CATERING

From weddings to parties to every event in between, your occasion is special and one-of-a-kind.

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I enthusiastically support LGBTQI weddings or events for all races, religions, and abilities. Whether you’d like a full food and bar buffet so guests can serve themselves, or a luxurious plated seated dinner with your friends and family or a lively cocktail party with hand passed hors d’oeuvres and stationary platters, your event is completely customizable to your tastes. I do my best to source the freshest seasonal and local foods when they’re available so you get a true farm-to-table experience.

How This Works:

1

After you contact me, we’ll schedule a meeting, and we’ll discuss the type of event you have in mind that suits your tastes, vision and budget. You’ll be able to see an entire menu of items I offer, and we’ll figure out the quantities you need.

2

Next, we’ll schedule a tasting so you get a feel and taste for the food you’ve selected.

3

We show up on event day and take care of the rest so you can get back to entertaining your guests!

SAMPLE MENUS

This is just a small sample of all the menu options available. During your consultation, you’ll have access to all the options I offer. (All items can be mixed and matched to suit your event.)

mushrooms

Portland, Oregon

Portland is where I grew up and realized my love for food. My career started working at a pizza shop, but after I graduated from highschool, I attended Western Culinary Institute, while holding down positions at Newport Bay and Stanford’s Steakhouse.

Passed Hors d’oeuvres

Beet cured salmon, savory brioche French toast, lemon crème fraiche

Dungeness crab stuffed fried shrimp

Mushroom duxelle toast point

Smoked salmon spread toast points

Wild mushroom and brown butter’d spoon

Plated Appetizer

Poke bowl, ahi tuna, grilled pineapple, smoked onion, hot house cucumber, sesame oil

Beet cured salmon, potato cake, egg white, egg yolk, capers, red onion, herbs, lemon crème fraiche, edible flower

Grilled flatbread, olive oil, smoked farmers cheese, butter’d fava beans

Walla walla onion consome, truffle oil

Plated Entrée

Grilled salmon, squash puree, lemon buerre blanc

Pan seared NY strip, whipped potatoes, truffle butter

Smoked tofu, garden veg medley, umami broth

celery

FLORIDA

Building my career in Orlando, I worked at Disney World as a sushi chef at the California Grill. I had the honor of learning how to make sushi from Yoshi Cabral, one of the state’s best and only female sushi chef. After moving to Miami, I oversaw two French restaurants, which had a big focus on local seafood, with classic French techniques.

Passed Hors d’oeuvres

Sashimi and nigiri of ahi tuna, organic salmon, Hamachi

Futu-maki(fat roll): spicy tuna and cucumber

Futu-maki: seasonal veggie roll

Futu-maki: shrimp tempura, strawberry, cucumber, orange reduction

Mini lobster bisque shot

Salt cod croquette, remoulade, micro cilantro

Pop snails: escargot, garlic butter, marinara

Shrimp cocktail: poached jumbo shrimp, meyer lemon cocktail sauce

Truffle’d grilled cheese

Plated Appetizers

Oyster royal: fresh oyster, caviar, finger lime, chive

Butter poached lobster, veggie timbale, hollandaise

Seafood summer roll, house made sweet-chili sauce

Frisee salad with 3 goat cheese(fried, fresh, aged), sorrel vinaigrette

Truffle French fries

Plated Entrée

Chicken cordon bleu roulade, mushroom-white wine reduction

Filet Rossini: petite filet mignon, foie gras, potato puree, seasonal veggie

Ginger marinated market fish, mango salsa, jeweled rice

Whole roasted market fish

peas

New York

In the culinary capital of the world, I’ve learned and experienced so much food and culture here. I was the executive chef of a large restaurant in DUMBO for 6 years where I personally oversaw 1000+ weddings and events. After a two year hiatus, I returned, and now work at the Clover Club in Brooklyn. We produce some of the best cocktails and food in the city, while also catering many events throughout the year.

Passed Hors d’oeuvres

Mini mixed seafood ceviche shooters

Mini seasonal soup shooters

Beef and cheddar sliders

Lamb sliders with mint pesto and goat cheese

Grilled steak croustini with horseradish cream

Pulled pork slider with cole slaw

Caprese croustini with pistachio pesto

Beet cured salmon, lemon crème fraiche, savory French toast

Mini lobster rolls

Smoked gouda mac and cheese spoons

Plated Appetizers

Heirloom tomato salad, burrata, seasonal stone fruits, pickled shallots, herbs

Smoked gouda mac and cheese, bacon

Grits fritters with cheddar, bacon and onion jam

Beef tartar, grilled sourdough bread

Deviled eggs: smoked trout, mushroom duxelle, bacon, garlic bread crumbs

Potato crisps, truffle crème

Plated Entrée

Half roasted chicken, mushroom reduction, seasonal veggies

Porcini dusted petite filet, potato puree

Wild mushroom risotto, shaved parmesan

Pastrami spiced pork tenderloin, roasted seasonal veggies, Dijon cream sauce

Smoked farro, roasted seasonal veggies, fried artichokes, beet puree, brown butter

pineapple

Thailand & Caribbean

The two countries outside of the U.S. I’ve lived in are both tropical paradises with great food cultures. By experiencing another culture and fully immersing myself in an unfamiliar place really expanded my food knowledge.

Passed Hors d’oeuvres

Grilled pork satay, sweet soy

Marinated grilled chicken satay, coconut curry

Grilled sword fish satay, jerk sauce

Grilled shrimp on lemongrass skewer

Coconut mixed seafood ceviche

Fired plantain tostones, guacamole

Plated Appetizer

Som tum (green papaya salad): long bean, carrot, tomato, tamarind, soy, dried shrimp, peanut

Larb moo (pork salad): ground pork, mint, cilantro, basil, lime, chili, onion

Tuna tostada: fresh raw tuna, sweet-soy marinade, sesame, cucumber, onion, crispy tortilla

Lobster-curry bisque

Pineapple salsa, fried plantain chips

Plated Entrée

Gai Yang (Thai-style grilled chicken), sweet chili sauce, sticky rice

Masaman chicken curry: spicy coconut yellow curry, jasmine rice

Pineapple-chicken fried rice

Jerk chicken, jasmine rice

Grilled lobster, garlic butter, seasonal veggies

Grilled snapper, onion ginger sauce, coconut rice

cherries

Ready to book your next catering event?

CONTACT ME

P: 1 (718) 600-1471 | E: info@bkchef.net
Located in Brooklyn, NY

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Brooklyn NY Catering: BK Chef

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