Private Chef Ben – Table at Home

~ ~ A Seafaring Celebration! ~ ~

Amuse Bouche

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Salad of King Crab, Apple and Avocado

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Truffled Burrata, Heirloom Tomato, Arugula, Fresh Basil, Roasted Garlic Baguette

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Seared Scallop and Shrimp, Caramelized Spanish Chorizo, Shaved Fennel,
with Roast Tomato and Red Pepper Fondue

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Pan Roast Chilean Sea Bass, Herbed New Potato, Fava Bean, Pancetta and Salsa Verde

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Valrhona Chocolate Delice, Fresh Raspberry, Raspberry Sauce and Vanilla Cream

or

Citrus Tart with Whipped Cream, Meringue Crumble and Blood Orange Sorbet

Other Infomation

Hello Vijay! My name is Ben, and I'm originally from the UK. Before settling in Chicago, I spent nearly two decades working in some of the finest restaurants in Britain and France, honing my craft up to a 2 Michelin star level.

I've been working as a private dining chef for the last few years, but I am new to this platform and looking to create a great first impression! The menu I'm proposing feels like a real celebration to me, with beautiful ingredients and bold flavors! I've gone with a seafood theme and organic produce wherever possible. I hope you like the look of it, but please message me if you have any questions or ideas, I'm open to changes.

Cooking on a charter boat can be challenging, but I'm sure I can execute this menu to the highest standard. I would love to know a bit more about the craft and the timeframe of the evening.

Look forward to hearing from you!

Cheers.

Meal for on 01 January 1970