Personal Chef Services,Private Events & Cooking Classes – Aspen, CO
Please check the box for each item you are requesting and be sure to click the Add Selection button on each page after making selections.
Your menu choices will appear on the Select Your Menus page where you will complete and submit the form.
Chef Sarah will contact you to review the menus and offer suggestions.
Warmed camembert with fricassee of mushrooms, toasted walnuts and shallots, crackers
Mixed greens with shaved fennel pears, candied walnuts, Stilton blue cheese and balsamic dressing
Oven-roasted rack of lamb coated in herbs and marinated with yogurt
Potato and porcini gratin, roasted asparagus
Pear, apple and berry crisp with vanilla gelato
Premium blue lump crab cakes with remoulade sauce
Seared tuna tatake with ponzu sauce and pickled ginger, wonton crisps
Endive and radicchio salad with poached beets and baked goat cheese
Beef tenderloin with a port wine shallot reduction
String beans sautéed with pine nuts
Farro (an Italian grain) with mushrooms and fresh parsley
Chocolate pot de crème with Grand Marnier whipped cream
Homemade burrata with figs or plums (seasonal) and crostini
Appetizer flat breads with pesto, shrimp and arugula
Caesar salad or authentic chopped salad
Herb and horseradish-crusted roasted pork tenderloin with chimichurri
Cauliflower mashers with parmesan cheese and toasted pine nuts, sautéed asparagus
Crème brulee with fresh berries
Moroccan lamb meatballs with pistachios and minted yogurt sauce
Shrimp wrapped in prosciutto with red pepper aioli
Seafood and andouille sausage paella
Braised greens with Applewood smoked bacon
Homemade raspberry and mango sorbet with chocolate espresso cookies
Jerk chicken skewers with tomatillo salsa
Creamy roasted red pepper soup with crispy tortilla strips and lime crema
Seasonal fresh greens with fresh herbs, heirloom tomato, roasted new potatoes, soft boiled farm fresh egg, and tarragon vinaigrette
Pan Seared Salmon with balsamic reduction, roasted baby broccoli and crispy herb potato ‘chips’
Lemon-raspberry trifle
Fried crab wontons with sesame-soy dipping sauce
Beef & chicken satay with peanut dipping sauce, OR
Chicken larb in lettuce cups
Thai coconut soup with shrimp and chicken
Cashew and curry chicken or beef panang
Roasted garlic eggplant and fresh veggie stir fry with Jasmine rice
Chia ice cream with ginger coconut cookie
Baja shrimp and scallop ceviche or ahi poke with homemade chips
White bean and mustard greens dip with fresh bread
Shaved fennel salad with ricotta salata cheese and lemon vinaigrette
Lemon and harissa-coated chicken grilled with lemon zest couscous and roasted veggies with za’atar
Ricotta Cheesecake with warmed brandy infused cherries
Brie and papaya quesadillas with tomatillo salsa
Mixed citrus (grapefruit, orange) with red onions and Escarole
Beef short ribs slow braised in beer, ancho chili, and coffee
Creamy polenta with parmesan & smoked Gouda, sautéed kale
Tart Tartin with caramel sauce and vanilla gelato