| Dinner Parties
Dining In
Cookin' School
Sustainable Eating
Carolina Farm Stewardship
Chef's Collaborative
UCF
USPCA |
Winter
Smoky
Cider-Brined Roast Chicken
Savory
Chocolate Sauce
Roasted Winter Squash, Apples, Brussels Sprouts,
& Lemon
Chipotle
Mashed Sweet Potatoes
Roast Leg
of Lamb
spiked w/
Garlic
Pan Gravy
Sautéed
Garlic Green Beans
Rosemary
Lemon Rice Pilaf
Slow-simmered Beef Stew
w/Carrots, Onions, Celery and Potatoes in rich
broth
over Noodles |
Menus
Poached Flounder
w/ Lemon Sauce
Roasted Carrots, Eggplant and Broccoli
Toasted Garlic Mashed Potatoes
Vegetable
Lasagne
w/ rich
mushroom béchamel sauce
Spinach,
Roasted Red Peppers, and Garlic
Chicken Noodle Soup
Black Bean Soup
Beef & Barley Soup
Potato Leek |
Together we plan your menu(s),
and a cook date. You pay half to reserve the
date . The balance is due when the service is complete.. On the
agreed upon day, I shop for the freshest ingredients, come
to your house, and prepare the meal(s) in your kitchen using my tools.
I put it into the proper containers, and finally, I clean up after
myself, leaving only delicious smells and meals prepared the way you like
them. |