Our 2016 Summer Menu

Summer is finally here and Atlanta Personal Chef Service is every excited about our new menu! We continuing to grow doing weekly chef services, dinner parties, buffet parties, cocktail parties, weddings, and now catering events. Give us a call and let us help you celebrate your special event. We serve the Atlanta area and/including surrounding cities such as Buckhead, Marietta, Alpharetta, Sandy spring, Dunwoody, Roswell, Kennesaw, and others... 

Appetizers 

King Crab stack, tomato, grilled corn, sprouts, herbed Greek yogurt avocado crema 

Fried green tomato, strawberry, balsamic bacon jam, goat cheese 

Asparagus panzanella salad, gribiche style egg dressing  

Goat cheese fritters, peach butter, pickled peach, wasabi sprouts 

Spicy tuna tartar, cucumber, shallot, ginger, cilantro, scallion cream, sriracha* 

Scallop ceviche shooter, lime marinade, avocado, mango, jalapeno, cilantro* 

Cold Soups

Georgia peach & pancetta gazpacho, balsamic reduction 

Lemongrass cocout soup, shrimp, asparagus  

Carrot ginger apple soup, poached apples & candied orange peel 

Corn & lobster  bisque, basil oil 

Salads

Heirloom tomatoes & burrata caprese, basil, balsamic reduction 

Beet carpaccio, radish, arugula, raspberry vinaigrette, candied pecans 

Watermelon salad, mint, almonds, feta, mache, balsamic vinaigrette  

Compressed melon salad, cherry tomato, avocado, blueberry mustard vinaigrette  

Kale caesar “fort”, parmesan crisps, pine nuts, crouton ring 

Fresh Pastas

Pea & mint, pancetta, fresh fusilli, lemon burro fusso 

Lemon linguini, sautéed shrimp, concasse tomato, artichoke, parmesan, chili flakes 

Fresh papardelle, arugula pesto, & pecorino

Lobster ravioli, sherry, herbs

Entrees 

Seared snapper, chipotle mango salsa, jade rice, braised purple flowering kale 

Cedar wrapped pork tenderloin, grilled scallion salsa verde, salt & vinegar purple potatoes, spicy green bean, purple cabbage and carrot slaw 

Flank steak with grilled lime chimichurri, potato crisps, grilled chicory & field greens  

Coffee ancho rubbed salmon, corn salsa, roasted poblano, cheddar polenta cake 

Rib eye, portabella fries, shaved asparagus, quinoa crisp  

Desserts

Pineapple & pistachio tart, puff pastry, vanilla ice cream, cinnamon 

Naked chocolate cake, berries, passion fruit, espresso buttercream, black sesame crumble Peach Bourbon crème brûlée, bruleed peaches & whipped cream 

S’mores chocolate torte, torched Italian meringue, bruleed strawberries, brown butter graham crisps 

Mango passion fruit curd, candied lime zest, coconut haupia, toasted coconut 

Chocolate lava cake, berries, vanilla ice cream  

From a Chef’s Point of View

Like many careers in the food service industry, being a personal chef takes a combination of training, attention to detail, and technique to succeed. While there is much in common with being a restaurant chef, personal chefs face many additional challenges when it comes to private dinners and personal meals for families. As a personal chef we handle many behind the scene adjustments and organizational matters such as; menu planning, food prep, food cost, and customer relations, in addition to the quality of the food and the organization process.

Menu Planning

Even at the most basic level of planning a menu we keep a lot of things into consideration. Is the produce seasonal, if so how can we use it in a memorable way? Do the seasonal ingredients flow nicely with the rest of the menu? Once we tackle the premeditated questions of the produce/ ingredients we also have to keep in thought of clientele and type of dinner we will be cooking for. The pre-planning is a necessary measure for a successful dinner party.

Food Prep

Depending on the type of dinner/ party we need all hands on deck! Even if it’s just prepping ideas, all are welcome in this process. Communication is key to keep organized as there are a lot of courses and additions to the menu to remember. Most likely everyone on staff is accountable for the parts and pieces to bring together the entire dinner. With food prep we also keep track of the type of dishware, silverware, physical menus, place settings, and wine / specialty drinks.

Attention to detail

As a personal chef we are also in charge of décor, table arrangements and food presentation. Setting up, cooking, running and clearing the dining room all a part of the process. Creating a great first impression to our client and all of their guests is what we strive for.

Flexibility & Creativity

Recipes may need to be adjusted to cope with food allergies, and cooking methods may have to be altered to conform to religious and or dietary requirements or personal preferences. Having an imaginative and adaptable chef team allows us to achieve a well-balanced dinner party event in these situations, and instill complete confidence in our clientele.

Leadership?

As a team we all wear many hats when it comes to leadership roles within a private dinner or event. One must be accountable for the supplies, food ordering, on-site cooking at the home or event, and much more. The beauty of having a well diverse team allows others to strive and grow where their natural leadership thrives. strive and grow where their natural leadership thrives.