Winchester, MA. 617-634-2493. kim@aborrowedchef.com.
Spend time with your friends, not your kitchen.
Selection of Hors D’oeuvres
Eggplant Caponata, Olive Crostini
Mini Falafel, Tzatziki Sauce
Truffled Cauliflower Risotto
Candied Beet & Goat Cheese Swirl
Cucumber & Celery Shooter
Asparagus & Prosciutto
RECEPTION
To Start
Grilled Romaine, Pickled Onion, Zesty Caesar Dressing
House made Sweet Potato Gnocchi “Carbonara”
Maine Crab Cake, Pickled Fennel & Orange Salad
Creamy Polenta, Wild Mushrooms, Port Wine Glaze
Beef Tartare, Petite Herb Salad, Parmesan Crostini
Traditional Lobster Bisque, Lobster Dumpling
Tuna Tartare, Avocado Crema, Cilantro Oil
White Asparagus Risotto, Pancetta Lardons
Thai Seafood Soup, Cilantro Crisp
Crispy Duck Confit, Poached Red Wine Pear
Maplebrook Farms Burrata, Prosciutto Di Parma, Blistered Tomatoes
Artisan Cheeses& Salumi, Pickled Vegetables, Home Made Mustard
PLATED DINNERS
Mains
Roasted Colorado Rack of Lamb, Smoked Eggplant Puree, Cabernet Reduction
Citrus Marinated Grilled Block Island Swordifsh, Herb Couscous, Chimichurri
Day Boat Jumbo Sea Scallop, Spring Pea Puree, Crispy Lardons
Applewood Smoked Filet of Beef, Ratatouille, Shallot Confit
Roasted Chicken with Morel, Parsnip Puree, Natural Jus
Roasted Native Cod, Leek Fondue & Clam Broth
Cauliflower Risotto, Grilled Seasonal Young Vegetables, Aged Balsamic Caramel
Finale
Tahitian Vanilla Pana Cotta, House made Chocolate Ice Cream, Orange Zests
Warm Ricotta Cheesecake, Graham Cracker Crust, Strawberry Salad
Chocolate Cremeux, Belgian Lace Cookie
Minted Banana Spring Roll, Ginger Ice Cream
Summer AFFAIR
New England Lobster Bake: Maine Lobsters, local Steamers and Mussels Served with Buttered Young Corn on the Cob, Parslied Red Bliss Potatoes, Tender Seasonal Lettuces with Ripened Avocado and Tangy Vinaigrette, Grilled Garlic Broccolini and Red Pepper Flakes, Vermont Blueberry Tart & Cranberry Cobbler
Kabob it!….Literally….Everything
Curried Colorado Lamb, Tzatziki Sauce Beef Tenderloin Brochette, Béarnaise Sauce Zesty Free Range BBQ Chicken Tandoori Native Cod, Cucumber-Yogurt Sauce Grilled Seasonal Vegetables with Mediterranean Spice rub Served with Toasted Quinoa and Almond Salad, Baby Lettuces with assorted Vinaigrettes, Grilled Pencil Asparagus, Oven Roasted Vine Ripened Tomato, Summer Sweet Corn Salad, Locally Grown Strawberry Buttermilk and Thyme Short Cake, Dark and White Chocolate Trifle
The Backyard
Grass Fed Beef Burger & Classic Toppings with Brioche Bun Italian Sausages with Caramelized Vidalia Onions and Peppers with Sourdough Roll Herb and Garlic Marinated Grilled Chicken Served with Assorted Homemade Pickles, New Potato Salad , Sea Salted Kettle Chips, Summer Slaw, Grilled Seasonal Vegetables, Mixed sliced Fruit and Berries, Blondies, Brownies, Chocolate Chip Cookies and Homemade Madagascar Vanilla Ice Cream
AL FRESCO
“Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime.” (Chinese proverb)
Ever wondered what to do with all the gadgets you got at your wedding? Want to have a few perfect dishes in your repertoire for the in-laws? Need to teach your husband some valuable life skills? A relaxing culinary exploration in your own kitchen could the answer. Cooking instruction is a perfect girl’s night in or fun family activity. Get a great meal and some easy chef hacks from a cooking class with Chef Kim.
Topics include: Knife Skills, Menu Planning Basics, Timing Mastery, Grilling, Braising, Sautéing, Poaching, Roasting, Sauces and Plate Presentation.
Classes are $100/hour with a 2 hour minimum(15% off for a booking of 3+ classes) in addition to the cost of food (+ 15% service charge).
COOKING CLASSES
All Menus are customizable, Minimum 50 guests
Reception Items
Raw Bar (North East Oysters, Littlenecks, Shrimp Cocktail, Crab)
Middle Eastern Display
( Baba Ghanoush, Hummus, Tabouleh, Kebbeh, Toasted Pita)
Artisan Cheese with Accoutrements
(Fig Jam, Crostini, French Baguette, Seedless Grapes, Dried Fruits)
Assorted Charcuterie with Mustard and Pickled Vegetables
Healthy Corner
(Seasonal Crudites, Kale & Cucumber Shooters, Seasonal Fruit kabob)
3 or 4 course Plated Dinner
1
Seasonal Herbed Greens, Vermont Gat Cheese, Toasted Almonds,
Opal Basil Vinaigrette
Grilled Vegetable Brick, Roasted Red Pepper Crema
2
Lobster Terrine, Toasted Brioche
Saffron Mussel Bisque
Truffle Potato & Leek Soup with Crispy Shallot
3
Pan Roasted Native Cod, Peruvian Potato Puree, Grilled Asparagus, Lemon Thyme Beurre Blanc
Salt Crusted Roasted Sirloin, Dauphinois Potatoes, Seasonal Vegetable
Roasted Chicken with Prosciutto Mousse, Cauliflower Risotto, Natural Jus
4
Homemade ice creams to complement Wedding Cake (Tahitian Vanilla Bean, Minted Chocolate, White Chocolate, Salted Caramel, Cherry)
WEDDINGS
Meal service includes shopping, full preparation of pre-selected healthy, seasonal dishes and includes 1 Protein and 2 Sides.
Accommodations can be made for allergies, dietary requests and organic preferences (some additional fees may apply).
Weekly rate of $195 for 3 meals (feeds 4) -
introductory rate of $175 for the first experience
delivered family meals
25 person minimum
France
Brie en “Croute” Chicken Cordon Bleu Quiche Lorraine Mini Croque Monsieur Duck Rillettes, Thin Crostini Provencale Tart Cheddar Gougeres
Italy
Caprese, Aged Balsamic Reduction Prosciutto Di Parma Three Cheese Arancini Marinated Olives Artisanal Italian Cheeses Coppa, Sopresatta, Bresaola Grissini & Focaccia
Cheese
Assorted Artisanal Local and Imported Cheeses with Fig Jam, Onion Marmalade, Seedless Grapes, Marcona Almonds and Honeycomb with French Baguette and Cranberry Pecan Bread
Middle Eastern
Baba Ghanoush Hummus Tabouleh Falafel, Tahini Yoghurt Sauce Lamb Kabobs
New England Raw Bar
Assorted North East Oysters, Shallot Mignonette Littleneck Clams Maine Crab Cake with Caper Aoili Poached Shrimp, Zesty Cocktail Sauce Duck Trapp Smoked Salmon with Traditional Russian Garnish
THEMED STATIONS
Menus are fully customizable with a variety of cuisines and styles available
Plated dinners: minimum of 10 and maximum of 25 guests
Reception and buffet events: minimum of 25 guests
Three Course Plated Menu from $95.00 per person
Four Course Plated Menu from $125.00 per person
Five Course Plated Menu from $175.00 per person
Heavy cocktail reception from $75.00 - $150.00 per person
BBQ and Garden Party Menus $55.00 - $100 per person
Wait staff provided for parties of 11 or more and subject to 18% service charge and MA state tax.