Personal Chef Services
You and your guests are attired in your very best, the stage is set, the table is inviting your attention, and the aromas emanating from your kitchen are seductive and ethereal. Your guests are about to experience the very best in food and service – from 12 Seasons Personal Chef and Sommelier Services. All it takes is to allow us to do what we do best; design an event and create live theatre with our food and wine presentations, and our service.
Contact us at chefcorey@12seaonswinebar.com and let us serve your every need
A dinner from 12 Seasons is the result of our abilities; menu creation, food and wine pairings, modern plating, wine knowledge and service, etc. Your home will be transported to a time and place of elegance and charm. This dinner is reserved for the most important of occasions; when you and your immediate friends join together at the table.
Each menu will be personally created by Chef Corey, with your input, in order to create an incredible sensory experience. The cost breakdown for a dinner is: the cost of the food (as prepared); labor for Chef Corey and other necessary staff members; and the cost of rentals. Wine/beverages are supplied by the host(s) with input from the Executive Wine Sommelier, Mr. Skyler Weekes. Below, is an example of a Formal Dinner…
Passed Hors d’oeuvres & Wine Bar with Martinis, Beer, Sodas, & Water
Warm Shrimp & Crab Cake with Light Dijon Sauce
Lobster Spring Roll with Serrano Vinaigrette
Oven-Warm Roquefort Gougeres
Toasted Brioche & Foie Gras Butter
Beef Tartare on Toast Points
2005 Sonoma County Annabella Special Selection
2005 Willamette Valley Cooper Hill Pinot Noir
Amuse Bouche
Halibut Sashimi with Cucumber & Radish
Served with Hot Chile Oil
Champagne Toast
At the Dining Table
Piper-Heidsieck Brut
Les Hors d’oeuvres
Chicken Mousse with Sweetbreads, Foie Gras,
& Wild Mushrooms
&
Layered Smoked Salmon Terrine with Cucumbers & Dill Cream
Le Potage
Cream of Asparagus Soup with Crab
Les EntrAées
Diver Scallops in Polenta Crust with Saffron Broth & Carrot Mousse
2005 Louis Jadot Pouilly-Fuisse
Tenderloin of Beef, Poached in Barolo Wine, with Celeriac Puree and Demi-Glace
2004 Bogle Petite Syrah
Medallions of Sauteed Veal Loin with Pan-Juices, Carmelized Shallots, English Peas, and Lobster Risotto
Pouilly-Fuisse or Petite Syrah
Intermezzo
Cabernet & Shallot Sorbet with a Pistachio Phyllo Wave
La Salade
Pencil-Thin Green Beans with Creamy Vinaigrette, Toasted Almonds and Roasted Red Peppers
Le Dessert
Christmas Yule Log Cake
Coffee
Regular & Decaf French Pressed Coffee
…or, let us create an evening just for you…see the menu section for ideas from past events in The French Manner.
Don’t delay - Call Today!
303.667.3768