Private Chef - Local Farm Fare EDIT

WRITER TO CREATE

Centered around the bounty of local ingredients here in the Bay Area. This menu selection reflect (and changes) with what the season provides at its peak.
This menu is perfect for the time of the year when the season starts to change, peak Summer produce is still available but there is a little chill in the air after sunset.
The Chicken is roasted whole after splitting (butterfly style) to attain the same cooking temp throughout and retain the maximum moisture and flavor, It is roasted with lemon and aromatics that intensify and release their flavor during the cooking process, intermingling with the natural jus to be spooned over the plated dish.
Served with green beans that are coated with caramelized Shallots as well as Rosemary roasted Carrots and young Fingerling potatoes.
Old fashioned preparation, full of flavor.
Crowd pleaser.

Guests are welcome to provide wine and beer to accompany the menu, and may request pairing recommendations from the chef upon booking.

• Minimum Guests 2
• Maximum Guests 12
• Meal Courses 3
• Event Duration 4.5 hours
• Chef Arrival Time 1 hour & 30 minutes prior to the selected serving time

Chef Ralph grew up in Germany surrounded by food before crafting his culinary career in locations around Europe and in San Francisco. His adventures in cuisine led him to a teaching position at the California Culinary Academy. His achievements include culinary awards, cookbook co-authorship and a Master Chef certification. More than anything, Chef Ralph loves sharing his passion for food with others, as a chef and a teacher.