The Slow Food Movement

Is Good For You. True Story. 


When creating menus, I consider what is at it's freshest within the current season. I try to source as much organic produce as possible, so the people that I cook for get the most delicious and nutritious mealpossible.

The wines that I choose to pair with each course are hand chosen by me, to complement and balance the flavors on the plate. It's a rare treat to get people thinking about alternatives to the most common go-to varietals for food pairing. During dinner, wine pairings are discussed in a brief but pointed discussion, to help people make educated decisions when shopping for wine to share with friends and family when served with a meal.

Some Current Menu Suggestions


Treviso with Lemon and Thyme Ricotta


Pumpkin Ricotta Ravioli with Noisette Butter and Caramelized Garlic


Two Colors Of Melon, Lomo, Sherry mint vinaigrette



Chopped Salad of Wild Field Greens, Gorgonzola, Dried Cranberries, Pignoli, Cilantro-Caper Vinaigrette


Mâche, Oak Leaf Lettuce Salad, Grilled Portobello, Heirloom Tomatoes, Chevre, Purple Basil Yuzu Vinaigrette



Roasted Pork Loin, Truffled Root Mash, Brussels Sprouts, Cranberry Gastrique


Syrah Braised Short Ribs; Haricot Vert with Marcona Almonds, Porcini Risotto


Roasted Branzino, Israeli Couscous with Pesto, Vegetable Ragout



Pear Clafoutis with Star Anise, Gelato


Flourless Chocolate Cake with a sprinkling of Fleur d’Sel, Caramel Drizzle 


Tahitian Vanilla Bean Crème Brulee 

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