
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.