Gourmet Deconstructed Personal Chef Services offers a full range of menu options for most cuisines, diets, and catering needs. All food items are freshly sourced and prepared with love.  I can also accommodate specialty items at the client’s request.

If you are looking for someone who would cook for you and your family on a regular basis, and you don’t want to worry about preparing food, a private chef is what you are looking for. I provide this service for individuals that want a consistent scheduled menu which ensures that all meals are taken care of for clients that have a busy schedule. This service includes consultation, menu planning, grocery shopping, and meal preparation.

We also provide catering services for events such as weddings, dinner parties, birthdays, anniversaries etc. Breakfast, lunch or dinner, we’ll find the perfect menu for your event.

Below is just a sample of the versatile catering menu I can customize and prepare for you.

For all bookings please email me at: gourmetdeconstructed@yahoo.com

Elevated Southern Comfort (appetizers)

• Mini crab cakes with rémoulade
• New Orleans-style BBQ shrimp on cheddar grit cakes
• Pulled chicken/brisket sliders
• Boudin balls
• Mini beef meatballs with Carolina BBQ glaze
• Smoked avocado deviled eggs
• Bourbon BBQ wings

Food with an international flair (appetizers)

• Moroccan-style sticky meatballs
• Harissa spicy shrimp
• Greek gyro sliders with tzatziki
• Thai-style stuffed lettuce rolls
• Chicken satay with peanut sauce
• Pork wontons with plum sauce
• Sichuan surf & turf meatballs

Vegetarian (appetizers)

• Falafel bites with house-made hummus
• Stuffed mushrooms
• Stuffed grape leaves with garlic aioli
• Crudité “shooters” with house-made ranch dressing
• Honey-jalapeño cornbread muffins
• Fried green tomatoes

Beef/Lamb/Pork (entrees)

• Lamb & cauliflower Vindaloo with coconut basmati rice
• Filet mignon or NY strip with red wine demi glacé, garlic mash and roasted asparagus
• Argentine skirt steak with chimichurri, tostones and avocado mixed greens salad
• Veal roulades with juniper butter
• Caribbean style oxtail with butter beans
• Herb crusted lamb chops with rosemary roasted potatoes and garlic spinach
• Pork cutlets with wild mushrooms and marsala wine sauce
• Soy glazed pork chops with stir fried vegetables
• Pork tenderloin stuffed with apples & chestnuts

Poultry (entrees)

• Lemon-herb airline chicken breast with rice pilaf and sautéed spinach
• Turkey roulade stuffed with Italian cheeses and Tuscan kale, served with marinara
• Sriracha-glazed duck breast with mango salsa and coconut rice
• Chicken tikka masala with cilantro basmati rice

Fish/seafood (entrees)

• Goan-style shrimp with coconut rice
• Salmon en croute with lemon herb sauce and lightly dressed microgreens
• Miso-glazed cod or salmon with rice pilaf and baby bok choy
• Red curry with shrimp, lychees and jasmine rice
• Lemon/garlic swordfish steak with grilled vegetables
• Sea bass with tarragon beurre blanc and roasted asparagus
• Blackened catfish with corn maque choux or succotash over rice
• Fish & Chips

Vegetarian (entrees)

• Greek-style stuffed tomatoes
• Autumnal pasta with butternut squash, hazelnuts and red chard in a brown butter sauce
• Eggplant Parmesan
• Moroccan couscous tagine with eggplant, tomato and tempeh (vegan)
• Vegetable lasagna
• Tofu balls with zoodles
• Ditalini with chickpeas
• Aubergines roasted with tomatoes & cheese
• Thai yellow vegetable curry

Brunch (menu coming soon)