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Your Preferences
Before beginning my Regular Service, create your own client
preferences profile . Here you can let me know your preferred
and not-so-preferred foods, allergies, and dining aspirations.
It is a great way of letting me know you would like to start
my services.
Advanced Notice
Call me 8-12 days in advance of your preferred date of service.
A minimum of 72 hours notice is required to prepare for your
needs.
Postponement
72 hours notice is also required for postponing your service
date or cancellation.
Payment
a 50% deposit is requested at the time of reservation for
all services except the Regular Personal Chef Service, which
customarily requires full advanced payment. See the
Frequently Asked Questions section for more details.
Travel Expenses
If you live outside the Salt Lake City area, check the Frequently
Asked Questions section regarding my travel expense fee.
REFERRAL SPECIAL:
At In The Kitchen, Chef Patrick likes to express his appreciation
for your referrals. When you refer a new client, In The Kitchen
will give you a dinner for two after the new client's third
service!
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In The Kitchen will handle banquet groups as small as 20 people,
to large banquet events of 150 to 200 guests. We can also provide
the rental of tables, silverware, glassware and china from local
restaurant supply stores.
I am happy to introduce my 2002 Fall and Winter Catering Menu, this
is just a sampling of menu items that I suggest. I would love to
discuss items not found on this sample menu.
Soups
Squash corn soup
Root vegetable potage
Lobster crab bisque
Tomato fennel soup with basil and asiago cheese
Soup de poisson with aoli and baked saffron croutons
Soba noodle soup
Soup a l'onion
Minestrone
White bean soup with sundried tomato and fresh croutons
Appetizer & Hors-D'oeuvre
Peanut chicken kebab (chicken satay)
Baked brie en croute
Salsa cucumber cups
Tuna tartar with wasabi beurre blanc
Skewered tortellini
Crusty tartlets with onion jam
Goat cheese crostini
Stuffed choux with duck confit
Asparagus rolled in Italian Prosciutto
Sushi platter
Assortment of canapés
Salmon Terrine
Bruschetta
Gravlax
Salads
Caesar salad, homemade Parmesan croutons
Baby mixed salad, caramelized pear and citrus vinaigrette
Arugula salad, gorgonzola cheese, pine nuts with
blood orange dressing
Chilled Tuscan ratatouille salad with Mediterranean olives
Antipasto platter
Warm goat cheese salad
Seaweed salad with sliced hamachi
Entrees
Nicoise seabass in fennel fish broth, with ragout
vegetables, black olives and sundried tomatoes
Roasted tenderloin of beef with wild mushrooms and
port wine reduction
Ahi tuna, garlic mashed potatoes, sauté baby spinach with sundried
tomato reduction
Seared New Zealand rack of lamb, garlic roasted oven potatoes with
infused mint veal reduction
Spicy coconut bouillabaisse
Pan seared buffalo medallion with creamy polenta and
morel glaze jus
Seafood paella
Dessert.
Trio of crème brulees
Chocolate decadence with vanilla crème anglaise
Individual fruit tarts
Chocolate mouse cake
New York cheese cake with fruit coulis
Stuffed choux with Häagen-Dazs Ice cream
Fruit sabayon au gratin
Rustic apple tart
Miniature baklava
Please call to discuss your special event.
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