Personal Chef Services, Private Events & Cooking Classes – Aspen, CO

Menus specializing in fresh organic whole foods cuisine and quality ingredients

The following is only a small sampling of our more popular dishes. New items are added regularly and we routinely design menus to cater to clients’ preferences.

Sampling of Entrée Items

  • Pan-seared Salmon with Citrus Vinegar Glaze, Green Beans and wild rice with pine nuts
  • Roasted Halibut with Olives, Capers, Tomato and Basil with fresh herb orzo with parmesan cheese
  • Sesame-coated pan seared salmon with stir fry veggies & miso glaze
  • Poached Salmon with Tarragon Sauce, quinoa salad and roasted broccolini
  • Lemon-Caper Rubbed Salmon with Blueberry sauce, lemon risotto and asparagus
  • Pasta with Shrimp and artichokes with fresh tomatoes, basil and garlic
  • Pork Tenderloin with Chimichurri, lemon roasted sweet potatoes and sautéed kale
  • Pork Tenderloin with Pears and Shallots
  • Mustard-Crusted Rack of Lamb with spinach soufflé and candied carrots
  • Grilled Lamb Chops with Charmoula, with grilled veggies and potatoes au gratin
  • Stuffed Rack of lamb with Swiss Chard, spiced root veggie puree and herbed orzo
  • Herb roasted Leg of lamb with roasted garlic mashers
  • Herb and spice roasted Beef Tenderloin with Red Wine Shallot Sauce, scalloped potatoes with goat cheese and Herbes de Provence
  • Beef Bourguignon served on flat noodles
  • Beef Stroganoff over buttered noodles
  • Grilled flank Steak with Chimichurri Sauce served w/ arrugula salad
  • Lemon and Herb Roasted Chicken with roasted root vegetables and spinach Soufflé
  • Chicken Scaloppini with Saffron Cream Sauce
  • Chicken Marsalla
  • Chicken Marbella
  • Chicken a La Romana with proscuitto, bell pepper, white wine and capers serviced on linguini

Hearty Comfort Food

  • Gourmet Pizzas – custom made on site with a buffet of toppings to choose from
  • Kicked up Jambalaya with shrimp, chicken and Andouille sausage, jalapeno cornbread and sautéed greens
  • Chicken Enchiladas
  • Roasted veggie Enchiladas with Tomatillo sauce
  • NY Steak Burritos with homemade guacamole and salsa
  • Tamale Pie
  • Bison Chili with all the fixings
  • BBQ Bison meatloaf or Turkey Meatloaf
  • Southern Fried Chicken
  • Shepherd’s Pie
  • Chicken Pot Pie with light Phyllo Crust
  • Chicken Divan with Almonds
  • Chicken Chili Relleno Casserole with green chili sauce & cotija cheese
  • Jerk Chicken grilled with potato salad with haricots verts, Roquefort and walnuts

Asian

  • Thai coconut soup with shrimp and chicken
  • Wasabe Edamame Salad with spicy rice noodles
  • Thai Shrimp and noodle Salad
  • Sesame Orange Shrimp
  • Larb Chicken lettuce cups
  • Beef and Chicken Satay with peanut dipping sauce
  • Thai summer rolls with shrimp or Thai baked Tofu and peanut dipping sauce
  • Thai Green Curry with Chicken
  • Ottolenghi Soba Noodles with eggplant and pan seared tofu
  • Grilled Lemon Grass Chicken
  • Chicken Curry with Cashews
  • Spicy Thai Shrimp with basil & mint
  • Panang beef with string beans and Thai Basil
  • Curry Shrimp or chicken and Vegetables served with coconut current jasmine rice
  • Sweet and sour Shrimp or Chicken
  • Curried Cauliflower with Chick Peas and Tomatoes
  • Sushi light – spicy crab roll, vegetarian roll with roasted asparagus, tempura rolls
  • Shrimp, beef or chicken stir fry

Vegetarian and Vegan offerings

  • Vietnamese Spring Rolls with Thai peanut dipping sauce
  • Chickpea Crepes with roasted veggies and horseradish cream sauce
  • Mushroom, Broccoli & Sun-Dried Tomato Quiche with smoked provolone
  • Moussaka – Greek lasagna with eggplant and potatoes
  • Red Pepper Pesto Veggie Pizza with artichokes, broccoli & red onions (homemade crust)
  • Roasted Veggie Enchiladas with homemade tomatillo sauce
  • Eggplant in coconut curry sauce served with rice
  • African Tofu Stew with Okra
  • Grilled Veggie Sandwiches with Tempeh patties
  • Hearty 3-Bean Chili served with Jalapeño cheesy-corny cornbread
  • Authentic Tortilla Española with Aioli – a classic Spanish dish
  • Double soy ginger tofu with Asian Veggies & Brown Rice
  • Curry Vegetables and Tofu with Basmati Rice
  • Greek Plate with hummus, tabouli, cucumber salad, baba ganouj & 7-grain pita
  • Vegan Sushi Rolls with marinated Portobello mushrooms & asparagus
  • RawVioli with Spinach, nut-cheese and zesty sun-dried tomato marinara
  • Raw Pad Thai with coconut noodles & cashew “peanut” sauce
  • Variety of Raw Wraps – from Greek and Thai to Mexican, wraps are fun and nutritious. Variety of fillings, fresh veggies, wrapped in collard green served with dipping sauces.

Soups

  • Hearty Lentil Soup with kale and Spinach feta Sausage
  • Tortilla Soup with Chicken
  • Minestrone soup
  • Roasted veggie soup with wild rice
  • Creamy Tomato Basil Soup
  • Chicken Soup with veggies (my mother’s recipe)
  • Miso Soup with Tofu and Scallions
  • Roasted Butternut Squash Soup
  • Creamy Asparagus Soup with roasted asparagus tips
  • Gingered Carrot Soup
  • Albondigas Soup (Mexican meatball soup)
  • Summer Gazpacho (cold soup)
  • Matzo ball soup with chicken
  • Thai chicken soup with coconut milk and ginger
  • Beef mushroom and barley soup
  • Mixed Mushroom Chowder
  • Cream of Roasted red bell pepper with roasted sweet corn and cilantro-lime sour cream
  • Soup Au Pistou

Appetizers

  • Premium Blue lump crab cakes with Chipotle Mayo on a bed of greens
  • Spinach artichoke dip with Brie
  • Scallops wrapped in bacon
  • Scallop and shrimp ceviche
  • Warmed Camembert with a mélange of mushrooms and toasted walnuts
  • Coconut Shrimp with Pineapple Habanero Chutney
  • Variety of dips
  • Veggie Crudités with Pine nut ranch (vegan)
  • Classic shrimp cocktail with homemade sauce
  • Chicken Satay wit spicy peanut sauce
  • Fried Crab Wontons with soy dipping sauce
  • Spanakopita – cheese and spinach filled phyllo pockets
  • Grilled appetizer pizza with pesto and shrimp
  • Freshly-made guacamole, salsa and chips

Salads & Side Dishes

  • Shaved Fennel Salad with zucchini, arrugula, endive, pine nuts, ricotta salata and lemon vinaigrette
  • Traditional Tabouli & Triple Dip — Baba Ganouj, Hummus & Artichoke dip served with 7-grain pita bread
  • Nicoise Salad with Seared Ahi tuna
  • Marinated Dark Greens Salad w/ kale & creamy garlic marinade– a gastronomic delight!
  • Array of Roasted Herb Veggies
  • Cucumber/Yogurt and Dill Salad with toasted walnuts
  • Spinach Salad with goat cheese, fennel, summer corn salsa
  • Quinoa Salad — a magical grain originating from Peru. It’s traditionally grown at 15,000 feet. This salad features crunchy veggies, white beans (for protein), parsley, green onions and tossed with light lemon dressing so flavors of veggies and herbs shine through.
  • Colorado Cobb with turkey, cheese, mung bean sprouts, and eggs and lots of veggies & balsamic vinaigrette
  • Sarah’s Chop with celery, cherry tomatoes, turkey, salami, garbanzos and more…tossed with a cream-less creamy ranch dressing
  • Rainbow Salad — full of colors, flavor and textures – the best pick of the produce section!
  • Greek salad with feta cheese, cherry tomatoes, red onion, fresh herbs, power olives and authentic lemon dressing
  • Poached Chicken Salad with Granny Smith apples , almonds, fresh herbs and dried cranberries.
  • Red, White & Green Salad with marinated beets, mixed greens & goat cheese
  • Triple A Salad – with avocado, arame and almonds served with a creamy poppy seed dressing.
  • Triple A Salad with almonds, avocado & arame – It’s a multi-vitamin in food form!
  • Soba Noodle & Edamame Salad with carrots, watercress, scallions and sesame soy dressing
  • Crunchy Thai Salad (with shrimp – option)
  • Broccoli, Fennel and Green Apple Salad with Raw Pumpkin Seeds tossed with creamy date-mustard dressing
  • Spring Wild Rice Salad with Almond dressing
  • Asparagus Salad with shaved parmesan cheese
  • Spring Tabbouleh with asparagus, peas, chives, walnuts and hard-boiled eggs
  • Lemon Cucumber Tofu Salad
  • Broccoli Crunch Salad with apples, red onion, toasted walnuts and crunchy shallots

Desserts, Etc

  • Coconut Chocolate pudding
  • Crème Brulee
  • Fresh Fruit Crisps (seasonal)
  • Chocolate Mousse with Grand Marnier Whipped Cream
  • Soufflés
  • Fruit Pies, Tarts and cobblers
  • Pumpkin pie and Chocolate Bourbon pecan pie
  • Ricotta Cheesecake with berry compote
  • Lemon Raspberry Trifle plate
  • Crepes made to order
  • Variety of cookies, brownies, homemade pudding and more
  • Baklava with rose water, pistachios and agave
  • Chocolate Whiskey Bundt Cake with Chocolate Ganache
  • Espresso Pana Cotta with Kahlua Whipped Cream

Breakfast breads and more

  • Variety of homemade quiches (GF crust as option)
  • Pineapple Zucchini bread with walnuts and cranberries
  • Variety of muffins
  • Breakfast Burritos with farm fresh eggs
  • Protein Packed pancakes
  • Stuffed French Toast with Apple butter
  • Variety of Breakfast frittata’s
  • Homemade Extreme Granola (GF)
  • Raspberry Mega Scones
  • Roast Banana-Pumpkin Breakfast bread
  • Wheat Berry Breakfast Bowl

Contact:

Recipe Requests:

Email Chef Sarah for recipe ideas, suggestions for your next menu, or tips for gluten-free cuisine.

Weddings:

We provide chef services for rehearsal dinners and wedding receptions in private homes and special locations. Contact us now for quotes, menu proposals and to get your date on the Flourish calendar now.

Health Coaching:

Click here for information on coaching, cleanse programs and weekly menu plans for weight management.