503-228-0937 Portland

portlandhomechef@gmail.com

The Personal Chef Service schedule is currently full. Please email your name, neighborhood, dietary restrictions and expected number of meals per week to portlandhomechef@gmail.com and we will put you on the waiting list.

Step 1: Initial Menu Consultation
Diabetic? High Cholesterol? Atkins? Kosher? Vegetarian? Organic? No Problem! Once I understand what you're looking for (and what you're not!) we'll schedule the first consultation where we'll tailor a menu to your preferences including homemade breads, desserts, prepared sauces, snacks, lunches and salad set-ups. From then on, life gets a whole lot tastier...

Step 2: Shopping and Preparation
On your family's cooking day I'll spend the morning shopping for the week, and the afternoon in your kitchen. You'll come home to a tidy kitchen full of amazing smells and a fridge full of delicious food, leaving more time to relax, eat well and see more of each other.

Step 3: Weekly Menu Selections
Each week I'll email you a list of menu options for the following week and get feedback on what your family liked best from the previous week.

• Spend 2 hours picking up groceries for the week ($150)
• Arrive home late – make a big salad: healthy… and boring.

• Mixed herb salad with tomato, red onion, goat cheese with balsamic vinaigrette
• Salmon steamed in parchment with fresh herbs and rosemary and garlic potatoes
• Oregon berry cobbler with honey vanilla ice cream

• Cook pasta – heavy on the carbs, light on the nutrients.

• Tortilla soup with cilantro avocado coulis
• Shredded pork carnitas tacos with corn on the cob
• Homemade dulce de leche ice cream with baked apples

• Working late - order in good, greasy pizza – no fresh veggies. ($30)

• Mixed greens with crumbled goat cheese, dried cherries, hazelnuts and champagne vinaigrette
• Chicken breasts stuffed with local wild mushrooms, roasted with baked tomato halves
• Chocolate crepes filled with chocolate mousse and whip cream

• (Dad's turn to cook) Grilled boneless, tasteless chicken breasts with baked potatoes. Slather with sugary bbq sauce.

• Spinach salad with red onion marmalade
• Homemade brown butter potato gnocchi with sage
• Blackberry apple crisp

• Take kids' friends out for Mexican/Chinese ($100)
• Throw out unused produce and other perishables at end of week

• Pear arugula salad with champagne honey vinaigrette
• Braised Lamb shanks with herbed squash
• Homemade hazelnut brittle ice cream