Private Chef Services Consultation

Private, in-home dining created to your specifications

1 h
Free
Phone or virtual meeting

Service Description

My cooking style combines modern French techniques with international and Southern US influences. I have the ability to personalize menus for various types of events. My expertise lies in preparing dinners for small groups, typically 1-8 guests. Take a look at the sample menus below for inspiration! Private dinner menu samples Starter options Butter basted sea scallop over creamy gouda grits, lemon chive oil, crispy leeks Mini Lobster Thermador, forbidden black rice Beet Carpaccio, asher blue cheese, dressed arugula, spiced pecans Handmade truffled potato gnocchi, white wine cream sauce, roasted local mushrooms Panko crusted jumbo lump crab cake, red pepper romesco sauce, cilantro slaw Vegan: Hearts of palm “crab” cakes, stone ground mustard sauce, cilantro slaw Entrée options Red Snapper Beurre Blanc, purple potatoes Anna, hericot vert, cider vinegar gastrique Citrus Smoked Salmon, herbed remoulade sauce, braised shallot baked orzo, pan roasted local tomatoes Filet Mignon Au poivre, cognac cream sauce, fondant potatoes, crispy brussels sprouts Bone-in Pork Chop a la Normand, brandy apple cream sauce, roasted fingerling potatoes, grilled asparagus Vegan local mushroom stroganoff over pasta with fresh peas Vegan/gluten free: Pan grilled polenta with tomato “sausage” ragu, basil oil, crispy local mushrooms Dessert options Chocolate peanut butter torte: chocolate sponge cake layered with peanut butter mousse, salted caramel sauce Baked Alaska: vanilla cake topped choice of favorite ice cream and enrobed in torched Italian meringue, bourbon crème anglaise Berry cobbler, shortbread crumb crust, vanilla ice cream Profiteroles: Shortbread cookie bar, pate choux puffs filled with salted caramel ice cream, chocolate ganache Vegan cheesecake, oat and almond crust, seasonal fruit compote

Cancellation Policy

Please disclose any food allergies or dietary restrictions in booking questionnaire. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions *We request that you cancel at least 48 hours before the scheduled class. To cancel, please email nikkipettineo@gmail.com . If you have to cancel your reservation, we will provide a full refund. However, if you do not cancel prior to 48 hours before the class, we cannot offer a refund.