Tag Archives: dinner party

Sample Dinner Party Menu

“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.”

Meghan N.

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 Stew served over Herb and Citrus Couscous
Hummus and Naan 
Moroccan Chocolate Cake 

Roasted Rack of Lamb with Blood Orange Sauce

Romantic Night at Home: $79/person
Coeur a la Creme with Mango Chutney &
Rosemary Crackers
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

Special Occasion: $89/person
Signature Marshall Crab Puffs
Goat Cheese Truffles 
Roasted Red Pepper Soup
Spicy Sunflower Salad w/Carrot Sriracha Vinaigrette
Braised Short Ribs w/Chimichuri
Parsnip Puree
Balsamic Roasted Brussels Sprouts
Cheesecake w/Macerated Berries

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 $250 Gratuity for dinner service on Thanksgiving Day, Christmas Day and New Year’s Eve 

Valentine’s Day at the Andresen’s

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.

 

 

New Years Eve Dinner Party

“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.