Chef Caitlin Austin

Personal Chef In Wimberley

Greetings all,

When in New York:

I lay with the local seasonal availability, and all of the variety of ingredients this fine city has to offer. I love to keep things fresh and updated, and often find ways to elevate the classics.

When in Texas:

I’m in my original stomping grounds, and love providing wholesome, flavorful, nourishing meals merging a knowledge of the seasonal fare of Texas with flavor profiles and exotic ingredients from around the world!

When I’m Costa Rica:

I’m a fresh transplant to Costa Rica and have recently started a meal delivery service in the Chirripo area and a retreat catering company called Chirripo Nourishment Co. We serve the wider southern zone for personal chef needs, retreat and event catering and are also available to travel in greater Costa Rica for a 5 day or longer retreats and events. We prioritize an anti-inflammatory, low glycemic, and organic menu to support the healing process, catered to the needs of our individual clients. I have 7 yrs+ experience with retreat and event catering and over 8 years in functional, holistic nutrition. I love customizing menus based on dietary preferences, making whatever diet you choose something you can also enjoy! I also have experience in the holistic sports nutrition arena, designing menu plans based on the nutrition needs of atheletes, with an emphasis on functional protein! And don't worry, I am happy to acomodate those on the plant based path, as I was a Vegetarian for 8 years, and vegan for 3 of those years... I know my way around many different styles of eating! Please reach out, I would love to serve and support you and your nutrition needs!

For me, cooking is...

Something I do for pleasure and purpose every single day, even if just cooking for myself! I find great fulfillment in preparing everything by hand.

I learned to cook at...

I grew up cooking, the oldest of 22 grandchildren, in a fine food loving family. My skill evolved in work -restaurants, festivals, retreats, privates.

A cooking secret...

My secret starts before I hit the kitchen! It's all about sourcing the best seasonal, local, organic, well raised and high quality ingredients.

My menus

Mediterranean menu

STARTER

All inclusive

Goat cheese stuffed portabello canapés with pickled asparagus and citrus rind

Cold cucumber gazpacho with palm heart olive tapenade crostinis on sourdough

Cold cucumber gazpacho with sourdough sourdough and lemon marscapone or herbed goat cheese crostinis

Parmesan, artichoke heart olive tapenade sourdough crostinis

Seared shrimp, Palm heart olive tapenade sourdough crostinis

Honey thyme grilled eggplant dip with garlic toasted sourdough and flaked Asiago

Mediterranean Mezze Platter with roasted red pepper, original garlic, and roasted beet hummus, tzaziki sauce, mixed olives, and pitta bread (gf available)

Mixed olives and hummus platter with roasted beet hummus, parsley pesto hummus, and black garlic hummus. Served with flatbreads (GF available)

Buckwheat, Fennel, and Cranberry Tabouleh in butter lettuce boats with tahini garlic dressing

Marinated white bean and tomato crudites

FIRST COURSE

All inclusive

Cucumber Cantaloupe Salad with carrot ribbons, house croutons, & flaked Parmesan, in tahini garlic dressing on a bed of romaine hearts and raddichio

Grilled Cesar Salad with grilled fennel and green apple

Classic Greek Salad with kalamata, tomato, cucumber, carrot, feta, pitta crouton, domas, and classic greek vinaigrette

Tuscan white been and kale soup

Roasted Mediterranean vegetables with Tzatziki or Tahini Garlic dressing

Morrocan vegetable Lentil Stew

MAIN COURSE

All inclusive

Greek Lemon Herb Chicken Thighs with saffron quinoa pilaf and roasted vegetables, served with tzatziki

Greek Lemon Herb grilled Catch of the Day with mediteranean roasted vegetables, saffron quinoa pilaf

Morrocan fish Tagine with fresh bread or saffron rice pilaf

Lamb skewers with summer squash, red onion, and sweet peppers over turmeric saffron rice pilaf, with truffle tzaziki

Pan seared Salmon filet with roasted red pepper pesto and goat ricotta over saffron rice pilaf and steamed asparagus in lemon caper dressing

Ribeye or filet mignon with sauce Vierge, tzatziki, and saffron rice. Served with Medditeranean roasted vegetables

Steak skewers with summer squash, red onion, and sweet peppers over turmeric saffron rice pilaf, with truffle tahini garlic sauce

Ribeye, New York Strip, or Top sirloin with sauce Vierge, tzatziki, and saffron rice. Served with Medditeranean Roasted sweet peppers, cauliflower, and zucchini

Morrocan shakshuka with toasted sourdough bread

DESSERT

All inclusive

Greek Honey Orange Cake with pistachios and raspberries

Passion fruit pavlova

Orange infused Baklava

Goat Cheese and Fig Tarte with honey fried pistachios and dates

Mediterranean Ice Cream Sunday with choice of 3 from: Pistachio, Rose, Orange, Lemon, Mint, Saffron, and Lavender ice creams, with toppings

Italian fare

STARTER

Choose 1 dish

Classic Bruschetta

Antipasto platter

Fried ricotta stuffed zucchini blossoms with Parmesan dipping sauce

Grilled Peach Caprese

Palm heart and olive tapenade and mixed herb pesto served with garlic ghee toasted GF bread

Seared calamari crostinis with mixed herb pesto on toasted focaccia

FIRST COURSE

Choose 1 dish

Classic Italian salad with creamy Italian dressing

Italian Calamarata Pasta

Cacio e pepe

Tomato, Green bean, and Potato Salad

MAIN COURSE

Choose 1 dish

Spaghetti carbonara with grilled chicken breast and steamed asparagus in caper butter citrus vinaigrette

Chicken Scarpariello with fresh bread and pan seared broccoli rabe

Flank Steak Braciole

Spaghetti pomodoro with Italian meatballs (low fat) and fresh Parmesan

Spaghetti A Lo Scoglio

Ciopino with fresh bread

White lasagna with spinach, grass fed angus beef, ground lamb, and oyster mushrooms

White truffle risotto with pan seared oyster mushrooms and wild caught jumbo shrimp

Spaghetti Bolognese

Eggplant caponata with grilled chicken breast

Chicken Parmesan with angel hair pasta

Potato gnocchi with sage butter sauce, New York strip or top sirloin, (or steak of choice, price differences apply,) and mixed herb pesto

DESSERT

Choose 1 dish

Chocolate Panna cotta with berry compote and walnut brittle

Panna cotta with Nectarine compote and spiced pumpkin seed brittle

Espresso blackberry granita with butterscotch whipped cream

Espresso drowned stratiatella gelato with candied walnuts and dark chocolate sauce

Apple olive oil cake with butter cream, served with espresso

Pistachio or Straciattela Gelato and Buttered Rum Biscotti Parfait

Tiramisu with orange essence

Brunch menu

STARTER

All inclusive

FIRST COURSE

Choose 3 dishes

Fresh seasonal fruit salad

Bistro arugula fennel salad, beet ribbons, pink raddichio, flaked Parmesan and goat milk ricotta, candied walnuts, and nectarines, in a lemon poppyseed vinaigrette

Gluten free jalapeño cheddar cornbread muffins

Assorted gluten free muffins

Cucumber Cantaloupe Salad with carrot ribbons, house croutons, & flaked Parmesan, in tahini garlic dressing on a bed of romaine hearts and raddichio

Southwestern sweet potato skillet hash with chipotle corn off the Cobb, zucchini, cherry tomato, and greens with sharp cheddar

House fried potatoes with organic sundried tomato sauce

Crispy hash browns cooked in avocado oil with dill sour cream sauce

House made guacamole, avocado oil fried tortilla chips, and salsa platter

Assorted Croissants

MAIN COURSE

Choose 1 dish

Lox and bagels spread, with sockeye smoked salmon, mixed bagels (gf available,) local jams, various cream cheese and goat cheese spread, capers,, olives, fresh spinach, sliced tomato and cucumber

Morrocan Shakshuka. Eggs poached in a well spiced and flavorful morrocan tomato sauce, topped with feta cheese and served with fresh sourdough bread. GF bread available

Poached eggs open faced sandwiches with toppings spread (roasted zucchini, creamed spinach, carmelized onions, roasted red peppers, fresh onions, sautéed mushrooms, cheddar cheese, goat cheese, pesto, tomatoes, smoked salmon, toast beef, hollandaise sauce

Fried oyster frittata with oyster mushrooms and lemon herb marscapone, served with choice of toasted croissants or sourdough bread

French Omelettes stuffed with porcini and portabello mushroom goat cheese and marscapone, with fresh chives

Poached eggs over crab cakes with Jamaican curried Hollandaise, corn relish, and fresh heirloom tomatoes. Served with side salad

DESSERT

Choose 1 dish

Dessert crepes with fresh fruits, strawberry or cherry compote, chocolate sauce, caramel, and whipped cream

Soufflé pancakes topped with green tea ice cream, caramel sauce, and fresh berries

Apple olive oil cake with butter cream, served with espresso

Banana flambé French toast with chocolate hazelnut sauce

Blueberry lemon trifle with gf lemon cake, blueberry whipped cottage whipped cottage cheese, fresh blueberries, cream, and lemon poppyseed syrup

Japanese fusion

STARTER

Choose 1 dish

Natto and seared scallop crostinis with wasabi aoli

Seaweed salad crudités with wasabi aoli and seared portabello "scallops"

Natto and spicy mustard aoli crostinis with watercress

Seared portabello Scallops/shrimp Asian Sesame Ginger Slaw Lettuce Wraps

FIRST COURSE

All inclusive

Tuna poke bowls, with mango and pineapple, mixed leaf lettuce, microgreens, avocado, daikon radish, seaweed salad, teriyaki sauce, ponzu, wasabi aoli, and

Shitake kabocha squash miso soup

Assorted Sushi rolls with 2 fish options of the following: salmon, tuna, bass, yellowtail. With salmon roe, daikon radish, avocado, eel sauce, carrot and cucumber, microgreens, and ume plum vinegar

Vegetarian Sushi rolls with various combinations of the following: pickled red onion, pickled gourd, natto, ume, avocado, microgreens, radish, cucumber, carrot, fried tofu, spicy mustard aoli and sriracha aoli

Nigiri with 3 of the following fish choices: tuna, yellowtail, salmon, bass, eel, red snapper, halibut (depending on seasonal availability)

Sashimi with 3 of the following fish choices: tuna, yellowtail, salmon, bass, eel, red snapper, halibut (depending on seasonal availability)

MAIN COURSE

Choose 1 dish

Hawaiian hamburgers with angus beef, grilled pineapple, lettuce, tomato, carmelized red onion, garlic aoli, and teriyaki or Japanese barbecue sauce. Served with sweet potato fries

Japanese barbecued chicken over Jasmin rice with vegetable stir fry

Japanese kabocha curry with prawns or grilled chicken over Jasmin rice

Beef satay skewers served with lettuce wraps, Jasmin rice, pickled daikon and carrot

Chicken Katsu with Jasmin rice and vegetable stir fry with wasabi mayo and ume plum green onion dipping sauce

Citrus Miso Glazed Mahi Mahi over steamed vegetables and Jasmin rice with ume plum and wasabi aoli

Teriyaki baked salmon with lemongrass Jasmin rice and garlic soy bok choy

Pineapple chicken teriyaki with Jasmin rice and vegetable stir fry

Crispy rice with flaked tuna dish

DESSERT

All inclusive

Latin inspired

STARTER

All inclusive

Pejibaye mini tortillas +pico de gallo+goat cheese Canapes

House made guacamole, avocado oil fried tortilla chips, and salsa platter

Cheesy Pan de yucca with chimichurri or roasted red pepper dipping sauce

Red snapper and/or shrimp ceviche with watermelon and toasted sesame oil. Served with patacones

Plantain Empanadas platter with options of filling: shredded chicken, beef barbacoa, smokey black bean, spinach mushroom and cheese, picante corn relish. Served w it h avocado cilantro lime crema, mole sauce, and fresh salsa

FIRST COURSE

Choose 1 dish

Latin tropics Cobb salad with cilantro lime vinaigrette

Sopa de mondongo

Gourmet Nachos with charred poblano, chili lime pinto, cotija queso (vegan cheese optional,) corn relish, and barbacoa, grilled shrimp, or shredded chicken

Chicken tortilla soup

Mexican Cobb salad

MAIN COURSE

Choose 1 dish

Surf and turf with Steak and Shrimp in a Jamaican curry sauce atop a Caribbean rice pilaf

Chicken poblano relleno - poblano peppers, stuffed with shredded chicken, battered and fried. Served atop Mexican rice and beans with verde sauce and cashew cheese crumbles

Baja style fish Tacos, with grilled catch of the day, creme fraishe (avocado crema avail. for DF,) cabbage slaw, and chipotle pepper sauce. Served with Gallo pinto

Fajitas your way, with skirt steak, and shredded chicken. Served with fajita vegetables, fresh house made tortillas, guacamole, fresh salsa, sour cream sauce, queso fresco, and rice and beans

Chicken mole poblano with Mexican rice and beans

Crispy Monkfish with cilantro lime rice pilaf and grilled summer squash with jalapeño tartar sauce

Skirt Steak Carne Asada with chimichurri sauce, roasted potatoes, and charro black beans

DESSERT

Choose 1 dish

Passion fruit pineapple pavlova

Horchata pudding parfaits with Mexican wedding cookies and Mexican spiced chocolate drizzle (V and GF available)

Tres leches cake with fresh strawberries

Pan de Yuca Dulce with strawberry syrup

Sweet Corn ice cream with Dulce de leche drizzle and fresh fruits

Tropical fruit Sundays

French Flare

STARTER

All inclusive

Fromage blanc and olive tapenade platter with French baguette

Chicken or duck patê with French baguette

Goat cheese stuffed portabello canapés with pickled red onion and citrus rind garnish

Herbed goat cheese canapes on toasted baguette rounds with grilled asparagus and smoked trout

Provençal stuffed tomatoes with fresh baguette (GF available)

Fried oyster frittata with oyster mushroom, chives, lemon marscapone and goat cheese

FIRST COURSE

All inclusive

Bistro arugula fennel salad, beet ribbons, pink raddichio, flaked Parmesan and goat milk ricotta, candied walnuts, and nectarines, in a lemon poppyseed vinaigrette

Salad Nicoise

Classic potato chive soup with fresh bread (GF, DF available)

Tomato, Green bean, and Potato Salad

Cream of Celery soup with fresh bread (GF, DF available)

Cream of Mushroom Soup with fresh bread (GF, DF available)

Tomato Bisque with fresh bread (GF, DF available)

Ratatouille

MAIN COURSE

Choose 1 dish

Provencal Roasted Chicken with vegetables gratin or french whipped potato

Boeuf Bourguignon

Steak au Poivre with Red Wine Pan Sauce and roasted potatoes

Crispy Monkfish with Capers and Steamed Asparagus with Lemon Butter Caper sauce

Catch of the Day En Papillot (baked parchment wrapped packets) with green beans, summer squash or asparagus, shallots and lemon caper butter sauce, served over potato celeriac puree

Red Snapper with Citrus and Fennel Salad

Bouillabaisse with rice or bread

Steak Frites with Bernaise sauce

DESSERT

All inclusive

Chocolate or vanilla crème brûlée with fresh berries

Soufflé pancakes topped with whipped cream, salted caramel sauce, and fresh berries

Dessert crepes with fresh fruits, strawberry or cherry compote, chocolate sauce, caramel, and whipped cream

French Strawberry Cake

Espresso dark chocolate tart with fresh berries

Raspberry dark chocolate tart with fresh raspberries

Stone Fruit Galette a la mode

Chocolate tartlets with candied orange peel

Raspberry or Cherry Clafoutis

Apple tarte a la mode

Peach Melba