48 Hour Sous Vide Tri Tip with Torched Tomatillo Salsa Verde for Him - Brown Sugar Tamari Glazed Wood Fire Finished Salmon Mi-cuit for Her
Try the dish that inspired The Prancing Chef to go to Culinary School. Having made this appetizer for nearly two decades, The Prancing Chef is still in LOVE with this dish. Simple, elegant, and a story that will keep you and your guests enthralled. This dish is a great show for your guests, as it is a flambéed appetizer!
Large Prawns
Sambuca Glaze
Heavy Cream
Green Onion
Black Pepper
Perfect Served Family Style, or Skewered for Tray Passed
Sweet, Savory, packed with flavor these bites are one of The Prancing Chef’s favorite items to create. Unique flavors blend in this curated dish to make every guest come back for a second bite
Puff Pastry Tart
12 Hour Sous Vide and Roasted Pork Belly
Caramelized Fennel
Fresh Garden Herbs
Also available in many seasonal, vegetarian, and delightful alternatives!
Perfect for Grazing Stations and Tray Passing!
Inspired by the weekly Farmer's Market - this salad changes by event, by season. Each salad is unique to you and your event!
Mix of Romaine and Mixed Greens
Balsamic Dijon Vinaigrette
Seasonal "Sweet" Toppings
Seasonal "Savory" Toppings
Seasonal "Crunchy" Toppings
Perfect on a Buffet or Plated
If you wanted a salad that comes with a major WOW factor - this one is it! Using seasonally available stone fruit, The Prancing Chef grills the fruit to give it wonderful char, and balancing the sweet with wonderful umami depth.
Arugula and Seasonal Greens
Grilled Seasonal Stonefruit
Prosciutto
Herbed Ricotta
Fresh Citrus Vinaigrette
Perfect for Plated Events
This is the dish that made The Prancing Chef famous. Slow cooked for 72 hours, these short ribs steal the show, every time. Succulent, tender, and so much flavor in every bite they were the dish that coined the catch phrase "Excellence in Every Bite!"
Beef Short Ribs
Espresso and Chili Dry Rub (many other flavor variations available)
Creamy and Herby Polenta
Horseradish Whip and Red Wine Gastrique
Slow Cooked Sous Vide
Perfect as a Buffet, Family Style, or Plated
The Prancing Chef can never leave anything well enough alone. When asked to create a Salmon Dish and put it on a Buffet, The Prancing Chef took this as a challenge to create a salmon dish that would hold up served for large groups of guests, and stay juicy and tender from the first to the last guest. This dish revolutionizes salmon!
Fresh never Frozen Salmon
Dry Cured in Brown Sugar and Salt
Sous Vide Cured Mi-Cuit
Roasted with Signature Glazes - changes by season and menu
Fall Apart Tender, Every Time
Perfect on a Buffet, as Family Style, or Plated
The Prancing Chef takes as serious of an approach to dessert as he does to every other savory element that comes before. As the final dish of the evening, his Pot de Cremes can easily steal the show. Silky and delicious, covered in seasonal compotes and rustic whips, these desserts will amaze your guests.
Farm Fresh Eggs - Every Time
Slow Cooked Sous Vide for Sublime Texture
Seasonal Compotes based on fresh ingredients
Sweet and Decadent
Perfect Plated
You've never had Cheesecake until you've had this Cheesecake. Stuffed inside of Profiteroles this Cheesecake is sweet, tart, and perfectly silky. Each profiterole can be covered in fresh fruit compotes or chocolate ganaches, and you'll keep going back for more!
Farm Fresh Eggs - Every Time
Fresh Citrus Zest
Piped into Handmade Profiteroles
Smothered in Chocolate or Berries
Simple, Sweet, and Delicious
Perfect for Family Style and Buffets
48 Hour Sous Vide Tri Tip with Torched Tomatillo Salsa Verde for Him - Brown Sugar Tamari Glazed Wood Fire Finished Salmon Mi-cuit for Her