I create menus based on the needs and wants of my clients. Here are three examples of what I can do.
1. Client: San Juan del Sur Cerveceria Location: San Juan del Sur, Nicaragua Clients Request: Create a classic American Brew Pub menu with Latin American themes, bearing in mind the tropical climate and surfer clientele. Include traditional American dishes as well as a full taco menu. Include smoked pork and chicken. Make everything from scratch, and utilize local ingredients as much as possible. Ensure the food can be executed in a very timely manner. Commission Date: June 2014
Menu Bocadillos salsa and chip trio: blackened salsa, guacamole and black bean hummus with in-house tortilla chips. queso mixto jalapeño poppers with avocado cilantro crema chicken wings with choice of in-house classic buffalo, Carolina BBQ sauce or Nica dry rub. With celery and choice of in-house blue cheese sauce or buttermilk ranch Creamy 3-cheese mac & cheesewith brown-butter breadcrumbs. Optional additions: lobster, smoked pulled pork, smoked chicken, bacon, tomato, jalapeño BBQ pulled pork sliders featuring smoked pulled pork, Carolina BBQ sauce, sweet pickled onions, tangy slaw on sweet pico bread.Cervecería house salad: bacon, avocado, tomato, egg and blue cheese dressing. Optional: add smoked chicken Thai chopped salad: organic baby kale, tomato, cucumber, peanuts, lime and chili. Optional: add marinated grilled steak.
Tacos made on in-house corn tortillas, made fresh daily vegetable curry fajita with smoked salsa, and guacamole freebird: hardwood smoked beer can chicken with green mango salsa, chili, and cilantro carnitas: smoked pulled pork, frijoles, pickled watermelon rind ,and crispy onions beer battered fish with sweet pickled onions, avocado crema, habanero vinegar grilled fish with citrus-seared white fish, sriracha-passion fruit aioli, pico de gallo, avocado, and lime asada coffee-rubbed skirt steak with jalapeño jack cheese, guacamole, marinated onion, cilantro and lime
Dulce Churros with bittersweet chocolate dipping sauce Coconut-lime cheesecake with toasted coconut
Weekend Brunch Small Plates granola parfait with yogurt, raw honey, fresh tropical fruit and toasted coconut. chorizo potato taco with scrambled egg, jalapeno jack cheese, pico de gallo and avocado. vegetable fajita taco with scrambled egg, julienned sweet peppers and onions, smoked salsa and guacamole
Mains bacon eggs benedict with avocado hollandaise, bacon, and soft poached eggs on a toasted in-house english muffin. With choice of hash browns or fresh fruit. tomato eggs benedict withavocado hollandaise, fresh tomatoes, and soft poached eggs on a toasted in-house english muffin. Served with choice of hash browns or fresh fruit brewery breakfast burrito with softly scrambled eggs, frijoles, and cheese baked and smothered in salsa verde Optional: add bacon or chorizo BLT breakfast salad: two poached eggs, bacon, tomato and lettuce with a mustard curry dressing. coconut french toast with dulce de leche, fresh bananas and syrup buttermilk pancakes with passionfruit curd, whipped cream and seasonal fruit. chilaquiles: tortilla chips smothered in salsa w. frijoles, three cheeses, jalapenos and 2 fried eggs. Optional: add chorizo and bacon
Client: Yemaya Island Hideaway Location: Little Corn Island, Nicaragua Clients Request: Create a rotating menu for the first 5-star hotel on a remote tropical island. Feature the seasonal bounty of the hotel's garden as well as the fresh-caught seafood. Commission Date: October 2013
first grapefruit salad with candied pecans, goat's cheese, crispy onions, and mojito dressing. coconut caprese salad with young coconut, garden basil, fresh tomatoes and tropical balsamic dressing. Caribean lime and avocado ceviche with fresh caught conche, whitefish and/or prawns. chayote fritters with garlic yogurt sauce and soft herb salad Veracruz style shrimp cocktail with lime, avocado, and culantro brown-butter seared jackfish with crispy onions and citrus-soy sauce watermelon feta 'tartare' with lime, black pepper and mint. Served with in-house flatbread.
second lobster tail in chermoula sauce with almonds, olives, and tostones. king fish picatta with capers, baby kale, and olive-oil poached potatoes steak frites with horseradish gravy and cheddar frites mole verde zacatecano (Zacateau style green mole with chicken) pollo Pibil (Yucatan style chicken with achiote) seafood gratin with lobster, prawns, and red snapper simmered in a white wine cream sauce and baked with aged white cheddar and coconut bread crumbs snapper filet poached in lime broth with avocado, grapefruit, chili, and basil
third salted carmal pot de creme with cafe dulce sauce and lime shortbread crumble malted milk cheesecake with chocolate cookie crust garden mango with culantro, coconut, lime and chilie horchata and churros chocolate 'charcuterie board' with dark chocolate pate, whipped coconut, grapefruit, and candied pecans coconut lime semifreddo with toasted coconut and garden-grown mimbro Thai smoked tea cupcakes with condensed milk frosting
Client: Culina Muttart Location: Edmonton, Alberta Clients Request: Create rotating seasonal 3-course dinner menus that may be executed by one chef (me) in a very limited kitchen. Commission Date: 2012-2013 References Available: yes
Menus September Cavolo nero salad with kale, croutons, anchovies, shaved Parmigiano Reggiano and anchovy vinaigrette Braised young chicken with creamy polenta and black olive Strawberry rhubarb pot de creme with cat's tongue cookie
October Green olive, walnut, and pommegranate salad Butcher's lamb kofta with soft-herb salad, grilled flatbread, and garlic yogurt Nightengale Nest: Turkish pastry made with phyllo, walnuts, and pistachios
November Soup savoyarde: parnisp stew enchriched with crusty bread and gruyere cheese Saltimbocca alla romana: boneless porkloin scallopine with sage leaves and proscuitto Chocolate hazelnut mousse with dark chocolate ciagr
December Green salad with lardons, Pecorino, and mustard vinaigrette Turkey Osso Bucco with saffron risotto Monte bianco: chocolate chestnut mountain with Chantilly snow
January Pacific oysters with frozen champage migonette Horseradish root crusted rainbow trout with golden beet sauce, lentils and dill Sticky toffee pudding with bourbon and brown-butter pecans