Chef consulting NYC<br />

Culinary Anthropologist

Sample Menu

Consultant • Culinarian • Connector

Today’s Menu

Feb 20, 2024

Original Recipes

The Executive Decision

LET’S GET DOWN TO BUSINESS

You and your team have worked hard for the past three weeks on the proposal. You’ve graphed, explained, verified, and crunched the numbers and shown the client that you can do it. Everyone is assembled in the boardroom and it’s time for lunch break. You sense the deal is yours. Now it’s time to show everyone how you talk the talk with your expertise through cuisine, hospitality and service. Show them who you are through the meal. Below is a power broker’s 4 course menu with a choice of each course that will make the client come right to the point on signing the contract.
Remember scotch and cigars are not included.

FIRST COURSE

ITALIAN BRUSCHETTA WITH LOCAL HEIRLOOM TOMATOES
OR
MARYLAND BLUE CRAB TOAST

Second COURSE

CRANBERRY WALNUT QUINOA SALAD WITH CHAMPAGNE ORANGE VINAIGRETTE
OR
TRI-COLOR SALAD OF ROASTED BEETS WITH GREEK STYLE FETA CHEESE

Third COURSE

GRILLED FILET OF BEEF, CREAMED SPINACH, GARLIC YUKON POTATOES, ROSEMARY-BALSAMIC REDUCTION
OR
CEDAR PLANK ROASTED SALMON FILET, LEMON THYME BEURRE BLANC MUSHROOM RISOTTO, ASPARAGUS DI PARMESAN

Fourth COURSE

DULCE LECHE CHEESECAKE, AMARETTO WHIPPED CREAM
OR
CHOCOLATE RASPBERRY TART WITH GANACHE, GINGERSNAP CRUST

Mediterranean Feast

T. G. I. F. !

It’s been a long week of meetings, errands, and deadlines. The clock says 5:01 pm, Let the weekend begin with a mediterranean theme meal.

  • SALAD WITH FIELD GREENS, FETA, ORANGE, PISTACHIOS WITH HERB VINAIGRETTE
  • MEDITERRANEAN VEGETABLE COUSCOUS INFUSED SAFFRON AND POMEGRANATE
  • PAN SEARED CHICKEN BREAST OR GROUPER WITH LEMON, OLIVES AND PEPPERS
  • ARTISAN TOASTED PITA BREAD WITH INFUSED GARLIC OLIVE OIL
  • PISTACHIO/WALNUT BAKLAVA
  • CITRUS SPARKLING WATER WITH MINT SIMPLE SYRUP

Italian Love Affair

AN AFFAIR TO REMEMBER

An old, yet unique villa on top of the hills in Tuscany. Right outside the courtyard an orange tree looms with its fragrant fruit while underneath is a 100 year old rustic table adequately set with a feast for the two lover’s in mind.

  • PEASANT WHITE BEAN & ESCAROLE SOUP

  • STUFFED MUSHROOM CAPS

  • GRECO-ROMAN INSALATA

  • TOMATO BASIL CREAM PASTA

  • HUNTER’S MOON BEEF STEW

  • WHITE TRUFFLE – GREEN PEA RISOTTO

  • AMARETTO RICOTTA CHEESECAKE

  • BASIL INFUSED LEMONADE SPITZER

Creole Bistro

Starters

  • The Diaspora Spread
  • Saint James Parish Fried Green Tomatoes
  • Peachtree Street Wings
  • Bread Trio

SALADS & SOUPS

  • Roasted Root Vegetable Salad
  • Southern Fried Chicken Salad
  • Medina Falafel Salad
  • Carrot–Yam-Ginger Soup
  • Moroccan Chickpea  Soup

SANDWICHES

  • Nashville Hot Fried Chicken
  • Shrimp Po Boy
  • Creole Bourgeoisie Burger
  • Carolina Pea Vegan Burger

Entrees

  • Sweet Georgia Brown Fried Chicken
  • Fried Fish
  • Fried Whiting & Shrimp with Cheese Grits
  • Chicken Tagine
  • Ethiopian Roasted Fish
  • Creole Grilled Shrimp Skewers
  • Stir Fry Vegetable Curry Tofu
  • Grilled Beef Espanoles

Sides

  • Lower Alabama Mac & Cheese
  • Garlic Herb Mashed Potatoes
  • Louisiana Creamed Corn
  • NOLA Confetti Rice Pilaf
  • Green Bean Sauté
  • Braised Green Medley
  • Charleston Succotash

Sweets

  • Madison, Georgia Custard Tart
  • Camp Meeting Cheesecake Pie
  • Walnut Buttermilk Pound Cake
  • Tea Cakes & Cream
  • Old Fashioned Ice Cream

Afternoon Buffet

A BUFFET EXPERIENCE

Picture an exclusive backdrop of a open floral garden on a bright and refreshing spring Saturday afternoon with family and close friends elegantly dressed. Invision a long communal table adorned with fresh seasonal flowers and a meal served family style.

  • ANTIPASTA TRAY WITH ASSORTED CROSTINI WITH HERB, CINNAMON-SUGAR AND SUNDRIED TOMATO INFUSED CREAM CHEESE

  • STUFFED MUSHROOMS WITH SPINACH, ROASTED RED PEPPERS, PINE NUTS AND PARMESAN CHEESE

  • CUCUMBER TOMATO SALAD WITH BALSAMIC VINAIGRETTE

  • SEASONAL FRUIT MIRROR DISPLAY (SEASONAL BERRIES, PINEAPPLE, CANTALOUPE, HONEYDEW, AND SEEDLESS GRAPES)

  • ROASTED LEMON THYME GRILLED CHICKEN BREAST SERVED WITH AN OLIVE-TOMATO TAPENADE

  • GREEK VEGETABLE ORZO PASTA

  • FIELD GREENS WITH GRANNY SMITH APPLES, BLUEBERRIES, CRAISINS AND GORGONZOLA CHEESE WITH RED WINE VINAIGRETTE; CANDIED WALNUTS

  • ASSORTED ARTISANAL PETITE ROLLS AND BREADS SERVED WITH WARM EXTRA VIRGIN OLIVE OIL

  • FRESH STRAWBERRY AND GRAPE TOWER

  • CHOCOLATE COVERED MOSCATO STRAWBERRIES

  • SUMMER FRUIT TRIFLE

  • SUMMER AFTERNOON SPICED TEA

  • CRANBERRY-ORANGE SPRITZER

Summer Time BBQ

A BACKYARD PARTY

Call up the friends, light the coals and crank up the music for an lazy afternoon bbq soiree. As the sun goes down, light up the candles, bring out the wine and reminiscence of the college days.

  • SUMMER GAZPACHO

  • MINI GRILLED FAJITAS

  • CHIPS, PICO & GUAC

  • GRILLED VEGETABLE SALAD

  • ROSEMARY GRILLED WHOLE CHICKEN

  • VEGETARIAN BAKED BEANS

  • OLD FASHIONED POTATO SALAD

  • CEDAR PLANK SMOKED SALMON WITH LEMON & DILL

  • GRILLED ASPARAGUS

  • GARLIC BREAD WITH FRESH HERB

  • DRUNKEN GRILLED PEACHES WITH ICE CREAM AND BUTTER COOKIES

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