Dinners Done Personal Chef service offers a Dinner Club service which allows you to enjoy entertaining in your home. Here’s how it works: You select a group of friends and associates that you’d like to gather with on a regular basis. Amongst yourselves, determine how you’d like to rotate hosting duties. Hosts provide the venue, serving items, linens and beverages. Chef Ros will work with the host to develop a menu. Dinners Done provides the menu planning, meal preparation and service as well as clean up of the cooking area and dinner dishes. The budget is always the same- your group can determine your price range, usually around $75/person. Some clubs are themed, ex: Cuisines of the World, Wine-focused menus, Adventure menus (new foods prepared in desirable ways) and Seasonal Sensations. Create a club that works for you and then let Dinners Done do the work for you.

Take a look at some dinners done meals served recently in Morgantown:

Tuscan Menu

Antipasti

Crostini

Crostini with a few toppings to try; Fegatini (chicken liver), Pomodoro (fresh tomato) and Fichi e Noci (fig & walnut tapenade)

Primi Piatti

Ravioli castagna

Chestnut Ravioli with Sage Browned butter and braised asparagus

Secondi Piatti

Petto di Anatra- Porchetatta

Duck breast stuffed with fresh herbs and garlic, roasted with fresh fennel and radicchio

Contorni

erbadela

Baked Swiss chard and ricotta polenta

Fagioli all’olio con salsa pomodoro e salvia con pancetta

White beans in tomato sauce with sage and pancetta

dolci

Panna cotta con salsa di fragile al vin santo

Panna cotta with strawberry – vin santo sauce

Cartucci con miele e mandorle

Honey – Almond Biscotti

Seasonal fresh fruit

Menu de Mayo

Appetizers

Tamales de Guajolote con Mole Negro

Corn husk tamales with roasted turkey and black mole- very boldly flavored with chilies, nuts, smokiness and spice

Tamales Miahuatecos

Corn husk tamales with pumpkin and black beans- mild chile and sweet herb flavors

Soup

Amarillo

Thinned yellow mole with chayote and nopalitos (cactus leaves)

(Yellow mole has flavor components of tart, pepper spice and clove)

First course & salad

Escabeche Pescado

Marinated fried fish- white fish fillets that are sautéed and then marinated, served at room temperature

(Tart flavors with added saltiness of olives and capers)

Ensalada de Verduras

“A robust dish served at big parties and fiestas”

(Marinated vegetable salad with tart and herb flavors)

*leafy green salads are not customary to this region’s cuisine*

Entrée

Puerco Coloradito- Pork Tenderloin with Reddish Mole

This chile mole contains Mexican chocolate and 18 other ingredients! Chilies, fruit, nuts, herbs, spices, plantains and tomatoes- lots of flavor… The tenderloin will be marinated and then grilled

Arroz con Elote, Rice with sweet corn

and

Ejotes Guisados, Braised green beans

Green beans with onion, tomato and a hint of citrus

Dessert

Panque de Almendra, Almond pound cake

Nieve de Aquacate

Avocado Ice

Dinner Club

Thai

a nice mixture of texture, flavor and preparation- fried, Sautéed, braised and steamed. Inherent to the cuisine, there will be some spicy heat.

Re: Wine pairings- Thai dishes are usually an artfully combined array of flavors including Sweet, sour, spicy and salty. It is the combined flavor of the key elements that makes Thai food unique. Key elements include ginger, soy, palm sugar, chilies, lime, curry, coconut, peanuts, cilantro, mint and a variety of seafood- from fish sauce (nam plah) to Shellfish and fillets.

“Snacks and Street Food”

Fried fish cakes with green beans

Corn cakes

Galloping horses -ground pork mixture on pineapple

Gold purses- shrimp filled crispy wontons

Steamed pork dumplings- Chinese influenced

Dipping sauces:

Sesame soy

Massaman curry

Kumquat & jalapeno marmalade

Sweet chili sauce

Chili jam

Entrees:

Caramel pork with crab and grapefruit salad

Mixed seafood with chilies (squid, prawns and scallops) Mushrooms with tofu stir fry

Jasmine rice

Dessert:

Coconut custard with coconut get & jackfruit

Forbidden Rice pudding with coconut milk

Fresh fruit condiment- mango, papaya & pineapple

Champagne and Chocolate Valentine’s Day Dinner 2007

Cocoa-coconut shrimp with lime-infused white chocolate sauce

Leek and potato panade with crème fraiche and caviar topping

Poached Blue Point Oysters in artichoke hearts with Champagne cream

Butter lettuce salad with white asparagus and Cheese frites, Champagne vinaigrette

Pork Tenderloin with Velvet Roasted ancho pepper-chocolate sauce served with mascarpone ravioli

Dessert- Chocolate Marquis with warm sour cherry sauce