Chef Charlene Sherman
Private Chef In YoungstownIn addition to holding various roles in the culinary world, I have also appeared on several cooking shows, including Hell’s Kitchen on Fox. My love of farm-to-table dishes that evoke comfort grew organically during my Wyoming childhood. I have worked on a guest ranch and at an award-winning restaurant during my 10-plus years in the industry. Starting off as a pastry chef I made the transition to savory and fell in love.
More about me
For me, cooking is...
For me, cooking is an art. It’s an expression of love. I love making a dish that taps into a core memory.
I learned to cook at...
I originally went to culinary school for baking and pastry and moved into savory on the job.
A cooking secret...
If it’s savory it needs garlic and booze, if it’s sweet it needs vanilla and booze.
My menus
Tuna tartar
Coquilles St. Jacques
Blue crab beignets with dill crema
Potato stacks with creme fraise and caviar with microgreens
Wedge Salad with Gorgonzola
Roasted Beets and blue cheese on argula and spinach salad finished with citrus vinaigrette
Caesar salad
French onion soup
60 day dry aged filet with crab Oscar over garlic mashed potatoes served with asparagus
Tomahawk steak with radish and potato hash topped with sautéed mushrooms finished with a red pepper chimmichurri
Beef Wellington over mashed potato with petit glazed carrots
Cowboy ribeye with lobster Mac n cheese
Crème brûlée
Cheesecake with salted caramel or strawberry reduction
Tiramisu
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Artichoke dip with crudités and corn tortilla chips
Blackened prawns with avocado mousse on toast points
Crab cakes with remoulade
Wedge Salad
Caesar salad
Bacon wrapped filet topped with crab in a garlic confit and herb Lardon compound butter over garlic mashed potatoes served with asparagus and finished hollandaise sauce
New York strip steak with lobster thermador and asparagus over potatoes
Lemon tart with fresh berries
Tiramisu
Cheesecake with salted caramel or strawberry reduction
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Corn fritter with remoulade
Goat cheese with hot honey over sourdough crostini with apple compote
Honey glazed Goat cheese and almond stuffed pear over mixed greens
Spinach and Arugula blend topped with fresh berries and toasted pecans with a poppyseed lemon vinaigrette
Spiced apple and bourbon glazed porterhouse pork chop over root vegetables finished in brown butter
Pan seared chicken over wild rice with duck fat and garlic confit mushrooms and blistered asparagus
Herb crusted Mushroom and Gorgonzola Stuffed beef tenderloin over mashed potatoes finished with a Demi glaze
Strawberry shortcake stacks
Bourbon butter cake
Apple pie A La mode with caramel
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Andouille sausage over stone fruit hash
Sweet and spicy smoked salmon over avocado mousse on crostini
Stuffed artichoke heart
Hearts of palm salad
Insalata ricotta with artichoke hearts and tomato pesto
Chopped salad
Panko crusted chicken breast cutlet with prosciutto and sundried tomato pesto finished with burrata served over Quattro cheese risotto
Bacon wrapped filet topped with crab in a garlic confit and herb Lardon compound butter over garlic mashed potatoes served with asparagus and finished hollandaise sauce
Branzini with caper butter served with papas bravas in a Smokey aioli
Spiced apple and bourbon glazed porterhouse pork chop over root vegetables finished in brown butter
Lemon tart with fresh berries
Chocolate brownie a la mode
Chocolate mousse with berries and Chantilly cream
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Cheese and bacon mini quiche
Fresh fruit
Blueberry lemon and ricotta stuffed French toast
Seasoned potatoes
Bacon and sausage
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Crab stuffed avocado
Large blackened prawns with pineapple chutney
Clams in garlic and white wine served with crostini
Gazpacho
Hearts of palm salad
Caesar salad
Herb roasted Branzino fish over cilantro lime rice finished with a pineapple chutney
Tarragon infused Butter poached crab over whipped mashed potatoes
Lemon tart with fresh berries
Cheesecake with salted caramel or strawberry reduction
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Acorn squash with hot honey and pepitas
Andouille sausage over stone fruit hash
Melon trio with prosciutto and mozzarella finished with balsamic reduction
Prosciutto wrapped shrimp with sweet chili sauce
Butternut squash soup with crostini
Minestrone
Melon trio with prosciutto and mozzarella finished with honey vinegarette
Porterhouse porkchop pan seared over Israeli couscous and creamy mushroom and Parmesan garlic sauce
Quattro fromage risotto topped with butter poached shrimp and finished with pea shoot micro greens
Lobster ravioli in a creamy squash sauce with Arugala microgreens
Oven roasted chicken over a root veggie hash with a brown butter Sage sauce
Spice cake
Apple pie A La mode
Molten lava cake with berries
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Andouille sausage with pineapple chutney
Prosciutto wrapped shrimp
Brie and mushroom puff pastry bites
Spinach stuffed puff pastry
French onion soup
Butternut squash soup with crostini
Mixed greens with cranberries, feta and prosciutto
Herb crusted Mushroom Stuffed beef tenderloin
Cherry chutney over maple glazed pork tenderloin
Roasted baby tomatoes with herb brown butter
Thyme and Honey glazed baby carrots
Green beans with almond slivers and sautéed onions
Chocolate mousse with strawberries and chantillycream
Apple tarte tatin
Lemon tart
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