WEEK OF JUNE 3

I hope you all enjoyed the menu for this week it's always an honor cooking for all of you and not just that I'm happy everyone's eating good whole organic foods! 

All of your ingredients are carefully handpicked and chosen never ordered in bulk. I use local farmers for vegetables and proteins and dairy, other ingredients are purchased at locally owned stores (Heinens) and butchers. 

For a complete list of farms that I use please visit my web pages

Here is next week's menu😊

MONDAY/TUESDAY

Thai Chicken Peanut Noodles with Snow Peas, Sriracha, and Sesame Seeds

-fresh ginger, garlic, soy, peanut butter, and scallions. Toss w/ noodles, mini peppers, snow peas, and tender shredded chicken

*CAN SUBSTITUTE TERIYAKI INSTEAD OF PEANUT

*VEGGIE NOODLES CAN BE SUBSTITUTED

Balsamic-Glazed Steak with Nectarine, Basil, and Feta

peppery arugula with feta, almonds, and grilled juicy nectarines (yes! this stone fruit has a savory side). Top with slices of seared steak, drizzle over tangy balsamic glaze and homemade croutons!

 

WEDNESDAY-FRIDAY

Chicken Burrito Bowls with Black Beans, Pico de Gallo, and Lime Crema

Seasoned quinoa topped with Savory black beans fresh pico de gallo and a creamy lime aioli topped with grilled chicken and a farm fresh poached egg

 

Grilled Organic Turkey Burgers with Lemon-Basil Aioli

turkey burgers pack plenty of veggies shredded carrot and zucchini to keep the moisture which are seared and slid onto toasted brioche buns with a lemony, basil-flecked aioli. Served with roasted broccoli and cauliflower

BBQ Fresh Caught Walleye served with baked sweet potato and grilled vegetable medley

Locally fresh caught walleye lightly seasoned and grilled

 

EACH CHOICE SERVES 2-3 PEOPLE

Delivery Days are Monday, Tuesday, Wednesday and Thursday. Arrangements must be made for delivery for food will not be left outside . Deliveries are made between 11 a.m. and 3 p.m.. 

Choose any combination and quantity you would like.  Each dinner serves between 2 and 3 people. Orders are Due on Saturday.

Each choice $60 which serves two to three people and you can pick as many menu items as you wish!

Email me your choices and a secured invoice will be sent to you that you can put in your address information. There is a 25% service fee added to every total.  Menues are given with every delivery with heating instructions. Containers must be returned each week washed. 

INTRODUCING !! 100% Organic SHELLED HEMP SEED AND OILS !

#INTRODUCING !! 100% Organic
SHELLED #HEMP SEED AND OILS ! 
( please do not ask if this is legal because if you go to Walmart all over the country it is sold  even in Ohio) this is hemp seeds... 100% legal everywhere. Sold in every store across the USA , all 50 states. 
Personal chef LPD will offer this yummy nutty flavor introduced in her food upon your request. Oils are mild to no flavor but adds a ton of benefits!
#Benefits?
Hemp seeds are a great source of essential fatty acids, such as alpha-linolenic acid (ALA), which is an omega-3.
🔥Relieve rheumatoid arthritis
🔥Improve skin conditions
🔥Reduce inflammation
🔥Boost heart health
🔥They are also a good source of iron, zinc, and B vitamins, including:
niacin
riboflavin
thiamine
vitamin B-6
folate
🔥Fiber
🔥Protein

Memorial Week Dinner Menu!

Well I am happy to be back from the Memphis in May BBQ World Championship competition I will be posting results and pictures which our team did very well this year! We took home a trophy and we placed top 13 in our main category!  

But for now let's get to some menus shall we! 

HAPPY MEMORIAL DAY WEEK! I did some fun barbecue related dishes for Monday and Tuesday. 

Monday/Tuesday

Spicy Shrimp and Sausage Skewers, Charred corn and queso fresco salad

Salt and pepper charred green beans



Barbecue Organic Chicken Thighs, roasted cabbage and collard green slaw, creamy tarragon and parsley grilled potato salad

Seared Salmon "nicoise" with purple potato green bean farm fresh eggs radish and lettuce with olive dressing. Perfect summer potato salad

Wednesday/Thursday

Beef Koftawith Bell Pepper Slaw and Tzatziki, flatbread

Brown Butter Gnocchi with Roasted Tomatoes and Pesto Ricotta, spinach

Pork or Chicken Schnitzel with Dill Sauce and Apple Slaw and lemon wedges

 

EACH ENTREE SERVES 2-3 PEOPLE

Delivery Days are Monday, Tuesday, Wednesday and Thursday. Arrangements must be made for delivery for food will not be left outside . Deliveries are made between 11 a.m. and 3 p.m.. 

Choose any combination and quantity you would like.  Each dinner serves between 2 and 3 people. Orders are Due on Saturday.

Each choice $60 which serves two to three people and you can pick as many menu items as you wish!

Email me your choices and a secured invoice will be sent to you that you can put in your address information. There is a 25% service fee added to every total.  Menues are given with every delivery with heating instructions. Containers must be returned each week washed.  

WEEK OF MAY 12

There will be no weekly menu this week for I will be attending Memphis in May BBQ competition.

I will be posting blogs and photos on the website here along with social media if you follow me there keep an eye out! Memphis in May is one of the largest festivals and barbecue competitions in the United States this will be my second you're competing with my team. We are very excited this year with all of our sponsors for we have some big names like Cattleman's and the Big Green Egg who are sponsoring us. This Festival in competition will have a few hundred thousand people walking around! 

 

 

Week May 6 Weekly Dinner Menu

LAST WEEKS MEALS....

 

Weekly Meal Plans! You don't have to have a monthly commitment order when you want and how many you want! It's that easy!
Decide which meal(s) you would like and message by Friday. Freedom to Order 1 to all of the meals.
Each Meal Serves 2-3 
MONDAY/TUESDAY

Spanish-Style Chicken with Sautéed Spinach, Papas Bravas, and Smoky Tomato Aioli

Olive Oil–Poached Cod with Greek Salad, Chickpeas, and Ciabatta Croutons

WEDNESDAY/THURSDAY

Mongolian Steak Stir-Fry with Bell Pepper, Scallions, and Jasmine Rice

Chicken Ragù over Bucatini with Basil and Parmesan with side salad CARB FRIENDLY OPTIONS: SUB VEGGIE NOODLES. Let me know when you order

 

Delivery days are Monday Tuesday Wednesday and Thursday. Arrangements must be made for delivery for food will not be left outside . Deliveries are made between 11 a.m. and 3 p.m.. ( if you have a code to your home please remit this as well)

Choose any combination and quantity you would like.  Each dinner serves between 2 and 3 people. Orders are Due on Friday.

Each choice $60 which serves two to three people

Email me your choices and a secured invoice will be sent to you that you can put in your address information. There is a 25% service fee added to every total.  Menues are given with every delivery with heating instructions. Containers must be returned each week washed. 

All Farms are listed on the website that are used for your meals along with Heinen's grocery stores.

 Meals are fully prepared ready for you to reheat and eat!

April 29th Weekly Dinner Menu

April 29th Week

Weekly Meal Plans! You don't have to have a monthly commitment order when you want and how many you want! It's that easy!

Decide which meal(s) you would like and message by Friday. Freedom to Order 1 to all of the meals.

Each Meal Serves 2-3 

Monday and Tuesday

Lobster and shrimp mac and cheese served with lemon asparagus

Organic Chicken Tikki Masala. Served with Basmati and naan bread

 

Wednesday and Thursday

Grilled Angus Filet Mignon , baked potato and forged mushroom gratin

 

Brown Sugar Bourbon Wild Salmon served with tarragon snap pea ,carrot and baby yukon

 

Delivery days are Monday Tuesday Wednesday and Thursday. Arrangements must be made for delivery for food will not be left outside . Deliveries are made between 11 a.m. and 3 p.m.. ( if you have a code to your home please remit this as well)

Choose any combination and quantity you would like.  Each dinner serves between 2 and 3 people. Orders are Due on Friday.

Each choice $60

Email me your choices and a secured invoice will be sent to you that you can put in your address information. There is a 25% service fee added to every total.  Menues are given with every delivery with heating instructions. Containers must be returned each week washed. 

All Farms are listed on the website that are used for your meals along with Heinen's grocery stores.

 Meals are fully prepared ready for you to reheat and eat!

 

WEEK OF APRIL 22nd Weekly Dinner Plans

Menu from April 18th 

 

 MENU CHOICES FOR APRIL 22 WEEK

MONDAY/TUESDAY

â—¼Organic Chicken Marsala with Roasted Fingerling Potatoes

â—¼Grilled Ahi Tuna Nicoise Salad with brie en croute( brie puff pastry crouton)

â—¼Philly cheesesteak stuffed peppers, organic peppers stuffed with grilled sliced ribeye and fresh mozzarella served with roasted sweet potatoes

WEDNESDAY/THURSDAY

â—¼Cacio e Pepe Penne with Roasted Broccolini and Pine Nuts topped with fresh caught walleye , wild green saladclassic Parmesan and black pepper pasta with sun-dried tomatoes and a hint of lemon

CAN SUBSTITUTE VEGETABLE NOODLES $5.00pp

â—¼Organic Asian inspired Chicken-Ginger Croquettes with Kimchi Rice, Pickled Vegetables, and Miso Mayo 

CAN SUBSTITUTE CAULIFLOWER RICE $5.00 pp

Delivery days are Monday Tuesday Wednesday and Thursday. Arrangements must be made for delivery for food will not be left outside . Deliveries are made between 11 a.m. and 3 p.m.. 

Choose any combination and quantity you would like.  Each dinner serves between 2 and 3 people. Orders are Due on Friday.

Each choice $60

Email me your choices and a secured invoice will be sent to you that you can put in your address information. There is a 25% service fee added to every total.  Menues are given with every delivery with heating instructions. Containers must be returned each week washed.  

 

All Farms are listed on the website that are used for your meals along with Heinen's grocery stores. 

APRIL 18TH WEEKLY DINNER MENU

MONDAY/TUESDAY

Homemade organic chicken pot pie filled with delicious white meat organic chicken breast and fresh vegetables herbs and Seasonings. Served with spring mix or similar side salad. Chef's vinaigrette choice.

Pan Seared Salmon with Orange Butter Sauce, Roasted Vegetables, and Dill.

 

WEDNESDAY/THURSDAY

Pan-Roasted Pork Chop with Apple Cider Honey Glaze, Sautéed Kale, and Blue Cheese

Grilled Tuna Niçoise Salad with Brie en Croûte (homemade Brie puff pastry croutons) boiled fresh local eggs and Mustard Vinaigrette.

 

To order you fill out the Contact form under Contact on the web page or if you're with me on social media you can let me know through there.

I will send you a secured invoice via email that you pay directly. I also of course need your address. 

Meals come freshly fully cooked Ready-to-Eat. Just reheat and eat .

Deliveries are anywhere from 11 a.m. until 3 p.m.

Delivery will not be left outside.

This service is to save you time throughout the week during your busy schedule to continue to eat healthy for you and your family.

Orders are due every Friday along with full payment.

To place your order you will have two different delivery choices, Monday/ Tuesday and Wednesday /Thursday.

Four different meals will be posted.. 2 are Mondays and Tuesdays and 2 are Wednesdays and Thursdays.

Choose which entrees you want and how many servings of that entree you want

CHOICE 1 : (2-3 servings)$60

CHOICE 2 : (4-6 servings)$120

CHOICE 3 : (6 to 8 servings) $180

CHOICE 4 : (8 to 10 servings) $240

FOR EXAMPLE:

MEATLOAF DINNER CHOICE 2

ROASTED CHICKEN DINNER CHOICE 1

FISH DINNER CHOICE 2

There is a 25% service fee added to the total to cover containers, grocery shopping and delivery

.

Weekly Meals for week 4/8

Here is the menu choices for Monday delivery...

Brown Butter Orecchiette with Spicy Sausage and Peas, spring salad with tomatoes and white balsamic vinaigrette

Steak Milanese with Snap Pea, Radish, and Arugula Salad

 

Choices for Wednesday's delivery...

Roasted Chicken au Jus with Orzo and Broccoli

Seared Gnocchi in Parmesan Broth with Swiss Chard and Pancetta. Grilled Romaine with olive oil and balsamic glaze

 

Meals come freshly fully cooked Ready-to-Eat. Just reheat and eat .

Deliveries are anywhere from 11 a.m. until 3 p.m.

Delivery will not be left outside.

Each entree will have two dinners  at approximately  one to two servings each. All dinners are organic and antibiotic-free. 

Minimum of two dinners per week maximum of 8 dinners for a week. This service is to save you time throughout the week during your busy schedule to continue to eat healthy for you and your family.

Orders are due every Friday along with full payment.

Two dinners ( 2-4 servings)$60

Four Dinners (4-6 servings)$120

Six Dinners (6 to 8 servings) $180

Eight Dinners (8 to 10 servings) $240

There is a 25% service fee added to the total to cover containers, grocery shopping and delivery.

Weekly Dinner Plans

Ready to Order?
 
Stay tuned tomorrow as I show you how I cook from scratch for all of my clients whether it's weekly meals or fine dining. Sure you can order through the mail work a long day pay 10 to 15 bucks a meal perfectly portion control I may add... then you have to cook it of course with no leftovers. You don't know who handled it and you don't really know where your stuff came from
#NOTME 
Or you can pay $15 to $20... know where your food came from, know your chef, have it already fully prepared and have leftovers.
HMMMMMMM?
Only problem is I only take so many people. 
##farmtotable #organic #MADEFROMSCRATCH #knowyourchef
 
This Weeks Menu...APRIL 1ST WEEK
This weeks meal plans
MONDAYS WEEKLY MEALS
Pasta with short rib meat sauce, sauteed spinach and garlic, bread with herb dipping oil
 
Grass-fed beef meatloaf with Organic mashed potatoes and steamed green beans
 
WEDNESDAYS WEEKLY MEALS
Lemon pepper Haddock with dilled marscapone and asparagus couscous
 
Steak au Poivre
Served with crispy potato and sauteed kale

HEMP!!!!!!!

Finally the Ohio Senate has finally passed the bill legalizing hemp in hemp products in the state of Ohio. Now if you didn't know CBD oil is legal in all 50 states but there is a gray area where naturally .0 1 % to .03% was still illegal for stores to sell unless you had a medical card license.

I do sell CBD oil 100% organic but it has 0% THC if you'd like to visit

www.lpdcbdreleaf.com

 

What's exciting about this breakthrough today is that the gray area would go away meaning I will be able to infuse food with CBD!! That's right you could have weekly dinners infused for an additional benefit for your health and for your whole family's health! 

 

 

HEMP!!!!!!!

Finally the Ohio Senate has finally passed the bill legalizing hemp in hemp products in the state of Ohio. Now if you didn't know CBD oil is legal in all 50 states but there is a gray area where naturally .0 1 % to .03% was still illegal for stores to sell unless you had a medical card license.

I do sell CBD oil 100% organic but it has 0% THC if you'd like to visit

www.lpdcbdreleaf.com

 

What's exciting about this breakthrough today is that the gray area would go away meaning I will be able to infuse food with CBD!! That's right you could have weekly dinners infused for an additional benefit for your health and for your whole family's health! 

 

 

Chef For A Day!

Live like the stars for a day! Have some fun and learn how to cook by watching a chef prepare and interact of how the meal is made while at the end you all sit down to enjoy. Beautiful meals prepared that you can prepare for your friends or family at any time. 

Minimum of four people cost would be $500 for the day so grab your friends and split the cost and have a kick-ass meal!

Price does not include the cost of groceries. 

NEW! Chef inspired multi-course dinner

Grab your friends and family and have some fun with a multi-course chef-inspired menu that you and your friends and family can enjoy starting at just $80 per person!

 

CHRISTMAS SPECIAL!!

starting

today!

 

GIFT

CERTIFICATES

 

EVERY GIVING

TUESDAY NOW

THRU DECEMBER.

$100 GIFT

CERTIFICATES

JUSY $70 ! Email

me through this

website and let's

get you set up for

2019 or maybe you

know someone that

deserves week's

worth of meals

catered to them.

Gift certificates will

be good towards

any fine dining or

weekly meal

service!

 

 

WORLD FOOD CHAMPIONSHIPS

Receiving a golden ticket to the world food championships in Orange Beach Alabama was the biggest honor I could receive.

Competing with all of my fellow chefs for a week of the most exhilarating competition I have ever attended.

This competition is worldwide. One of the biggest competitions in food sport and my first year competing and definitely not my last.

I placed 14th in the seafood category with a score of 93.065 out of 100!

Top 15 in the world my first time competing, of course now my goal is to definitely reach the top 10. 

You have two dishes to make in which one they give you and the other you create on your own. The structure dish they gave us was mahi mahi. I did an Asian soy sake lemon grass glazed mahi mahi over a sake soak cedar plank grilled.

You have 2 hours to get both dishes done with a 10 minute window to turn in your tray for the judging table

The second dish which was my own I did a smoky cheesy Lobster and Gulf Shrimp grits. I used two different smoked cheeses of cheddar and Gouda, Lots of sponsored challenge butter and lobster broth made from the shells of my fresh lobster and shrimp. After searing pork belly I sauteed my shrimp and lobster in the pork fat topping my grits with the seafood and then the crispy pork belly with scallion. 

I will be uploading the pictures soon so you can enjoy as well! 

Athlete Meals

Cleveland Browns.

6 meals every 2 days

??Turkey and chicken meatloaf with garlic green beans and  sweet potatoes

??Lobster w/ white wine garlic butter and olive oil sauce ***** if you want extra sauce put it on your pasta first the little containers are not microwavable*****Wheat pasta/ Salad

??Local farm fresh eggs w/fresh spinach /turk sausage/wheat wrap

??Japanese bfast: steamed brownrice, teriyaki salmon/2 fried eggs

??Tacos: cilantro/onion/avocado/cabbage/chicken tenders/ adobo ancho brownywild ricerice

??Pan fried Trout/sauteed zuchinni/brown basmati rice

????DESSERT!Since you're staying away from dairy I made a homemade apple crisp with two different dairy-free ice creams that are in your freezer.

Test Kitchen

What's the best part of being a personal chef? Walking into the kitchen inventing new dishes .

Here are the dishes ... some will make the cut and some will not ...

Abalone sashimi ,  soft shell crab Italian style ,  dim sum ,  charred lamb and rice noodle Asian  plate , Lemongrass Thai Chili squid , iberco ham and poached melon Testkitchenaug19

Prohibition Private Party

Prohib2Prohib3

Being challenged to do different things is what I do best! When a client came to me and wanted to do a bootleg prohibition cocktail party I jumped at the chance and it came out amazing! 

Do you have a special event coming up or would you like to do something like this get a hold of me and let's talk! 

Here are some pictures from the evening...Prohib1Prohib4Prohib1Prohib5Prohib9

 

Vintage Ohio Wine & Culinary Fest!

Vintage Ohio Wine & culinary Festival 2018.

I am proud to say this is my third year of being in charge of the culinary chef demonstration tent hiring in chefs from Cleveland Ohio locally and always bringing one in from across the USA.

This year I was sponsored by the Big Green Egg and Cleveland whiskeys bourbon blocks for smoking so we based the chef demonstrations off of grilling which turned out amazing. The Big Green Egg also gave away a grill both days of the demonstrations which was amazing and Cleveland whiskey also gave many of their bourbon blocks out for prizes which made the audience so happy!

My chefs not only demonstrate during this Festival but they also serve you thier beautiful culinary dishes that they demonstrated and we also pair wine so you can eat and drink with us all day! Demonstrations are always to 2:30 3:30 4:30 and 5:30 Friday and Saturday in the beginning of August

I will have the same crew for I have been asked already back for next year for 2019 so stay tuned for details.

My crew this year was

Chef Frank Iacobucci from pranzo in Willoughby

Frank has been with Me 2 years doing this event and will be back next year

 

Are Infamous hot sauce Guru of Cleveland Ohio FredHot! Fred Stoldt. We also salute him for being one of our brave boys in blue and very happy to have him back for the second year this year as well, he will also be back with us next year.

Chef Marc Ivan Gomez joined us this year from Texas who is a celebrity chef cooking for many celebrities that pass through Texas. He brought a great Latin flare and personality to us this year and I will definitely be having him back next year as well.

And of course I also do a demonstration.

Thank you all who came and had so much fun with us we can't wait to see you next year! 

Pictures...

3Vintage20181Vintage20182vintage20189vintage20188vintage20187vintage2018

 

 

RIP Anthony Bourdain

I am sickened by this news and may you rest in peace. 
One of my favorites not only because of his amazing talent but his carefree and party what the fuck attitude.
#RIPAnthontBordain

Certified Kosher Meals Available!

I am proud to announce that I have found a certified Kosher meat farm that I am able to provide a certified kosher meal whether it will be fine dining or weekly meal service.

If you have any questions please let me know I'm happy to share exactly where I get my Meats from.

 

Here is an example of a menu for a fine dining event that I am doing for a kosher family. Being certified kosher I will be bringing no equipment with me but utilizing everything in their kosher kitchen that they have to ensure a certified kosher meal.

Course 1
Frisee salad with an orange lemon vinaigrette imported extra virgin olive oil ,fresh tomatoes and fresh orange segments with micro green
 
Course 2
Kosher lamb lollipops serve with a mint chimichurri with grilled polenta
 
Course 3
Grilled norweigan salmon with a sweet soy glaze serve with a sesame jasmine rice and seared snap peas
 
Course 4
Lemon granita palate cleanser
 
Course 5
Kosher Truffled filet mignon with sea salt and black pepper corn served with house pickled cabbage baby purple potatoes with a red wine reduction
 
Course 6
Dark chocolate flourless cake with a raspberry sauce