It’s really been a whirlwind and we could not be more thankful. A few weeks ago we had an interview process of sorts to be private chefs for a sweet couple in the Charlotte area. They host about 3-4 parties a month, so expect some regular posts! For these particular nights they entertained two small groups back to back, some family and some friends.
The menu consisted of a charcuterie board w/ various cheese, meats, chocolate covered almonds, stone-ground mustard and raspberry preserves. We made fluffy homemade rolls and served them with a lemon + thyme butter and a honey + cinnamon butter. We served them their salad and entree at the same time. The mixed green salad was topped with vibrant pomegranate gems, avocado slices, sunflower seeds, orange zest and a light blood orange + honey balsamic dressing. It was a hit, I’m still dreaming of it. Dinner was a glorified chicken and broccoli bowl with brandy flambed mushrooms, steamed broccoli, slow roasted on the grill chicken and a gruyere + parmesan loaded mornay sauce. We topped it with a challah + parm crisp. Dessert was so fun to do – a spiced chai mascarpone and citrus tart paired with a dark chocolate sipping chocolate and spiced vanilla sugar. We also had local Amish ice cream to serve along side it all.
Needless to say everyone was stuffed and both nights were successful. We look forward to the next gatherings. It was such a fun and packed two days, we both thoroughly enjoyed meeting a lot of new faces and learning all of their stories.
– maris & elijah