Private Chef - Fresh Seafood Indulgence

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly

Enjoy a seafood centric three-course menu prepared by Chef Meg.

This private chef experience with Chef Meg focuses on a cornucopia of seafood, beginning with Meyer lemon-seared jumbo sea scallops over Belgian endive with toasted brioche croutons. Then, enjoy an entrée of baked Alaskan salmon with horseradish cream, rosemary roasted fingerling potatoes and sautéed haricots verts. Finish with a dessert of either mint pavlova with strawberries and balsamic reduction, or dark chocolate ganache with fresh berries.

  • Minimum Guests 2
  • Maximum Guests 10
  • Meal Courses 3
  • Event Duration 3.5 hours
  • Chef Arrival Time 1 hour prior to the selected serving time

What's included

The ingredients
The service
The cooking
The washing up

Cozymeal guest reviews for this experience

Trey O.

Trey

23 Nov 2020

Meg is truly amazing. Her cooking is fantastic but so is her personality. Would highly recommend.

Beth S.

Beth

26 Jan 2020

We really enjoyed our dinner with Chef Meg. She was extremely personable, so we not only enjoyed our dinner, we enjoyed her company.

Cozymeal guest reviews for other experiences with Chef Meg

Charlotte W.

Charlotte

07 Oct 2021

Chef Meg was absolutely fantastic. My boyfriend and I took her doughnut making class as a birthday present for him. It ended up being only us and Chef Meg, and of course her dog Doug, as she graciously welcomed us into her home. She has an amazing personality and had us laughing the whole night - not to mention we made some incredible doughnuts! My boyfriend and I can't wait to take the rest of her classes and can't recommend her enough.

Meet your chef

Chef Meg
Chef Meg Verified chef
Food safety certified

Holding one diploma from The International Culinary Center with a focus on French techniques, and another from Roger Williams University in French and Italian studies, Chef Meg knows her way around the kitchen. She has experience in numerous kitchens, including Colicchio & Sons, and has shown an aptitude for creating everything from rustic breads at a ranch to petite-fours in an upscale eatery.

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