Sample Menus for Private Parties

Menu Options For Private Parties

The Hungry Peach Specializes in Private Parties of 30and under to include; Luncheons,
Dinners, Catered Events and Cooking Lessons

Hors d’ oeuvres:

• Hot Artichoke Dip with Shrimp, Mustard and Mozzarella served in a Sourdough Bread Bowl
• Italian Quesadillas with Fontina Cheese and Caramelized Onions
• Cherry Tomato Halves stuffed with Fresh Pesto
• Fireballs Stuffed with Whipped Cream Cheese and Chives
• Lobster Rolls on Toasted Garlic
• Smoked Salmon Cream Cheese Stuffed Cucumbers garnished with Dill
• Pesto and Sun Dried Tomato Cream Cheese Terrine with Assorted Crackers for Dipping
• Crab Cakes with Assorted Dipping Sauces
• Cocktail Shrimp served in Individual Shot Glasses
• Maple Glazed Meatballs
• Cheese and Spinach Stuffed Mushrooms
• Greek Tortellini Pasta Salad with Feta, Kalamata Olives and Tomato served in individual martini glasses
• Petite Smoked Sausage Dogs with Caramelized Vidalia Onions and Dijon Mustard
• Antipasto Plate with Prosciutto Wrapped Melon, Sun Dried Tomatoes, Marinated Olives and Assorted Italian Chesses
• Mini Hamburger Sliders with Applewood Smoked Bacon and Cheddar Cheese
• Marinated Beef Tenderloin Sandwiches on Petite Rolls with Caramelized Onions and Dijon Horseradish Sauce
• Baked Brie wrapped in Filo with Dreid Apricots, Slivered Almonds and a Cardamom-Honey Drizzle
• Traditional Bruschetta with Melted Mozzarella, Fresh Tomatoes and Basil
• Melon Balls and Shaved Prosciutto Skewers Drizzled in Extra Virgin Olive Oil
• Steak Tar Tare on Crisp Potatoes

Salads:

• Cesar Salad Served on an Iceberg Wedge with Fresh Parmesan Cheese and Capers
• Sliced Tomato wrapped in Mozzarella with Fresh Pesto drizzled in Basil Oil
• Iceberg Wedge with Blue Cheese Crumbles, Avocado, Bacon, Tomato and Onion Drizzled in Buttermilk Dressing
• Chicken Curry Salad
• Tuna Salad
• Pasta Salad
• Traditional Greek Salad with Grilled Chicken and Lemon Parsley Vinaigrette with Fresh Oregano
• Chilled Artichoke Halves with Lemon Vinaigrette
• Avocado Slices with Chunks of Tomato drizzled with Balsamic Vinaigrette
• Stacked Cobb Salad with Blue Cheese Crumbles
• Field Greens with Gorgonzola, Pickled Red Onion, Fresh Strawberries and Candied Pecans
• Lemon-Pesto Pasta Salad

Soups:

• Cream of Asparagus Soup garnished with Asparagus Spears and Parmesan Foam
• French Onion Soup with Melted Provolone and Parmesan Cheese
• Baked Lobster Bisque in a Puff Pastry Crust
• Butternut Squash Soup
• New England Clam Chowder
• Shrimp and Sausage Gumbo
• Shrimp Bisque Finished with Sherry and Creamed Chives

Entrees:

• Bourbon Glazed Salmon
• Pan Seared Salmon with a Mustard Seed Crust on a Bed of Roasted Leeks and Beet Puree
• Pan Seared Salmon with Apple Hash Drizzled in an Apple Cider Reduction
• Oven Braised Salmon with Lemon Tarragon Crème Friache with Sugar Snap Peas and Rice
• Herb Crusted Grouper with Navy Beans, Sautéed Spinach and Rosemary Jus
• Lobster Thermador
• Grilled Lobster with Amaretto Butter
• Pan Seared Sea Scallops on a Bed of Barley Risotto Finished with White Truffle Butter.
• Veal Scaloppini with Lemon Slices Served with Linguini Alfredo
• Linguine Pesto Pasta with Sautéed Scallops and Shrimp garnished with Fried Basil
• Suzanne’s Famous Spaghetti with Angel Hair Pasta and Freshly Grated Parmesan Cheese
• Porcini Mushroom and Asiago Cheese Ravioli tossed in Truffle Butter with Fried Sage
• 4 Cheese Ravioli with Pesto-Alfredo Sauce Drizzled with Fresh Marinara
• Oven Roasted Organic Chicken with Garlic Rosemary Butter
• Dijon Rubbed Bacon Wrapped Pork Tenderloin with Rosemary Au Jus
• Marinated Pork Tenderloin with Fresh Rosemary on Cream Corn Puree with Port Reduction
• Filet Mignon with Butter Poached Lobster Tails
• Filet Mignon topped with Crab and Shaved Asparagus drizzled in Hollandaise
• NY Strip Steaks with Béarnaise Sauce
• Roasted Leg of Lamb with Rosemary and Garlic

Desserts:

• Traditional Vanilla Bean Crème Brulee with Assorted Glazed Berries
• Cinnamon Raisin Bread Pudding with Bourbon Glaze
• Mascarpone Stuffed Strawberries on a Bed of Coconut
• Brownie Bites with Chocolate Sauce and Fresh Strawberries
• Chocolate Mousse Cake in a Crème Anglaise Spider web
• Fresh Banana Pudding with Whipped Meringue
• Chocolate fondue with Biscotti, Pound Cake and Various Fruits for Dipping
• Various Flavors of Cheesecakes including; Caramel Pecan, Strawberry, Blueberry

DELIVERY MENU FOR AUGUST 25TH

Fresh Items:
-need to be consumed on the same night of delivery!

• Marinated Salmon with Mango-Kiwi Relish
  
• Shish Kabobs

Refrigerated Items:
-can hold up to 4-5 days

• Chicken Cobb Salad
  
• Creole Poached Chicken Breasts
  
• Turkey Sausage and Peppers
• Basil Shrimp with Feta and Orzo
  

Frozen Items:
-can hold up to 1 month

• Panko Breaded Eggplant Parmesan
  
• Broccoli and Cheese Soup
  

For more ordering details please email Chef Suzanne;
chefsuzanne@thehungrypeach.com

Blackened Amberjack:

• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon oregano, dried
• 1/2 teaspoon black pepper, ground
• 1 teaspoon of fennel seeds, crushed
• 1 teaspoon paprika
• 4 Tablespoons butter
• 2 Tablespoons olive oil
• 4, 5 oz skinless amberjack filets (swordfish would be a good substitute).
  

Pre-heat oven to 400 degrees

Mix together the first 6 ingredients in a small mix bowling, set aside.

Brush both sides of fillets with olive oil and sprinkle with seasoning mix.
Sear fillets in a hot pan over medium-high heat or on a grill for about 1 minute per side, transfer to a oven safe dish and top each fillet with a tablespoon of butter. Finish cooking in pre-heated oven for 5-7 minutes.

Serves 4

Cooking Classes Information

Types of Classes:

Signature Dinner Party Classes are great for an all inclusive experience. Choose 3 courses (appetizer, entrée with side dish and dessert) from the selected menus and create those meals right in the comfort of your own home with your very own personal chef!

Specialty cooking classes are best for those looking to learn specific skills such as sauces, breakfast items, holiday entertaining, tapas creations, and more.

Personalized Cooking Demonstrations are perfect for adding delicious culinary entertainment to your next cocktail party or gathering. Your chef will make desserts and hors d’ oeuvres right in your kitchen as your guests mingle and learn. Prices vary based on class size and menu selection.

Want to learn more about wine?

Have a sommelier come to your lesson. Not only will you learn how to cook all of these items, you will also receive knowledge on some of the finest wines, where they come from and how to pair them with your favorite dishes.

Pricing:

Pricing for signature dinner party classes:

Private Cooking Lessons (1-2 people) $325.00

-Includes:

• One on one instruction and guidance
• 3 course meal of choice from selected menu
• Recipe kit
• Shopping list
• Knives/cutting boards will be available for clients to use
• Full instruction/history of ingredients

Group Cooking Lessons (3-6 people) pricing starts at $404.00; add $79 for each additional person

-includes:

• 3 course meal of choice from selected menu
• Recipe kit
• Shopping list
• Knives/cutting boards will be available for clients to use
• Full instruction/history of ingredients
• 3 people-$404, 4 people-$483, 5 people-$562, 6 people-$641

These services also make great gifts! Call to purchase a gift certificate today.

Does this service sound expensive?

The cost per person for our in home experiences and classes goes down as the number of people in your class goes up. The most costly element of sending a professional chef into a home is the time it takes to grocery shop, prepare, and get to the home. To save money and to have a more lively experience, we recommend that you find a couple of friends or family members to share in your experience if the small class size cost is prohibitive.

While this may seem expensive at first glance, we are a very inexpensive option when you view our lessons in a real-world context because the education and memories we provide you will last a lifetime.

provide you will last a lifetime.

Easter Sample Menus

Brunch #1
Crab Cake Benedict with Smoked Hollandaise
Crispy Bacon and Hash Browns with Chive Cream
Fresh Fruit
Raspberry Frappes

Brunch #2
Banana Stuffed French Toast with Warm Maple Syrup
Smoked Sausage Links
Marscapone Polenta

Dinner
Mixed Greens Salad with Grape Oil Vinaigrette
Rosemary and Garlic Roasted Leg of Lamb
Grilled Asparagus and Fingerling Potatoes
3 layer Carrot Cake with Cream Cheese Frosting

Website Updates

Hello everyone,

I recently completely updated my website. Please take a look and let me know what you think. All of the pictures that you see on the site are from a photo shoot I did in December and were taken by Ross Knight@Knight Photography. He truly is a gifted photographer!

I have also included some new recipes in my blog that you can find under, "collection of recipes". Please post your comments and let me know what you think of these updates.

Valentine's Day Sample Menus

Sample Menu #1

1st Course
Iceberg Wedge with Blue Cheese, Bacon, Avocado and Asian Pears Drizzled in Creamy Buttermilk Dressing
2nd Course
Bacon Wrapped Dijon Pork Tenderloin with Rosemary Au Jus
served with Crispy Sweet Potatoes and Cream Corn
3rd Course
Vanilla Bean Crème Brulee with Fresh Berries

Sample Menu #2

1st Course
Lobster Bisque Finished with Sherry Baked in Puff Pastry

2nd Course
Grilled Salmon with an Apple Cider Potato Hash
3rd Course
Chocolate Heart Throb Cakes with Marshmallow Filling

Sample Menu #3

1st Course
Stacked Cobb Salad with Roasted Chicken, Smoked Bacon and Blue Cheese Crumbles
2nd Course
Petite Filets with Shaved Asparagus and Crab Drizzled in Hollandaise
3rd Course
Bailey’s Irish Cream Chocolate Fondue with Assorted Cookies, Cakes and Fruits for Dipping