Dinner Parties & Events

Minted Pea CanapesReMARKable Palate specializes in Dinner Parties and special home events. I can prepare your sit down dinner party for 2 to 12 people, and let you take all the credit, or stay on and serve the meal as your private chef! I can also do buffet style setup for larger groups.

I offer customized Gift Certificates for Dinner Parties, Romantic Dinners for 2, and cooking lessons. Consider this one of a kind gift for that special occasion. People consistently report that it’s one of the most unique gifts they have received. Consider hiring me for Marriage Proposals, anniversary or birthday celebrations, Mother’s Day gifts, Father’s Day gifts, Valentine’s Day Romantic Dinners, Picnics, Barbecues, Thanksgiving celebrations, or holiday parties..

Contact me at (917) 405-0088 or remarkablepalate@gmail.com to discuss your event.

Ethnic themed menus a specialty. Ever wanted to host a Greek dinner, or Japanese menu, or Moroccan desert feast? I also specialize in Vietnamese, Thai, Umbrian, Tuscan, Spanish cuisines, as well as Classical French cuisine.

Foods of the American Southwest, particularly North Central New Mexico: Red and Green Chile, posole, carne adovada, norteno enchiladas, chiles rellenos. (Below you will find photos and actual menus of dinners I have prepared for clients.)

Here are pictures from some recent Dinner Parties:

Some other Sample Menus (Remember that ALL my menus are customized):

Mother’s Day Southwestern Menu

Children’s “Make your own Taco” bar
Santa Fe Calabacitas (Squash, Corn and Beans Sauteed with Green Chile and Cheese)
Broiled Salmon with Tequila Cream Sauce, Avocado and Red Pepper
Cumin Rice with Sauteed Vegetables
Arroz Con Leche (Mexican Rice Pudding)
Japanese foods: maki rolls, healthy tofu dishes, yakitori, and other japanese specialties.

Lobster Mango Summer RollsSoutheast Asian Birthday Menu

Vietnamese Summer Rolls with a Sweet Chile Dipping Sauce
Spinach and Tofu Napoleon with Miso Ginger Dressing
Larp Gai of Chiang Mai: Tangy Thai Minced Chicken over Salad Greens
Tom Yam Soup
Southeast Asian Lemongrass Chicken with Carrots in a Caramel Sauce
Polenta Napoleon with Wild Mushroom Bruschetta and Grated Umbrian Truffle

Bachelorette Party Menu

Tomato Basil Tartelletes
Gazpacho Pasta Salad
Chicken in Basil Lemon Cream Sauce
Polenta Timbales with Pesto and Roasted Red Peppers
Frozen Raspberry Mousse Ring with Fresh Summer Berries
Mediterranean Hors D’oeuvres: Figs and Prosciutto, Tuscan Wild Mushroom Bruschetta and Fresh Tomato and Basil Bruschetta

Tuscan Vegetarian Menu

Tuscan Wild Mushroom Bruschetta with shaved Parmagiano-Reggiano
Baked Stuffed Onions with Chianti Sauce
Farfalle with Walnut Pesto Sauce
Canelloni stuffed with Sweet Ricotta and Chocolate
Gazpacho in a Melon “Bowl”

Fennel Zereshk SaladSummer Beach Party Menu

Fennel, Blood Orange and Pomegranate Salad
Asparagus Risotto with Romano Cheese
Phyllo Wrapped Tequila Lime Turkey Breast
Phyllo Wrapped Pork Tenderloin with Mustard and Rosemary
Honey Macerated Fruit Salad
Mixed Asian Hors D’oeuvres: Vietnamese Summer Rolls, Temaki Hand Rolls, Mixed Maki, and Shrimp Tempura

Lovers’ Romantic Engagement Dinner

Grilled Vegetable Bruschetta with “Trampetti” Estate bottled Olive Oil from Umbria
Caesar’s Salad with Home Made dressing and Challah Herbed Croutons
“Cuori alla Vodka” – Heart Shaped Ravioli filled with Chickory in a Pink Vodka Sauce
Filet Mignon with Sage Butter and Steamed baby Vegetables
Oreo Cookie Ice Cream in a Chocolate Heart Shaped Shell

Buyer’s Breakfast

Honey Macerated Fruit Salad
Assorted Mini-Muffins
Made to order Omelets
Southwest Chili Tortilla Scramble
Salmon Rosette Deviled Eggs with Caviar
Cold Cut platter
Assorted Flavored Coffees
Trucha a la Navarra – Broiled Trout wrapped in Serrano Ham

Chilled Cucumber Mint Soup“Favorite Foods” Dinner for Two

Chilled Cucumber Mint Soup
Tomato Basil Tart served over Mixed Greens
Lobster Thermidor with Spinach and Gruyere Mustard Sauce
Key Lime Pie with fresh Whipped Cream
Phyllo Wrapped Pork Tenderloin with Mustard and Rosemary

Holiday Asian Themed Cocktail Party

Larp Gai of Chiang Mai served in Endive Leaves
Tsukune – Japanese Chicken Balls in a Sake Barbecue Glaze
Crudités Platter with 2 kinds of Hummus and Ranch Dressing
Vietnamese Vegetarian Summer Rolls with a Nuoc Cham Dipping Sauce
Assorted Christmas Cookies (Red and Green Sugar Cookies, Snowballs, Toll House)
Chocolate Fondue and Creme Anglaise Fondue with Fresh Fruits and Meringues
Mulled Spiced Cider
Tomato and Basil Tart

Around the World Birthday Dinner – From Asia to the Southwest

Vietnamese Summer Rolls with Sweet Chile Dipping Sauce (Vietnam)
Larp Gai of Chiang Mai served over Mixed Greens(Thailand)
Mixed Greens and Grape Tomatoes with Miso Ginger Dressing (Asian)
Fennel, Blood Orange and Pomegranate Salad with shaved Parmegiano-Reggiano
Saka-Mushi, Ponzu Marinated Salmon in a Parcel with Vegetables(Japan)
Pork Loin Roast with Chipotle Adobo Sauce (New Mexico)
Cumin-Scented Rice with Sauteed Vegetables (India)
Spinach with Raisins and Pine Nuts (Spain)
“Death by Chocolate” Triple Chocolate Cake (Europe)
Vanilla Ice Cream (USA)
Polenta Cakes

Special Kosher Romantic Dinner for Two

Polenta Cakes with Wild Mushroom Bruschetta and Black Truffles
Baby Artichokes with Garlic, Lemon and Olive Oil
Bistecca Tartufata – Rib Steak with Black Truffle Sauce
Steamed Glutinous Rice with Mango Slices and Coconut Cream

A Spanish Summer Dinner

Tapas – Banderillas, Tartalitas de Pimiento, Salted Almonds, Marinated Manchego
Classic Andalusian Gazpacho in Melon “Bowls”
Truchas a la Navarra – Trout Stuffed and Wrapped with Serrano Ham
Spinach with Raisins and Pine Nuts
Naranjas con Pelucas – Oranges with Caramel “Wigs”

Cancellation Policy on scheduled events (Dinner Parties/Cooking Lessons)

Chef Mark will honor all scheduled events. In the event of a true medical emergency that prevents him from honoring his word, Chef Mark will replace himself with another chef, or if you prefer, reschedule the event.

If you need to reschedule or cancel, here are the terms:

Deposits made are non-refundable.

Once you have scheduled a date and received a booking confirmation, rescheduling is allowed free of charge with at least 3 weeks notice prior to your booked date, subject to Chef Mark’s availability. Rescheduling between 10 – 21 days prior to your booked date will incur a 50% fee (remainder will be applied towards a future booking). No rescheduling will be allowed within 10 days of your booked date.