All case file recipes from The Chef Files
Private property in Westerly, late October. A small group of guys, six or seven friends, the kind of get-together where nobody’s dressing for dinner but everyone cares about the food. They asked for something fall, and I said apple cider donuts. The host looked at me like I was joking. Yes. From scratch. At a…
This Brussels sprout Caesar salad came out of a private dinner at a Newport vacation rental, late July, when the client came home from the farm stand with an unexpected pound of sprouts. She’d spent the morning at the farm stand on West Main Road in Middletown and came back with a bag of peaches…
This post contains affiliate links. If you purchase through them I may earn a small commission at no extra cost to you. Cocktail party, Cape Cod vacation rental, August. The night these jerk chicken skewers became a permanent part of the rotation. The client had rented a house right on the water in Chatham. One…
Vacation rental dinner, Newport, late July. Four guests, a wraparound deck facing the water, and a client who said, “I want it to feel like we’re in Positano.” This pan seared branzino recipe is what I made. Branzino is a Mediterranean fish. Mild, white, flaky, with skin that goes paper-crisp when you do it right….
Newport in October has a particular stillness to it. The summer crowds are gone, the harbor settles down, and the evenings get cold enough that candlelight actually means something. That was the backdrop for this anniversary dinner, a private chef engagement through Partum Events that I won’t forget quickly. The couple had been together fifteen…
The first time I made cinnamon spiced lamb lollipops for a client, I was setting up for a cocktail hour at a micro wedding in Newport. Twelve people on a back patio overlooking the water, late August, the kind of evening where the light does most of the work. The couple wanted passed appetizers. Something…
A bright, herbaceous chimichurri sauce with parsley, cilantro, and lime. Ready in 10 minutes.
Spring onion pesto focaccia toast was the bite that stopped a room full of people mid-conversation at a micro wedding reception in Newport last April. Twenty guests, a private home on the water, and about a hundred of these toasts moving through the crowd on slate boards. Within ten minutes, three people had pulled me…
Pumpkin deviled eggs are the fall appetizer that turns heads.
This post contains affiliate links. If you purchase through them I may earn a small commission at no extra cost to you. Sticky toffee pudding is one of those rare desserts. There are desserts that people politely enjoy, and there are desserts that stop a table. Sticky toffee pudding is the second kind. I served…
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