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The post New Hors d’Oeuvre… Seared Peppered Ahi Tuna with Wasabi Cream Cheese, Red Pimento & Wasabi Caviar on a Multi-Grain Toast [Photo] appeared first on European Personal Chef, Inc..

I’ve been busy with research and development of new, modern recipes.  This one made my mouth water while shooting the photos.

The post Deconstructed Cuban Lobster Bouillabaisse [Photo] appeared first on European Personal Chef, Inc..

The post New Dessert… Bacon-Porcini Pudding with a Walnut Financier Cake and Spiced Dried Fruit Compote [Photo] appeared first on European Personal Chef, Inc..

Since my dad was a fisherman, we ate a lot of fish like sardines, mackerel, calamari or octopus – even for breakfast.  You might think I’d be tired of seafood but nope.  I love seafood!  Whenever I go to a seafood restaurant, I can’t decide between shrimp or scallops.  So here’s an innovative seafood menu that highlights all my favorites – lobster, shrimp, crab, scallops, smoked salmon and caviar.  Check out the 1-minute video to see the plating of each dish.

Lobster Tail Stuffed with Shrimp & Crab

• Steakhouse Bruschetta
• Asian Chicken, Pineapple & Bell Pepper Skewers with Plum-BBQ Sauce

• Smoked Salmon with Jumbo Sea Scallop & Caviar

• Lobster Tail Stuffed with Shrimp & Crab
• Oven-Roasted Asparagus with Fresh Thyme

• Mixed Berries with Mascarpone – Limóncello Cream

Watch the 1-Minute Video

Question: My favorite seafood is probably rock crab.  What’s your favorite seafood?  Share your answer on Facebook or LinkedIn.

The post Imagine this innovative seafood menu appeared first on European Personal Chef, Inc..

What do you do when you want both a chocolate and a non-chocolate dessert?  You have both of course – but mini-size them.  These creme brulee’s are a perfect size since there’s only about 3 spoons each.

The post Mini Chocolate-Mint and Lemon-Ginger Creme Brulee [Photo] appeared first on European Personal Chef, Inc..

I like going to restaurants and having my favorite dish.  However, lately I’ve been more adventurous and want to try something new to become a new favorite.

Chilled Lobster Timbale with Avocado, Grapefruit, Lemon Crème & Citrus Butter

Recently, I decided to leave my favorite restaurant because I started to get bored with the menu.  That got me thinking, it’s time I changed my own menu.  My clients are ready for something new too!

Therefore, I reviewed restaurant and chef websites, saved photos and took notes.  Then I remembered my Master Chef I studied under said, “Over time chef’s get used to using the same seasonings and food starts to taste the same.”  So I threw out half of my seasonings, bought ones I never used or typically don’t use.  Then I started playing with my pots and pans in my test kitchen, whipping out dish and after dish.  A few made the cut and inspired new menus on my website, which also got a major face-lift.

“ Over time chef’s get used to using the same seasonings and food starts to taste the same. —MASTER CHEF MICHAEL BAUMGART

This test kitchen time with new ingredients and methods inspired me.  I think it will inspire you too.  My family and friends sure enjoyed the test menu’s.

Question: What’s your favorite dish that you usually order at a restaurant?  Your answer may inspire the next menu.  Share your answer on Facebook or LinkedIn.

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