Tag Archives: Tampa personal chef

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.

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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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Recipe: Mango Salsa

The mango is a very common tropical fruit usually found in Southern Asia, especially in Eastern India, Philippines, China, Burma, Andaman Islands and Central America. It is cultivated and grown vastly in many tropical regions and widely distributed in the world.

Mango is one of the most extensively used fruit for food, juices, flavor and coloring making it as the most functional fruit. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar. When it is ripe refreshingly sweet taste that varies from every variety. Its flesh has its fibrous and some are soft and pulpy texture.

One of my favorite uses for mango is fresh salsa. It makes a great accompaniment to all sorts of grilled fish and chicken recipes.

Ripe Mango

cubed Mango for salsa

Ingredients for Mango Salsa:
  • 2 peeled, pitted and diced small
  • 1/2 large red bell pepper, diced small
  • 1 Tbsp medium red onion, finely chopped
  • 1 /2 small european cucumber, peeled and diced
  • 3 Tbsp finely chopped fresh cilantro leaves
  • 2 Tbsp chopeed scallion
  • 1 Tbsp rice wine vinegar
  • 1/2 Tsp sugar
  • 3 Tbsp fresh lime juice
  • 2 T extra-virgin olive oil
  • 1/2 tsp. toasted mustard seed
  • Salt and Pepper
Directions:
  1. Chop mango, red pepper, cucumber, scallion and red onion and combine in a bowl.
  2. Mix lime juice, olive oil, sugar mustard seeds & salt and pepper in a small bowl, whisk together.
  3. Mix into salsa.
  4. Add chopped cilantro and stir until combined.
  5. Enjoy with fresh tortilla chips, on grilled fish or chicken or as an accompaniment to a fresh green salad

mango salsa

History of Mango:

Native to southern Asia, especially eastern India, Burma, and the Andaman Islands, the mango has been cultivated, praised and even revered in its homeland since Ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C.

The Persians are said to have carried it to East Africa about the 10th Century A.D. It was commonly grown in the East Indies before the earliest visits of the Portuguese who apparently introduced it to West Africa early in the 16th Century and also into Brazil. After becoming established in Brazil, the mango was carried to the West Indies, being first planted in Barbados about 1742 and later in the Dominican Republic. It reached Jamaica about 1782 and, early in the 19th Century, reached Mexico from the Philippines and the West Indies.

Ripe Mango on the vine

Source: Julia F. Morton’s “Fruits of Warm Climates”: Mango

Note: There are a few vari­eties of mango that are com­monly found in Amer­i­can gro­ceries stores. The most com­mon are the Haden, Tommy Atkins, and  Kent vari­eties, all of which have yel­low or green skins with a red­dish blush to them. If you do find an Ataulfo or Cham­pagne mango, it will have a smaller, kidney-like shape, yel­low skin, and small pit, so use 5 or 6 for this recipe. To choose a ripe but firm (com­mon) mango make sure it has a red­dish blush and firm skin. The mango should give slightly when squeezed and be fra­grant. If you acci­den­tally peel a mango that is too green, no wor­ries, cut it into small slices, sea­son with lime juice and sprin­kle with salt. You’ve just made man­goviche! Deli­cious!

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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!

Full Service Catering in Tampa

tampa caterers

Justin-Thyme Personal Chef Service provides elegant full-service event catering to the to the Tampa Bay area!


We offer a complete selection of catering services intended to make your party stress-free! Whether it’s a wedding, an intimate dinner for two, Sunday brunch, a cocktail party, a bridal shower, a casual backyard party, a holiday celebration or a charitable fundraiser…Justin-Thyme can provide you with an occasion to remember! We can also help you with service referrals including: servers, bartending personnel, equipment rental, party decoration, entertainment and floral arrangement. We’ll help take the stress out of planning you event. And, unlike traditional caterers whose line cooks may prepare your food in an off-site kitchen hours before the event and transport it to your location, chef Justin prepares the majority of your foods hot and fresh right on premises.

Please call us at (407) 493-6065 or e-mail us at chefjustinthyme@gmail.com and we can discuss your specific catering needs.

personal chef tampa tampa catering

Please call us at (407) 493-6065 or e-mail us at chefjustinthyme@gmail.com and we can discuss your specific catering needs.

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