/2022

Here's another dish I did recently for a brunch party it was a decadent version of a Croque Madame...

First I put down a splash of Mornay sauce which is essentially a cheesy béchamel then a layer of toast and a small layer of Dungeness crab followed by a layer of thin sliced country ham and a potato cake with a sunnyside up egg topped with some Royal Ossetra Caviar and a beautiful hollandaise sauce over the top....

The rich creaminess of the mornay meets the beautiful notes of the luxurious crab and then you get the slight salt from the ham and a pop of the acid from the hollandaise then the brightness of the Caviar on top is the ultimate in luxury....

As always thanks for looking at my page and if your ever in need of a party dinner or event catered feel free to reach out...

09/08/2022

Haven't been posting much recently as I've been extremely busy with life and catering I've done several dinners recently and will start posting some pictures of them....

Here is a play on Duck à L'orange that I did recently this is a French dish that involves roasting duck and serving with an orange liqueur sauce that I fused with Asian cuisine to put a different spin on the dish...

The duck was cooked sous vide with a Chinese five spice blend then reverse seared in duck fat it was set atop a seared blackened orange with a crispy chicken skin and a piece of duck bacon on top of that it was served with a five spice infused Grand Marnier orange sauce....

As always thanks for looking at my page if you ever need a private party or dinner catered please feel free to reach out...

08/05/2022

Hey guys sorry for not posting for a while threw out my back recently and it's kept me off my feet and off my phone....

Finally got back into the kitchen last night and made this tiramisu cheesecake it has a coffee liqueur layer a chocolate layer and then the coffee liqueur cheese cake on top finally it was dusted with cocoa powder.....

I'm hopeful I'll get back to posting everyday here soon but will try to get one done at least every other day until I'm back to 100% as always thanks for looking at my posts.....

28/04/2022

This is a Manchego mousse between two layers of puff pastry with a Mango chutney on top of that and then some shaved Pecorino Romano with a small amount of balsamic reduction on the plate.....

This dish reminds me of those little cheese and cracker packs I used to eat as a kid the rich cheese mousse is like a pillow of cheese in between buttery crackers then the fruity chutney cuts through the richness giving a much needed reprieve.....

Thanks for looking at my posts if your ever interested in a private dining experience in your home please feel free to send us a message we look forward to hearing from you soon......

25/04/2022

Another amazing desert this one was a reese's peanut butter cup no bake cheese cake...

I took heavy cream and made 2 different flavored batches of whipped cream the first was peanut butter the second was milk chocolate I then whipped cream cheese until smooth and slowly folded the whipped cream cheese into the two different flavored bases of whipped cream until fully incorporated and stiff I then filled extra large cupcake molds then finished with some cocoa powder.....

As always thanks for looking at my posts if your ever interested in a private dining experience in your home please feel free to send us a message we look forward to hearing from you.......

24/04/2022

Panna Cotta is a traditional Italian dessert made with cream flavored in some way and then set with gelatin it has a beautifully creamy texture like a cross between ice cream and pudding......

This is a salted caramel apple pie panna cotta the cream was steeped with nutmeg, cinnamon, fresh honey crisp apples, honey, a few drops of vanilla and some confectioners sugar....

For the topping I diced some more honey crisp apples and sweated them down in butter I then added some cinnamon, nutmeg, brown sugar and a small amount of heavy cream and finished it with some course sea salt.....

Thanks for looking at my posts I appreciate any feedback and as always remember if your ever interested in a private dining experience in your home I make dishes from most regions of the world with my own unique spin whether it's a fine dining multiple course meal or a rustic comfort dish I bring my own equipment and I clean before I leave.......

23/04/2022

Another one of my favorite dishes to make is Risotto its a deeply rustic comfort dish that sticks to your ribs and is best eaten in smaller portions with other courses so it doesn't fill you up too quickly.....

Risotto is an Italian peasant dish from the North of Italy it is a dish made very simply with Arborio rice which is named for the small town in northern Italy where it comes from it is a short fat grain of rice with a very high starch content its cooked in an open pot unlike other rices and the starches turn it into this creamy porridge like meal....

This specific batch was browned in butter for a moment then it was deglazed with a large amount of white wine after the wine has been cooked off we start adding the chicken and saffron stock slowly whisking constantly to stop it from sticking to the bottom after a few scoops of the liquid is added the rice will cook releasing its startch into the water and creating a beautifully creamy dish I then pull it off the stove and finish it with salt pepper Parmigiano Reggiano and some fresh peas that had been steeped in the stock for a moment to cook then add them as well....

Atop the risotto is a bacon tomato and onion jam that I slowly simmered on the stove together for several hours with a hint of vinegar and a pinch of sugar to tame the acidity this crisp refreshing bite helps to cut through the heaviness of the rice below sending fireworks off on your palate.....

Thanks as always for looking at my posts and remember if your ever interested in a private dining experience in your home whether it's a fine dining multiple course meal or a rustic comfort dish that sticks to your ribs I bring all needed equipment and supplies and I clean before I leave.....

21/04/2022

One of my favorite dishes this is an egg yolk Raviolo Al' Uovo which translates to little turnips with runny egg yolk kinda funny that the word ravioli means little turnips lol.....

This is hand made pasta dough filled with a salt and pepper ricotta with a small amount of parsley as well I shape the ricotta into a cup like shape and drop an egg yolk in the middle then I sealed it with an egg wash boiled it for 2 minutes and then cook it in brown butter for another 90 seconds it's served with some brown butter sauce and a fried sage leaf then sprinkled with Parmigiano Reggiano.....

It is so beautifully rich and silky with the creaminess of the ricotta and richness of the egg yolk come together in every bite making you smile filling you with warmth and happiness.....

Thanks as always for looking at my posts if your ever interested in a private dining experience please feel free to send us a message thanks again....

21/04/2022

Italian food is probably my favorite style of food in the world they don't really do a lot of fancy techniques or use a bunch of different ingredients Italian is more rustic they really try to focus on the ingredients themselves only using a few but making them the absolute best they can be.....

Here are two different Italian dishes out of Rome they are made other places but they originated in the Rome area......

The first is possibly my favorite thing to eat on the planet and one of the simplest things to make if executed correctly it comes out like a velvety Italian mac and cheese and it only has 4 ingredients (flour, oil, eggs and salt) to make the fresh pasta and then 3 more ingredients incorporated in the cooking (Pecorino Romano, butter and black pepper) this dish is called Cacio e pepe which literally translates to cheese and pepper and is said to originate from roman shepherds it is said to be the oldest roman dish originating in 750bc or even before considering the ingredients have been around for 3,000 years ......

The second of the pasta dishes I made is a more popular choice among my kids and wife it is a very simple recipe as well this one's main ingredient is Guanciale (cured pork cheeks) this is pretty similar to American bacon just not smoked only cured you take the Guanciale render it down in a pan then reserve the pieces and leave the fat then you cook down tomatoes basil a little garlic and create a sauce then I incorporate the pasta with some butter and Pecorino Romano until it becomes creamy I then add a small amount of the tomato sauce at a time cooking it into the pasta it is a very lightly sauced dish I then topped it with a small amount of ricotta (not traditional just how I like it) and then finish it with more Pecorino Romano and some of the reserved stewed tomatoes around the outside this dish is called All' Amatriciana which means in the style of Amatrice which is a small village set in the mountains to the north east of Rome.....

As always thanks for looking at my posts if your ever interested in a private dining experience in your home please feel free to send us a message we look forward to hearing from you

19/04/2022

Last night's dish was a special request it was a lobster mac n cheese crochet set atop a beautifully silky and smooth leek soup with pan seared leek and a French Quenelle of Alaskan halibut......

Quenelle is a classic French dish of creamed fish or meat set with egg usually poached and set in an egg shape I chose to make them bars instead of being egg shaped.....

If you like fish you would have loved the Quenelle it was perfectly light and airy with a beatiful hint of fish.......

Remember I do private personal dinners in your home I bring all needed equipment to make your experience special whether it's a fine dining multiple course meal or a rustic comfort dish....

I cook food from most regions of the world and look forward to hearing where in the world you'd like to be transported to then I can take you there with a bite......

As always thanks for looking I look forward to hearing from you.

17/04/2022

Some of the dishes from the 7 course dinner I did for a group of 10 last night so grateful to be able to lift people's spirits with my food thanks to all who took part and thanks to everyone for looking at my posts......

1st course last night (the amuse bouche) was a filet mignon molasses moon pie that I forgot to photo I will be making them again for new pictures....

2nd course was a lobster risotto arincini with pecorino and diced scallions wrapped around a beautiful lobster knuckle then breaded with a roasted garlic homemade bread crumb this was served atop a beautifully silky and luxurious lobster and tomato bisque the bisque was also on the side in a small glass for those who wanted more ....

3rd course was a deviled egg tuna tar tar and caviar tower... the bottom level was a warm hash brown next was a layer of hard boiled diced egg with chives next was a layer of ahi tuna with a slice of smoked salmon on top then some fresh dill then a cream cheese ranch sauce and finally topped with black caviar and seaweed pearls.....

The 4th course was a chilled candied carrot and orange soup with orange segments and some zest on top this is a slightly sweet soup that is served cold with little pops of bright acidity from the oranges......

The 5th course was a Dungeness crab and roasted garlic mash potatoes with chives throughout with a beautifully seared u10 scallop set atop it with four savory clames rested against the sides of the potatoes the clames where cooked in white wine butter and garlic I then made a clam dip inspired sauce topped the clam with a dollop of the dip sauce then sprinkled crushed potato chips and chives to finish this was fully inspired by my wife's families famous chips and clam dip.....

The sixth course was a filet mignon that I cooked sous vide with salt pepper thyme rosemary and butter for around three hours at 126.5 degrees I then seared them in a pan with avocado oil for about 60 seconds per side at extremely high temperature to get a hard sear on the outside which also raises the temperature to that perfect 130 degree medium rare I then piped a small amount of potato and parsnip puree around the outside of the filet and then poured a moat around that of red wine beef jous reduction....

Our final course for desert was a beautifully rich and silky smooth spiced chocolate panna cotta with a fudge shell topped with a salted caramel popcorn whipped cream the decadence of this desert was out of bounds just absolutely delicious.......

If your ever in need of a great dinner without having to leave the comfort of your home I do private dinners in your home I make dishes from most regions of the world dinner can be multiple courses or just a great rustic meal please pm if interested I'd love to show you a great night a food a fun in the comfort of your own home i am fully vaccinated and have recieved my booster as well and im always willing to wear a mask if requested....

27/03/2022

Went to candle in the woods recently and got inspired so I invited a few friends over and made some dinner.....

1st we had a filet mignon smores with homemade ginger molasses cookie bar choclate filet mignon cooked sous vide to 126 then seared to a perfect 130 topped with a homemade marshmallow and chocolate drizzle this was fully inspired by candle in the woods we paired a peach bubly with a peach puree and gold luster dust....

Second we had a tuna tartar with avocado, fresh Mango and ahi tuna with a homemade lemon garlic aioli topped with sunflower micro greens and some gold leaf served with crispy crostini.....

Along side the tartar was a fruit salad with kiwi peaches and watermelon topped with mint and gold leaf these where paired with a beatiful red blend.....

The final course was a asian inspired orange filet mignon cooked sous vide and then seared set atop some beautiful white rice garnished with scallions and pickled kumquat with black and white sesame seeds which was paired with an amazing port.....

Thanks so much to those who came hope you enjoyed we always love seeing smiling faces when we serve our food and thanks to those for checking out my post....

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Raviolo Al' Uovo (egg yolk ravioli)

One of my favorite dishes this is an egg yolk Raviolo Al' Uovo which translates to little turnips with runny egg yolk kinda funny that the word ravioli means little turnips lol..... This is hand made pasta dough filled with a salt and pepper ricotta with a small amount of parsley as well I shape the ricotta into a cup like shape and drop an egg yolk in the middle then I sealed it with an egg wash boiled it for 2 minutes and then cook it in brown butter for another 90 seconds it's served with some brown butter sauce and a fried sage leaf then sprinkled with Parmigiano Reggiano..... It is so beautifully rich and silky with the creaminess of the ricotta and richness of the egg yolk come together in every bite making you smile filling you with warmth and happiness..... Thanks as always for looking at my posts if your ever interested in a private dining experience please feel free to send us a message thanks again....

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09/08/2022

09/08/2022

08/05/2022

28/04/2022

25/04/2022

24/04/2022

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21/04/2022

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Raviolo Al' Uovo (egg yolk ravioli)

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