healthy fare for drop-off/meal prep
Seared triggerfish with riced cauliflower and zucchini salad with pecorino, basil and almonds
Slow smoked turkey kebabs with roasted beets, tzatziki sauce, and cucumber tomato salad
Grilled shrimp with blistered tomatos, corn and scallions with quinoa
Chilled corn soup with basil
Crunchy fennel and celery salad with parmesan and lemon with radishes and raddicchio
Green shakshuka with avocado and lime
Smoked Chicken and Celery Salad with wasabi-tahini dressing
Ginger Cauliflower soup with cilantro and lime
Kale and Brussels Salad with warm halloumi and almonds
Grilled wreckfish with Chinese smashed cucumbers and a mung bean, herb salad with miso sesame vinaigrette
Seared turmeric salmon over wilted greens with coconut rice
Couscous with grilled baby bok choy, roasted mushrooms, and baby eggplant with fresh herbs and a sherry vinaigrette
small weeknight dinner party
Lamb shwarma slow roasted over wood fire, and vegan kebabs served with sumac onions, cilantro chutney and kaffir lime oil
Roasted baby beets with black tahini sauce
Grilled baby boy Choy salad with with miso sesame dressing
Hen of the woods mushrooms roasted with shallots and a sherry dijon deglaze
Whole satsumas and dark chocolate bars, to peel, share and pass around
Client request: Spanish/Lowcountry tasting menu to celebrate 2 birthdays:
pre-dinner snacks: cheese straws, warm rosemary Marcona almonds, quicos, robusto cheese and castvelstrano olives
First: Jamon croquettes with crème fraiche chives and osetra caviar
Second: Crab bisque with pan con tomato and oil cured olive emulsion
Third: Lacinato Kale BLT salad with preserved meyer lemon creamy dressing paired with silky corn custard and grilled corn studded cornbread
Fourth: Lowcountry shrimp and Geechee Boy mahon cheese grits with lamb merguez, quail breasts, hen of the woods mushrooms and shallots topped with chorizo crumbles.
Fifth: Slow smoked chicken thigh roulade with padron peppers and pe’tit basque cheese wrapped in prosciutto over sauteed baby artichoke hearts in a sherry mustard sauce.
Sixth: Venison meatballs poached over parsnip, turnip and celery root filled ravioli with a shaved crunchy salad of fennel, celery, parsley and parmesan in a light citrus vinaigrette.
Seventh: Individual Krispy Kreme doughnut bread pudding with espresso semifreddo and tonka bean crème anglaise.
Eighth: 5 -layer devil’s food cake with caramel buttercream and salted caramel filling
Client request: lighter fare, drop-off soup and salad dinner
pre-dinner snacks: warm rosemary and shallot nuts, beet hummus and crudite
chilled corn soup with basil oil
smoked chicken and celery salad with tahini dressing over butter lettuce
broccolini with grilled lemons, shallots and pistachios
individual Persian lime olive oil cakes with green peppercorn whipped cream
Small rehearsal dinner, steak night
Appetizers Options:
Crab bisque with sherried whipped cream and chives
Shrimp and sausage cakes with corn emulsion
Tomato, basil and burrata tartlets
Chicken croquettes on waffles with sage and maple sausage sauce
Family style Side Options:
Prosciutto wrapped asparagus dressed with parmesan and kaffir lime oil
Lobster mac and cheese
Summer succotash; peas, corn, tomatos, pancetta
Smoky creamed collards with crisp bacon and fried shallots
Mexican street corn custard
Roasted king oyster, maitake, and enoki mushrooms with a Dijon sherry and tarragon sauce
Hasselback potatos with hollandaise
Kale BLT salad with preserved meyer lemon dressing
Geechee boy creamy grits
Dinner, grilled to temp preference
American wagyu ribeye, ny strip or filet mignon fresh fish filets (tile fish, wreck fish, grouper)
Heavy hors d'oeuvres for a 50th birthday cocktail party
Slow smoked brisket sliders
Corn fritters topped with pickled local shrimp salad (no mayo base)
Mini lobster rolls
Tartlets with baked feta, blistered tomatos and basil oil
Yucca frith with cilantro scallion sauce