Recently, I was asked why I'm doing private in home dinners instead of the more traditional restaurant path. There are actually a few answers to that question but the main one is the interaction. When I am invited into a home to cook a meal, I get the privilege of having much more personal and meaningful interaction with my clients. Depending on the occasion they will often enjoy the meal while sitting at the kitchen island or breakfast bar. This allows them to see what I'm doing and ask questions and in turn we are both very much involved in the process. It's not just dinner, it's an experience.
Last night I had such an experience when I was invited to prepare a meal for Richard and Sharon in their Blue Ridge home. I prepared a 5 course chef tasting style meal that they ate from shared plates. Here's the menu I prepared:
Baby Greens Salad with Fresh Berries, Raspberry Vinaigrette, Pecans, and Caramelized Goat Cheese
Lime and Cilantro Marinated Grilled Gulf Shrimp with ‘Elote’ Style Corn and Lobster Beurre Blanc
Seared Sea Scallops and Smoked Tomato Turnpike Grits with Hickory Smoked Sausage, Fried SPAM and Green Onion and Chipotle Broth
Braised Beef Shortrib with Garlic Mashed Potato, Roasted Root Vegetables, Exotic Mushrooms, Coca-Cola and Cherry BBQ and Yellow Tomato Butter
Creme Brulee Napoleon Style with Raspberry Sauce, Fresh Berries, and Caramel "Glass"
In Richard's own words:
"
There's a new Chef in town (Blue Ridge area). He lives in Canton so covers from there to the mountains.
"If you're seeking an exceptional culinary experience, hire this Chef. Seriously!
One of the finest 5 course dinners my wife and I have eaten. The experience of having Steven come into our home and prepare/cook this special meal was heaven. Not only can Steven cook, his presentations are outstanding. And he has a great personality to keep you entertained if you wish. So knowledgeable and a very interesting background. We highly recommend Steven and his private culinary services. You won't be disappointed."
