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Asian/ Polynesian/ East Indian Cuisines

“My Family had a house on the Big Island of Hawaii for much of my youth. My Father was a Billfisherman and my Mother loved to Snorkel and Paint. They both also loved local Hawaiian and Asian Fare. They shared their favorites and I learned even more on my own trips. Plus, living in California much of my life, I’ve gained some knowledge as well.” Adds Chef Steven Howard, “ While my experience is not as great as far as recipe depth what I have adapted and created is excellent if I do say so myself. These recipes would be perfect for accenting an existing Strong Menu or slanting an existing menu with these Cuisine styles as a few key anchor Recipes or Specials.”

The dishes from here on are listed more as Prepared Recipes from the Chef’s Online Cookbook, not many Meat or Fish options with several different Preparation options as listed in the Sections above. Preparation notes are listed next to each dish.

Beef & Pork

Flaming Beef Tenderloin Tropical Fruit and/or Vegetable Skewers
American Kobe (Wagyu) Filet Mignon or New York Steaks [B]
Classic Asian Beef & Broccoli
Boiling Beef Broth & Leek, Scallion, Ginger & Garlic bowl w/Raw Beef Strips added
Wasabe Seared Beef (Very Rare,) Mandarin Orange & Macadamia Nut Bok Choy Slaw
    W/ Pineapple Soy Dressing

All Beef Dishes can be prepared with Hoi Sin Gravy, Classic Pineapple Teriyaki, Five Spice Dry Rub, Chinese Chile Paste w/ Orange and Garlic, *Chef’s Hawaiian BBQ Sauce or *Tangy & Sweet Tamari Marinade

Fresh Herb, Garlic & Onion Crusted Pork Loin Roast in Dirt/Clay on Coals (Luau Pig
     style)
*Hawaiian BBQ Pork Loin Chops w/ Spicy Corn Relish [B]
*Apple Macadamia Nut Crusted Pork Tenderloin w/ Apple Jack Brandy Sauce
Classic Asian Sweet n’ Sour Pork w/ Lychee fruit in Cherry Sauce
*Hawaiian BBQ Pork & Papaya Skewers rolled in crushed Macadamia Nuts [B]
Pineapple Teriyaki Ham Steaks (or Whole Baked) [B]
*Smoked Pork Salad in Glass Noodles w/ Rice Wine Ponzu Vinaigrette

Chicken & Poultry

Hawaiian Huli-Huli Rotisserie Whole Chicken
Classic Chicken Breast Pineapple Teriyaki (oven Baked or BBQ)
Classic Chicken Teriyaki & Vegetable Stir-Fry (other meats too)
Asian Orange Chicken (Sautéed or Deep Fried & Glazed)
*Deep Fried Orange Marmalade & Red Pepper Chicken Leg Quarters
*Chicken Pineapple Onion Skewers in Teriyaki Glaze Rolled in sesame Seeds
Classic Chinese Chicken Salad
Ginger Garlic Fried Chicken
Cashew Chicken & Vegetables
Thai Peanut Chicken (Breast in Spicy Hot Peanut Butter Sauce)
*Kefir Lime & Garlic Butter Chicken
Vietnamese Hot Turkey Leg Boiling Soup w/ Cabbage, Onion & Chilies
*Asian BBQ Smoked Duck w/ Cherry BBQ Glaze
Chicken Tikka Masala
Chicken Tandoori
*Chef’s Chicken Curry

Vegetarian

Classic Vegetable Asian Stir fry (Teriyaki, Sweet n’ Sour, Orange Pepper, Hoi Sin,)
Japanese Vegetable tempura
*Hawaiian Corn & Sweet Potato Relish
Fried Rice (Japanese, Chinese, Thai, Saffron, Pilau – Meat available too)
Egg Rolls (available w/ many different ingredients)
Corn & Spinach Bake w/ Paneer
*Curried Potato Salad (Baked Hot or Cold)
Potato Aubergine Bake
Egg & Shitake Mushroom Hot & Sour Soup
Vegetable & Egg Foo Yung

Seafood

Teriyaki Pineapple Swordfish
Flame Grilled Mako Shark Steak with Chocolate Teriyaki Glaze
*Hawaiian Seared Ahi Tuna in Sweet Coconut Cream dipping Sauce
Ti Leaf wrapped Pacific Fish – Grilled – O.J. & Miso, Lime Ponzu, Mango Cream glazes
         Ono, Mahi-Mahi, Tilapia, Basa, Ahi, Swordfish, Shark, Sea Bass, Snapper
Yellowtail Collar Meats (Steamed & Grilled)
Fried Coconut Shrimp
Deep Fried Soft Shell Crab w/ Ponzu sauce
Classic Japanese Shrimp Tempura
*Indian Ocean Kefir Lime & Chile Seafood Stew
Hawaiian BBQ Shrimp and/or Prawn Skewers (Various marinades available)
* Asian Stir-Fry Shrimp Salad w/ Apricot Orange Cream Dressing
Classic Asian Shrimp Stir-Fry
BBQ’d or Grilled Pacific Warm water Lobster Tails (various sauces or Marinades)

Italian & Mediterranean Cuisine

Italian Cuisine really runs the gamete from Pizza and Pastas to Fine Seafood to Home style country dishes. Each Country around the world then modifies their home flavors to make Italian more palatable to local tastes. You get some pretty odd concoctions, but the reality is that Italian cuisine is probably the most popular Cuisine World wide because of its simplicity and adaptability to diverse ingredients.

The Chef worked for some great (and some pretty marginal) Italian restaurants over the years and personally catered for some pretty demanding affluent Italian clients. The following Recipes are the culmination of 35 years of cooking and enjoying Italian food and the Chef says he is willing to taste – test against any Restaurant with his signature Italian Sauces and Recipes. “Some of my best Cuisine,” says the Chef.

The Chef also includes several Greek & Mediterranean (common term for Middle Eastern Cuisine) because the ingredients are very similar in some cases and cooking techniques also overlap.

The dishes from here on are listed more as Prepared Recipes from the Chef’s Online Cookbook, not many Meat or Fish options with several different Preparation options as listed in the Sections above. Preparation notes are listed next to or just below each dish.

Italian Pastas & Sauces

Spaghetti(s), Penne, Linguine, Fettuccine, Rotelle, Farfale, Mostaccioli, Rigatoni, etc.

Topped w/ *Plum Tomato Basil & Garlic (w/ or w/out Parmesan or Romano Cheeses) V
        *Chef’s Sweet Honey Marinara V
         Chunky Garden Marinara V
         Fra D’avolo (Spicy hot) V
        *Tomato Meat Sauces – Beef, Pork, Veal, Combo – Low Cal Chicken or Turkey
        *Cardinale Sauce – Pink Sauce w/ heavy Garlic V
        *Butter Cream Romano & Fontina V
         Classic Alfredo V
         Creamy Carbonnara (Light Cream & Pancetta, sometimes w/ Peas)
         Classic Pesto V
         Butter or Olive Oil w/ sautéed Garlic V
        *Chef’s warm White Balsamic & Olive Oil Sauce V
        *Butter, Galliano Lemon & Almond Sauce V

Classic Meats w/ Pasta   Meat Balls - Beef, Veal & Pork or Low Cal Chicken or Turkey
         Sweet or Hot Pork Sausage Links w/ Peppers (Low Cal Chicken or Turkey avail)
         Classic Shaved Beef
         Italian Ham Strips
         Sautéed Chicken Breast/Tenders
         Sautéed Turkey Breast/Tenders
         Sautéed Shrimp
         Pan Fried Fish filets

Prepared Pasta Dishes
         Ravioli - Cheeses, Meats & Vegetables (unlimited varieties) V
        Gnocchi & Sauce V
         Baked Ziti V
        Baked Spaghetti V
         Tortellini V
         Lasagna – Vegetarian, Meat, Cheese (unlimited varieties) V

Classic Italian Dinner/Lunch Entrees

    Chicken - Cacciatore, Parmagiana, Piccata, Marsala
    Veal – Parmagiana, Piccata, Marsala
    Turkey Tetrazzini
    Linguine in Clam Sauce
    Classic Shrimp Scampi
    Eggplant Parmagiana [B] V
    Tomato & Cheese Pie (Pizza) – American or fresh Italian Flatbread Style [B] V

American Style Italian Dishes & Sandwiches

    Grilled Stuffed Portabella Mushrooms – Cheese, Seafood, Vegetables [B] V
    Chicago Style Italian Beef Sandwiches
    Steak Pizzaola Sandwiches
    *Grilled Pannini Sandwiches – Gourmet Cheeses & Meats on Italian Artisan
Breads – Chef has some amazing Pannini Recipes! Too many to list [B] V
    Hot or Cold Italian Cold Cut Sandwiches (Subs, Torpedoes, Heroes, Hoagies)
    Eggplant and/or Chicken Parmagiana Sandwich [B] V
    Calzones (Folded Pizzas) V
    Stromboli’s (Rolled up Pizzas – Burrito Style) V
    Antipasto Salad – Lettuce & Vegetables w/ meat & Cheese    V

Chef’s Signature Italian Dinners

Fresh Tomato & Gorgonzola Stuffed Beef Tenderloin [B]
Chef’s Classic Osso Buco
Herbed & Peppered Pork Tenderloin in Tawny Port & Balsamic Brown Gravy [B]
Italian Ham Steak w/ Frangelico Hazelnut Sauce [B]
Oven Roasted Rosemary Chicken (whole) & Vegetables in Sangiovese Gravy
Chef’s Signature Basil, Garlic & Clam Flatbread Smoked Mozzarella Pizza [B] V
Chef’s Golden Raisin, Walnut & Amaretto Cream Manicotti V
Spinach & Shrimp Lasagna Alfredo V
Grilled Lobster in Pinot Grigio Caper Sauce over Pasta & Fresh Tomatoes [B]
Fried Scungili in Chianti Marinara over Red Pepper & Garlic Pasta
Italian Shellfish Tomato Soup (akin to San Francisco style Cioppino)
Artichoke & Portabella Mushroom Ravioli in Romano Cream sauce V
Shrimp Fra D’avolo & Cheesy Risotto
Clams Casino w/ Pancetta in Tomato Basil Sauce over Pasta
Northern Italian Baked Crusted Halibut w/ Parmesan & Fresh Herbs

Greek & Mediterranean Dishes

*Mediterranean Vegetable or Seafood Pasta – Tomato, Basil, Artichokes, Kalamatas,
Capers, Garlic Peppers in Lemon Olive Oil Sauce V
Stuffed Bell Peppers – Rice, Vegetables, Beef, Chicken, Pork, Seafood, etc V
Bulgarian Red wine Beef Stew over Orzo Pasta & Saffron Rice
Jordanian Roast Lamb
*Chef’s Sliced Lamb, Beef or Chicken Pita Gyros w/ Med Veggies & Tzatziki Sauce [B] V
Steak, Lamb, Chicken or Vegetable Kabobs over Lemon Fennel Rice
Barbecued Vegetable Salad over Greens and Feta Cheese Warm Oil & Herb Salad V
*Chicken & Herbed Dumpling Saffron Stew w/ Pita or Flatbread
Moroccan Barbecued Chicken w/ Honey Almond Couscous [B]
Chicken Paprikash
Classic Hungarian Goulash

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French Style Cuisine plus other Classic European Dishes

Chef Steven Howard, as most Chef’s, looks upon French Cooking almost like the pilgrimage to Mecca that Muslims make or pilgrimage to the Holy Land that Jews and Christians make. “It’s where our world’s fine “elevated text” elite gourmet haute cuisine had its genesis and we all strive at our French dishes perhaps a little more, because the historical Bar of excellence is set so high,” says the Chef. “Being a self-taught Chef and apprenticing under great Chefs who had some knowledge, gave me what little experience I do have in fine French Cuisine. What I found on my journey was how much French technique we all use in almost every Cuisine around the world and how many bastardizations and metamorphasized versions of original French dishes we have in our American daily lives, today.”

Below are Chef’s versions of Classic & His own French Style Recipes. He has also included some other Classic European Dishes that are famously known here in America. The dishes from here on are listed more as Prepared Recipes from the Chef’s Online Cookbook, not many Meat or Fish options with several different Preparation options as listed in the Sections above. Preparation notes are listed next to or just below each dish.

French Style Dishes

Beef Bourguignon (Beef Stew in Red Wine Gravy)
*Filet Mignon w/ Roquefort Cheese Stuffing and Sauce
Chateaubriand w/ Piped Au Gratin Mashed Potatoes
Steak or Veal Oscar (Creamed Crab & Asparagus Sauce)
Steak Tartare
Steak au Poive (Truffle Butter Sauce)
*Broiled Veal Chops w/ Morels in Cognac Cream Sauce
Classic Pork Tenderloin in Béarnaise Sauce [B]
Lamb in Chutney Cream Sauce

*Chicken Cordon Bleu (classic or Chef’s Baked Low-Cal Version) [B]
Coq au Vin
Poulet au Provencale
Chicken Tarragon
Poulet au Florentine
Duck a l’orange
* Stuffed Roast Duck in Cranberry Chambord Glaze [B]

Lobster Thermidor
Pan Seared Scallops in Beurre Blanc Sauce
Trout Almandine [B]
Baked Whitefish Hollandaise (Monkfish, Sea Bass, Sole, Flounder, etc) [B]
*Grilled Salmon in Thyme Maitre d’ Sauce [B]
Barebaked Halibut Wellington (no Crust) w/ Chocolate Balsamic Reduction Sauce
Bouillabaisse (French Seafood Stew)

Classic & *Unique Quiches (ask about your favorites and the Chef’s Creations) [B] V
*Savory and Sweet Crepes (Lobster, Crab, Shrimp, Chicken, Ham, Veggies, Fruits, Nuts,
Chocolate & Custards) [B] V
*Savory Omelets (Seafood, Chicken, Pork, Florentine, Champignon, & Chef’s Creations) [B] V
Classic Eggs Benedict [B] V
Eggplant Ratatouille V
Classic French Onion Soup

Other Classic European Dishes

Classic Spanish Paella V
Swedish Meatballs
Chicken Kiev
Beef Stroganoff
Noodles Romanov V
Borscht
Keilbasa & German Potato Salad
Stuffed Cabbage Rolls (Meat or Vegetable) V
Spanish Tapas (see Appetizers & Small Plate Recipes Below)

Irish/Scottish/English Cuisine

We can hear you now…”I thought Irish Gourmet was an oxymoron!” Not so fast Pierre! Today’s Celtic Cuisine has fabulous elements that blend old style Ingredients with today’s Worldwide Nouvelle techniques to create a new Gourmet spin to Celtic Family style cuisine that will blow your socks off! Hold onto your Béchamel, Frenchy!

Chef Steven Howard grew up in an Irish family household that loved prepared Meats, Roasts and Stews. These, as you read, are some of the staples of American Family Cuisine. As the Chef aged and moved around the country, he settled and became part of one of the most vibrant Irish Communities in America, the Irish Community of Phoenix and all of Arizona. The Chef used his experienced in Fine Dining Haute Cuisine to create new Elite Gourmet Celtic dishes that were served to Irish Presidents and dignitaries.

As you read these Celtic Nouvelle recipes try not to drool! These are fabulous Recipes to add to Steakhouses or to upgrade Irish Pub Food to more gourmet status. Also, Family Restaurants looking for new Gourmet spins on Family Favorites will love these ideas!

The dishes from here on are listed more as Prepared Recipes from the Chef’s Online Cookbook, not many Meat or Fish options with several different Preparation options as listed in the Sections above. Preparation notes are listed next to or just below each dish.

Beef, Lamb & Pork

Beef Tender Roast in Scotch Caramel Gravy over Butter Scones [B]
Classic Scotch Beef Casino Roast w/ Baby Stew Vegetable Pepper Gravy
Slow roasted Beef Brisket in Peppercorn Port Reduction
Smoked & Brined Corned Beef Cabbage Dinner
Chef’s Corned Beef Hash [B]
Ground Venison Meat Loaf in Irish Whiskey Onion Gravy [B]
Grilled Lamb Chops in Irish Cream Coffee Gravy
Chef’s Classic St. Patrick’s Day Irish Whiskey & Guinness Lamb Stew
Rosemary, Garlic & Mint Lamb Burgers w/ Blue Stilton Cheese
Ground Lamb Shepherd’s Pie w/ Smoked Cheddar & Stilton Cheeses
Smoked Pork Butt in Pecan Currant Port Sauce [B]
Stuffed Pork Chops in Apple Onion Meade Sauce [B]

Poultry

Chicken Garlic Meatballs in Guinness Ale Gravy over Mashed Potatoes
“Cock-a-Leekie” - Chicken Drumstick Soup w/ Leeks Potatoes Rutabagas & Prunes
dressed with Onion & cabbage
Pan seared Chicken Breast in Cinnamon Clove Cream Sauce
Pan seared Chicken Breast in Irish Cream Sauce
Flame Grilled Lemon Dill Chicken Quarters
Braised Chicken Stew in Bass Ale Broth
Stuffed Roast Duck w/ Orange Marmalade Glaze
Flame Roasted Quail in Red Currant Glaze [B]

Fish & Seafood

Classic True Cod Fried Fish & Chips w/ Malt Vinegar & Irish Tatar Sauce
Pan Seared Salmon in Lime Cream Caper Sauce [B]
Flame Grilled Salmon Steak w/ Fresh Thyme & Lemon Butter Marinade [B]
Smoked Trout in Macerated Raisin & Walnut Brandy Sauce [B]
Classic Dover Sole or John Dory Dinner
“Finnan Hattie” Smoked Haddock Stew over Parsnip Mashed Potatoes
Irish Butter Cream Clam Chowder
Smoked Oyster, Bacon, Onion, Parsnip, Potato & White Bean Broth Stew
Shrimp & Scallops Newberg over Yorkshire Pudding
“Boiled Sea Roach” Classic Lobster in Butter Sauce

Chef’s Irish Classic Prepared Dinners

Beef & Beamish Boxty (Beef Stew in Stout/Whiskey Gravy covered by Potato Pancake) [B]
Chef’s Puff Pastry Meat Pies – Beef, Chicken, Lamb, Ham & Corned Beef [B]
Beef & Black Pudding Stout Gravy Pie
White Wine Curry & Dijon Fish Pie
Classic Irish Bangers (Pork Sausage) & Mash (Mashed Potatoes) w/ Onion Pan Sauce [B]

Traditional Irish Breakfast – Eggs, Rashers (Irish Bacon) and/or Bangers, Black & White [B]

Pudding, Fried Tomatoes & Grilled Soda Bread

Small Plates & Appetizers

Here are a list of several styles and price levels of various Hors d'ouevres and Appetizers.

A * defines a more elevated Gourmet style Appetizer
A # defines a truly Elite Gourmet Appetizer

Almost all Small plate Recipes can be adapted for Vegetarian tastes.

“Some are very applicable to Galas or Large Venue Catered Events where others are fitting for more pedestrian In-Home parties” says Chef Steven, “and still others are perfect for tableside preparation in an Elite Gourmet or Wine Bar Restaurant settings.“I created a unique style that can be applied to any cooking theater,” explains the Chef.
These Recipes are Originals and Classics that made up our Signature "Live Chef"Appetizer and Cooking Bars where the Chef prepares
the basic small appetizer to order for the guest and then they may top the base food with more gourmet ingredients and condiments of their choosing so the guest actually creates his or her own gourmet appetizer. Watching the Chef, interacting with the cooking and choosing their own toppings make this experience the most amazing and satisfying style available in today's market.”

Platter Style Appetizers

Assorted Vegetable Platter w/ Ranch House, Honey Mustard or Sweet Soy Dip
Assorted Seasonal Fruit Platter w/ Sour Cream, Chocolate, Caramel or flavored Yogurt
Assorted cubed or sliced Cheese Platter
*Assorted Gourmet Relish Platter, Heirloom Tomatoes, Pickles, Radishes, Scallions,
          Giardeniera, Olives, Peppers & Artichokes
Assorted Gourmet Crackers w/ Gourmet & Spread-able Cheeses - *Imports available,
         #Pates, Soft & Cultured Cheeses and Caviar w/ sliced Baguettes and Toasts
Classic Cocktail Sandwich (open faced) Platter - Cucumber Cream Cheese, Turkey or
          Ham & Cheese
Classic Tea Sandwich (full sandwich - no crust) Platter - Tuna Salad, Chicken Salad,
          Ham Salad, Egg Salad
*Roasted & Smoked Meat & Fish Cocktail Sandwiches (open faced,) Corned Beef &
          Slaw, Prime Rib & Creamed Horseradish, Smoked Pork & Cinnamon Peach,
          Smoked Turkey & Chile, Smoked Salmon, Trout & Herring w/ Pickle, Cream
          Cheese & Capers,
Gourmet Cocktail Sandwiches (vegetarian,) Avocado, Cream Cheese & Green Chile, Red
          Pepper, Olive & Garlic Muffalatta, Apple, Walnut & Bleu Cheese
Domestic & *Imported Italian Sandwich Platters - Sweet Italian Ham, Proscuitto,
          Cappacola, Sopressata, Mortadella, Dry Salami with Provolone, Fontina, Fresh &
          Smoked Mozzarella & Moscarpone with Assorted hard & soft Artisan Breads,
          Olive oils & Vinegars
#Sashimi Platter w/ Soy & Wasabe, Tuna, Salmon, Mackerel, Yellowtail (when available)

Cold Served and Chip & Dip Style Appetizers

Classic Creamed Dips & Chips - California Dip, Ranch House, Lemon Dill Cucumber,
          Cheddar Onion & Bacon, Bleu Cheese Dressing, Cold Marinara, Green Goddess                                                                    *Gourmet Style Dips - Smoked Salmon, Spinach & Artichoke (warm or cold) Creamy
           Crab, Garlic Parmesan, Classic Tzatziki, Hummus, Curried Dijon Dip
Mediterranean Pistachio Dip w/ Fried Pita Chips
*Signature Salsas w/ White, Yellow, Red or Blue Corn Tortilla Chips -
            Lemon Lime Salsa, Classic Pico de Gallo, Roasted Corn & Black Bean Salsa,
            Tomatillo Chile Verde Salsa, *Green Chile & Cactus Salsa, Whole Berry & Fruit
            Salsa, Pineapple Mango Salsa Vera Cruz, #Southwestern Lamb Salsa Flambé,
           *Sweet Crab Ceviche, Guajillo Chile Picante, Devil's own Fire Bean Dip, *Sweet
           Cream and Anaheim Chile Salsa (served warm,) *Creamy Habanera Salsa, Texas
            Barbecue Salsa, #Cranberry Chile Picante, Chef's Chunky Guacamole
            Spinach Chile Cheese Dip (served warm) Classic Queso Fundido (served warm)
*Cold Shrimp Bowl w/ Vodka Cocktail Sauce
Strawberries, Blackberries and Raspberries w/ Crème Fraîche
#Crab stuffed Smoked Salmon Pate
#Smoked Salmon & Lemon Crème Napoleons
*Crab stuffed Mushrooms
Cold & Warm Cream Soups served in Drink Cups as Appetizer - #Cream of Watermelon,
           Vichyssoise, *Classic Gazpacho, *Cherry Gazpacho, Cream of Potato (warm) New
England Clam Chowder (warm) *Butternut Squash Soup (warm) *Cream of Asparagus (warm/cold)                                                        *Cream of Pumpkin (warm/cold) #Coconut Corn Chowder (warm/cold)

Hot Appetizers - served in Chaffer or by Server

Sweet n Sour Meatballs
*Gourmet Meatballs - Beef, Veal, Pork, Venison and/or Duck
* Sausage Portions - Sweet & Hot Italian, Kielbasa, Bratwurst, Banger, Linguica,
            Andouille, Smoked Chicken and more
*The above items can be served as is or with dipping sauces - Sweet Honey
            Marinara, *Tomato Fra D'avolo, Alfredo, Cheddar Cheese, *Bourbon BBQ,
             Honey Mustard, *Cordon Bleu, *Mango Chutney, Sweet Hawaiian BBQ, etc
Classic Chicken Wings - Buffalo, Orange Marmalade Red Pepper, Teriyaki, Honey BBQ
Grilled Chicken Strips (Beaded or Skinless) - all the Wing flavors (above) plus Lemon
             Dill, Creamy Tarragon, Italian Herb, Indian Tandoori and Curry
*Chicken or Pork Satay (skewers) w/ Spicy Thai Peanut Sauce
*Hawaiian Huli-Huli Chicken & Scallion Skewers
*Chicken & Pineapple Skewers in Sweet Teriyaki Glaze rolled in Sesame Seeds
*Pork & Papaya Skewers in Sweet Hawaiian BBQ sauce rolled in Macadamia Nuts
*Beef or Lamb Skewers in Bourbon BBQ, Moroccan BBQ or Teriyaki
#Filet Mignon Tournidos stuffed w/ Gorgonzola Cheese
#Deep Fried Pancetta pouches w/ Sea Scallops or Parmesan Parsley Potato filling
#Fried Lobster & Coconut Ravioli
# Oysters Rockefeller – Garlic Parmesan & Spinach Oysters on Shell
# Clams Casino – Tomato, Garlic Basil & Parmesan Baked Clams on Shell
#Coquilles St. Jacques – Creamy Parmesan Garlic Onion Scallops on Shell
*Deep Fried Seafood Egg Rolls in Sweet Soy Dipping sauce
*Chicken, Pork or Vegetarian Egg Rolls or Chimichangas in Spicy Peanut Dipping Sauce
#Proscuitto Wrapped Asparagus
#Puff Pastry Pillows - Caramelized Onion, Mushroom, Broccoli, Asparagus or Smoked
            Meats or Seafood baked w/ Cream Cheese & gourmet Cheeses en croûte
*Mini Quiche - Lorraine, Broccoli & Mushroom, Florentine or Artichoke
*Nutty Bleu Chokes - Artichoke Heart bottoms w/ crushed Smoked Almonds & Melted
            Bleu Cheese
#Eggplant Parmagiana Frittatas
Char Grilled, Honey BBQ'd Squash Skewers
Indian Potato Samosas w/ Mango Chutney Dipping Sauce

Live Chef Prepared Appetizers

These can be cooked "live" in any environment, indoor or outdoor. They are cooked "Performance" style in front of guests and served sizzling right from skillet to plate. Every Item in this category is an elite gourmet item (#).

Bacon Wrapped Shrimp Cayenne (Chef's award winning Classic)
Garlic Rosemary Lamb Chops in Kahlua glaze (individual Frenched chops)
New England Fried Clams & Oysters
Classic Maryland style Crab cakes
Cajun Blackened Ahi Tuna Bites w/ Ponzu Dipping Sauce
Venison Patty Melts w/ Caramelized Onions and Smoked Cheddar Cheese
Amaretto Pot Roast Sliders
Smoked Pork Bites w/ Bourbon BBQ Sauce or Hawaiian Sweet Barbecue Sauce
Classic Grilled Giant Sea Scallops w/ New Mexican Chile Powder Sprinkle
Lobster, Chile & Spinach Quesadillas
Char Grilled Duck Tacos w/ Cranberry Picante Sauce
Char Grilled Filet Mignon Taco with Habanera Cream Sauce
Char Grilled Ahi Tuna Tacos with Ranchera Tartar Sauce
Chef's "Stinky Irish Balls" - Whole clove Garlic stuffed Chicken Meatballs in Irish
           Whiskey Gravy

Live Chef interactive Appetizer Bars

The Chef "live" prepares several different Appetizer Options to [Guest] order, the guest also tops the basic appetizer with his/her own choice of toppings; salad bar style.

Italian Sausage, Meatball & Sauce Bar
Chef's 8 Item Salsa & Fresh Chip Bar
Smoked Meat & Sauce Slider Bar
Grilled Meat Bites w/ Dipping Sauce Bar
Polynesian Tempura Seafood & Vegetable w/ Dipping Sauce Bar
Savory Mini Crepe & Sauce Bar
Build your own Bruschetta Bar
Gourmet Tapas Bar
Gourmet Fondue Bar

Each Recipe and/or Menu Project will differ for each Client, so please “Contact Us” to see if this is a Project you want to embark on for your Business. As with everything we do, you will tell us everything you want accomplished, we will provide a firm bid and you will accept or decline based on the bid. Everything up-front; everything known in advance. That’s our Recipe for Your Success!

Go to our Consulting Pricing Heading Section to check our Individual Issue(s) Hourly Consultations, Internet or On-site Consulting Project Consultations or Full Business review Packages to determine what Consulting Solution fits you best.

Or take our 15 Question Yes/No answer Management Effectiveness Survey and score your current Food & Beverage Business management aptitude and needs.