Chef Dana Klitzberg

Private Chef In West Windsor Township

I’m a graduate of ICE in NYC, and I trained at San Domenico NY and then worked in Rome, Italy for nearly a decade. I founded my culinary company there in 2002, teaching the city’s only cooking classes in English, and catering for embassies, international organizations, and the film industry. I returned to NYC in 2008 and have been doing catering and private chef work, restaurant consulting, and teaching cooking classes ever since. I've also been writing restaurant reviews and contributing food and travel pieces to various publications and guidebooks since 2001.

For me, cooking is...

A way to care for others, to show love, to remember travels, to share cultural heritage, and to bring people together at the dinner table.

I learned to cook at...

A young age, on my grandparents’ farm and at my mother’s side.

A cooking secret...

Is cooking with love and intention. That and great quality ingredients!

My menus

SUMMER COOKOUT

STARTER

Choose 2 dishes

Seasonal options like: Pancetta-wrapped figs • Smoked whitefish salad in cucumber cups • Tomato and basil bruschetta

Roasted beets with ricotta, basil, and sherry-almond vinaigrette

Mixed greens with shaved veggies and classic red wine-dijon vinaigrette

FIRST COURSE

Choose 3 dishes

Watermelon, arugula, and feta cheese

Grilled asparagus

Vinegar-based red cabbage cole slaw

Herbed potato salad

Summer tomato salad with garden herbs

Cucumber salad with red wine vinegar and dill

Grilled corn on the cob with cilantro-lime butter

Haricot verts with almonds and citrus

MAIN COURSE

Choose 3 dishes

Dana’s famous burgers with fixins

Grilled hot dogs with condiments

Chicken alla diavola "under a brick"

Seared skirt steak with various salsas/sauces

Grilled pork ribs with guava-tamarind BBQ sauce

Grilled steakfish (swordfish, tuna, etc.) with tomato-basil-caper sauce

Grilled spicy "piri-piri" shrimp

Pan-seared sea scallops with lemongrass beurre blanc

DESSERT

All inclusive

USA berry tart with candied ginger-mascarpone cream

Frutti di bosco shortcakes with cardamom whipped cream

Rich chocolate brownies and homemade cookies

Seasonal fruit ice pops/ granita

ROMAN HOLIDAY

STARTER

Choose 1 dish

CARCIOFI ALLA ROMANA (in season) Artichokes stuffed with bread crumbs, cheese and mint, braised in olive oil, white wine, and water

BRUSCHETTE STAGIONALI A selection of seasonal toppings on toasted bread rubbed with garlic and drizzled with extra-virgin Italian olive oil -- from tomato-basil to tuna and white bean, spicy sausage with orange segments to artichoke and olive purees, the

FRIED ZUCCHINI FLOWERS (IN SEASON) Delicate pumpkin flowers stuffed with mozzarella cheese and a touch of anchovy, battered and fried to perfection

FIRST COURSE

Choose 1 dish

PASTA ALL’AMATRICIANA Classic Roman sauce of tomato, guanciale (delicious pork jowl bacon), onion, and pecorino romano

SPAGHETTI ALLA CARBONARA //CACIO e PEPE Another Roman classic, with fresh organic eggs, pecorino romano cheese, crispy pancetta, and lots of cracked black pepper (Cacio e Pepe is just the cheese and pepper)

MAIN COURSE

Choose 1 dish

LAMB CHOPS "SCOTTADITO" Pan-seared marinated lamb chops, with garlic and rosemary roasted potatoes

SALTIMBOCCA ALLA ROMANA The Roman classic: veal scaloppine (can substitute chicken or turkey) with prosciutto and sage in a white wine sauce. With broccoli (Roman, when available) cooked to tender with garlic, olive oil, and a pinch of peperoncino

BACCALA’ DEL GHETTO ROMANO Cod with cherry tomatoes, white wine, raisins, pine nuts, and parsley. With wilted wild greens

POLLO ALLA ROMANA Seared and then braised slowly with red and yellow peppers, onions, tomatoes, herbs, and white wine. With potatoes and a green veg

DESSERT

All inclusive

RICOTTA CHEESECAKE Studded with chocolate chips, if you like. Balsamic berries on the side

TIRAMISU' The classic, with fresh mascarpone (no cream -- it's not in the original recipe and it's not needed), lady fingers, espresso, and cocoa

HOMEMADE GELATO/SORBETTO Homemade, with seasonal flavors available, from vanilla, bacio (hazelnut chocolate) and stracciatella (chocolate chip), to strawberry-balsamic, almond, and grapefruit-rosemary-campari

Thanksgiving Meal

STARTER

Choose 2 dishes

Chicken liver mousse, port-‐glazed shallots, baguette crisps

Puff pastry-‐wrapped brie, drizzled with nuts, dried fruit, and honey

Rosemary flatbread, blue cheese, grapes, and honey

Smoked salmon canapés with crème fraiche and chives

FIRST COURSE

Choose 1 dish

Butternut squash soup, with cilantro-‐smoked paprika creme fraiche

Celeriac soup, maple syrup-‐vinegar gastrique

Fire-‐roasted red pepper soup, chive oil and parmesan croutons

Mixed greens, pear, gorgonzola, and candied walnuts with balsamic vinaigrette

Endive, grapefruit, and parsley, hazelnuts and champagne vinaigrette

Arugula, radicchio, and endive, dijon vinaigrette

MAIN COURSE

Choose 3 dishes

Turkey: Rosemary-‐lemon-‐garlic, Marsala and rosemary gravy

Turkey: Miso butter rub with orange and pomegranate, garlic gravy

Turkey: Classic salt and pepper, olive oil and butter rub; Apples, onions, and cider-‐sage gravy

Fruit sauce: classic cranberry or cranberry roasted with orange zest and port wine

Stuffing: Classic celery-‐onion-‐herb stuffing OR Italian whole grain bread stuffing: mushrooms, sage, dried cranberries and figs

Garlic-‐mascarpone potato puree OR Sweet potato-‐chipotle puree

Roasted brussels sprouts, shallots and bacon, balsamic and honey

Green and yellow squash gratin

Kale and roasted butternut squash with pomegranate// Glazed carrots and beets// Haricot vert, extra virgin olive oil, sliced almonds, and lemon zest

DESSERT

Choose 1 dish

Apple galette, tarte tatin, or cake with homemade cinnamon or vanilla ice cream and salted caramel

Pumpkin cheesecake, sour cream glaze and candied pecans

Classic pumpkin pie OR Pecan pie

Flourless chocolate cake, homemade ice cream and berry coulis

French Country Dinner

STARTER

Choose 1 dish

French onion soup with a Gruyere crostino

Roasted acorn squash with mixed greens dried cranberries, goat cheese & pumpkin seeds in an orange-sherry vinaigrette

Seared scallops on eggplant caviar with watercress and shaved vegetables

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Red snapper fillets over melted celery, leeks, red peppers, mushrooms & and carrots with cockles, in white wine-saffron sauce; potato puree or herbed couscous

Prosciutto-wrapped stuffed pork roast with apples and cipollini onions, cider reduction, and autumn vegetables

DESSERT

All inclusive

Apple galette, tarte tatin, or cake with homemade cinnamon or vanilla ice cream and salted caramel

Spiced red wine-poached pear creme chantilly, candied ginger, walnut brittle

Provençal Holiday

STARTER

Choose 2 dishes

Baguette crostini with olive tapenade, tomatoes, and garlic anchovies

Assorted summer crudite with saffron aioli

Goat cheese, tomato and thyme tart

Caramelized onion pizzette

FIRST COURSE

All inclusive

Salade Niçoise: Seared tuna, greens, haricot verts, tomatoes, hardboiled egg, fingerling potatoes, olives, anchovies

Chickpea and celery salad tossed in basil pistou

Fennel and citrus salad

MAIN COURSE

Choose 3 dishes

Ratatouille

Mussels a la Mariniere

Garlic and rosemary lamb chops

Cod Provencal: cherry tomato-white wine herb sauce

Zucchine and yellow squash “carpaccio” with extra virgin olive oil and parmigiano

Fried eggplant with tomato coulis and basil

Potato and dill salad with dijon vinaigrette

DESSERT

Choose 1 dish

Stone fruit tart *or* berry tart with lavender creme chantilly

Flourless chocolate cake with ice cream or sorbet of choice

French Gourmand (Buffet or plated)

STARTER

Choose 2 dishes

Baguette crostini trip: olive tapenade, tomatoes, and garlic anchovies

Assorted spring crudité with saffron aioli

Chicken liver paté with toasts

FIRST COURSE

Choose 1 dish

Roasted red + golden beets, goat cheese, arugula/pea shoots, candied walnuts

Frisee a lardon: pork belly batonettes, Roquefort, walnuts, apple, dijon vinaigrette

MAIN COURSE

Choose 2 dishes

Country garden salad

Roasted modern duck al’orange

Seared scallops with Meyer lemon beurre blanc

Seared duck breast with cherry-port sauce

Braised duck ancient Roman style: braised with cipollini, figs, balsamic, and rosemary

Green beans almondine with sliced almonds, olive oil + butter, citrus zest

Asparagus: truffle butter drizzle OR lemon and olive oil

French puy lentil salad with dried cranberries, chevre, almonds, and thyme in vinaigrette

Smashed red skin potatoes with cream and chives

Ratatouille

DESSERT

Choose 1 dish

Flourless chocolate cake with strawberry coulis

Dark chocolate mousse, grand marnier creme chantilly

Fruit galette (pear, apple, strawberry-rhubarb, blueberry, etc.)

Homemade ice cream: lavender, banana-rum caramel, strawberry chocolate chip, etc

CENA SICILIANA: Flavors of the Island of Sicily

STARTER

Choose 1 dish

EGGPLANT CAPONATA Sicilian sweet-and-sour vegetable ratatouille with crostini

ARANCINI Saffron risotto balls, breaded and deep-fried

ALICI MARINATI CON AGRUMI White anchovies marinated with vinegar, white wine, citrus, and mint

POLPETTINE IN AGRODOLCE Sicilian meatballs (veal, pork, and beef) with raisins and pine nuts in a sweet-and-sour tomato glaze

FIRST COURSE

Choose 1 dish

PASTA ALLA NORMA with tomato, eggplant, ricotta salata, and basil

PASTA CON CAVALFIORE Pasta di gragnano with a sauce "in bianco" of cauliflower, raisins, pine nuts, toasted bread crumbs and fresh Italian parsley

MAIN COURSE

Choose 1 dish

TONNO ALLA SICILIANA Slow-cooked fresh tuna pieces with tomatoes, onions, wine, capers, herbs, and lots of love! with SLOW-COOKED BROCCOLI SICILIANO Melt-in-your-mouth, with garlic, olive oil, and a touch of peperoncino

PESCE SPADA CON SALMORIGLIO Grilled swordfish with a lemon-oregano-garlic-olive oil sauce with SLOW-COOKED BROCCOLI SICILIANO Melt-in-your-mouth, with garlic, olive oil, and a touch of peperoncino

DESSERT

Choose 1 dish

TORTA DI CIOCCOLATA E MANDORLE Chocolate almond torte, with fresh whipped cream

CANNOLO NUDO Ricotta cream with dark chocolate pieces, chopped almond, and cinnamon, served with a citrus biscotto and fresh seasonal fruit

SUMMER COOKOUT

STARTER

Choose 2 dishes

Seasonal options like: Pancetta-wrapped figs • Smoked whitefish salad in cucumber cups • Tomato and basil bruschetta

Roasted beets with ricotta, basil, and sherry-almond vinaigrette

Mixed greens with shaved veggies and classic red wine-dijon vinaigrette

FIRST COURSE

Choose 3 dishes

Watermelon, arugula, and feta cheese

Grilled asparagus

Vinegar-based red cabbage cole slaw

Herbed potato salad

Summer tomato salad with garden herbs

Cucumber salad with red wine vinegar and dill

Grilled corn on the cob with cilantro-lime butter

Haricot verts with almonds and citrus

MAIN COURSE

Choose 3 dishes

Dana’s famous burgers with fixins

Grilled hot dogs with condiments

Chicken alla diavola "under a brick"

Seared skirt steak with various salsas/sauces

Grilled pork ribs with guava-tamarind BBQ sauce

Grilled steakfish (swordfish, tuna, etc.) with tomato-basil-caper sauce

Grilled spicy "piri-piri" shrimp

Pan-seared sea scallops with lemongrass beurre blanc

DESSERT

All inclusive

USA berry tart with candied ginger-mascarpone cream

Frutti di bosco shortcakes with cardamom whipped cream

Rich chocolate brownies and homemade cookies

Seasonal fruit ice pops/ granita

ROMAN HOLIDAY

STARTER

Choose 1 dish

CARCIOFI ALLA ROMANA (in season) Artichokes stuffed with bread crumbs, cheese and mint, braised in olive oil, white wine, and water

FRIED ZUCCHINI FLOWERS (IN SEASON) Delicate pumpkin flowers stuffed with mozzarella cheese and a touch of anchovy, battered and fried to perfection

FIRST COURSE

Choose 1 dish

PASTA ALL’AMATRICIANA Classic Roman sauce of tomato, guanciale (delicious pork jowl bacon), onion, and pecorino romano

MAIN COURSE

Choose 1 dish

LAMB CHOPS "SCOTTADITO" Pan-seared marinated lamb chops, with garlic and rosemary roasted potatoes

BACCALA’ DEL GHETTO ROMANO Cod with cherry tomatoes, white wine, raisins, pine nuts, and parsley. With wilted wild greens

POLLO ALLA ROMANA Seared and then braised slowly with red and yellow peppers, onions, tomatoes, herbs, and white wine. With potatoes and a green veg

DESSERT

All inclusive

RICOTTA CHEESECAKE Studded with chocolate chips, if you like. Balsamic berries on the side

TIRAMISU' The classic, with fresh mascarpone (no cream -- it's not in the original recipe and it's not needed), lady fingers, espresso, and cocoa

Thanksgiving Meal

STARTER

Choose 2 dishes

Chicken liver mousse, port-‐glazed shallots, baguette crisps

Puff pastry-‐wrapped brie, drizzled with nuts, dried fruit, and honey

Rosemary flatbread, blue cheese, grapes, and honey

Smoked salmon canapés with crème fraiche and chives

FIRST COURSE

Choose 1 dish

Butternut squash soup, with cilantro-‐smoked paprika creme fraiche

Celeriac soup, maple syrup-‐vinegar gastrique

Fire-‐roasted red pepper soup, chive oil and parmesan croutons

Mixed greens, pear, gorgonzola, and candied walnuts with balsamic vinaigrette

Endive, grapefruit, and parsley, hazelnuts and champagne vinaigrette

Arugula, radicchio, and endive, dijon vinaigrette

MAIN COURSE

Choose 3 dishes

Turkey: Rosemary-‐lemon-‐garlic, Marsala and rosemary gravy

Turkey: Miso butter rub with orange and pomegranate, garlic gravy

Turkey: Classic salt and pepper, olive oil and butter rub; Apples, onions, and cider-‐sage gravy

Fruit sauce: classic cranberry or cranberry roasted with orange zest and port wine

Stuffing: Classic celery-‐onion-‐herb stuffing OR Italian whole grain bread stuffing: mushrooms, sage, dried cranberries and figs

Garlic-‐mascarpone potato puree OR Sweet potato-‐chipotle puree

Roasted brussels sprouts, shallots and bacon, balsamic and honey

Green and yellow squash gratin

Kale and roasted butternut squash with pomegranate// Glazed carrots and beets// Haricot vert, extra virgin olive oil, sliced almonds, and lemon zest

DESSERT

Choose 1 dish

Apple galette, tarte tatin, or cake with homemade cinnamon or vanilla ice cream and salted caramel

Pumpkin cheesecake, sour cream glaze and candied pecans

Classic pumpkin pie OR Pecan pie

Flourless chocolate cake, homemade ice cream and berry coulis

French Country Dinner

STARTER

Choose 1 dish

French onion soup with a Gruyere crostino

Roasted acorn squash with mixed greens dried cranberries, goat cheese & pumpkin seeds in an orange-sherry vinaigrette

Seared scallops on eggplant caviar with watercress and shaved vegetables

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Red snapper fillets over melted celery, leeks, red peppers, mushrooms & and carrots with cockles, in white wine-saffron sauce; potato puree or herbed couscous

Prosciutto-wrapped stuffed pork roast with apples and cipollini onions, cider reduction, and autumn vegetables

DESSERT

All inclusive

Apple galette, tarte tatin, or cake with homemade cinnamon or vanilla ice cream and salted caramel

Spiced red wine-poached pear creme chantilly, candied ginger, walnut brittle

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Chef Dana's reviews

•

1 services

Chef Dana made my family's event amazing! Her food was delicious and was exactly what we discussed. We discussed doing an Italian dinner and with her experience living in Italy she provided us with authentic Italian cuisine, which everyone loved. She made it such a great experience and everything went so smoothly! She did such a great job overall and especially with timing of the meals. I highly recommend her for any event you may have. Thank you Chef!