Chef Chef Charles Schulman

Private Chef In Stevensville

My name is Chef Charles. I have been a private chef for over four years, working under amazing chefs. I have been in the food service industry for over 30 plus years. Growing up in New Orleans, I worked in restaurants in the French Quarter, country clubs, and 5-star restaurants, but mainly country clubs. Currently, I run my own private chef service, serving D.C., Baltimore, surrounding areas, Northern Virginia, and the DMV.

For me, cooking is...

My passion is New Orleans cuisine, but I am able to prepare anything that the client requests, including French, Italian, Mediterranean, and Asian

I learned to cook at...

Many Chefs in New Orleans plus graduating culinary school in Boston, Mass.in 1995.

A cooking secret...

Using fresh ingredients and cooking from scratch then being prepared

My menus

Japanese

STARTER

All inclusive

Miso soup with reman noodle bowl

Veggie spring roll

Marinated cucumber

FIRST COURSE

All inclusive

Tempura shrimp with sweet thai chili sauce

Tempura chicken with teriyaki

Teriyaki beef on skewer

MAIN COURSE

All inclusive

Crab meat sushi

Veggie sushi

Shrimp tempura sushi

California sushi

Dragon sushi

Philly sushi

Fried rice

Lo mein

DESSERT

All inclusive

Vanilla Ice Cream

Puff pancake with strawberry ice cream

Sweet rice dumplings

Parfeit berries, cream, and granola

Asian

STARTER

All inclusive

Sweet cucumbers; marinated peeled cucumber with a sweet dill marinade

Seared sesame tune with an avocado and capers

Spring roll veggies and baby shrimp

Egg roll Asian veggies

Beef teriyaki

Chicken teriyaki

FIRST COURSE

All inclusive

Sweet and sour soup

Wonton soup

Egg drop soup

MAIN COURSE

All inclusive

General tso chicken

Egg fried rice with shrimp

Beef and broccoli

Peppered steak

White rice

Veg lo main

Chicken lo main

Pork dumpling

Chinse BBQ pork

Chinse BBq Chicken

Sweet Chili thai grilled salmon

Sesame broccoli

Caramelized Baby bok choy

Chicken and broccoli (SZECHUAN)

Assorted Sushi ( Md. shrimp, Tempura shrimp. veggie, philly, and california)

Jumbo Shrimp tempura with sweet chili thai

Sesame seared sea bass with teriyaki glaze and green beans

Seared sesame tuna with wasabi hollandaise and citrus hollandaise and stir fry medley of veggies

Sauteed eggplant with teriyaki

Ginger and lemon asparagus

DESSERT

All inclusive

Egg custard tart

Soy milk pudding

Pineapple tart

Chocolate Chinese Five-Spice Cake

French

STARTER

All inclusive

Fried oysters; oysters breaded in season corn meal and deep fried with dipping remoulade sauce

Deviled egg with crab and old bay

Baked Brie; Brie wrapped in puff pastry and baked golden brown with melba sauce and slice French Bread

Chicken Liver Pate; chicken livers sauteed with garlic, herbs and a splash of sherry then pureed served with crostini

Poached escargot with truffle oil; Tender snails poached in white wine, garlic, herbs and finished with a drizzle of truffle oil on a bed of arugula

Lamb lollipops; tender rack of lamb crusted with fine herbs served with mint jelly

FIRST COURSE

All inclusive

Carrot Bisque;; creamy carrots ,potato pureed and finished with heavy cream and garnished with creme fraiche

Arugula salad; pine nuts, orange wedges, pickled red onions and drizzled with roasted shallot and scallion vinaigrette

Cucumber salad; European cucumbers with red onions, daikon radish, endive with dill and roasted garlic yogurt

Salade Niçoise; Spring mix with Julienne Carrots, Heirloom cherry tomatoes and red radish with sundried tomato vinaigrette

French onion soup; sauteed onions with crostini and Swiss cheese

Shrimp bisque: shrimp and potatoes sautéed in Brandy and finished with cream

MAIN COURSE

All inclusive

Filet Mignon au Poivre Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce with French Beans and whipped Pommes'

Poached Shrimp in garlic and herb served tomato confit, spinach and wilted spring mix

Seared rainbow trout seasoned with served frites, poached asparagus with herb and garlic compound butter

Grilled Filet with sauteed mushrooms and herbs finished creamy garlic butter served shaved sauteed brussels sprouts and risotto

Grilled herb New York strip with caramelized sweet onion with a thin potato baked with creamy cheese and herbs

Ribeye steak frites; juicy ribeye grilled with garlic, herbs and butter compound with fresh cut French fries, Vegetable de jar

Cornish game hen; game hen marinaded in a brine then baked golden brown served wild rice pilaf sauteed with apples and green beans

Smoked salmon an grute; Salmon seared then wrapped with spinach and smoked pepper bacon in a puff pastry and baked till golden brown, steamed broccolini and baked potato pommes

Seared Duckling Chaucer; seared season seared duck with sauteed wild mushrooms with demi glace with potato au gratin and sauteed broccolini , zucchini and yellow squash

Poached sole with niçoise; poached filet of sole in parchment with aromatic veggies and herbs

Chicken Cordon Blue; chicken breast stuffed with Swiss cheese and ham served with a light cream sauce with cauliflower puree and mix of Broccoli snow peas

Terrine of salmon and tilapia stuffed with mushroom, shrimp and spinach spread then wrapped with sliced thin zucchini served with potato au gratin and sauteed spinach drizzled with basil garlic oil

Fish En Papillote; Sword fish with aromatics and julienne veggies baked in parchment paper (Classic French dish)

Lamb Wellington: wrapped with mushroom duxelles, Swiss chard and golden brown puffy pastry served with roasted carrot coulis and pureed cauliflower

Smoked Salmon croquettes; day old dry marinaded salmon served with peppery bacon, spinach wrapped in golden brown puff pastryand served with dill Beurre Blanc side of steamed broccoli and cauliflower, a side of roasted pommes

DESSERT

All inclusive

Beignet with warm berries with whipped cream

Banana foster; brandy flambé served with bananas, brown sugar and cinn. served over Vanilla Ice Cream

Mixed berry crepe; mix of berries inside thin crepe with strawberry and raspberry coulis with whipped cream

Apple Crisp; golden delicious apples baked with brown sugar and rolled oats

Creme brulee served profiteroles and ice cream

Pastry wafer layered with pastry cream and seasonal berries with creme anglaise

Melba custard tartlet: small tart shell spread with melba sauce then custard with fresh berries and finshed with creme anglaise

Mexican

STARTER

All inclusive

Baked Empanadas ground beef with scallions and cilantro wrapped in pie crust dough baked till golden brown

Fried Tortilla chips with salsa

Shredded Pork Taquitos wrapped with corn tortillas with pico de gallo

Nacho platter; Layers of jalopeno, olives, black beans and topped with melted jack cheese

Charizo platter grilled Charizo sliced served pita chips, white cheddar and smoked gouda cheese

Chicken Tamales shredded sesaon chicken salso and avocado

Assorted quesadillas; Cheese, shredded marinated pork and blackened chicken with cheddar and Jack cheese

Stuffed marinated jalapenos with spiced cream cheese and candied chili bacon

FIRST COURSE

All inclusive

Roasted Corn Salad roasted corn mixed with iceburg lettuce avocado roasted red peppers with ranch dressing

Tortilla tomato soup add quesadillas

Mexican Chicken soup

MAIN COURSE

All inclusive

Grilled asparagus

Barritto, shredded chicken and black beans with Spanish rice

Assorted Tacos, shredded marinaded pork, chicken and roasted veggies with appropriete topping

Seafood tacos ; southwestern spiced grilled cod and Blackened shrimp with appropriate toppings, with hard or soft shells

Ahi Blacken Tuna with sauteed garlic spinach and arugula

Smoked grilled chicken Fajitas with caramelized peppers and onions with guacamole

Create your own tacos or Fajitas

Southwestern Fried Catfish with rice and roasted veggies

Black Beans and rice with Chorizo sausage

Roasted Baja Veggies cinnamon spiced zucchini, summer squash, eggplant and mushrooms with chilli spice roasted to prefection

All served with spanish rice

Pulled short ribs wrapped with Boston bib lettuce roasted corn, spanish rice and grilled zucchini

DESSERT

All inclusive

Flan

Churrios with cinnamon sugar and Vanilla ice cream

Caramel brandy custard ; brown sugar caramel custard served in a light tortillas shell

French De Provance

STARTER

All inclusive

Poached Escargot; tender snails poached in white wine and herbs and served in a hollowed out red bliss potato finished with drizzled truffle oil

Filet Carpaccio; seared seasoned filet served rare and served on grilled brioche bread then topped with horseradish cream

Lobster bites; lobster tail cut into bite size then battered then fried served an herb aioli

FIRST COURSE

All inclusive

Roasted potato soup; creamy potato soup served with croutons and chive oil

French Onions Gratin; sweet caramelized onion in a sherry beef broth and topped with crostini and melted golden brown Swiss cheese

Spinach Salad; tossed with Diced tomatoes, pickled beets, caramelized red onions, diced Euro cucumbers, crumble goat cheese and balsamic vinaigrette

Lettuce Wedge; crumbled blu cheese, candied crumbled bacon, diced tomatoes and topped with Parm. Peppercorn dressing

Rosette smoked salmon platter with capers, whipped brie and grilled avocado and sliced Euro Cucumbers serv

MAIN COURSE

All inclusive

Rice pilaf

Grilled Bronzino; Tender Bronzini served with truffle butter

Poached Scallops; Served with Brown butter and served with herbed polenta

Salmon Wellington; smoked bacon, wild mushroom duxelles, spinach wrapped with golden brown puff pastry served with lemon, wine sauce

Chicken Cordon Blue; Thin chicken breast with ham and Swiss Cheese golden breaded then served with a rich cream sauce

Beef Bourguignon; tender beef chuck served with wild mushroom red wine reduction

Seared Veal roulade; tender veal served with wilted mustard greens, smoked crumbled bacon and served a roasted pepper coulis and pureed cauliflower

Seared lamb loin stuffed with whipped brie,served with a spiced brandy roasted black raspberry coulis

Steamed Broccoli and Cauliflower

Blanched Asparagus

Roasted carrots

Grilled Broccolini

Potato milli feuillie; sliced potatoes stacked together with goat cheese then sliced and seared golden brown with chive oil

Roasted babe mix potatoes with herb olive oil

Pureed roasted Cauliflower

DESSERT

All inclusive

Creme Brulee; Creamy vanilla custard with a caramel topping

Chocolate mousse in a tuile shell and served with crème anglaise

Profiterole parfait; Small profiterole disc served with caramel sauce , crème anglaise and layered with pastry cream

Taste of Italy

STARTER

Choose 2 dishes

Antipasto Charcutier board with assorted cured meats, brie, smoked buffalo mozzarella,assorted roasted veggies and fig jam served with crostini

Jumbo Meatballs; mix of ground pork and ground beef with herbs served Demi Glace

FIRST COURSE

Choose 1 dish

Minestrone soup; assorted veggies, creamy tomato broth and orzo

Insalata Umbria Green salad tossed with a warm creamy gorgonzola dressing with walnuts & raisins

MAIN COURSE

Choose 2 dishes

Gnoohi gnoohi pasta creamy smoked gouda sauce with dice prosciutto and grilled marinated chicken

Pollo Bolognese A hearty, long-simmered meat sauce of ground chicken, minced carrots, onion, celery, garlic, cream, red wine & tomato sauce, Served over linguine

DESSERT

All inclusive

Cannoli

Tiramisu; layered with lady finger dipped in strong coffee, with cream mousse topping and chocolate cocoa

Mid-Atlantic Cuisine

STARTER

All inclusive

**Deviled Eggs** - Classic deviled eggs with a touch of spicy mustard and paprika

**Stuffed Mushrooms** - Button mushrooms filled with a blend of cheeses, herbs, and breadcrumbs drizzled with Chive oil

Maryland Crab cakes; 4oz crab cake with old bay dressing and served with cocktail sauce

Fried Zucchini sticks; Breaded zucchini sticks, deep fried with buttermilk ranch and avocado dip

Fried Oysters: Deep fried creole oysters on the half shell with tomato Cajun chutney

Shrimp remoulade; chopped shrimp with old bay seasoning rolled up and Sous vide sliced then served with Remoulade sauce

FIRST COURSE

All inclusive

The Wedge Salad A crisp iceberg lettuce wedge topped with crumbled bacon, tomatoes, shredded cheddar cheese and bleu cheese crumbles

The Cobb Salad Spring mix with tender grilled chicken, hard-boiled eggs, avocado, bacon, tomatoes and shredded cheese

Maryland Crab soup; tomato broth with mix vegetables and lump crab meat

Cream of Crab; Creamy broth with old bay and lump crab served with crouton

MAIN COURSE

All inclusive

Maryland crab cakes; crab mixed with an old bay Dijon dressing served with tartar

Grilled Chesapeake Salmon; grilled tender salmon served with a crab old bay spread

Blackened Trout with babe shrimp in Cajun cream sauce

Smoked Cornish hen; Cornish hen slow smoked and served with mango chutney

Braised Short ribs; Short ribs braised in red wine broth and served with roasted root vegetables on top parm. Cheese polenta

Chicken Marsala; Tender boneless chicken breast sautéed in a Marsala wine mushroom sauce with choice of sides

Marinated Lamb rack; Sous vide and grilled served with wild mushroom brandy peppercorn Demi sauce

Horseradish creamy Mashed potato

Risotto; risotto with saffron and English pea

Rice o roni; sautéed rice and brown orzo served with tender white rice

Roasted carrots with cardamon

Grilled broccoli

DESSERT

All inclusive

Pple Crisp; caramelized apple in a tart shell topped with oat meal crumble served with handmade Vanilla Ice cream

Caramel praline handmade vanilla Ice cream mixed with crumbled Pralines, topped with brown sugar coated pecan and topped with whipped cream

Chocolate chip and mint Cheesecake; Oreo crusted and creamy chocolate chip mint cheese filling

Lemon pastry cream, caramel Tuile basket with lemon zest and whipped cream

Italian action station

STARTER

All inclusive

Antipasto Charcutier board with assorted cured meats, brie, smoked buffalo mozzarella,assorted roasted veggies and fig jam served with crostini

Smoked Cherry tomato caprese; apple wood smoked tomatoes with buffalo Mozzarella, fresh basil served a drizzle of basil oil and white balsamic glaze

FIRST COURSE

All inclusive

Assorted pastas; Pape Dellie, Penne and spaghetti

Sauteed spinach

Steam broccoli

Roasted asparagus

Blackened chicken

Italian Sausage

Lump crab

Babe shrimp

All Served with chop garlic, chili flakes, white wine.and grated Parm cheese

Garlic knot rolls

MAIN COURSE

All inclusive

Crabmeat ravioli ; homemade ravioli dough with lump crab filling served with Alfredo sauce

Veg Laasaga; roasted veggies with handmade pasta with a mix of roasted veggies with marinara and Mozzarella cheese

DESSERT

All inclusive

Cannoli's