I began my culinary Journey at 7 years old cooking four layer German chocolate cakes and cutting up whole chickens having dinner completed with my mother game came home. At 40 I had a stroke and went to culinary school and Concord and completed with honors. I know own and operate my private Chef catering company and work with different clients all over the bay and Sacramento area

For me, cooking is...

Love in a bowl or plate on a fork or a spoon I know that sounds kind of like Dr Seuss but it's how I feel. I love when people love what they're eating

I learned to cook at...

The age of seven and The Culinary business at Diablo Valley College in Concord

A cooking secret...

Make everything from scratch

My menus

Latin Experience

STARTER

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Beer-Steamed Mussels with Chorizo

Black Bean Stuffed Mini Peppers

FIRST COURSE

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Chipotle Cheddar Crackers with Jalepeno Goat cheese dip

Mini Chicken Tamales

MAIN COURSE

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Braised Chile-Marmalade Duck with Jasmine Rosemary Orzo and Roasted Brussel Sprouts and Mushroom Medley

Butter Basted Citrus Salmon with Whiskey Cranberry Spanish Rice and Roasted Brussel Sprouts

DESSERT

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Fried Ice Cream

Mini Churros

Always Fresh

STARTER

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Bacon Wrapped Prawns

Antipasto Bites with No Nut Marinated Mozzarella

FIRST COURSE

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Peach and Scallop Crudo

Tuna and Avocado TarTar

MAIN COURSE

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Allepo Honey Salmon Duchess potatoes and Roasted Rainbow Carrots

Beef Tenderloin with Porcini Sauce Dutchess Potatoes and Roasted Honey Glazed Rainbow Carrots

DESSERT

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Blueberry Cheesecake and Chocolate Cheesecake

Caramel Apple Galette

Just Like Mom's

STARTER

All inclusive

Andouille sausage Boil skewers

Crab Stuffed Mini Potatoes

FIRST COURSE

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Lobster Jambalaya

Prawns and Grits

MAIN COURSE

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Buttermilk Fried Chicken with honey glaze with Scalloped Sweet Potato and Spicy Green Beans

Spinach and Mushroom Smothered Chicken with Collard Greens and Spicy Cornbread

DESSERT

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Banana Cream Pudding

Bourbon Caramel Bread Pudding

LOVE Sushi

STARTER

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Miso Soup

Garlic Prawns

FIRST COURSE

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Garlic Noodles

Crab Gyoza

MAIN COURSE

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2 Rolls Lobster and Crunchy Spicy Tuna with Fried Noodles and Roasted Rainbow Carrots

2 Yellowtail Shashimi and Spicy Tuna and shishito peppers with Roasted Bok Choy

DESSERT

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Ice cream Mochi

Martini Ice Cream

Italian Expression

STARTER

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Arancini with Roasted Tomato Chutney

5 Cheese Tri Color Tortellini

Beer-Steamed Mussels

FIRST COURSE

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Bacon Wrapped Dates

Blackened Crab Stuffed Prawns

MAIN COURSE

All inclusive

Allepo Honey Butter Lobster ans Rib Eye Gnochi with Scallops. Cherry Tomatoes and Goat cheese with Spicy Roasted Brussel Sprouts

Angel Hair Pasta with Spicy Prawns. Cherry Tomatoes and Goat cheese and Roasted Asparagus

DESSERT

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Mini Tiramisu

Cabernet Sauvignon Poached Pears

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Chef Karen's reviews

4.17

•

8 services

After a little hiccup in the beginning (solved), chef Karen came through on making sure we received the entire personal chef prepared dinner we wanted like a champ! She puts a lot of thought into each dish to make sure the tastes where delicious and had depth in each bite. I definitely appreciate the openness to some changes to the menu to fit what we needed.