Monday, May 14, 2012

Client Appreciation

Suffice it to say that my food business has exploded.   We have been busier than one-armed paper hangers (one of my dad's favorite and I'm sure politically incorrect analogies) so this blog is really dedicated to all my clients who make my life a revolving door of new faces and places (some of which are mind blowingly fabulous like this particular home in Newport). 

Work aside -- because we all know it's great to do what you love and make a living at the same time -- however, the real reward for a private chef/caterer is how sincerely happy people are with the food we serve, our professionalism and our presentation.  In other words, I feel loved.  And I believe my clients feel loved at the time they partake in eating what I have labored over for days -- investing time, creativity and care to make sure everything is as perfect as it can be.  Even when it's for a two-year old's special birthday party!

As a result of this huge upsurge in business our menus have been expanding as well:  New dishes we're extremely proud of are Chili Prawns -- a combination of jalapenos, lemons, prawns, plum sauce, sesame oil, and garlic chili sauce; Dorie Greenspan's psychotically divine cocktail cookies: Parmesan, almond and rosemary, tarragon and apricot and chocolate cayenne.   Melt in your mouth delicious. 
Empanadillas stuffed with spinach, roasted pine nuts and currants.  Wrapped in puff pastry they are a lunette of rich buttery flavors. 
Strawberry meringue pie and of course, my summery triple berry crisp. 
And due to a lack of fresh figs at the market, I stuffed beautiful plump apricots with honeyed goat cheese, wrapped them in prosciutto and roasted them at 400 degrees until they were the perfect sweet and savory kiss.

And last but not least what has become a new favorite dish on the menu adapted from a Padma Lakshmi recipe is my Merquez couscous studded with the eponymous spicy lamb sausage, fennel and dried cranberries.   A perfect one-dish meal that's been showing up on menu after menu.  Thank you Padma!

So we thank you, all our Secret Ingredient clients, for making our business such a huge success and such a massive pleasure serving you.  For recipes, please email me directly at  Otherwise this blog would have been a novella!
Bon Appetit,
Lisa and company

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