“Preston Cooks For You did a wonderful job with our dinner party for 10 people. He was easy to work with and professional and the food was delicious! All of our guests wanted to know where we found this fabulous chef and to hire him for themselves.”
The price for a plated dinner party varies according to your customized menu selection. Below are just a few of the numerous menus that we will create together*.
Dinner with Friends: $69
Spanakopita with Tzatziki
Orange, Radish & Mint Salad with Honey Lime Vinaigrette
Moroccan Beef Stewserved over Herb and Citrus Couscous
Hummus and Naan
Moroccan Chocolate Cake
Romantic Night at Home: $79/person
Coeur a la Creme with Mango Chutney &
Chorizo Stuffed Mushrooms
Salad or Choice of Soup
Pan Seared Duck Breast w/ Plum Sauce
Roasted Butternut Squash
Sautéed fresh Swiss Chard
Ginger Chocolate Cake w/Bourbon Sauce
Taxes are included. *Prices are subject to change based on menu selection. Additional charges may apply for equipment rental.
A 50% Deposit is required at Contract Signing. If a problem or cancellation arises, we ask that you cancel your order 24 hours prior to your event. If you fail to cancel within that time period, your deposit becomes non-refundable.
Add$250Gratuity for dinner service on Thanksgiving Day, Christmas Day and New Year’s Eve
Beef and Cheese Lasagna or Vegetarian Lasagna Layered with Veggies and White Sauce or Italian Sausage and Cheese Tortellini Skillet. Served with a Tossed Salad and Dressings, Italian Bread and Butter. $11.99 Per Person $12.99 For 2 Entrees $13.99 For All 3
Breaded Chicken Breasts Served over Pasta with Tomato Basil Sauce. Topped with Fresh Parmesan. Served with Tossed Salad and Dressings, Italian Bread and Butter. $11.49 Per Person
Eggplant Parmesan $10.99 Per Person $11.99 for Both
Chunks of Chicken, Mushrooms, Onions and Red Bell Peppers Mixed with a Creamy Cheese Sauce and Spaghetti Covered with Cheddar Cheese. A Chef Favorite. Served with Tossed Salad and Dressings, Italian Bread and Butter. $10.99 Per Person
Spaghetti andTomato Basil Meat Sauce, Fettucini Alfredo. Served with Tossed Salad and Dressings. Italian Bread and Butter. $9.99 Per Person
Add Grilled Chicken Breast $.99
Caesar Salad Can Be Substituted for Tossed Salad on all Entrees for $0.49 Per Person
Cookies, Brownies and Mini Cup Cakes Also Available
$1.50 Service Charge Per Person for Plates, Cutlery and Napkins
Preston Cooks for You is happy to cater your next morning event with delicious breakfast catering. Menu items can be tailored to meet your specific tastes. Breakfast catering is a great solution for morning conferences and monthly business meetings. From fresh pastries and coffee to delectable pastries and frittatas, choose Preston Cooks to make your morning spectacular.
Minimum of 25
Assorted Pastries, Muffins and Scones Served with Fresh Fruit $9.99 Per Person
Add bagels and Cream Cheese $1.49/person
Country Style Breakfast:
Scrambled Eggs, Sausage Links or Ham, Hash Browns, Biscuits and Fresh Fruit and Assorted Jellies and Jams $10.99 Per Person
Add Sausage Gravy $.49 Per Person
Meat Lovers Breakfast Bar:
Bacon, Ham and Sausage Served with Scrambled Eggs, Hash Browns, Fresh Fruit and Muffins $11.99 Per Person
Choose any Assortment with or Without Meat, Fresh Fruit and Assorted Muffins $10.49 Per Person
Substitute Quiche– $10.99 Per Person
Ala Carte Items
Orange Juice, Cranberry Juice or Apple Juice. Includes cups
$.99/ Per Person
$1.99 Per Person
$1.99 Per Person
$2.49 Per Person
$1.99 Per Person
100 cup $69.99
50 cup $39.99
Includes, cups, stir sticks, sugar and cream
$1.50 service charge per person, for Plates, Cutlery and Napkins.
Book now to take back your holiday! No need to spend all day in the kitchen. Relax and enjoy your time with family or friends, by having Christmas Dinner prepared and delivered by your own personal chef. You may also pick up your meals at Kitchen 66, downtown Tulsa!
This year we are proud to have 3 delicious menus to choose from. Orders must be made by 11:59 p.m., Wednesday, December 21, 2016. Meals will be delivered on Friday, December 24, 2016.
Book now to take back your holiday! No need to spend all day in the kitchen. Relax and enjoy your time with family or friends, by having Thanksgiving Dinner prepared and delivered by your own personal chef. You may also pick up your meals at Kitchen 66, downtown Tulsa!
This year we are proud to have 3 delicious menus to choose from. Orders must be made by 11:59 p.m., Monday, November 21, 2016. Meals will be delivered on Wednesday, November 23, 2016.
Meal 1 includes:
Mashed potatoes and gravy
$44.00 + tax/person
Meal 2 includes:
Arugula, Apple and Pomegranate Salad
Mashed Potatoes and Gravy
Hatch chile Corn Pudding
$54 + tax/person
On Valentine’s Day, I had the extreme pleasure of cooking a romantic, fun menu for 5 lovely couples. The dinner party was hosted by Ginger and Jared Andresen in Broken Arrow. I met the Andresen’s on New Year’s Eve, when mutual friends, Steve and Shellye Jaggers had recommended my services for their dinner party that evening.
A few weeks prior to Valentine’s Day, my friend and helper, Chef Bill Harris (who happens to be a mutual friend of the BOOYAHS also) and I sat down to create a “themed” menu. Being that it was Valentine’s Day, we wanted the menu to include bright colors and include traditional reds and pinks. A bottle of wine and a few “tweeks” and we were ready to impress. The menu was approved by the hosts and three meat choices were offered for the guests..
Hearts began to flutter from the taste of Salmon Mousse served with homemade, heart-shaped Lemon and Dill Crackers. Salmon Mousse is a fan favorite.
Their mouths began to water for what I call a “BLT” tart. A flaky pastry filled with Tomato Mousse and Bacon Jam topped with a slice of fresh grape tomato and a fried Basil leaf. I do believe that was a highlight of the evening and I quickly made this my new signature appetizer.
As with any good date, things can get a little “hot” and the Roasted Red Pepper Soup, served beside Ginger Carrot Soup certainly turned up the heat. The soup was garnished with a sour cream heart and fresh chopped parsley. Steamy Garlic and Cheddar Focaccia and hot buns of Olive Oil and Rosemary went well with this starter.
Next was the main course. Some chose the sweet, juicy Cornish Game Hen covered in a Spiced Dried Cherry Sauce. Others chose Grilled Swordfish with a Caribbean Chutney, while some went for it all and had Rack of Lamb with Blood Orange Glaze. Each were served with Potatoes au Gratin made with thinly sliced potatoes, gooey Gruyere Cheese and sweet cream and garnished with fresh parsley. Beside that was roasted sweet potato, sauteed broccolini, red bell peppers, red onion and sliced asparagus.
When they didn’t think they could take any more, a classic Cheesecake served with sticky chocolate sauce and hot raspberry syrup topped with homemade whipped cream ended the night on a good note.
As always, I think everyone had a good time and really enjoyed the meal. I can’t wait to do it again. Hope the rest of you had a good Valentine’s Day as well.
“Preston prepared a spectacular New Year’s Eve dinner for our dinner party!! From the appetizers to dessert, the food was delectable! Preston was delightful and before dinner was over we had him booked for another dinner party!!” – Ginger A.
I hope everyone had a great New Year’s Eve. I know I sure did. This year, I was asked to make dinner for 10 people at a private residence in Broken Arrow. I love this type of dinner party because it gives me a chance to talk to the clients and get to know them better. Not to mention they usually love to watch me cook and gives them a chance to ask questions about the food I am preparing. The children, who had already ordered a pizza, enjoyed the time as much as the adults.
To start the night, I selected a savory Coeur a la Creme, topped with Mango Chutney and served with fresh made Rosemary Crackers. A Coeur a la Creme is so good and easy to make. Basically, it is cream cheese, cream and lemon whipped together. Let that sit over night and serve chilled. Most people don’t even know they can make their own crackers. Just mix flour, oil, salt and some fresh herbs together to make a dough, roll it out on a sheet pan and bake. It’s that easy.
One of my favorite appetizers to make is a caramelized Sweet Onion Tart. Make a simple pie crust, caramelize some onions, mix together some sour cream and chives and you have a delicious, easy appetizer to serve. The guests really liked them also.
I had planned to make a Shrimp Salad and serve it over a bed of fresh greens dressed with a lemon-dill vinaigrette, but I forgot the shrimp in my freezer at home. Yes, it does happen sometimes, but thankfully I had some extra chicken breasts I brought with me…just in case. After frantically searching through the clients refrigerator, I decided to make a Waldorf Salad instead. I cooked the chicken breasts and diced them up, mixed them with a little mayonnaise, chopped green onion, pecans, celery, apples and grapes. Secretly, I think this was the biggest hit of the night. The host loved it so much, he asked for the recipe.
Each guest chose either fish, chicken or beef for their entree course. As ordinary as it may sound, you can never go wrong with offering grilled salmon, chicken or a thick, juicy filet. I then offered the guests a choice of Garlic Mashed Potatoes or Wild Rice Pilaf made with chicken stock, chopped pecans, yellow raisins and a little green onion and sautéed fresh Swiss Chard with onion, garlic and yellow bell peppers for the vegetable. Not only is Swiss Chard healthy for you, it is beautiful on a plate! Rounding out the dinner were some Honey Wheat Rolls.
Of course, no dinner is complete without a dessert. While looking through Pinterest, I found a recipe for a White Chocolate Cake. After reading the numerous, positive reviews, I knew I had found my cake. The cake had a Raspberry filling and covered with Orange Butter Cream Frosting. I finished the cake with fresh raspberries and shaved white chocolate. I had never made it before, but it sounded so good I had to try it.
The men made it quite clear the only dessert they wanted was their adult beverage of the evening. They retired to the living room to watch the OKC Thunder game and the women ate their dessert gathered around the dining room table. Those four adorable children were patiently sitting at the kitchen island, waiting for that delicious cake. The youngest child took a bite of the cake. Her eyes widened as if she were surprised (it may have been the sugar rush) then she looked at me, smile and said “I love raspberries!” That’s what it’s all about.
I want to thank them again for their generous hospitality. They made the evening so much fun and I am looking forward to the Valentine’s Day Dinner Party I am cooking for them and their friends.
The Holiday Season has quickly snuck up on most of us again. This time of year is always busy with shopping, family and friends, and of course cooking. I love cooking and baking during Christmas and throwing a cocktail party during this time is so much fun. As a Christmas gift for his parents, a gentleman purchased a night of music, fun and food from an All Souls Unitarian Church silent auction.
His parents invited several guest to their home in Midtown Tulsa, to hear the church choir sing Christmas Carols at the piano, share in the Holiday Spirit and to eat; and eat we did. The magnificent table served as a buffet for the beautiful silver platters filled with goodness. A Smoked Salmon was garnished with mustard leaves, purple kale, lemons and capers. I mixed up a quick Salmon Mousse and made Chive and Rosemary Crackers.
I served sweet Lobster and Baby Shrimp Salad, mixed with a Lemon-Dill Aioli, on a fresh French Roll. What else pairs well with rich seafood? Beef of course! I cut cubes of Beef Tenderloin and skewered them with Pearl Onions that had been sauteed in a little butter.
If you have never eaten a fresh Polenta Cake with a drizzle of Pesto on top, you are missing out. It is easy to make and tastes wonderful. To round out the table were showcased fresh fruits, vegetables and some very nice figs and dates. As elegant as it looked, the truth was in the taste. Thank you for your hospitality and Merry Christmas to you all!