Category Archives: gourmet food pictures

Welcome!  Below are a few photos of some new small plate ideas I’ve been working on including: chili crusted tuna tataki, bobwhite quail w blue corn arepas, vanilla spiked foie w barrel aged burbon and 24 hr sous-vide short rib w syrah redux. Ultimately, the goal here will be to post easy recipes of dishes like these along with plating notes, a step by step photographic guide and wine pairing suggestions. I would love to hear any requests for specific dishes from our readers and of course, #wine pairing suggestions are always welcome. Hope you enjoy!

foie gras, lady apple, tahitian vanilla, barrel aged bourbon maple syrup

foie gras, lady apple, tahitian vanilla, barrel aged bourbon maple syrup

Tuna Tataki, Fennel Slaw, Florida Navel, Chili Syrup

Tuna Tataki, Fennel Slaw, Florida Navel, Chili Syrup

Bobwhite Florida Quail, Blue Corn Cakes, Roast Plum, Guajillo Plum Sauce

Bobwhite Florida Quail, Blue Corn Cakes, Roast Plum, Guajillo Plum Sauce

Bobwhite Florida Quail, Blue Corn Cakes, Roast Plum, Guajillo Plum Sauce

Bobwhite Florida Quail, Blue Corn Cakes, Roast Plum, Guajillo Plum Sauce

Salted Caramel-Pretzel Brownie, vanilla bean gelato, chocolate dipped "cocoa puffs"

Salted Caramel-Pretzel Brownie, vanilla bean gelato, chocolate dipped “cocoa puffs”

Recipe: Wild Mushroom Bisque

A spectacular winter dish, this simple wild mushroom bisque is rich yet elegant.

Slow roasting intensifies the flavor of mushrooms, giving this soup a rich, earthy flavor. Madeira is a sweet wine made in Portugal. Sherry makes an excellent substitute.

Wild Mushroom Bisque

wild mushroom bisque. sourdough croutons, applewood smoked bacon

Ingredients:  (serves 6-8)

  • 1 pound fresh portabellos- stemmed, dark gills removed, caps cut into 3/4-inch pieces
  • 1 pound fresh shiitake mushrooms stemmed, caps cut into 1/2 to 3/4-inch pieces
  • 6 TBS extra virgin olive oil
  • salt and freshly ground black pepper to taste
  • 5 1/2 cups chicken or vegetable broth
  • 2 1/2 tablespoons butter
  • 1 medium yellow onion, medium dice
  • 2 cloves garlic, minced
  • 1/4 cup plus 2 tablespoons Madeira or Sherry wine
  • 3 tablespoons unbleached all-purpose flour
  • 1 cup whole organic milk
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup organic whipping cream
  • 1/4 sourdough croutons, crushed
  • garnish option: chopped cooked bacon

To prepare:

1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Divide the mushrooms between prepared baking sheets. Drizzle the mushrooms with the olive oil. Season liberally with salt and pepper, and toss to coat. Cover with aluminum foil. Roast for 30 minutes. Uncover and continue baking until the mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Reserve any liquid from the roasted mushrooms

2. In a food processor or blender, combine half of the mushrooms with 2 cups of the broth and process until smooth.

3. In a large pot over medium-high heat, melt the butter. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 5-7 minutes. Add the sherry wine and simmer until almost all the liquid evaporates, about 2 minutes. Add the flour and cook, stirring, for 2 minutes.

4. Add the remaining 3 1/4 cups of broth, organic milk, and fresh thyme. Stir in the remaining cooked mushroom pieces and the mushroom purée. Simmer over medium heat until slightly thickened, about 10 minutes. Season to taste with salt and pepper, and ladle into serving bowls or demi-tasse coffee cups. Top with a little dollop of the whipped cream, sourdough croutons and some porcini powder (or any dried mushroom ground in a spice mill or coffee grinder) and the bacon.

Additional Notes:
• Almost all mushroom varieties are very absorbent and will soak up any moisture that’s available. Moisture causes mushrooms to decay rapidly, so the single most important aspect when cleaning them is not to soak them in water.

• Before you clean mushrooms, trim off the ends of the stems and any clumps of dirt that may be clinging. A soft-bristled brush or damp cloth can usually clean most of the dirt off of mushrooms. If the mushrooms are a little damp, use a clean cloth to dry them.

• Don’t discard the stems of fresh mushrooms like shiitake and Portobello. Use them to flavor stocks, soups, and stews. Wrap them in a square of cheesecloth and add them to a simmering liquid. The stems will release their flavor in about 20 to 30 minutes, then discard the cheesecloth bundle.

Image

jun-aug13 292wmCrispy seared sea bass, Spanish saffron basmati rice, organic spring peas, locally produced chorizo, chardonnay butter, organic parsnip & carrot chips

While a pinot gris or chardonnay seem like a natural pairing choice, this wonderful end of summer seafood dish would actually pair perfectly with a wide array of interesting wines. The combination of rich, lightly acidic chardonnay butter and aromatic saffron basmati offer a powerful counterpoint when paired with a California Pinot noir. Alternatively, the richness and fat content of the sea bass seem to pair very well with a luscious syrah and even stood up nicely to an Argentine malbec. Unusual yet delicious! What would you pair with this dish to go with some of the other components like salty-savory chorizo, spiced parsnip-carrot chips or the sea bass itself?

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Recipe: Key Lime Tartlets

Recipe: Key Lime Tartlets.

Key Lime Tartlets

Recipe: Mardi Gras King Cake

King Cakes are a vital part of history of the New Orleans Mardi Gras tradition. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries.
Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone’s teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!

Mardi gras king cake

Ingredients

1 cup milk
1/4 cup butter
2 packages active dry yeast
2/3 cup warm water
1/2 cup sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
2/3 cup pecans, chopped
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners sugar
1 tablespoon to 2 water
MISC:
2 smalls plastic dolls (from party supply store)
green sugar
yellow sugar>
purple sugar

Preparation

1. Scald the milk, then remove from heat and stir in the butter. cool the mixture until it reaches room temperature.
2. In a large bowl, dissolve the yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, approximately 10 minutes.
3. When the yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt, and nutmeg. Beat the flour in, adding 1 cup at a time.
4. Once the dough has formed, put it on a lightly floured surface and kneed until smooth and elastic, approximately 8 to 10 minutes.
5. Lightly oil a large bowl. Put the dough in the bowl and turn it to coat the dough with oil. Cover the dough with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, approximately 2 hours. Once the dough has risen, punch it down and divide it in half.
6. Preheat oven to 375 degrees Fahrenheit. Grease 2 cookie sheets, or line them with parchment paper.
7. Make the filling: combine brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour, and 1/2 cup raisins. Pour the 1/2 cup of melted butter over the mixture and mix until crumbly.
8. Roll out the dough halves into large rectangles (approximately 10 x 6 inches). Sprinkle the filling over the dough and roll the dough up like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form two oval shaped rings. Put each dough ring on a prepared cookie sheet. Use scissors to make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm place until doubled in size, approximately 45 minutes.
9. Bake the rings in the preheated oven for 30 minutes. Remove cakes from oven and press a plastic baby doll into the bottom of each cake.
10. Mix the confectioners sugar with 1 to 2 tablespoons of water and frost the cakes while warm. Decorate with green, yellow, and purple colored sugars.
ENJOY!

Recipe: Citrus Infused Duck Confit

Confit (pronounced con-fee) originated as a French method of preserving meat. Nowadays, it’s mostly used as a way to make delicious, fall-off the bone duck. In our version of duck confit, duck leg quarters are cooked slowly in rendered duck fat, fresh herbs, orange peel and spices resulting in an incredible flavor. This method also works well with chicken, pork and goose. Great with a salads, sandwiches, charcuterie and more. Lots of options!

The flavorful fat from the duck confit may also be used in many other ways, as a frying medium for sautéed vegetables, potatoes, savory toasts, scrambled eggs or omelets, and as an addition to short crust paste for tarts and quiche.

Some of the more classic recipes call for you to fry or grill the duck legs in a bit of the leftover fat until they are well-browned and crisp, or to  roast potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up duck confit is called pommes de terre à la sarladaise. Duck confit is also a traditional ingredient in many versions of cassoulet.

Duck Confit with pommes de terre à la sarladaise & sun-dried cherry-port sauce

Duck Confit
1 dozen Duck Leg Quarters (frenched)
2 Tbsp Kosher Salt
1/2 Tbsp Brown Sugar
6 T Whole Peppercorns
5 Bay Leaves
5 Juniper Berries
3 Tbsp Coriander seed
3 Cloves Garlic
1 tsp Red Chili Flakes
1 bunch fresh Rosemary
stems from 2 bunches fresh parsley
1 bunch fresh Thyme
Peels from two large fresh oranges-pith removed
Rendered Duck Fat to cover

duck leg quarters

ready to cook the duck confit

Combine herbs, spices, salt, orange peels & bay leaves. Rinse duck legs, dry, place in  large roasting pan or oven proof casserole pot, & cover with rendered duck fat, gently stir to mix ingredients. Cover pan & place in 225 degree oven for 7 – 8 hours or until duck is tender and falling off the bone (test by using tongs to lift a duck leg by the bone and gently shaking). Leave duck in the fat & allow to cool overnight. Remove from fat, heat and caramelize in 350 degree oven. Enjoy!

finished duck confit

Spiced duck confit, caramelized onion tart, thyme infused balsamic syrup

duck confit

quack, quack!

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Photo Gallery: Safety Harbor Food Truck Rally

So wow! I had the opportunity to attend the 1st annual Safety Harbor Food Truck Rally today and it was fantastic! Among some of the delicious foods I tried were: 3 Suns Organic Bistro, Sweet Ida Mae’s Bakery, Stinky Bunz, Just Smokin’ BBQ, Keep’n It Reel, Fire Monkey Food Truck, Tasty Stacy Food Truck, This ‘n’ That Mini Doughnuts, Mr. Empanada, Whatever Pops and The pizza Guy.

Okay, so yeah, I ate everything in sight and loved it! All the food was totally delicious and the service was quick and friendly. Add to that the beautiful weather, good live music and a whole bunch of great friends and it made for a pretty awesome day!

Thanks to all the great vendors who came out to feed us today and also to the city of Safety Harbor for putting on this great event…lots of happy faces out on Main Street today, can’t wait for the next one! Enjoy the gallery!

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Justin-Thyme Food Photography 2011

A collection of some of our favorite and/or signature dishes from the past year. Justin-Thyme Personal Chef Service Provides Elegant Full-Service Dinner Parties to the to the Tampa Bay Area.

Justin-Thyme Personal Chef Service Provides Elegant Full-Service Dinner Parties to the to the Tampa Bay Area!

Do you love fine food and wine but dread a long night out at a fine dining restaurant? In today’s dining scene, people are taking advantage of another option! If you were to compare a personal chef service to restaurant, you could think of it this way: For a restaurant, you must drive to get there, possibly wait for a table, take a chance that your server is having a good day, and if you have allergies or special requests you don’t always have the guarantee that they will be honored, since most entrees are “assembly line” ready in the kitchen.

After eating your meal you must pay for it, tip the server, and get back in your vehicle to drive home. If you have a Personal Chef Service, you can eat a wonderful entrée that has been prepared specifically for you palate and requirements, and eat it in the comfort of your own home.

How it works:
Chef Justin will help create a delicious gourmet menu suited to your particular tastes for any special dining event in your home. He consults with you about what kind of party you’d like to give, how many guests you plan to invite and any other special detail to make your party perfect. He will then design your special custom menu of four or five courses suited to your particular tastes as well as help you pair up the best wines with the cuisine. We are also happy to make changes to the menu to accommodate a guest’s special requests or restrictions. Once menus are finalized, we print up custom copies detailing your event for your guests to keep.

You’ll enjoy a fantastic meal and our high-end four-star service, and then, while you’re savoring dessert, we’ll scrub your kitchen spotless as you bask in your guests’ praise at what a clever host you are for bringing in a private chef to create such a delicious and memorable experience.

We service the following areas:  Tampa, Clearwater, Dunedin, Indian Rocks Beach, Largo, Madeira Beach, Mango, Oldsmar, Safety Harbor, South Tampa, St. Petersberg, St. Pete Beach, Tarpon Springs, Tierra Verde, Orlando Fl

Justin-Thyme Personal Chef Service Tampa‘s Premier Personal Chef!

Recipe: Mangospacho with basil infused lobster

Mangospacho with basil infused lobster

Gazpacho:

  • 2 large ripe mangoes, peeled, pitted
  • 1 small green apple, peeled, chopped
  • 1 small celery stalk, chopped
  • 3/4 cup fresh orange juice
  • 1/2 cup chopped seeded peeled cucumber
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chopped peeled fresh ginger
  • 1 large jalapeño chile, seeded, minced
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground cumin
  • 4 fresh cilantro sprigs

For gazpacho:
Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.

For basil puree: In a blender, puree 2 bunches of picked fresh basil leaves with 4oz of canola oil and a pinch of salt. add 1TBS of rice wine and a teaspoon of sugar. Reserve half of basil puree for garnish.

For lobster: Place 4oz. Maine lobster tails in simmering water for 6-8 mins, remove from pot and shock in ice water. Shell, devein and split lobster tails in half lengthwise. Toss lobster tails in basil puree and chill for at least 1 hour.

Ladle soup into 4 bowls; top each with 1 half lobster tail. Garnish with  basil and cilantro.

mango gazpacho

mango gazpacho with basil infused lobster tail

New ‘Fine Dining at Home’ Dinner Party Menu

Do you love fine food and wine but dread a long night out at a fine dining restaurant? In today’s dining scene, people are taking advantage of another option!

If you were to compare a personal chef service to restaurant, you could think of it this way: For a restaurant, you must drive to get there, possibly wait for a table, take a chance that your server is having a good day, and if you have allergies or special requests you don’t always have the guarantee that they will be honored, since most entrees are “assembly line” ready in the kitchen.

After eating your meal you must pay for it, tip the server, and get back in your vehicle to drive home. If you have a Personal Chef Service, you can eat a wonderful entrée that has been prepared specifically for you palate and requirements, and eat it in the comfort of your own home.

Dinner Menu Choices-

SOUPS:

-Tortilla soup Tomato broth with smoked chicken, fresh roast corn, grated Spanish manchego cheese, crispy corn tortillas and poblano crema

-Wild Mushroom Bisque “Cappuccino style”- served in a demitasse cup with fresh morels, crispy bacon and porcini foam

-Saffron infused Velvet Corn and Crab Chowder – jumbo lump crabmeat in a golden cream base with brandy, fresh corn, potatoes, celery and crispy basil “cracklins’

-Chilled Yellow Tomato-Mangospacho- Fresh Mango and Yellow Tomato- gazpacho finished with a basil infused half Maine lobster tail

Wild Mushroom Bisque “cappuccino style”with fresh morels, crispy bacon and porcini foam

Wild Mushroom Bisque “cappuccino style” with fresh morels, crispy bacon and porcini foam

SALADS:

-Macadamia crusted goat cheese with fresh baby spring greens, citrus segments, a tropical bruschetta and coriander lemon vinaigrette

-Crispy Duck Salad- duck confit with apple wood smoked bacon, sliced pear, organic romaine, sundried cherries and citrus vinaigrette

-Stone Crab, Melon and Cucumber Salad (seasonal) Fresh Florida Stone crab claws with ginger dressed melon and cucumber salsa and “Joe’s” famous mustard sauce

-“Millionaire” Salad- Salad of baby lettuces with foie gras pate, sliced white truffle(seasonal), sevruga caviar, golden tomatoes and brie en croute with Jerez sherry vinaigrette

-Chopped Romaine Salad- sundried cherries, fresh corn, bacon lardons crumbled chevre, teardrop tomato cajun spiced pecans and a creamy lemon vinaigrette

-Maine Lobster Salad- 1/2 chilled Maine lobster tail over spring greens with coriander/oesetra caviar drizzle, Florida orange segments and heirloom teardrop tomatoes

-Baby Bibb Salad- Hydroponic Bibb lettuce with candied pecans, crispy Asian pear, crumbled Maytag farms bleu cheese and champagne vinaigrette

-Japanese grilled Eggplant salad- with napa cabbage, bok choy, sweet peppers, picked cilantro and miso vinaigrette

-Salad Caprese- sliced jumbo vine ripe red and yellow tomatoes layered with fresh basil leaves and sliced fresh mozzarella, drizzled with an aged balsamic reduction and basil puree

-Southwestern Salad- with assorted spring greens, arugula, sliced tomato, avocado, black bean-corn relish and orange-chipolte vinaigrette

-Cedar Key Hearts of Palm salad- Citrus marinated hearts of palm, sweet bell peppers, cilantro, basil, and ceviche style shrimp

-Tuna Nicoise Salad- Sliced basil grilled tuna, toasted Israeli cous-cous, oven dried heirloom tomato, French green beans, diced potato, olive tapenade and lemon vinaigrette

-Bangkok street salad- with pink shrimp, green papaya, kefir lime, cilantro, Thai basil and crispy salmon “crickets”

APPETIZERS:

-Tuscan Style Zucchini Tartlette- Buffalo mozzarella, sun dried tomato, purple basil, parmesan-reggiano baked similarly to a quiche and finished with 30 year old Balsamic reduction and sun dried tomato oil

-Duo of California Style Temaki Sushi rolls- one inside out salmon, avocado, tobikko- cucumber roll and one Boston tempura shrimp roll drizzled with sweet soy and served with ponzu dipping sauce

-Tuna Tartar- Sushi grade big-eye tuna with fresh ginger, California avocado “AJI”, chile-lime crackers, a sweet soy drizzle and “damn hot” chili oil

-Prosciutto- Parma prosciutto with Black Mission fig marmalade, peppered melon, shaved manchego, basil infused baguette crostini and baby arugula

-Herb Grilled “Giant” Portabella Mushroom with sweet corn polenta and a “really rich” burgundy demiglace reduction

-Bruschetta- grilled ciabatta bread, roma tomato jam, tetilla cheese, fine herbs, crispy pancetta vinaigrette

-Tuna Tataki- seared sushi grade tuna with fresh ginger, mache, shaved fennel, blood orange, harissa infused chili sauce

-Tamales- stuffed with ‘al pastor’ roast pork or beef accompanied with queso blanco, salsa verde and pickled cabbage

-Mediterranean Flatbread- grilled chicken, toasted pine nuts, sun-dried tomato, artichoke and aged reggiano

-Kona Kampachi®  Ceviche- watermelon, pea shoots, asparagus, radishes, yuzu-preserved lemon vinaigrette

-Ceviche of thinly sliced Florida Snapper Ceviche- with avocado, sauce flambeau and organic blue corn tortillas

-Laura Chenel Goat Cheese Tart- stacked with diced tomato, spinach, potatoes and caramelized sweet onion in a puff pastry tart shell

-Giant Jumbo Lump Maryland Blue Crab wonton- Jumbo Lump Crab meat, ginger, shallots and fine herbs stuffed into an extra large wonton skin with a sweet soy-ginger and lemongrass reduction

-Twin Seared Diver Scallops- flash seared and topped with shaved reggiano, served over truffled cannelini beans, finished with a drizzle of apple wood smoked bacon vinaigrette

-Mango Tarte Tatin with seared Sonoma Foie Gras- A crisp, savory upside down mango tarte with seared grade “A” foie gras, a touch of homemade crème fraiche and candied macadamias

Sushi grade big-eye tuna tar tar with fresh ginger, haas avocado “AJI”, wakame, chile-lime crackers & sweet soy drizzle

Sushi grade big-eye tuna tar-tar with fresh ginger, haas avocado “AJI”, wakame seaweed salad, chile-lime crackers & sweet soy drizzle


ENTREES:

-Miso/Ginger Steamed Alaskan Halibut- served over seasoned sushi rice with baby spinach and flash steamed edamame, fresh ginger, scallion and cilantro “seared” with scalding peanut oil “NOBU style”

-Chili/Sesame Spiked Ahi Tuna “Mignon”- Sushi grade Tuna seared rare and served with forbidden black rice, ginger steamed asparagus, a mini crab wonton and coconut wasabi sauce

-Ginger & Almond crusted fresh Florida Red Snapper- with horseradish mashed potatoes, flash steamed sugar snap beans and a cabernet butter sauce

-Fire Roasted Dry aged Sirloin of Beef (NY Strip) with a bundle of tiny green beans, smoked onion mashed yukon gold potatoes, a “haystack” of crispy potatoes and shallot butter

-Hereford Ranch Prime Fillet Mignon- Seared and deglazed with morning coffee served with buttermilk mashed potatoes, beefsteak tomato salad, crispy shallots and Cuban coffee glaze

-Hereford Ranch Prime Fillet Mignon- with crispy parmesan, truffle- rosemary spiked potatoes, a bundle of tiny green beans and your choice of our rich Courvoisier peppercorn au poive sauce, demi-glace, sauce béarnaise, “bovine”cabernet reduction

-Lavender Rubbed Rack of Colorado Lamb- with grilled giant Peruvian asparagus, whipped purple potatoes, oven dried tomato, crispy sweet potato and a sundried cherry port sauce

-Crispy-Skin Chilean Seabass- with saffron-chorizo basmati rice, sugar snap beans, and char-grilled tomato/lemon essence with a touch of chardonnay butter

-Cuban Style Pork Wellington- Pork tenderloin with black bean pate wrapped and baked in a puff pastry crust with and served with mojo, sweet maduro plantains and sofrito glaze

-Seared Citrus Glazed Salmon- A fillet of fresh salmon brushed with citrus glaze and served over toasted almond basmati rice with haricots verts, roasted cherry tomatoes and shiitake mushrooms.

-Cedar Planked Wild King Salmon- with a crispy wild rice cake, roasted seasonal mushrooms, steamed asparagus and Dijon butter sauce

-Slow roasted 1/2 Muscovy Duckling- with apple wood smoked bacon mashed potatoes, flash steamed snow peas, sanguinello blood orange and pear puree

Prime Filet Mignon with porcini mushrooms, spring vegetables & port wine demiglace reduction

Prime Filet Mignon with porcini mushrooms, spring vegetables & port wine demiglace reduction

DESSERTS:

-Individual Ghirardelli Chocolate lava cake- with a “molten” peanut butter core, in a pool of chilled anglaise sauce

-Individual Peanut Butter-Banana ice cream sundae- served in a tiny waffle cup with bruleed bananas, caramel sauce, bourbon vanilla whipped cream and warm chocolate fudge drizzle -Warm Baked Fuji Apple Strudel dusted with cinnamon sugar and served with dulce de Leche (caramel) Ice Cream

-Coconut Zabaglione- served over lady fingers with bruleed red bananas, vanilla bean ice cream, golden pineapple salsa and “Meyers Dark” bananas foster sauce

-Traditional Vanilla Bean Crème Brulee- seasonal berries, fresh peppermint -Key Lime Mousse- served with a graham crust, cinnamon tuille, a sun-dried cranberry “consommé” and fresh peppermint -Seasonal fresh fruit Tart- served with choice of vanilla scented whipped cream or vanilla bean ice cream and fresh mint

-Bananas Foster- Our remake of a classic with sautéed banana and Meyers dark rum caramel sauce served over vanilla bean ice cream -Fresh Berries in a Vanilla Cream- Ripe strawberries, blackberries, raspberries and blueberries shine in a velvety smooth super chilled creme anglaise sauce.

-Toasted Angel Food Pineapple upside-down Cake- our lighter version with caramelized golden pineapple salsa and your choice of coconut or vanilla bean ice cream

Roast summer peach brulee with bourbon vanilla crema

Roast summer peach brulee with bourbon vanilla crema

Additional Personal Chef Services Available to the Tampa area:
Fresh Packaged Meal Service
Interactive Dinner Parties
“Secret Chef” Dinner Parties
Holiday Meal Support
In-Home Cooking Lessons
Dinner Parties For 2-20
Wedding Caterer
Special Occasions
Corporate Team Building Events
Small Event Catering
Vacation Rental Chef Service

Justin-Thyme Personal Chef Service Tampa