New Year’s Eve 2014 Event

April 10, 2015 | Personal Chef Gigs

My first personal chef gig!

For the 2014/2015 New Year’s Eve, I was asked by a close friend to cook for her and her husband’s mothers.  The couple wanted to treat their mothers to a special New Year’s Eve multiple-course dinner prepared in the couple’s home, and also so the ladies wouldn’t have to battle with crowded restaurants and heavy traffic that evening (which in South Lake Tahoe, gets quite insane).  The theme requested was “surf ‘n turf,” and to keep the meal on the lighter side with smaller portions.

The menu I created:

Prosciutto-wrapped pear slices and basil leaves, lightly baked, drizzled with a balsamic reduction, garnished with small, fresh basil leaves.

Prosciutto-Wrapped Roasted Pears with Basil and Balsamic Reduction |

Palette Cleanser:
Fresh orange slices with pomegranate seeds.

First Entree:
Grilled lobster tails over clam and zucchini “pasta,” garnished with dill and lemon peel (pictured top).

Second Entree:
Bacon-wrapped filet mignon topped with a fine herb compound butter, served with rosemary-honey glazed roasted heirloom carrots, garnished with fresh chive spears.

Bacon-Wrapped Filet Mignon with Fine Herb Compound Butter, Served with Roasted Rosemary-Honey Glazed Heirloom Carrots |

Dessert: Champagne float with blood orange sorbet.

Everything was a huge hit with the ladies!  They thoroughly enjoyed the flavor profile of the entire meal.

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