Personal Chef Taylor
Sacramento, CA, United States
A few dishes for you to kind of see what I like to cook. Taking classical dishes adding my twist to make it something special.
Appetizer 
Grilled mussel w/ cummin pepper butter in a saffron curry broth served with bread.
U-10 diver scallops, Jumbo Prawns cured in lime cerved on purple cabbage and crispy corn tortilla.
Main Course 
Garam masala spiced duck breast, duck confit potato hash, saffron/green onion belgian waffle, spiced orange syrup, whipped mascapone
Pan seared tri-tip served with roasted cauliflower, brussel sprouts, oyster mushrooms, sweet corn succotash w/ buerre rouge sauce to finish.
Crusted lamb, chickpea medley, rosemary fingerlings, fig demi glace
Pan seared salmon served with cilantro lime rice pilafe, stir fried vegetables and coconut curry sauce
Dessert 
Drunken Berries, with caramel whipped marscapone cheese, and cookie crumbs.
Redwine poached pear baked in a cinnoman batter.