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)

See sample recipes at

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: PassedShrimp 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:



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


Algerian Chorba

Winter vegetable stew

Potato-Leek w/Kale

Celeriac & parsnip

Lentil with Preserved Lemons

Spinach curry

White bean w/roasted peppers


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



Moroccan Lamb Stew


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