Menus

Personal Chef Sample Menu

Healthy Nourishing Food for Everyday

Soy-Ginger Glazed Salmon with Shiitake Mushrooms, Peppers and Bok Choy with Steamed Jasmine Rice

Grilled Pork Tenderloin with Rosemary-Apricot Glaze and Charred Summer Squash and Corn Salad

Greek Stuffed Peppers with Turkey, Raisins, Feta Cheese and Couscous

Beef Tenderloin with Cheesy Farro Tomato Risotto and Rosemary Pan Seared Mushrooms

Sweet Potato, Kale and Pinto Bean Enchiladas

Vegan

Baked Pasta with Chicken, Corn, Zucchini and Roasted Poblano Cream Sauce

Chile-Lime Marinated Flank Steak with Southwestern Quinoa Salad with Black Beans, Corn, Vegetables and Cilantro Lime Vinaigrette

Rosemary-Lemon Roasted Chicken, Provencal White Beans and Steamed Broccolini

Food and Wine Pairing Dinner Party

Steamed Mussels in White Wine Broth and Fresh Herbs

Kim Crawford Sauvignon Blanc Marlborough, New Zealand

Roasted Beets with Whipped Goat Cheese, Organic Baby Greens and Balsamic Glaze

Belle Glos 'Las Alturas Vineyard' Pinot Noir, Santa Lucia Highlands, USA

Herb Crusted Rack of Lamb on Wild Mushroom Risotto and Red Wine Reduction

Cadence Bel Canto Red Mountain Bordeaux Blend, Washington State, USA

Roasted Pineapple Brioche Pudding with Bourbon Sauce

Bellini Vin Santo Dessert Wine, Italy