This 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

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 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

remarkablepalate@gmail.com

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

This 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

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

remarkablepalate@gmail.com

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

Radicchio, Endive & Arugula Salad with Candied Pecans, Figs and Goat Cheese

Apple & Turnip Soup with Cinnamon Crème Fraiche

Here is the Main Course dish resting, just waiting to be cut into! It’s our Dried Fruit and Nut Stuffed Pork Loin Roast, which you can find in our Gilded Fork Cookbook.

And here it is sliced and served alongside brussels sprouts and mixed brown rice. The clients had a cute heart-shaped measuring cup, which served as the perfect mold for the rice, showing lots of love!

And we rounded out the dinner with a dish that has become a favorite of my clients at these dinners: Poached Pears with Raspberry Coulis. This is a slight variation on a favorite recipe on the site and in our cookbook, Poached Pears with Chocolate Raspberry Sauce.

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ReMARKable Palate #250: The Wines of Soave

On today’s show I speak with Giovanni Ponchia, lead Enologist for the Soave Consortium. Soave is the most produced white wine in Italy, and hails from the Veneto region in Northeastern Italy. I speak with Giovanni about the Garganega grape, the chalky volcanic soil of the region, and what foods go well with Soave.

www.ilsoave.com

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Gilded Fork. www.gildedfork.com

I’m BAACK! Thanks for being patient with me during my summer hiatus. I needed some time to recharge and regroup, and I’m back with a vengeance. I’ll be bringing you new shows weekly again, starting with THIS ONE:

This week, I speak with Susana Eiley of El Fogon, an eatery in San Pedro Belize, which is centered on a traditional hearth fired wood oven. I just got back from a quick trip to Belize last week, where I got a chance to have a whirlwind tour and discovery of the great foods in this unique nation of mixed heritage.

I’ll have many more blog posts, audio podcasts and of course videos from this trip. Look for them soon!

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

Travel and accommodation provided by the Belize Tourism Board. www.travelbelize.org

ReMARKable Palate is a production of The Gilded Fork. www.gildedfork.com

This week, I speak with cheese expert Max McCalman the Annual Fancy Food Show, where he was leading a seminar on Spanish cheeses, particularly the ubiquitous and sublime masterpiece that is Manchego cheese. We speak about Spain, the emergance of Partuguese cheeses, and the proliferation of artisanal cheeses made here in the United States. We also get into some food science and the politics of cheese in America.

ArtisanalCheese.com

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Gilded Fork. www.gildedfork.com

This week, I head to the Annual Fancy Food Show, where thousands of food producers show their wares to buyers, chefs, journalists, and gourmands who can’t get enough. Next week, I”ll have a couple of interviews with NEW discoveries from the show, but this week, I catch up with people I’ve interviewed in the past, and see what’s new and how they’ve grown their business since the last time we spoke.

www.chocolatekekua.com
www.collierscheese.com
www.tamayagourmet.com

Here’s the video from last year’s show where I interviewed Isela Hernandez of Kekua: Chef Mark’s Quick Bites

ReMARKable Palate #152: A Powerful Taste of Wales

Buy Carica online: Tamaya Gourmet

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

This is a video that was recently produced for About.com’s Frugal Living Website. A few months back, a producer from about.com approached me about shooting a video about what it’s like to be a Personal Chef, and while we were shooting, she asked me to share some tips for home cooks about preparing food in advance and artful use of the freezer to keep the house stocked with homemade food. This video is the result.

You can see the full video and post at About.com

This week, it’s back to the Park Hotel in Kenmare Ireland, where Jennifer and I had a chat with John Moriarty, the barman, about Whiskey, both Irish and Scotch. I joined John for a hike along the Kerry Way earlier that day, so I was ready for some refreshment in the form of Whiskey! John knows quite a bit about the malted spirits, and taught us a thing or two!

www.parkkenmare.com

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Travel and accommodation provided by Tourism Ireland. www.discoverireland.com

This week, I catch up with my old friend Aliza Green, author of many cookbooks and culinary reference books such as the Field Guides to Meat, Seafood, Herbs & Spices, Starting with Ingredients, and many more. Today she’s here to talk about mastic, an unusual ingredient to North Americans, but with a storied history and exotic allure, which finds its way into special dishes in many Mediterranean cultures.

Fragrant Fields and Turkish Delights: Exploring Aegean and Ottoman Cuisines, October 1 to 16th, departing and returning from Athens. www.epicopia.com

Mastica Shop
145 Orchard St
New York, NY 10002
Tel: 212-253-0895

Mastic-based eco-tourism on Chios: www.masticulture.com

www.AlizaGreen.com

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com