Category Archives: couples cooking classes

Personal Chef Media – Personal Chefs in the News

Written By:
Scott Joseph
Sentinel Restaurant Critic
Orlando Sentinel

Too busy for the kitchen? Special diet? A pro can slice and dice for you — at home.

Tampa personal chef

Tampa personal chef in the kitchen

The busier we become, the more we look to others to help us simplify our lives. Services that might seem a luxury become easier to justify as a necessity.

We’ll hire a lawn service, maybe have someone come in to clean the house regularly, and even drop the laundry off with the dry cleaning.

Now there’s a growing sector of service professionals available to help out with one of your most important daily duties: dinnertime. They’re called personal chefs, and they come into your home and cook your meals.

Oh, right, you’re thinking, I can have the chef bunk with the chauffeur in the rooms over the carriage house. But a personal chef is different from a private chef, and the cost is a lot less than you might imagine. And for some people it’s a service that not only is cost-effective but also a provision that is even more essential than having someone mow the grass.

Eric Kunichika, a Longwood physician, and his wife, Deanne, a dentist, have used Justin of Justin Thyme for about 21/2 years. Kunichika admits that for two doctors the cost isn’t a factor, but he says he has referred friends who are laborers to Justin Thyme.

“It isn’t cost prohibitive,” he says. “The cost to go out to eat is fairly substantial, and I have wines at home I can open that are more economical.”

The client pays for all the food and seasonings the chef purchases, and any items unused are left in the refrigerator. The cost of hiring a personal chef varies from one chef to another and depends on the situation — for instance whether it involves cooking for a special occasion or with special ingredients. Dale Pyle, a part-time personal chef, says $15 to $20 per entrée per person is typical.

And as Pyle says, “If you add up all the times you go out to eat, order in or stop at the drive-through, and the food you buy and throw out” because you never got around to cooking it and it spoiled, the cost is comparable to an average restaurant meal.

“You can get the same meal at your house and eat it in front of the TV in your underwear.”

A measure of independence

A personal chef differs from a private chef in that the latter is someone who is employed by one client and cooks exclusively for that individual or family. A private chef might very well live at the client’s home, though it’s doubtful one would agree to share accommodations with the chauffeur.

A personal chef works for several clients and is an independent contractor who owns his or her own business.

Justin-Thyme and Pyle are among the 10,000 personal chefs estimated to be working in the United States, according to the American Personal Chef Association.

Justin-Thyme has worked as a private chef and also did time working the lines in the kitchens of well-known restaurants in South Florida. But he likes the independence — and the more reasonable hours — of working as a personal chef. When he was working in a restaurant, he says, he never had weekends or holidays off. Now he works only weekdays, 9 to 5, and finally has time to spend with his fiancée. He’s happy he made this career move.

“Quality of life factors into it,” he says.

More chefs are coming to that realization, according to Candy Wallace, executive director of the San Diego-based American Personal Chef Association. She says that when she started her organization 10 years ago, she knew of about 30 personal chefs. Those numbers are blooming. Her Web site, she says, gets about 1 million hits every month.

Of course, some of those hits are from potential clients looking for someone to do the cooking. According to Wallace, consumers will hire a chef for a number of reasons. Foremost is the convenience factor, the dual-income working couple who don’t have time to prepare good food after a day of work.

Some people hire personal chefs for medical reasons. If a physician recommends a special diet, a personal chef can assure that regimen is followed. And seniors will contract the services of a personal chef to maintain their independence instead of moving to a care facility.

Pyle, whose company is called At Your Service, says he often gets calls from out-of-town adult children to hire him to cook a week of meals for elderly parents. Pyle’s last job in a professional kitchen was in a retirement village in Lake County, so a lot of his clients choose him because he knows about proper nutrition and the special needs of the elderly.

Have knives, will travel

That was the case with Lake Mary residents Ed and Phyllis Lower, who found Pyle after doing an Internet search for personal chefs. They wanted someone who could cook meals that fit into Ed Lower’s diet for diabetes. After interviewing three chefs, they decided to hire Pyle.

The chef goes to the Lower house with everything he needs, including pots and pans. He has a large Rubbermaid bin, a smaller plastic container, his knife roll and a cooler with meat and fish on ice. Pyle even brings his own cutting boards, including a separate one for the meats.

It would be convenient for the chefs to do some of the prep work at home, slicing and dicing the vegetables for the dishes. But the licensing restrictions don’t allow that unless the chef’s home kitchen is approved for professional cooking. It’s an odd technicality because the clients’ kitchens aren’t licensed for professional food production either.

Pyle, who also teaches at the Orlando Culinary Academy, says he isn’t looking to build a huge client base. He says his average client will have him cook 20 meals at a time, two portions of 10 entrees plus side dishes, to be refrigerated or frozen for reheating at a later date.

Except for the occasions when they’re hired to cook for a dinner party, all the personal chefs fix multiple meals that are fully or partially prepared for the client to finish later.

And here’s the drill

Each meal begins with the chef doing the shopping. Before heading to a client’s home, justin-thyme makes trips to Publix and Whole Foods, where he purchases fresh fish, poultry and produce. Just before he goes inside he changes from his “civvies” into a crisp white professional chef’s tunic, even though he says it isn’t unusual for him to go to a job, spend his 21/2 to three hours cooking and cleaning up after without ever seeing the client.

A personal chef will usually schedule an interview with a new client to assess likes and dislikes. There’s no sense in hiring your own chef if he or she makes food you don’t like. The Lowers keep a file in a bright yellow folder labeled “Chef Dale” with notes on past meals. A note next to the stuffed pork loin notes it was good, but next to the chicken cacciatore they’ve written “bad.” Pyle says it doesn’t hurt his feelings to receive the negative feedback; he’d rather be cooking the things clients like.

The Lowers have Pyle come in to cook several times a year to prepare multiple meals that he freezes. They say they eat out at restaurants often, but when they stay home, they heat up one of Pyle’s frozen dishes, following the typewritten directions he leaves behind.

Phyllis Lower says she used to cook a lot, but now that it’s just the two of them, it doesn’t seem worth the hassle.

“I like to cook,” she says, “but some of the meals that took a long time to prep . . . why bother?”

And, she says, there’s one other big advantage to hiring a personal chef: “He cleans up so well.”

Scott Joseph can be reached at sjoseph@orlandosentinel.com or 407-420-5514.

Copyright © 2004, Orlando Sentinel

http://news.google.com/newspapers?nid=1916&dat=20040602&id=mw0hAAAAIBAJ&sjid=3nQFAAAAIBAJ&pg=4675,185634

Recipe: Gulf Shrimp Ceviche

As a young man growing up in Key West Florida, I was exposed to a variety of fantastically flavorful ethnic dishes from an early age. Dishes that I would, over the years, constantly try to recreate or infuse into new ideas. South Florida in general is home to a diverse multi-cultural landscape of people, rich in tradition and passionate about the foods of their homeland. The bounty of both fresh produce and super fresh seafood readily available in Florida at any given time gives chefs the opportunity to come up with almost limitless inspiration and flavor combinations. Bahamian Conch Ceviche, Cuban Ropa Vieja, Puerto Rican plantain mofongo, Hatian Oxtail stew, these are all dishes that take me back to my childhood. One preparation always stood out for me, especially because I tend to go for fresh and spicy, flavor packed foods with a simplistic approach…seafood in particular, it was Ceviche. Fish, Shrimp, Conch, whatever…I LOVED ceviche.

Long before I ever dreamed that I would end up being a chef, I had the good fortune to eat many, many times at a little place called Louie’s Backyard in Old Town Key West. You see, my mother was a huge foodie and luckily for me, introduced me to all kinds of strange and exotic foods from an early age. The owners of Louie’s had recently brought in a young chef named Norman Van Aken, who would soon blaze a trail for what would one day become known as “New World Cuisine”, he was and still is the father of it…a new world Escoffier of sorts…Norman is obviously a culinary genius, few would argue that.

I used to love the irreverent cooking style and seemingly bizarre, yet playful flavors Norman created and there was definitely a buzz going around about his cooking from very early on. After finishing culinary school, I sought Norman out at his restaurant in Coral Gables and hung around until I was able to work my way into the kitchen, it was a brief time that would change my perception of what food could really be and how far an idea could be taken. Hopefully Norman knows what an incredible impact he has made on so many young chefs, including me…I doubt I could ever really fully thank him in a way that sounds as good as it does in my mind but, thank you Norman.

Now,  looking back on a successful career as a professional chef for the last 15 years, I have begun to seek out the flavors that remind me of my childhood. Afterall, isn’t that one of the great things about food? The fact that one bite can transport you back to a certain time and place…remind you of good times or bad, connect you with a family memory or simply remind you of sunday dinners at grandma’s house. Food connects us with our roots in a way that few other things in life can and I think that any great cook, at any given time, draws inspiration from or strives to re-create dishes that remind them of something dear to them.

My take on a wonderful recipe by Chef Rick Bayless– Chef of Frontera Grill and Topolobampo in Chicago, creator of  Frontera Gourmet foods, cookbook author and host of “Mexico One Plate at a Time“. This recipe is from his cook book “Mexico One Plate at a Time.” A must-try!

  • ½ cup plus 2 Tbs fresh lime juice
  • 1 generous pound unpeeled, smallish shrimp
  • ½ medium white onion, chopped into ¼ inch pieces
  • 1/3 cup fresh cilantro, chopped into ¼ inch pieces
  • ½ cup ketchup
  • 1-2 Tbs vinegary Mexican bottled hot sauce
  • About 2 Tbs olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
  • 1 cup diced peeled cucumber or jicama (or  ½ cup of each)
  • 1 small avocado, peeled, pitted, and cubed
  • Salt
  • Several lime slices for garnish
  • Tostadas or tortilla chips for serving

Directions

  1. To cook the shrimp, bring 1 quart salted water to a boil and add 2 Tbs of the lime juice. Scoop in the shrimp, cover and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein shrimp. Toss the shrimp with remaining ½ cup lime juice, cover and refrigerate for about an hour.
  2. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Taste and season with salt. Cover and refrigerate if not serving immediately.
  3. Serving: spoon ceviche into sundae glasses, martini glasses, or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips.

ENJOY!

Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche

Vistit our website at: www.justin-thyme.com
Like us on Facebook: www.facebook.com/justinthymechefs

Tampa Personal Chef Services

Full Service Dinner Parties

personal chef tampa

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 guest

Chef Justin will take care of all the shopping, arrange for any rentals needed, schedule his highly professional and personable wait staff as requested and arrive a few hours before the first guest to set up the kitchen and start cooking.

He brings his own utensils and all the cooking equipment and begins the set-up for the night’s festivities. The wait staff will arrive at least an hour before your dinner, finish any last-minute arrangements and then cheerfully greet and serve your guests.

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!

view our sample dinner menu!

personal chef tampa

Service includes:
An intimate, 3-5 course seated dinner party in the comfort of your home. Custom menus, menu shopping, table service, seated amusé, intermezzo (if 5 or more courses), kitchen clean up and a delicate washing of your servingware.

If you any have questions about our Tampa cooking classes or would like to book a dinner party or purchase a customized gift certificate, please contact us today at: Justin-Thyme.com

Additional Personal Chef Services Available to the Tampa area:
Personal Grocery Shopper
While we are out shopping for your menu or picking up supplies for your cooking class, we can pick up some of the extra household items you may need for an additional charge. (pet food, cleaning/laundry supplies, etc.)

Hors d’oeuvres Soiree-
A cocktail party for 20 guests with a variety (8-10) of seasonal hot and cold hors d’oeuvres.
$325 + Groceries: Prepared, packaged & left for you to serve your guests in your home
$975 + Groceries: Prepared & served with wait staff during a 2-hour cocktail party in your home

Holiday Prep
If the hassle of preparing for the holidays is wearing you down, let Justin-Thyme Personal Chef Service come and prepare all your culinary delights for you. Then all you have to do is heat and eat!

Date Nights
One of the key elements to keeping a relationship interesting and exciting is the unexpected! Incorporating a “Date Night” with unique and special activities does wonders! Call us today for more details!

‘Secret’ Chef Service
If you want your friends to think you’ve been cooking over a hot stove all day in preparation for your party, let Justin-Thyme Personal Chefs take care of all the details! We will prepare your menu from soup to nuts then sneak out the back door prior to your guests’ arrival so you can take all the credit. No one will be the wiser! We also provide you with all of the recipes of the day to share with your guests!

In-Home Dinner Parties/ Corporate Luncheons
Want to create a memorable event that your guests will be talking about for a long time to come? Whether it’s a holiday party, family BBQ, a sit-down multi course meal or a corporate event, Justin-Thyme Personal Chef Service can accommodate your needs, providing that WOW factor you seek.
See our sample dinner menu!

Interactive Dinner Parties
Love to host parties but dread the thought of shopping, prepping, cooking and cleaning? How about having an interactive dinner party where Chef Justin provides a hands-on cooking demonstration with you and your guests. Chef Justin will help you plan a dinner menu and will bring all the ingredients to your home for the party. Once the cooking is done, you enjoy your meal with your guests while we clean up the mess in the kitchen!

Kids/Teen Cooking Classes
Kids/Teens are taught healthy/delicious cooking techniques, sustainable cooking/shopping and basic knife skills with every class! Cooking classes can consist of learning how to make healthy after school snacks to an entire dinner! ‘Kids in the kitchen’ is a 2 hour cooking class for ages 5-12. ‘Teens in the Kitchen’ is a 3 hour cooking class for ages 13 and up, call for details!

Personal Chef Tampa Justin-Thyme

© 2003-2010 justin-thyme personal chef service. Tampa, FL USA

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!

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