Personal Chef Philip
Asheville, NC, United States
Fill the evening with a 3-4 course fine dining experience from the location of choice. This is not your average supper, but guests can be as interactive as they would like!! (Chef Coats and Aprons will be available if desired). Learn about each ingredient and its importance, but more importantly, be a part of the experience. Give your guests an interactive Chef's Table! Gluten-free optional!
Appetizer 
heirloom tomato salad. Hot pepper jam. Sea salt aioli.
Chopped kale, roasted macadamia nuts, dried-tart cherries, red quinoa. Vegan friendly. All fresh ingredients.
Charred Spanish Octopus, White Bean Purée, Cherry Peppers, Hearts of Palm, Chimichurri Drizzle
Fresh Yellowfin #1, lightly blackened, bowl tossed shaved brussel sprouts, haricot vert, blistered cherry tomatoes, blanched potato, fresh cucumber tossed with a cool wasabi mayonette
Main Course 
House Made Pasta, Roasted Eggplant, Fine Herbs, Roasted Garlic Olive Oil
Chef-rolled and tucked fresh Lobster Tortellini. Brown butter beurre blanc, baby kale, NC harvested mushrooms.
Dessert 
Raspberry Cheesecake, chocolate cookie crust, fresh berries, hand-whipped creme
Three layered chocolate mousse, peanut butter crumble, warm dark chocolate