Rainbow Citrus & Fennel Salad with Edible Nasturtium Flowers

Salade Lyonnaise wtih pickled red onions

Tacos Al Pastor on Homemade Tortillas with Quesabirria, Elotes Salad, Beans & Rice

Tapas Brunch with Tortilla Espanola, Poached Eggs, Bacon Wrapped Rates, Gluten Free Biscuits, Fennel Citrus Salad with edible flowers, and Charcuterie Board

Wood-fired Neapolitan Pizza at your party

Tapas con gambas al ajillo, pan con tomato, tortilla, bacon wrapped chorizo stuffed dates, and flash seared shishito peppers

Healthy and Homegrown (when possible) Party Platters

Homemade Char Siu Bao, even gluten free!

Caprese Salad with burrata, prosciutto, manzanilla olives and pickled onions

Pork Belly Ssam Lettuce Wraps with Pickled Veg, Sesame Oil & Spicy Gochujang Sauces, and Homemade Kimchi

Tarragon Chicken Salad with Grapes & Slivered Almonds

Hand wrapped Dolmas with Dill Creme Fraiche

It's a Boy! Chantilly Cream Cupcakes and Quadruple Chocolate Cupcakes with Edible Gold

CHEF & CATERING services

Full service “accessible gourmet” for parties up to 60 featuring authentic homemade foods from around the World. Wood fired Pizza, Asian, Tacos, and Italian are current favorites, but I’m open to most any cuisine and love a challenge! Larger parties may be able to be accommodated depending on menu choices & availability of support staff.

Catering

I’m passionate about all things food and absolutely love cooking for small groups! Whether it be a ladies night learning how to make sushi, a business dinner to impress the boss, or an intimate dinner for two I’d love to help you craft an amazing experience. Custom-crafted Cocktail service also available.

Private Chef

Weekly family meals inspired by the seasons, what’s fresh in mu garden, and requests. My client list remains small so I can continue to offer family & diet-specific customizations. I am not accepting orders from the public, please contact me to join the list (or waitlist if necessary). There are currently 2 open family spots.

Family Meals

Weekly family Menu

SAMPLES MEALS

KOREAN FAVES

Kimchi Jjigae Tofu Stew is an absolute fave of everyone who tries it; made using homemade kimchi, soft tofu & optional thinly sliced pork. Served with Beef Bulgogi ssam lettuce wraps with rice, pickled veggies, spicy gochujang and/or sesame oil dipping sauces& Korean fried chicken salt & pepper poppers with crispy thai basil or sweet & savory glazed drumstick. Gluten, Dairy & Nut-free. Vegetarian available.

BOLIVIAN TREATS

Salteña de Pollo; best way to describe it is if an empanada & a soup dumpling had a baby, this would be it. Tender slow cooked chicken & soup broth is encased in flaky empanada dough and baked. It's juicy & delicious. The 2nd main dish is Silpancho Cochabambino, a very thin beef patty draped atop white rice & fried potatoes, topped with a fried egg, onions, tomatoes, aji locoto & cilantro. Served with a refreshing salad of tomatoes, onions & thin beet matchsticks dressed simply, spicy aji salsa, and sweet plantains. Dairy, Nut & Shellfish-free.

FILIPINO COMFORT FOOD

Pork Sinigang is a totally addictive sour & savory soup made of slow cooked pork belly & pork ribs, tamarind, and vegetables. I ask my stepmom to make it every time I see her! The soup is the main event and will be served with garlic rice, lumpia, Filipino Spaghetti with all-beef hot dogs (for the kiddoss), and Ginataang Ube Coco, a dessert made with homemade ube & pandan flavored tender rice balls & tapioca pearls in a lightly sweetened coconut milk broth; served cold. Both kids & adults go crazy for this dessert. Please specify spaghetti (kids) or Sinigang (adults), when you order. GF & Vegetarian-ish* available. Dairy, Nut & Shellfish-free.

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WEEKLY FAMILY MENUS

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Neapolitan pizzas made with sourdough crust & cooked on portable woodfire oven, baked at over 700 degrees with a simple sauce of San Marzano tomatoes, basil, olive oil & salt and your choice of toppings or fae combos listed below.
- Wild Mushroom, Fontina & Carmelized Onions
- Margharita with Burrata, Garlic-infused Olive Oil, and Basil
- Supreme with Linguica, Italina sausage, salami, onions & olives
Appetizers
- Caprese Bites using homegrown tomatoes & basil
- Eggplant Towers layered with roasted peppers, mushrooms, and mozzarella
Dessert
- Ultra tender panna cotta topped with summer fruit compote
Grilled chicken, shredded beef, carne asada or vegetarian tacos.
Shredded lettuce, tomatoes, cheese, and onions on the side.
Choice of flour or corn tortillas.
Super moist chocolate cupcakes with buttercream frosting.
5 hour simmered Bolognese Lasagna using freshly ground beef & pork and San Marzano tomatoes, layered with homemade lasagna pasta sheets and ricotta lightly spiced with nutmeg & fresh parsley
Mussels steamed on the grill in a dutch oven with a light verdicchio & cream broth, spiced with chile pequin and meyer lemons; served with toasted baguette points
Artichokes, first steamed with lemons, CA bay leaves and garlic until tender, then finished on the grill for a lovely char; topped with gremolata & melted butter
Sicilian Roasted Cauliflower topped with a creamy Honey Caper Citrus sauce

Chef catered meals for up to 60

sample catering menus

Antipasti
SKAGENRÖRA (Sweden)
Sweet and tender Norwegian shrimp salad laced will dill & crème fraiche served cold on top of buttered toast and topped with thin sliced Meyer lemon & baby dill
DOLMAS (Greece, Vegetarian)
Tender grape leaves wrapped around a sweet & savory mix of rice, currants, and pine nuts* served atop mini pitas and topped with yogurt citrus sauce
FROMAGE & CHARCUTERIE (EU)
Brie Crostini with local honey, blackberry goat cheese on crisps, curated selection of cheese & charcuterie, fig jam with seasonal fruit edible garnish
Appetizers
HOLIDAY RAVIOLI (Italy, Vegetarian)
Festive red, white & green tender handmade ravioli stuffed with rich ricotta & fava bean puree and topped with basil oil
SALADE LYONNAISE (France)
Lightly dressed frisee greens topped with pancetta lardons or tempeh bacon and 63 degree onsen egg
LOBSTER BISQUE (France)
Creamy bisque topped with butter poached lobster or roasted wild mushrooms & crispy sage
Plats Principaux
PORCHETTA (Italy)
Tender roasted pork with herbs and finished with crispy crackling skin served with sage pan jus
BEET WELLINGTON (UK, Vegan)
Beets wrapped in a duxelles of chestnuts & wild mushrooms, spinach, tarragon crepes & puffy pastry baked until golden brown, served with roasted veg jus
ROOT VEGETABLE CONFIT(France, Vegan)
Winter Root Vegetables, Tomatoes & Eggplant baked confit style served on top of masa cakes
OMBRE GRATIN(France, Vegetarian)
Timbales made beets, beets, yam, butternut squash and Yukon gold potatoes layered with leek crème & gruyere
Le Dessert
BÛCHE DE NOËL (France, Vegetarian)
Fluffy chocolate sponge cake wrapped with lightly sweetened freshly whipped cognac cream, glazed with dark chocolate to resemble a Yule Log, garnished with candied cranberries, rosemary, and meringue woodland mushrooms
Caprese Bites on homemade sourdough baguette, Cheese & Charcuterie Board, Fresh Veggies with homemade Ranch & Hummus, Naan “tacos” with Chicken Tikka & Cucumber Raita, Ssamjang Korean Bulgogi Lettuce Wraps, Steamed Char Siu Bao & Kentucky Tomato Sandwiches
Local freshly-caught Grilled Fish, decadent cheesy Garlic Bread, Minestrone Soup & Caprese Salad
Kentucky Shrimp & Grits served with Ratatouille and flaky Biscuits
Bread Pudding with Bourbon Caramel sauce
Cali-Style Eggs Benedict on Homemade English Muffin w/avocado, bacon, lightly dressed greens, garden fresh tomato topped with a tarragon infused Hollandaise sauce; served with home fries
Buttermilk Fried Chicken & Waffles with Mustard Syrup Glaze, Eggs cooked to order & Orange Juice
Avocado Toast on homemade Sourdough, Eggs Cooked to order, Lightly Dressed Microgreens, Fresh Mango & Grapefuit Juice

Sample Party menus

Chef-prepared meals at home for bespoke gatherings

Beef or Chicken Bulgogi ssamjang (lettuce wraps) with julienne daikon, carrot, and cucumber & homemade kimchi*, Char Siu Bao (steamed pork bun), Agedashi Tofu and/or Eggplant with misoyaki sauce, my "famous" chili oil but made with garden-fresh (not dried) chillies, pork egg roll with sweet chili dipping sauce, and steamed rice. Allergen note: the kimchi contains trace amounts of shrimp.
Slow simmered Venetian Bolognese served either as a lasagna, with homemade fettuccine noodles, or layered between eggplant parmesan, caprese salad with homegrown garden tomatoes, cucumbers & basil; fresh woodfire-baked bread; and Panna cotta with summer fruit topping. Gluten Free, Vegetarian & Dairy-Free available.
Mexican (Yucatecan) Cochinita Pibil* tacos w/black beans, white rice, pickled red onions, habanero salsa, handmade soft corn tortillas and agua de jamaica.
Cochinita Pibili is a Yucatecan classic pork (or jackfruit for vegetarians) marinated with spices and citrus, then wrapped in banana leaf and slow cooked until tender soft and juicy.
Inspired by my travels & what's fresh in the garden this week! Pan con Tomate (toasted bread with garlic essence & sweet garden fresh tomatoes*), Gambas al Ajillo (garlicky shrimp), Beef Empanadas filled with savory fillling of beef, vegetables, chopped hard boiled egg, green olives, and currants, Tortilla Espanola with summer veg* (soft egg & potato "pie"), Chorizo filled dates wrapped in Bacon, Rosemary Marinated Olives, and Homemade Sourdough Baguette.
Chicken or Paneer Tikka (grilled) with mint chutney, basmati rice, veg & potato samosa with tamarind sauce, vegetable dal soup, okra potato sabzi (like a curry... sub steamed broccoli or okra if sharing with the kiddos), and fresh naan or roti for dipping. GF & Vegetarian available.

recent family meals

Changes weekly & seasonally

About chef alex

I’ve always loved food and cooking from a young age, but it became a lifelong passion after I had my first bite of real ceviche on my first international trip to Mexico at the age of 17. Countless countries explored, cities lived in, and scrumptious food later I’ve finally had the chance to jump out of corporate life to pursue my passion full time making people say “OMG …YUM!” Reach out and let’s talk food!

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