CATERING
From weddings to parties to every event in between, your occasion is special and one-of-a-kind.
I enthusiastically support LGBTQI weddings or events for all races, religions, and abilities. Whether you’d like a full food and bar buffet so guests can serve themselves, or a luxurious plated seated dinner with your friends and family or a lively cocktail party with hand passed hors d’oeuvres and stationary platters, your event is completely customizable to your tastes. I do my best to source the freshest seasonal and local foods when they’re available so you get a true farm-to-table experience.
How This Works:
After you contact me, we’ll schedule a meeting, and we’ll discuss the type of event you have in mind that suits your tastes, vision and budget. You’ll be able to see an entire menu of items I offer, and we’ll figure out the quantities you need.
Next, we’ll schedule a tasting so you get a feel and taste for the food you’ve selected.
We show up on event day and take care of the rest so you can get back to entertaining your guests!
SAMPLE MENUS
This is just a small sample of all the menu options available. During your consultation, you’ll have access to all the options I offer. (All items can be mixed and matched to suit your event.)
Portland, Oregon
Portland is where I grew up and realized my love for food. My career started working at a pizza shop, but after I graduated from highschool, I attended Western Culinary Institute, while holding down positions at Newport Bay and Stanford’s Steakhouse.
Passed Hors d’oeuvres
Beet cured salmon, savory brioche French toast, lemon crème fraiche
Dungeness crab stuffed fried shrimp
Mushroom duxelle toast point
Smoked salmon spread toast points
Wild mushroom and brown butter’d spoon
Plated Appetizer
Poke bowl, ahi tuna, grilled pineapple, smoked onion, hot house cucumber, sesame oil
Beet cured salmon, potato cake, egg white, egg yolk, capers, red onion, herbs, lemon crème fraiche, edible flower
Grilled flatbread, olive oil, smoked farmers cheese, butter’d fava beans
Walla walla onion consome, truffle oil
Plated Entrée
Grilled salmon, squash puree, lemon buerre blanc
Pan seared NY strip, whipped potatoes, truffle butter
Smoked tofu, garden veg medley, umami broth
FLORIDA
Building my career in Orlando, I worked at Disney World as a sushi chef at the California Grill. I had the honor of learning how to make sushi from Yoshi Cabral, one of the state’s best and only female sushi chef. After moving to Miami, I oversaw two French restaurants, which had a big focus on local seafood, with classic French techniques.
Passed Hors d’oeuvres
Sashimi and nigiri of ahi tuna, organic salmon, Hamachi
Futu-maki(fat roll): spicy tuna and cucumber
Futu-maki: seasonal veggie roll
Futu-maki: shrimp tempura, strawberry, cucumber, orange reduction
Mini lobster bisque shot
Salt cod croquette, remoulade, micro cilantro
Pop snails: escargot, garlic butter, marinara
Shrimp cocktail: poached jumbo shrimp, meyer lemon cocktail sauce
Truffle’d grilled cheese
Plated Appetizers
Oyster royal: fresh oyster, caviar, finger lime, chive
Butter poached lobster, veggie timbale, hollandaise
Seafood summer roll, house made sweet-chili sauce
Frisee salad with 3 goat cheese(fried, fresh, aged), sorrel vinaigrette
Truffle French fries
Plated Entrée
Chicken cordon bleu roulade, mushroom-white wine reduction
Filet Rossini: petite filet mignon, foie gras, potato puree, seasonal veggie
Ginger marinated market fish, mango salsa, jeweled rice
Whole roasted market fish
New York
In the culinary capital of the world, I’ve learned and experienced so much food and culture here. I was the executive chef of a large restaurant in DUMBO for 6 years where I personally oversaw 1000+ weddings and events. After a two year hiatus, I returned, and now work at the Clover Club in Brooklyn. We produce some of the best cocktails and food in the city, while also catering many events throughout the year.
Passed Hors d’oeuvres
Mini mixed seafood ceviche shooters
Mini seasonal soup shooters
Beef and cheddar sliders
Lamb sliders with mint pesto and goat cheese
Grilled steak croustini with horseradish cream
Pulled pork slider with cole slaw
Caprese croustini with pistachio pesto
Beet cured salmon, lemon crème fraiche, savory French toast
Mini lobster rolls
Smoked gouda mac and cheese spoons
Plated Appetizers
Heirloom tomato salad, burrata, seasonal stone fruits, pickled shallots, herbs
Smoked gouda mac and cheese, bacon
Grits fritters with cheddar, bacon and onion jam
Beef tartar, grilled sourdough bread
Deviled eggs: smoked trout, mushroom duxelle, bacon, garlic bread crumbs
Potato crisps, truffle crème
Plated Entrée
Half roasted chicken, mushroom reduction, seasonal veggies
Porcini dusted petite filet, potato puree
Wild mushroom risotto, shaved parmesan
Pastrami spiced pork tenderloin, roasted seasonal veggies, Dijon cream sauce
Smoked farro, roasted seasonal veggies, fried artichokes, beet puree, brown butter
Thailand & Caribbean
The two countries outside of the U.S. I’ve lived in are both tropical paradises with great food cultures. By experiencing another culture and fully immersing myself in an unfamiliar place really expanded my food knowledge.
Passed Hors d’oeuvres
Grilled pork satay, sweet soy
Marinated grilled chicken satay, coconut curry
Grilled sword fish satay, jerk sauce
Grilled shrimp on lemongrass skewer
Coconut mixed seafood ceviche
Fired plantain tostones, guacamole
Plated Appetizer
Som tum (green papaya salad): long bean, carrot, tomato, tamarind, soy, dried shrimp, peanut
Larb moo (pork salad): ground pork, mint, cilantro, basil, lime, chili, onion
Tuna tostada: fresh raw tuna, sweet-soy marinade, sesame, cucumber, onion, crispy tortilla
Lobster-curry bisque
Pineapple salsa, fried plantain chips
Plated Entrée
Gai Yang (Thai-style grilled chicken), sweet chili sauce, sticky rice
Masaman chicken curry: spicy coconut yellow curry, jasmine rice
Pineapple-chicken fried rice
Jerk chicken, jasmine rice
Grilled lobster, garlic butter, seasonal veggies
Grilled snapper, onion ginger sauce, coconut rice
Ready to book your next catering event?