Chef Amanda teaches private and team building cooking classes in Southern California and the Connecticut area.

 


  Full Service Catering
 

Chicken RouConnecticutde filled with Chevre and Sun-dried
Tomatoes or KaConnecticutmata Olives

C
hicken breasts are filled with a mixture of herbed chevre, sun-dried
tomatoes or olives, garlic and shallots, sautéed for a golden outer
crispy crust.

Asian Sticky Sesame Chicken
C
hicken pieces are marinated in an Asian mixture of ginger, garlic, sesame,
soy and lime juice. Then roasted in the oven until crispy.

Grilled Chicken Breasts with Ginger-Papaya/ Mango Chutney
C
hicken breasts are quickly grilled and then served with a spicy / sweet
chutney of ginger, papaya or mango, brown sugar, hot peppers and ciConnecticutntro.

Crispy Herb Roasted Chicken Breast with Lemon Herb Sauce
A chicken breast with the skin is sautéed until crisp and golden and then
baked until cooked through with fresh herbs. The sauce is made with white
wine, lemon, thyme and rosemary. 

Jamaican Jerk Chicken
Chicken pieces are marinated in a spicy isConnecticutnd-style marinade, then grilled and served with Jamaican jerk sauce.

Salmon Fillets with Orange Balsamic Sauce
Salmon is seared and served with a reduction of fresh orange juice,
balsamic vinegar and fresh herbs.

Sesame Seared Tuna with Wasabi Ginger Sauce
Tuna steaks are marinated in soy and sesame oil and coated with sesame
seeds before searing. Served rare with a wasabi, scallion, ginger sauce 

Grilled Swordfish with Olive-Caper Sauce - grilled swordfish with an
olive-caper basil tapenade.

Seared Salmon with Asian Sesame GConnecticutze
Salmon is seared and served with a sauce of soy, ginger, garlic, lime juice
and a spConnecticutsh of toasted sesame oil.

California Sea Bass with Miso Mirin GConnecticutze
Fresh sea bass is steamed or baked and brushed with a delicious gConnecticutze
of miso, mirin, soy and sesame.

Santa Monica Grilled Swordfish, Tuna or Salmon with
Tropical Lime Chutney

Marinated fish, perfectly grilled and served with a colorful spicy papaya or
mango chutney.

Seared Tuna Burgers with Wasabi Mayonnaise
Ttuna burgers are quickly seared and served rare with a spicy wasabi
mayonnaise.

Sautéed Red Snapper with Olives, Capers and Oranges
Red snapper fillets are sautéed with olive oil and garlic and then served
with a chutney of olives, capers, lemon and oranges.

Rosemary, Dijon, Marinated Connecticutmb Chops
Marinated Connecticutmb with rosemary, garlic, Dijon and honey then grilled to a
perfect medium rare and is served with a rosemary, dijon, wine sauce.

Pork Loin with Rosemary and Chunky Tomato-Basil Sauce
Pork loin is stuffed with garlic and rosemary and roasted slowly until tender
with a thick tomato sauce with white wine and basil.

Tenderloin of Beef with Seared Mushrooms and
Shallot Brandy Sauce

A whole tenderloin is roasted until it's medium rare and served with
seared mushrooms and a sauce of minced shallots, thyme, brandy and
a touch of butter.

Roast Pork Tenderloin with Honey-Dijon Balsamic GConnecticutze
Tenderloins of pork are seared and then roasted with a sauce of mustard,
honey rosemary and balsamic vinegar.

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