Key Lime pie meets Créme Brûlée. Creamy and tart custard atop a coconuty graham cracker crust. topped with that perfect shatterable brûléed sugar.
Thick-cut, bone-in pork chops glazed in a sweet reduction with grilled peaches and tangy feta.
-Heirloom tomato
-Sourdough Croutons
-Burrata
-Balsamic Reduction
As an amazing home chef, Chef Sarah's focus is on community. She wants to share her love for food and cooking with those that she cares about. The Greeks call it an "Agape Feast", or a Love Feast and that's what she's striving to create for you; a collection of menus and experiences to share with your loved ones.
To find this menu on the app, click on the Menus tab, then click on the icon in the top right, and search by chef name.
Chicken Liver pate is spread over a thick slice of rustic sourdough bread. Sweet, Homemade blueberry jam sits atop, with lemon balm from my garden.
Lacinato kale is massaged with roasted tomato vinaigrette, then topped with toasted buckwheat groats, slices of Gruyere cheese, and a chiffonade of basil.
10 day dry-aged duck breast, reminiscent of bacon, is served atop cabbage and beet greens sautéed in duck fat. Earthy, sweet, roasted beetroot is alongside it. The dish is finished with cherry mostarda and nasturtium leaves from my garden.
A rich, moist, buttermilk chocolate cake with an orange whiskey glaze poured on top.
As an amazing home chef, Chef Sarah's focus is on community. She wants to share her love for food and cooking with those that she cares about. The Greeks call it an "Agape Feast", or a Love Feast and that's what she's striving to create for you; a collection of menus and experiences to share with your loved ones.
To find this menu on the app, click on the Menus tab, then click on the icon in the top right, and search by chef name.
Homemade ricotta cheese, whipped to a light airy spread and topped with truffle oil and honey, served alongside warm focaccia bread.
Jumbo sea scallops pan seared to perfection, served with a creamy Parmesan Risotto and topped with sunflower micro greens and a light drizzle of aged balsamic glaze.
Smooth New York style cheesecake with a graham cracker crust and finished with rich salted caramel sauce.
Nick is a talented, self-taught home chef with a passion for cooking and entertaining others. He elevates classic favorites by scratch favorites by scratch, making nearly every component of his dishes.
To find this menu on the app, click on the Menus tab, then click on the icon in the top right, and search by chef name.
Seared scallops, cauliflower purée, apple and brussels sprout salad. Fresh scallops seared to perfection, and butter basted for a nice crispy exterior. Cauliflower purée is silky and a savory, adding the perfect contrast in texture and flavor to the scallops. An apple and brussels sprout salad brings a fresh crunch.
Fresh gnocchi that is so pillowy and soft it will melt in your mouth. With decadent white truffle parmesan and ricotta cream sauce.
Flourless Chocolate Cake, Vanilla Whipped Cream, Raspberries. Torta Barozzi is a dish that originated in the Italian town Vignola in 1897. It is known for being a top secret recipe, thus there are many spin offs, this being one. Light and crumbly in texture and served with fresh whipped cream and raspberries.
Hey I'm Ana. I'm a trained chef who has worked for critically acclaimed chefs in Michelin rated and recommended restaurants. I love cooking with seasonal fresh ingredients, and I am most inspired by Italian Cuisine.
To find this menu on the app, click on the Menus tab, then click on the icon in the top right, and search by chef name.
A mix of fresh carrots, cucumber, cilantro, pickled radish, nappa cabbage, and avocado wrapped in rice paper. Served with peanut sauce.
Perfectly steamed dumplings filled with chicken and soy filling. Topped with pickled fresno pepper, fresh scallion, sesame seeds and served with a ponzu sauce.
Classic fried rice with fresh vegetables and kimchi.
Roasted aubergine topped with a tangy miso honey glaze.
Whole red snapped roasted with a delicious miso honey glaze.
Dark Soy marinated kalbi ribs seared to perfection and topped with sesame seeds and green onions.
Chef Alex has been working in restaurants since high school, with experience in churn-and-burn burger joints, a US naval galley, to 3 Michelin-Star establishments. His most recent positions have been at Alinea and Little Goat Diner. Now Working as a private chef, he can't wait to get started on new culinary experiences.
To find this menu on the app, click on the Menus tab, then click on the icon in the top right, and search by chef name.
Lightly fried asparagus in a gluten-free corn tortilla topped with pickled red onions, lime avocado, creamy chihuahua cheese, and cilantro.
Chicken Quarter roasted and served with browned butter cabbage and crispy fingerling potatoes.
House-made caramel blended with sweet vanilla ice cream and bits of crunchy caramel topped with homemade whipped cream and brown sugar.
Chef Ronnie's love for cooking began when he was a bout 7 years old, and at 11 he realized that he has a true talent for it as well. After two years pursing a BA from SIU Edwardsville, Chef Ronnie left to pursue his true passion and attend culinary school. He would begin working in restaurants right away to gain as much experience as possible to become a professional chef. Chef enjoys working in environments when everyone is having fun and the vibe of the room is rivaled only by the food itself.
To find this menu on the app, click on the Menus tab, then click on the icon in the top right, and search by chef name.
