Tagliatelle with Butternut Squash Cream Sauce

1 pound fresh pasta 2-pound butternut squash, cut in half length wise Olive Oil 3 tbsp. butter 8 large sage leaves 1 small shallot, minced ½ cup finely grated Parmesan cheese, plus more for garnish ½ cup heavy cream Salt & pepper Directions 1. Pre – heat oven to 425°F. 2. Generously oil the two […]

Pork Tenderloin with Blackberry Port Sauce

1 ½ lb. pork tenderloin Salt & pepper 3 tbsp. canola oil 2 tbsp. Dijon mustard 3 tbsp. (6 sprigs) chopped fresh thyme 2 tbsp. chopped fresh rosemary 2 tbsp. chopped fresh sage 1 tbsp. chopped fresh parsley Blackberry Port Sauce 2 tbsp. unsalted butter plus 2 tbsp. 1 pint fresh blackberries 1 large shallot, […]

Private Event Menu Selections

These are just a sampling of the menus we prepare in our cooking events. All of my menus are designed to be seasonal, and can even focus on a particular theme or cuisine. I am happy to work with you to customize your menu around any dietary needs. I look forward to creating something delicious […]

Butternut Squash Soup with Cider Cream

Butternut Squash Soup with Cider Cream 5 tablespoons butter 2 1/2 pounds butternut squash, cut in half 2 cups chopped onion 1/2 cup chopped peeled carrot 1/2 cup chopped celery 2 small Granny Smith apples, peeled, cored, chopped 2 tablespoons brown sugar 1/2 teaspoons dried thyme 1 teaspoon fresh chopped sage leaves 5 cups chicken […]

Apple Cranberry Crisp with Orange Whipped Cream

Main Ingredients: 1 lb. Honey Crisp apples (about 3 to 4 medium) 2 cups fresh or frozen cranberries 1 cup granulated sugar 2 tbsp. orange zest 1 tsp. vanilla extract 3 tbsp. all – purpose flour Topping Ingredients: 1 1/2 cups all – purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, lightly […]

Fall Harvest Chop Salad

Dressing Ingredients: 2/3 cup extra virgin olive oil 1/3 cup white wine or champagne vinegar 1/4 cup maple syrup 2 tablespoons Dijon mustard 1 garlic clove, minced 1 large shallot – chopped fine Salt & Pepper Directions: In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake very […]

Pumpkin Mousse with Crunchy Toffee Topping

TOPPING: Vegetable oil 1 cup walnut or pecan pieces (about 4 ounces) 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces) 4 teaspoons (packed) dark brown sugar 1/8 teaspoon salt 1 tablespoon unsalted butter, melted MOUSSE: 2 cups chilled heavy whipping cream, divided 3/4 cup sugar 5 large egg yolks 1 1/4 cups […]

Glazed Carrots with Fresh Thyme

INGREDIENTS 3 tablespoons brown sugar – either one is fine 1/4 cup (1/2 stick) unsalted butter 2 1/2 pounds carrots, peeled and trimmed and cut in half lengthwise if necessary 1 tablespoon fresh thyme leaves, chopped Coarse salt and ground pepper DIRECTIONS In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and […]