Catering - A Taste of California and Morocco

This sit down dinner menu blends Californian superfoods with Moroccan influences and flavors.

With experience cooking in some of the best kitchens in France, Chef Anja creates a beautiful menu of nutritious ingredients served with a colorful Moroccan flair. The chicken is dressed with soft apricots and sweet spices while a pear, almond and chocolate crumble complete the meal. This menu is sure to please both the health-conscious and the flavor-craving.

Cozymeal experiences do not include alcohol, but you can message your chef for recommendations and source separately.

  • Minimum Guests 6
  • Maximum Guests 15
  • Meal Courses 4
  • Chef Arrival Time 3 hours prior to the selected serving time
  • Type of Catering Private Dining
  • Labels Gourmet, In Home, Mediterranean, Special Occasions, Vegetarian

Cozymeal guest reviews for other experiences with Chef Anja

Sharon C.

23 Aug 2019

Chef Anja flawlessly executed a pasta making team building class for 27 people (from Japan, Europe, China, Canada and the US!) and it truly was the perfect alternative to a regular sit down team dinner. The event ran seamlessly, the arrangements ahead of time couldn't have been easier (even with our ever changing headcount) and she was able to accommodate all food allergies. Highly, highly recommend Chef Anja!

Shannon R.

28 Jan 2019

Everything was awesome! Thank you again! :)

Nikki S.

06 Dec 2018

We did a team building event with Chef Anja and it was awesome! I think everyone was a little hesitant at first if we were actually going to have anything edible at the end of the night, but as soon as the timer started the entire team was so energized and everyone made amazing meals! It was such a fun experiences - I would definitely recommend this for a team event or just with a group of friends! Thanks, Anja!

Meet your chef

Chef Anja
Chef Anja Verified chef

Chef Anja has been cooking since she was just thirteen years old, fueling a passion which blossomed into a career that took her from her hometown of Tahoe City to learning to be a professional chef in France. While there, she went to cooking school in Montpellier and apprenticed at Michelin Star restaurants in Lyon. Since then, she has launched a successful personal catering business, cooking dynamic dishes from a French-Californian perspective with a healthy, flavorful emphasis in mind.

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