This season, I’m offering a special price on Personal Chef Dinners for 2, 4, or 6 people in Manhattan. It’s the perfect gift for a food lover, recent parent, or your sweetie, a fabulous way to thank clients for their business, or just an excuse to have a great gourmet dinner at home that you don’t have to cook! I present the recipient with a gift certificate for the service, which they can redeem when it’s convenient!
$425 for an all inclusive 4 course dinner for two
$525 for an all inclusive 4 course dinner for four
$650 for an all inclusive 4 course dinner for six
By having set menus with 2 or 3 choices for each course, I’m able to offer it at a lower price than the normal menus which are completely customized, as a means of introducing the service to new customers. Price includes shopping, setup, cooking, serving and cleanup! (Menu Substitutions possible for an additional fee)
Please ask me about the special Manhattan Holiday dinner pricing when you call. Please Note: Scheduling is subject to availability. To assure you get the date you want, please contact me with plenty of advanced notice, preferably 3 or 4 weeks in advance. Thanks!
Red & White Salad with Candied Pecans, Dried Figs & Goat Cheese or
Fennel & Blood Orange Salad with Red Currants and Shaved Parmigiano-Reggiano
Curried Butternut Squash Soup with Grannysmith Apple Garnish or
Apple & Turnip Soup with Cinnamon Creme Fraiche or
Hearty Carrot & Ginger Soup
Apple & Cinnamon Glazed Cornish Hens or
Bourbon Pork Loin Stuffed with Nuts & Dried Fruits or
Porcini Mushroom Risotto
Poached Pears with Raspberry Coulis or
Rustic Apple Crostata with Whipped Cream or
Rustic Blueberry Crostata with Lemon Curd or
Champagne Saboyon with Roasted Fruits
Tonight I cooked a dinner for clients who received a dinner for 4 as a gift certificate for Christmas from their brother. He took advantage of my Winter Special pricing for a dinner for 4, and they chose the following dishes. They can all be found in our Gilded Fork Cookbook!
Here is the Main Course dish resting, just waiting to be cut into! It’s our Dried Fruit and Nut Stuffed Pork Loin Roast, which you can find in our Gilded Fork Cookbook.
And here it is sliced and served alongside brussels sprouts and mixed brown rice. The clients had a cute heart-shaped measuring cup, which served as the perfect mold for the rice, showing lots of love!
And we rounded out the dinner with a dish that has become a favorite of my clients at these dinners: Poached Pears with Raspberry Coulis. This is a slight variation on a favorite recipe on the site and in our cookbook, Poached Pears with Chocolate Raspberry Sauce.
On today’s show I speak with Giovanni Ponchia, lead Enologist for the Soave Consortium. Soave is the most produced white wine in Italy, and hails from the Veneto region in Northeastern Italy. I speak with Giovanni about the Garganega grape, the chalky volcanic soil of the region, and what foods go well with Soave.
ReMARKable Palate #249: The Traditional Foods of Belize
I’m BAACK! Thanks for being patient with me during my summer hiatus. I needed some time to recharge and regroup, and I’m back with a vengeance. I’ll be bringing you new shows weekly again, starting with THIS ONE:
This week, I speak with Susana Eiley of El Fogon, an eatery in San Pedro Belize, which is centered on a traditional hearth fired wood oven. I just got back from a quick trip to Belize last week, where I got a chance to have a whirlwind tour and discovery of the great foods in this unique nation of mixed heritage.
I’ll have many more blog posts, audio podcasts and of course videos from this trip. Look for them soon!
ReMARKable Palate #248: Talking Cheese with Max McCalman
This week, I speak with cheese expert Max McCalman the Annual Fancy Food Show, where he was leading a seminar on Spanish cheeses, particularly the ubiquitous and sublime masterpiece that is Manchego cheese. We speak about Spain, the emergance of Partuguese cheeses, and the proliferation of artisanal cheeses made here in the United States. We also get into some food science and the politics of cheese in America.
ReMARKable Palate #247: Catching Up At the Fancy Food Show
This week, I head to the Annual Fancy Food Show, where thousands of food producers show their wares to buyers, chefs, journalists, and gourmands who can’t get enough. Next week, I”ll have a couple of interviews with NEW discoveries from the show, but this week, I catch up with people I’ve interviewed in the past, and see what’s new and how they’ve grown their business since the last time we spoke.
Advance Food Prep and Storage Tips Video for About.com[ 0:01 ]Download
How to Cook Meals in Advance
This is a video that was recently produced for About.com’s Frugal Living Website. A few months back, a producer from about.com approached me about shooting a video about what it’s like to be a Personal Chef, and while we were shooting, she asked me to share some tips for home cooks about preparing food in advance and artful use of the freezer to keep the house stocked with homemade food. This video is the result.
ReMARKable Palate #246: The Allure of Irish Whiskey
This week, it’s back to the Park Hotel in Kenmare Ireland, where Jennifer and I had a chat with John Moriarty, the barman, about Whiskey, both Irish and Scotch. I joined John for a hike along the Kerry Way earlier that day, so I was ready for some refreshment in the form of Whiskey! John knows quite a bit about the malted spirits, and taught us a thing or two!
This week, I catch up with my old friend Aliza Green, author of many cookbooks and culinary reference books such as the Field Guides to Meat, Seafood, Herbs & Spices, Starting with Ingredients, and many more. Today she’s here to talk about mastic, an unusual ingredient to North Americans, but with a storied history and exotic allure, which finds its way into special dishes in many Mediterranean cultures.
Fragrant Fields and Turkish Delights: Exploring Aegean and Ottoman Cuisines, October 1 to 16th, departing and returning from Athens. www.epicopia.com
145 Orchard St
New York, NY 10002
CMN Travels Catalunya: Exploring La Boqueria, pt 2[ 0:01 ]Download
Chef Mark continues his tour of La Boqueria Market with Barcelona expert George Semler, who wrote the Fodor’s guide to Barcelona. Here, George shows Chef Mark the fishmonger Pilarin, and they talk all things jamon!
Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!