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BEEF,CHICKEN, PORK AND LAMB Beef Burgundy (with Noodles) Beef and Barley Stuffed Bell Peppers Italian Meat Loaf Spicy Thai Beef Red Curry hot Beef Lo Mien (rice noodle) Braised Beef Shanks with Coconut Milk Chicken with Artichokes, Tomatoes and Capers Moroccan Spaghetti Mediterranean Pasta With Chicken Apricot Chicken Balsamic Chicken with Wild Mushrooms Beef and Bean Burritos Beef Tips and Rice Braised Meatballs in Red Wine Chicken with Tomatoes and Capers Chili and Cheddar Bow Tie Casserole Lemon and Herb Pork Tenderloin Kung Pao Chicken with Broccoli Mongolian Beef and Broccoli Meatballs Stroganoff Pork Veracruz Balsamic Chicken Pasta Milano with Chicken Beef and Vegetable Stew Chicken Marbella Pasta E Fagioli Casserole Salisbury Steak with Mushrooms and Madeira Pork or Chicken Paprikash Jalapeno Chicken Red-Lentil and Vegetable Soup Santa Fe Chicken Pasta Swedish Meatballs Veal and Wild Mushroom Sauce Spicy Soba Noodles with Chicken in Peanut sauce Barbecued Salmon Grilled Salmon with Com and Pepper Relish Herbed Pork with Sautéed Wild Mushrooms Chicken with Summer Squash and Lemon-Chive Sauce Santa Fe Red Chile Enchiladas Saucy Sirloin Steak Mediterranean Spaghetti Chili Rellenos Casserole BBQ Chicken Pot Pie Tamale Pie- Beef or Turkey Pork Tenderloin with Orange Rosemary Sauce Hot Licks Chicken (Sweet and Spicy) Lemon-garlic Chicken Thighs BBQ Shredded Brisket Arroz Con pollo Skillet Chicken and Vegetables Spice Rubbed Chicken with Lemon-Shallot Sauce Chicken with Sun-dried Tomato Mushroom Sauce Caramelized Onion Chicken Baked Herb-crusted Chicken Lemon Chicken with Dill Sauce Garlic Chicken Turkey Tortilla Casserole Mexican Tortilla Casserole Chicken and Zucchini Chimichangas Creamy Chicken Spaghetti Pork Tenderloin with Savory Cherry Port Sauce Chicken with Pecan Cream Sauce Red Wine Braised Chicken BBQ Pulled Chicken or Pork Roasted Beef Brisket with carrots and potatoes Guinness Braised Beef Brisket Beef Madagascar Chicken Souvlaki Roasted Ham with Honey-Mustard Glaze Chicken with Mustard and Tarragon Cream Sauce Sweet and Tangy Roasted Pork Tenderloin Pan Seared Chicken with Artichokes and Pasta Red Chili Roasted Chicken and Crusty Potatoes Lemony Spanish Pepper Chicken Kentucky Whiskey Glazed Pork Chops Jamaican Jerk Pork Tenderloin Sicilian Stuffed Chicken with Marsala Sauce Asian Style Glazed Chicken Breasts Cajun Chicken and Rice Stuffed Peppers Stuffed Pork Chops Curried Peach Pork Cajun Flank Steak Shepherd’s Pie Spice-Rubbed Flank Steak w/ Spicy Peach-Bourbon Sauce Barbecued Pork Tenderloin Chicken Oregaenata Grilled Chicken with White Barbecue Sauce Rum-Marinated Chicken Breasts with Pineapple Relish Mexican Steak with Chili Rice Pepper Steak Shallot-Rubbed Steak with Roasted Potatoes Apple Adobo Pork and Couscous Chicken Stroganoff Chicken with Roasted Red Pepper Sauce Pork with Apples and Toasted Walnuts BBQ Pork Ribs with Jack Daniel’s Sauce Jamaican Pork Tenderloin Chops (boneless) with Mango Salsa Pork Braised in Black Bean Sauce Pork Chili Verde Vegetable Lamb Curry (Madras) Pork Braised with Port & Prunes Greek Lamb Stew Lamb & Artichoke Stew FISH AND SEAFOOD Salmon with Lemon Tarragon Cream Sauce Black Pepper Salmon with Fresh Thyme and Orange Salmon with Caper Sauce Salmon (or any fish) with Tomatillo Apple Salsa Baked Fish with Pesto Baked Fish with Roasted Red Pepper Aioli Baked Fish with Tomatoes, Saffron, & Cilantro Mahi Mahi with Macadamia Nut Crust Shrimp with Tomatoes, Basil and Feta Cheese Thai Shrimp and Spinach Curry hot Prawns with Peanut Sauce (over Rice or Noodles) Shrimp Jambalaya (over rice) Scampi Fettuccine with Garlic and Herb Orzo with Shrimp, Cilantro and Feta Shrimp Linguine with Pesto Cream Sauce Lemon Almond Crusted Fish SOUPS, CHILIS AND CHOWDERS Chick Pea Tomato Soup Turkey Black Bean Chili Roasted Sweet Red Pepper Gazpacho Island Beef Stew Moroccan Beef Stew Baked Burgundy Beef Stew Southwestern Beef Stew Meatball and Macaroni Stew Beef and Mushroom Stew Hearty Hamburger Stew Veal Stew with Sage Spicy Lamb Stew Greek Lamb and Artichoke Stew Lamb and Lentil Stew Pork Stew with Sweet Potatoes and Corn Pork and Black Bean Stew Pork and Squash Stew Chicken and Black Bean Stew Herbed Chicken Minestrone Chicken and Corn Soup Chinese Noodle Soup Creamy Chicken, Leek and Mushroom Soup Chunky Chicken Potato Greek Chicken and Rice Soup Thai Chicken Soup Hot and Sour Soup Sausage and Bean Soup Spicy Chicken Soup Turkey Meatball Stew She-Crab Soup Crabmeat-Corn Soup Beans and Greens Soup Bean and Barley Soup Tortellini, Bean and Basil Soup Tuscan Vegetable Soup Asparagus Soup Cream of Mushroom Soup Sweet Potato Soup Creamy Spinach Soup Winter Squash and White Bean Soup Vegetable Barley Soup Jamaican Chili Vegetable Chili White Bean and Fennel Chowder Manhattan Fish Chowder Vegetarian Tortilla Soup Tomato Cheese Ravioli Soup
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1. What’s the difference between a Personal Chef and a Private Chef? A private chef is employed by one individual or family full time, and is often “living in”, and preparing up to 3 meals per day. A Personal Chef serves several clients, usually one per day, and provides multiple meals that are custom designed for the client’s particular requests and requirements. These meals are packaged and stored so that the client may enjoy them at their leisure in the future. 2. Do you cook in my kitchen? Yes, I do prepare your meals in the safety of your own kitchen. On our agreed upon cooking date I bring the fresh ingredients for your meals along with my own pots, pans and utensils, and prepare your entrees on site. At the end of the day I leave your kitchen clean, and full of the aroma of good home cooking! 3. How long will you be here? I’ll be cooking several different entrees and side dishes from scratch, so it will take several hours. I cannot say exactly how many hours, however I am most willing to work with your schedule or situation, and we can make arrangements in advance so that my cooking date fits into your schedule. 4. I’ll be home that day. Is it okay if I watch – or help? On our cooking date, your kitchen is my office. Being distracted by conversation or inquiries cannot only slow the process, but it can also distract me and cause burns, cuts, and forgotten ingredients. I really need to concentrate in the kitchen in order to complete the job I’ve been hired to do. 5. Do I heat the food? Yes. Any entrees that have been stored for you in your freezer should be defrosted overnight in your refrigerator, and heated to be enjoyed at the peak of their flavor. I will leave you easy to follow heating instructions for each entree. 6. The cost seems to be about what I would pay for an entree in a restaurant – why is that? Our fees represent all of the components that make up a professional personal chef service. Service includes: · A complete assessment of your nutritional needs and preferences · Customized menu creations based on your likes and dislikes · Day-of grocery shopping for the freshest ingredients available · Groceries delivered to your home · Meal preparation in your kitchen with my equipment · Packaged meals they way you like them – individual servings, servings for two or family style · Labeled meals with complete heating instructions When dining in a restaurant you must drive to get there, possibly wait for a table and take a chance that your server is having a good day. If you have allergies or special requests you don’t always have the guarantee that they will be honored, since most entrees are “assembly line” ready in the kitchen. After eating your meal you must pay for it, tip the server, and get back in your vehicle to drive home. If you have a Personal Chef Service, you can heat a beautiful entree that has been prepared specifically for your palate and requirements, and eat it in the comfort of your own home. 7. How much freezer space do you need? It depends on the number of meals you request, and the sizes of the containers, but it does generally require a considerable amount of refrigerator or freezer space. Efficient storage is one of the reasons I prefer to select the appropriate size, uniform storage containers for our clients. 8. Can you use my containers? Once again, uniform size containers take less storage space in your refrigerator and freezer, and I will bring the appropriate containers for the entrees I will be preparing each cooking date. If you will clean and save the containers that held the entrees you have already enjoyed, I will refill them for you. 9. What if I want you to prepare additional side dishes or desserts? I’d be happy to provide that service for you for an additional fee. 10. Do I pay you ahead of each cooking date? Yes, that is customary to pay for the service in advance of your cooking date. If you like you may leave me a check for the upcoming cooking date on the day I am cooking. 11. How long will the food last us? Depending on how many entrees you order, and how many evenings you eat at home I can determine approximately how long your meals will last. If you travel for business, or entertain in restaurants during the week, or just enjoy eating out on occasion the meals will take you further than if you eat in each night. 12. How often will we need your service? I’ll be happy to help you determine just how often you will want to schedule my Personal Chef Service to best serve your needs. I’ll make sure it supports your busy lifestyle without putting any pressure on you.
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