In Private Events

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 together!

American Vintage
Apple & Brie Crostini with Honey Thyme Glaze
Herb Breaded Shrimp with Cannellini Bean & Arugula
Tender Braised Chicken Pieces with Apricots, Sage and Wine
Creamy Polenta
Molten Chocolate Cakes with Vanilla Ice Cream

Uptown Italian *
Apple Crostini with Brie and Honey Thyme Glaze
Warm Butternut Squash Salad with Cider Vinaigrette
Roasted Chicken Thighs with Lemon, Dijon and Herbs
Rosemary Scallion Crusted Rack of Lamb
Roasted Tomatoes
Potato and Parsnip Puree
Molten Chocolate Cakes with Vanilla Ice Cream

Not Your Everyday Mexican *
Butternut Squash Soup with Chili Cream & Pepitas
Tequila Braised Beef with Chipotle Sweet Potatoes and Jalapeño Cream Drizzle
Hearty Greens Salad with Apple, Pepitas and Cranberries
Seared Scallops with Chorizo, Cauliflower Puree and Serrano-Cilantro Oil
Cranberry Apple Crisp with Vanilla Ice Cream

For the More Experienced Cook
Tuna Poke
Fall Harvest Chopped Salad
Seared Cod with Chorizo and Tomato Saffron Sauce
Duck Fat Roasted Potatoes
Toffee Nut Apple Cake with Vanilla Ice Cream and Salted Caramel Sauce

Fall Harvest
Butternut Squash Soup with Cider Cream
Steak Crostini with Lemon Parsley Sauce and Blue Cheese Butter
Chicken Saltimbocca
Sautéed Hearty Greens with Garlic and Olive Oil
Potato Gnocchi with Brown Butter  (for small classes only)
Apple Pie Crumble Blondies

Italian Lovers
Goat Cheese and Prosciutto Crostini with Basil
Sole Francaise with Sautéed Spinach
Roasted Chicken Thighs with Lemon, Dijon and Herbs
Root Vegetable Risotto with Butternut Squash Puree
Apple Brownies

Mediterranean Fresh*
Beet Hummus with Fresh Vegetables and Pita Chips
Spinach, Feta and Sundried Tomato Crispy Phyllo Triangles
Steak Crostini with Goat Cheese and Mediterranean Herb Oil
Pan Seared Black Sea Bass with Cauliflower, Fennel Potato Puree, Herb Oil & Bacon Crumbles
Pumpkin Bars

Americano
Goat Cheese Crostini with Caramelized Onion & Fennel
Italian Chopped Salad
Chicken Piccata
Roasted Broccoli
Parmesan & Herb Rice Pilaf
Molten Cakes with Vanilla Ice Cream

Nuevo Mexican
Brooke Nachos
Avocado Tomatillo Dip with Organic Chips
Cedar Plank Baked Salmon
Chicken Tomatillo – tender chicken with tangy tomatillo sauce
Yellow Rice with Black Beans
Cinnamon Spiced Brownies with Vanilla Ice Cream

American Comfort
Sun-dried Tomato Dip with Vegetables and Pita Chips
Steak Crostini with Lemon Parsley Sauce
Mixed Greens with Goat Cheese Medallions and Cranberries
Braised Chicken with Seasonal Vegetables
Creamy Polenta
Apple Cranberry Crisp with Vanilla Ice Cream

Fiesta Mexicano
Brooke Nachos
Sashimi Tuna with Lime, Cilantro and Serrano Chili
Mexican Braised Chicken with Cilantro Relish
Black Beans and Rice
Seasonal Chopped Mexican Salad with Cumin Cilantro Lime Vinaigrette
Coconut Macaroons with Chocolate Ganache

Italian Delight
Wild Mushroom Crostini with Parmesan Cheese and Truffle Oil
Asparagus Twists with Arugula, Prosciutto & Lemon Vinaigrette
Grilled Steak with Lemon Parsley Sauce
Seared Salmon with Lemon Aioli
Risotto of the Day
Molten Chocolate Cakes with Vanilla Ice Cream

*supplemental fees may apply

A simple, yet refreshing salad  that can transition from a side dish to a main course for any event.