Celeste Borelli Personal Chef Services, LLC

private parties

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Celebrating special occasions, team building, and networking are are ideal events for a personal chef.  Most of my clients are passionate about the event they are hosting and want to be hospitable without getting overloaded with the cooking.  Private parties can be in your home or in the state-of-the art boutique studio kitchen at Connecticut Kitchen & Bath in Avon.  Private parties are typically for up to 15 people.  The menu can be tailored to your needs, options include heavy hors d'oeuvres, buffet, or a plated meal.  Some of my best selling menus are below.  I can accommodate food allergies and dietary restrictions.

 

  • The Celebration appetizer seared scallops with champagne vanilla reduction, entree filet with mushroom demi and roasted tri color potatoes, dessert homemade chocolate truffles
  • Modern Italian salad kale and romaine, roasted red peppers, artichokes,fresh mozzarella, homemade Italian dressing, entrée parmesan crusted chicken with lemon buerre blanc, served with mushroom and silver corn risotto, dessert pizzelles with fresh berries
  • Brasserie salade nicoise, entrée steak au poivre served with haricot verte, dessert chocolate pots de crème
  • Southwest appetizer homemade salsa & guacamole with chips, entrée chicken or veggie enchiladas, dessert mini cheesecakes with salted caramel drizzle
  • Fusion appetizer pan seared shrimp with fresh herb salsa, entrée zoodles with chicken, roasted broccoli and mushrooms and ginger tahini dressing, dessert old fashioned peanut butter cookies
  • Summer farm-to-table salad garden lettuces and veggies, citrus vinaigrette, entrée marinated and grilled London broil, blackened organic tri color carrots with lemon yogurt sauce, dessert berry crisp ala mode
  • Brunch Entrée roasted vegetable crepes with mornay sauce served with herb roasted tri color potatoes, dessert monochromatic fruit salad
  • Fall Faves salad mixed greens, roasted butternut squash, pumkin seeds, blue cheese, and cider vinaigrette, entrée pork tenderloin with maple Dijon glaze, autumn roasted veggies, dessert apple crisp ala mode
  • East meets West appetizer seared shrimp with basil and ginger, pork lettuce wraps with ponzu, dessert homemade or local ice cream         
  • Dinner in New England entrée cod en papillote served with quinoa and garden vegetables, dessert fresh picked raspberries & black raspberries from Deeply Rooted in Harwington CT (when available)
  • Simple Mediterranean entree grilled eggplant topped with Mediterranean cucumber, tomato and feta salad, served with Greek chicken, dessert lemon panna cotta

 

  15 % off services booked April 29th-May 5 2018

15 % off services booked April 29th-May 5 2018