Category Archives: Real Menus

It’s been a little while since I’ve updated menus. Here is a selection of dishes from the past few weeks.

Real Menu: Baby Shower!

I had the privilege of catering my good friend’s baby shower last weekend. Forty-five guests! Here are the highlights of the menu I prepared:

Pink Lemonade with Lavender-Thyme Infused Vodka

Three Kinds of Finger Sandwiches: Minted Radish, Moroccan Carrot with Goat Cheese and Green Olive Tapenade, Curried Chicken Salad on Gluten-Free Bread

Salad of Mixed Greens, Fennel, Red Onions, Shaved Pecorino Romano with Orange-Sherry Vinaigrette and White Truffle Oil

Butternut Squash Lasagna with Mushrooms, Spinach, and Sage Béchamel

Gluten-Free Pasta with Caramelized Onions, Lentils and Kale

Pumpkin Tea Cake

Meyer Lemon and Poppyseed Almond Tea Cake

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Sample Menus!

I’ve been taking lots of photos of actual food I’ve been preparing for my clients. I’m going to feature some of these (illustrated!) menus every week. All the illustrated menus can be found under the Real Menus Category for easy reference.

Here’s what I cooked up today. The entrées are “plated” in glass food containers, to be reheated and eaten later.


Bacon-Wrapped Quails Stuffed with Goat Cheese on a Bed of Haricots Verts


Braised Chicken and Fennel with Russian Fingerling Potatoes

Lamb Stew with Chick Peas, Olives and Lemon


Quiche with Brussels Sprouts, Shallots and Dill

Thanksgiving (better late than never)

I haven’t written a substantial post in a little while, and I do apologize for that. I’ve been up to a lot of cooking (and apartment hunting, and moving, and unpacking). But the interesting thing is the cooking!

I want to share my Thanksgiving menu (with photos taken on my iPhone) that I cooked for a client in New Jersey. It was a fun menu, and I had a great sous chef — my friend (and Johnson & Wales grad) Dora. I also had the opportunity to cook for a small dinner party for New Year’s Eve. The menu involved olive-oil poached halibut with capers, black olives and cherry tomatoes. Let me tell you, poaching in olive oil really does make an evening special!

And without further ado… Thanksgiving!