Personal Chef Joshua
Santee, CA, United States
This works great for big parties. I'll start with a platter of Crudite and/or Charcuterie Meats and Artisenal Cheeses with a large variety of offerings and colors. When it's time for dinner I'll carve the Chickens and serve people their favorite bits over the pan-roasted veggies and natural jus, then for dessert everyone gets their own salted caramel budino.
Appetizer 
Artisenal charcuterie meats and cheeses. These can be catered to your tastes, by your choice or mine. i almost always incorporate my own candied nuts, pickles, preserves and mustards.
Raw vegetable platter full of seasonal, colorful veggies. served with your choice of any number of dipping sauces or dressings (ask me, I can do just about anything!)
Main Course 
Whole chicken(s) stuffed with lemon and herbs, roasted atop a bed of baby poatoes, baby carrots and baby onions
Dessert 
butterscotch pudding topped with salted caramel and whipped mascarpone