Special Menu

JUN 24, 2014-1 MIN
ReMARKable Palate: A Food blog & Podcast from New York City Personal Chef Mark Tafoya

Special Menu

JUN 24, 2014-1 MIN

Description

Summer Special:

Porcini RisottoThis summer season, I’m offering a special price on Personal Chef Dinners for 2, 4, or 6 people in Manhattan. It’s the perfect gift for a food lover, recent parent, or your sweetie, a fabulous way to thank clients for their business, or just an excuse to have a great gourmet dinner at home that you don’t have to cook! I present the recipient with a gift certificate for the service, which they can redeem when it’s convenient!

$425 for an all inclusive 4 course dinner for two

$525 for an all inclusive 4 course dinner for four

$650 for an all inclusive 4 course dinner for six


Seasonal Special




By having set menus with 2 or 3 choices for each course, I’m able to offer it at a lower price than the normal menus which are completely customized, as a means of introducing the service to new customers. Price includes shopping, setup, cooking, serving and cleanup! (Menu Substitutions possible for an additional fee)

Please ask me about the special Manhattan Holiday dinner pricing when you call.
Please Note: Scheduling is subject to availability. To assure you get the date you want, please contact me with plenty of advanced notice, preferably 3 or 4 weeks in advance. Thanks!

917-405-0088

[email protected]

Current Menu

Summer 2014

First Course:

Red & White Salad with Candied Pecans, Dried Figs & Goat Cheese
or
Fennel & Orange Salad with Red Currants and Shaved Parmigiano-Reggiano

Second Course:

Tomato & Basil Tartlets with Shaved Parmigiano Reggiano and Aged Balsamic Cream
or
Zucchini & Tomato Timbales
or
Chilled Cucumber Mint Soup

Main Course:

Pistachio-Crusted Fresh Fish with Rice and Green Vegetables
or
Bourbon Pork Loin Stuffed with Nuts & Dried Fruits
or
Roasted Chicken with Cucumber Mango Salsa

Dessert:

Poached Pears with Raspberry Coulis
or
Rustic Apple Crostata with Whipped Cream
or
Rustic Blueberry Crostata with Lemon Curd
or
Champagne Saboyon with Roasted Fruits