by Tom Stieber, Big City Chefs CEO
At Big City Chefs, we obviously love food, and we love to pamper our clients. It’s why we’re in this crazy private chef business. But what we love more than anything is a client who trusts our chefs to invent a menu that is utterly inspired and combines the chef’s talents, creativity, skill, and vision with the client’s personal tastes. Giving free creative reign to a chef is like handing a blank canvas and a paintbrush to Picasso.
Recently, Chef Brian York, one of our Southern California private chefs who serves our clients in Los Angeles, Orange County, San Diego, and beyond, created a dinner party menu that may become the standard for one of — dare I say this? — the most memorable and perfect menus of all time. Yes, I may sound a bit dramatic (because I am), and maybe I’m just personally partial to these particular combinations of flavors, textures, and ingredients. Because let me tell ya, this is SO my kind of menu. I cannot leave this Earth until I’ve tasted all of these dishes (do you hear me, Chef Brian?) Getting all excited about what our chefs do is one of the most rewarding aspects of running Big City Chefs, and sometimes, I get so giddy that I want to tell everyone about it. Still, in this case, I don’t think it’s just me. Based on the client’s raves, every person at that table was completely blown away too:
“We recently hired Chef Brian for a diner party I hosted in Palm Springs for my wife’s 40th birthday. To say that Chef Brian exceeded our expectations is a complete understatement. His attention to detail, relaxed and engaging personality, and culinary excellence all contributed to a very memorable evening. And FOOD….yes the FOOD…….amazing, or as Brian refers, “pretty straight forward.” It was anything but straight forward. I knew we were in for a treat when Brian showed up at 11am to prepare for a 7pm dinner. Thank you for a incredible evening.” – Calvin C.
So what was this amazing five-star-restaurant-worthy menu? Here ya go!
A PALM SPRINGS WEEKEND DINNER PARTY MENU
by Chef Brian York of Big City Chefs
-Foie Gras Parfait with Sage Butter and Savory Chocolate Toast
-Summer Truffle Risotto with Rosemary and White Balsamic Reduction
-Chilled and Charred Corn Bisque with Poached Pear and Goat Cheese Cream
-Herb Crusted Rack of Lamb with Spanish Olive Oil Poached Parsnips,
and Caramelized Cippolini Onions
-Seared Halibut with Roasted Garlic Turnip Puree and Micro Greens,
Dressed with Pomegranate Beurre Blance
-Pavlova with Soft Frozen Egg Yolk Center, Goat Cheese, and Blackberry Cream Reduction
And for those of you who, like us, are sensitive to working foie gras, please remember that we’re only human and occasionally must indulge.
Many thanks to Chef Brian York, who in my opinion is the perfect private chef for your next Southern California dinner party!