Executive Chef Inc.

This was posted on Yelp from our client Rosemary Allen,
A bad review is detrimental, but when somebody takes the time to say they were pleased, That is somtheing else, thanks Rosemary!

We rented a house in Santa Fe for a family gathering of six adults and a four-year old. We hired Executive Chef to provide dinners for our visit and they did an excellent job. Before our arrival, chef Harold Orner worked with us on the menus and logistics, and he then delivered the food to our house each night at a pre-arranged time. The food was freshly cooked -- still warm upon arrival -- and both abundant and delicious. When Harold and his colleague Bruce arrived with the food each evening, they put it into attactive serving dishes, otherwise completed the finishing touches, and left the main course and sides warming in the oven while we started enjoying the appetizers. We had three courses which we could eat at our leisure. Everything was on time and flawless. Our entire party felt that we truly got our money's worth. It made our visit to Santa Fe stress-free. We highly recommend Executive Chef.

https://www.facebook.com/139288183388759/photos/139288506722060/

This is something I never thought I would see, My Daughter Samantha having her own little start up business prepping meals for local athletes.
how cool is that!!! Good luck Sam and I'm here to help any time!

Porcini season is here

Seating for 40
At the Berger wedding
Let the feast begin!

This has been our best year in the 12 years that we have been working at this. Tomorrow night is our new year's wedding at the Berger Residence and we are stoked!
Pictures and a full report to follow.
Thanks everybody for all your support!!!

Old Friends!!

Our wedding on New Years is almost upon us. Here is the menu!

Passed Hors D’ oeuvres

Miniature Lump Crab Cakes
With Avocado Crema

Empanadas with Escarole and Fontina Cheese
Topped with Smokey Ketchup

Seared Lollipop Lamb Chops
With an Espresso Chili Rub

Amuse Bouche

Gougere with Wild Mushroom Duxelle

Dinner Selection of the following Entrées

Freshly Baked Breads and Butter

Salad of Red Oak Leaf lettuce, Pomegranate & Caramelized Sweet Onion
with Lemon, Parmesan & Olive Oil

Tenderloin of Beef Larded with Chestnuts
Served with Peeled Asparagus and Potato Gratin
Red Wine Infused Demi-Glace

Pork Shank with Prosciutto, Porcini Mushrooms
Cracked Fingerling Potatoes and Red Wine Mushroom Stock

Butter Seared Sea Bass
with Butternut Squash Risotto, Tomato Broth and Truffle Scented Brown Butter

Butternut Squash Risotto
Peeled Asparagus and Roasted Tomatoes with Tomato Broth

Italian Chocolate Mousse
Mexican Wedding Cookies

Happy Thankgiving!

Here comes the holidays!!!

Here is the menu for our New Years Wedding event

Passed Hors D’ oeuvres

Miniature Lump Crab Cakes
With Avocado Crema

Empanadas with Escarole and Fontina Cheese
Topped with Smokey Ketchup

Seared Lollipop Lamb Chops
With an Espresso Chili Rub

Amuse Bouche
Gougere with Wild Mushroom Duxelle

Dinner Selection of the following Entrées

Freshly Baked Breads and Butter

Salad of Red Oak Leaf lettuce, Pomegranate & Caramelized Sweet Onion
with Lemon, Parmesan & Olive Oil

Tenderloin of Beef with Pork Lardons
Served with Peeled Asparagus and Potato Gratin
Red Wine Infused Demi-Glace

Pork Shank with Prosciutto, Porcini Mushrooms
Cracked Fingerling Potatoes and Red Wine Mushroom Stock

Butter Seared Sea Bass
with Butternut Squash Risotto, Tomato Broth and Truffle Scented Brown Butter

Butternut Squash Risotto
Peeled Asparagus and Roasted Tomatoes with Tomato Broth

Italian Chocolate Mousse

The long anticipated Wild Earth Guardians gala event is tonight with a full house of 210 guests plus volunteers we are serving 220.people. Here's the menu :

Passed Hors D’ oeuvres

English Pea Puree
On Parmesan Crackers
~
Vegan Roasted Red Pepper Pate’
On Pan Fried Rice Cake
~
Fig Conserve and New Mexico Goat Cheese
On Crostini Topped with Fresh Herbs
~
Baked Polenta Bites
With Sundried Tomato and Basil

Dinner

Mixed Sprout Salad with Arugula
Toasted Walnuts, Apples and Lemon Poppy Vinaigrette
~
Baked Stuffed Zucchini
With Black Beans, Anaheim Chilies, and Wild Mushrooms
Topped with a Mole Verde
And
Vegetable Neapolitan
Celery Root, Heirloom Tomato, Escarole
And Yellow Squash Layered with Fontina Cheese
On Tomato Broth
~
Brown Jasmine Rice
With Cilantro and Pablano Chilies
~
Sautéed Kale with Caramelized Onions and Garlic
~
Two Bite Gluten Free Double Chocolate Cake
With Chocolate Ganache and Raspberries
~
Coffee and Tea

Summer is closing out on us and all that remains is the Wild Earth Guardians event on the 23rd. It has been a wild year for Bruce and I, we are doing volume that we have not seen in the past. Thanks to all our great clients old and new, this will be our best year yet!
Now it's time to think about autumn stews!