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Featured Chef Creations

My Take Home Chef is excited to offer a fully customized personal chef service. Each menu listed below is special, unique, and tailored just for you. These samples serve only as inspiration for your event, as we pride ourselves on ensuring that no two dinner parties ever alike. Our chefs are passionate about their craft, and their dedication to creating menus that cater to your specific desires drives their creativity. Below, you’ll find some examples of our previous menus that showcase what we can do—anything is possible!

Peek Into Our Meal Prep

Each of our chefs brings their unique style to the table, crafting personalized menus tailored to your tastes. These photos are just a glimpse of the variety and creativity you can expect from our meal prep services.

A Glimpse Into Past Menus for Private Dining and Events

Each of our chefs creates personalized menus tailored to the unique tastes and preferences of our clients. These examples showcase the diverse styles and creative dishes that have been crafted for past events and private dining experiences.

5 Course Menu
Balanced

Beet Carpaccio

Roasted Alberta Beets, Pears, Whipped Feta, Arugula, Walnut Crumble

 Raspberry Vinaigrette.

 

 

Lamb Gnocchi

Homemade Potato Gnocchi, Slow Braised Alberta Lamb Shank

Oven Dried Tomatoes, Baby Spinach

Brown Butter Jus

 

 

Scallop Ceviche

Fresh Scallops Marinated in Lime and Chili, Crisp Green Apple

 Pickled Shallot and Watercress.

 

 

Beef Tenderloin

Pan Roasted Beef Tenderloin, Mushroom sauce, Sherry Potato Dauphinoise, Rosemary Roasted Carrots.

 

 

Lemon Blueberry Curd

Fresh lemon curd, Citrus Filo, Fresh Berries, and Cinnamon Cream

6 Course Tasing Menu
by Chef Michelle

Tuna Tataki

Sesame and chili crusted tuna, sesame crisps, Asian pear pepper relish,

ponzu sauce.

 

Orange Tamarind Glazed Chicken

Chicken breasts, orange tamarind glaze, mango slaw, toasted peanuts.

 

Caramelized Brussel Sprouts

Brussel sprouts caramelized and finished with fish sauce, caramelized shallots, red chilis, sausage.

 

Chicken Cilantro Chutney

Chicken thighs sauteed with caramelized onions, garlic and tossed with a cilantro peanut chutney, gluten free flat bread.

 

5 Spice Duck Breast

5 spice duck breast, sesame greens, lemongrass pepper sauce

 

Lime Curd

Lime curd, gluten free cardamom shortbread, coconut cream, sesame tuile.

5 Course Menu 
by Chef Michelle

Beet Carpaccio

Roasted Alberta beets, fresh pears, whipped feta, arugula, walnut sesame crisp, citrus shallot vinaigrette.

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Seared Halibut and Truffled Green Pea Risotto

Seared halibut on creamy risotto finished with green peas and truffle, Green pea sauce, microgreen and parmesan salad

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Watermelon and Burrata Salad with Prosciutto

Slices of ripe watermelon paired with creamy burrata Arugula, and thinly sliced prosciutto di Parma White balsamic reduction, and edible flower petals

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Coq Au Vin Family Style

A classic French dish of chicken braised with red wine, earthy mushrooms, onions, thyme, and bacon. Buttered fingerling potatoes with fresh thyme. Roasted rainbow carrots with basil oil

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Chocolate & Cherries

Homemade chocolate brownie, whipped chocolate ganache, sauteed cherries, and cherry reduction.

5 Course Menu
Canadian Inspired

Grizzley Gouda

An award-winning Alberta cheese paired with Bitter Greens, Crisp Focaccia

Pine Nut Vinaigrette.

                                                       

 

Seared Scallops

Pan Seared Scallops, Green Pea Risotto, Parmesan Crisp, Chive Oil.

 

 

Confit Duck Leg Press

Chilled Duck Leg Confit Tossed with Herbs and Cold Pressed

 Orange, Carrot Salad

Saskatoon Berry Drizzle

 

 

Beef Striploin

Whole Oven Roasted Beef Striploin, Parsnip and Potato Puree

Black Pepper Bourbon Jus, Sauteed Greens.

 

 

Chocolate & Cherries

Homemade Chocolate Mousse, Whipped Chocolate Ganache

Cherry Reduction.

5 Course Menu
by Chef Chris

Waldorf Wedge Salad

Fuji apple, red grapes, walnuts, gruyere cheese, iceberg lettuce,

grainy mustard red wine dressing

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Mediterranean Braised Squid

Merguez sausage, saffron, sundried tomatoes, capers, and artichoke hearts

 

Sweet Pea Risotto

Lardons, braised shallots, and grana padano

 

5 Spice Duck Breast

Roasted purple yams, heirloom carrots, snap peas, sour cherry glaze

 

Lemon Raspberry Cheesecake

Dark chocolate oat crust

65th Birthday Party

 Charcuterie & Cheese Board

A selection of cured meats and fine cheeses. Preserves, pickled vegetables, and dried fruits.

 

Oysters On The Half Shell

East coast oysters, with a mint raspberry mignonette, fresh shaved horseradish, and lemon.

 

Caesar Salad

Crispy pancetta, sourdough croutons, anchovy, grana padano, and a creamy lemon caper dressing.

 

Scallop Ceviche

Lime steeped bay scallops, jalapeno, avocado, pomegranate, bell pepper, red onion and cilantro.

 

Bison Tenderloin

Pan seared bison, fondant potato, brown butter asparagus, morel and oyster mushrooms, with a red wine reduction

5 Course Menu
by Chef Andrew

Tuna Tataki

Pepper Crusted Ahi Tuna

 Seared and Sliced, Pickled Julienne Vegetable Salad

 Ginger Tamari Sauce.

 

Truffle Potato Leek Soup

New Potatoes, Buttered Leeks, Chives and Truffle Oil Topped with a Creamy Potato Leek Soup.

 

Chilled Roasted Cauliflower

Cauliflower Roasted with Lemon and Cumin Spice then Chilled

Tahini Beet Puree, Micro Greens, Fresh Mint, Toasted Almonds.

 

Braised Beef Short Rib

Slow Cooked Beef Rib with Mushrooms

Confit Cherry Tomatoes, Pan Roasted King Oyster Mushrooms

Charred Carrot Puree, Natural Jus

 

Souffle Glace

Frozen Cinnamon Spiced Souffle

Caramel Poached Pear

Fresh Berries

5 Course Menu
by Chef JP Dublado  

Celeriac and Parsnip Soup

Parsnip Crisps

 

Kale and Quinoa Salad

Bacon Vinaigrette. Grana Padano. Puffed Wild Rice

 

Ricotta Agnolotti

Squash Puree

 

MKT Steak

Potato Puree, Caramelized Onion Soubise, Maple Roasted Carrots,

Brown Butter Bearnaise

 

Cheese Board

Assorted Selection

Vegan Wedding
by Chef Chris

Vegan Cheese and Fruit Platter

A selection of vegan cheeses, fresh fruit and berries, nuts, preserves, and crackers

 

Italian Bread Platter

A selection of sliced breads and buns, bruschetta, vegan butter, hummus, olive oil and balsamic.

 

Salads

 

Ceviche de Palmitas

A vegan option of heart of palm tossed with lemon, cherry tomatoes, avocado, cucumbers, jalapenos, cilantro, and sesame.

 

Rice Noodle Bowl

Marinated tofu, eggplant, purple cabbage, carrots, microgreens, corn, edamame, chickpeas with a peanut sauce, fresh herbs, avocado, hot sauce, and lime


Red Fruit Salad

Watermelon, strawberries, blood oranges, pomegranate, rosemary maple drizzle on Arugula and spinach

 

Dill Pickle Potato Salad

New potatoes, red onions, chives, dill pickles, sunflower shoots, vegan boursin, olive oil, lemon and fresh herbs.

 

Mains

 

Roasted Vegetable, Hazelnut and Herb Strudel

Root vegetables roasted with maple syrup, fresh herbs and hazelnuts and finished with vegan boursin and kale, wrapped in phyllo pastry and baked

 

 

Lobzter Pasta Alla Vodka

Egg free pasta tossed with assorted mushroom, lobster mushrooms, asparagus, tossed in a rose sauce of cashew cream, white wine, nutritional yeast, vodka, and tomato paste, finished with fresh basil.

Explore our Instagram for a look at more of our mouthwatering dishes!

Your Culinary Experience Awaits. Reserve your personal chef today.

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