Good Looking Cooking…
Our catering and cooking provide gourmet, seasonal, sustainable & healthy (but not hippie) meals with charming service. Pescetarian & vegetarian are our specialities.
Private chef services: We can cook chez vous or chez nous. We can shop, come once per week and prepare sauces, soups and salads so you can just throw the pasta in the water or put the salmon on the grill, or more often, as you prefer. We do special meals. Most meals take about an hour for a few courses. We’re flexible. $25 per hour plus groceries
Cooking lessons: Hands-on lessons in your kitchen, to demystify the world of cooking. Focus on basic flavors & techniques, improvisation, multitasking, plus a delicious meal at the end! Does your stay-at-home dad need some help? Is your college student starting on her own? Do you want to make exciting meals with simple ingredients in your pantry? Yearning to make a great curry? At your preferred pace, $60 for a two-hour lesson, plus groceries
Catering: Meal planning, shopping, cooking, preparation, serving (and cleaning up) for parties of 2-100 guests. Decor services too! $TBD per project
bohoomnimedia (at) gmail.com
See sample recipes at http://yourgardencookbook.blogspot.com
Sample Catering Menus:
A Winter Art Opening for 300: Charcuterie platter, Cheeses, Baguette slices, Crudités, Stuffed Dates with Mascarpone & Pistachios, Canapés, Pitted Provencal Olives, Amaretti di Sarroni, Wine, Prosecco and Sparkling Water.
A Spring House Warming Party Buffet for 30: Brie in Pastry, Roasted and Fresh Vegetable Crudités, Spanikopita, Grilled Lamb Kibbeh with Mint Sauce, Mixed Greens, Semolina Pudding with Blood Orange Syrup, Almond Pistachio Macaroons
A Summer Wedding Buffet for 100: Passed- Shrimp Cocktail, Ahi Tuna Poke, Cold Tofu Rolls. Family Style- Cheese & Charcuterie: Frommage D’affinois with herbs, Bûche de Chevre, Rouge et Noir Petit Bleu, Pate Forestier, Cornichons, Olive Tapenade, Baguettes and Flatbreads, Vegetable Crudité. Buffet- Niman Ranch Rosemary Leg of Lamb, Skewered Smoked Cod with Gremolata, Hand-Cured Gravlax with Dill Mustard, Savory Vegetable Pie, Warm Rice Salad with Currants & Pinenuts, French Lentil Salad with Roasted Peppers and Goat Cheese, Insalata Caprese, Green Salad with Edible flowers & Champagne Vinaigrette, Beer, Wine, Rose-scented Vodka Cocktail, Cardamom Pistachio Cake with Saffron Crème and Rose Pistachio Fondant
Some Winter/Spring Menu Items:
Starters/Salads
Mixed baby lettuces with pistachios, pears and persimmons, champagne vinaigrette
Arugula salad with sesame vinaigrette
Chopped salad, Dijon vinaigrette
Butter Lettuces with fennel and Satsuma mandarins
Buffalo Mozzarella Napoleon with ajvar & spinach
Moroccan carrot salad
Stuffed dates with mascarpone and pictachios
Beets, mint, feta & walnuts
Endive salad with blue cheese dressing and walnuts
Frisee w/ blood oranges
Salad Nicoise
Soups
Algerian Chorba
Winter vegetable stew
Potato-Leek w/Kale
Celeriac & parsnip
Lentil with Preserved Lemons
Spinach curry
White bean w/roasted peppers
Mains
Stuffed Delicata squash
Asparagus timbale w/ pepper relish
Butternut squash ravioli w/sage cream
Fettuccini w/Saffron, roasted peppers & spinach
Wild mushroom risotto (can exchange asparagus, lemon, etc.)
Buckwheat linguini w/green lentils and chard
Winter squash gratin
Mushroom Lasagna
Chard & saffron tart
Grilled polenta layered with tomato & gorgonzola
Crab quiche
Onion Tart
Spinach pie
Grilled Tilapia with rose flower essence and pomegranate
Seared Tuna/Salmon with mixed herb salsa
Coconut Caribbean fish
Smoked salmon ravioli
Prawn Curry with chutney
Pasta w/prawns and lemon aromatic herb sauce
Cioppino
Bouillabaisse
Moroccan Lamb Stew
Sides
Potato gratin
Steamed beets
Sautéed kale and chard with balsamic glaze
Steamed greens with pine nuts and currants
Miso-glazed parsnips & carrots
Broccoli rabe with capers, olives and roasted peppers
Roasted winter vegetable puree
Sautéed wild mushrooms with garlic & parsley
Potato fritters with chutney
Balsamic roasted onions
Roasted potatoes w/herb aioli
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