Chef Joe Henderek

Personal Chef In Boston

As long as I can remember I have wanted to be a chef, I just didn’t always know it. My earliest memory is of my Paternal Grandmother cooking in her kitchen. I vividly remember not only the food we ate but the happiness I felt when we ate. It was these formative years that I learned what later became my overall philosophy for food. “Food Unites” You may not remember every detail of the most important meals of your life, But you remember with exacting detail the people you were with. I grew up with not only a passion for food, but the stories it tells. I didn’t always know I was going to be a chef, But I knew food was an important part of my life.

I would best describe my culinary point of view as innovative yet simple. I enjoy exploring modern variations of Mediterranean and Eastern European cuisine with a focus on on my Classical French training. I prefer to work with the freshest seasonal ingredients whenever possible. Utilizing fresh herbs, highlighting artisanal components and local seafood. I take personal pride in my ability to pull inspiration from a variety of sources to create dishes that are uniquely my own.

I am a member of the United States Personal Chef's Association as well as Servsafe and Allergen Awareness certified.

For me, cooking is...

A way to bring people together. There is one common factor in everyone's life, We all need to eat.

I learned to cook at...

The Institute of Culinary Education formerly The French Culinary Institute

A cooking secret...

Preparation, Attention to detail, and a desire to bring people together.

My menus

Summer Menu

STARTER

All inclusive

Local cheese and charcuterie selection - Paid with seasonal accompaniments

Brussels sprouts and kale salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette

Baby arugula salad - Balsamic macerated strawberries, crumbled goat cheese, Brioche croutons, olive oil

Marinated watermelon - Whipped feta, red onion, english cucumber, kalamata olives, fresh herbs

Burrata and heirloom tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil

Wellfleet oysters - Champagne and pink peppercorn mignonette

FIRST COURSE

All inclusive

Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro

French onion soup - Veal demi glace, brioche crouton, gruyere cheese

Bluefin tuna tartare - Sesame soy caramel, avocado mousse, togarashi wontons

Duck liver pate - Raspberry whole grain mustard, brioche toast points

Charred broccolini - Sesame hummus, chili vinaigrette

Confit pork belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze

Maryland style crab cake - Pickled asparagus salad, remoulade

Broiled scallops - White miso butter, almonds, chili crisp

Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette

Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil

Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili

Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale

MAIN COURSE

All inclusive

Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar

Ricotta Gnocchi - Heirloom tomatoes, fava beans, sweet corn broth

Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando

Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes

Roasted black cod - White miso, bok choy, sushi rice, furikake dashi

Pan seared salmon - Farro, heirloom carrots, frisee, beet vinaigrette

Seared diver scallops - Celeriac purée, farro, baby kale, Blood Orange Chili Gastrique

Statler chicken breast - Crushed new potatoes, marinated string beans, rosemary pan jus

Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree

Confit leg of duck - Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette

24 hour Braised short rib - Yukon potato puree, haricot vert, port demi glace

Filet of beef - Roquefort crusted, served with fingerling potatoes and creamed spinach

Colorado spring lamb - Soft polenta, roasted onion marmalade

Whole roasted lobster - Maitre d butter, Corn pudding, asparagus

DESSERT

All inclusive

All dark chocolate mousse cake - chocolate highlights

Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust

Espresso mousse cake - Tiramisu inspired

Parisian style cheesecake - seasonal fruit gelee

Flourless chocolate tart - seasonal fruit

TBD - Guest Request

Hors D'oeuvres

STARTER

All inclusive

Passed Hors D'oeuvres - served cold

Caviar blini - Creme fraiche, pickled beet, micro chives, buckwheat blini

Tuna tartare - Bluefin tuna, avocado, furikake, spicy aioli, served on sesame rice cracker

Salmon tartare - Horseradish, creme fraiche, lemon, served on crostini

Scallop crudo - Mezcal, lime, and fresh chili

Crab salad - citrus marinated lump crab, fresh herbs, served on crostini

Beef tartare - Shallot, mustard, capers, garlic aioli, served on a truffled potato crisp

Roasted Beets - Marinated in walnut vinaigrette and served with whipped feta

Yellow Tomato Gazpacho - Red onion, lime, cumin, Queso Fresco, cilantro, scallion

Purple Carrot Soup - Coconut milk, fresh chili, thai basil

FIRST COURSE

All inclusive

Passed Hors D'oeuvres - served warm

Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce

Grogures - French choux pastry with potato and cheese

Tandoori cauliflower - Vadouvan marinated, served with herbed yogurt and crushed cashews

Spanakopita - Phyllo pastry with spinach and feta cheese

Grilled sweet potato - Chili dusted, served with maple cream and candied Ginger

Beef tataki - Seared rare, served with spicy aioli and confetti peppers

Seared scallop - Warm pork belly vinaigrette

Grilled shrimp - Scallion salsa verde

Maryland-style crab cake - spicy remoulade

Duck confit toastie - pickled onion jam, gruyere

Lobster bisque - Fresh lobster and fennel salad, fennel fronds

Heirloom tomato soup -parmesan crisp

Wild mushroom soup - Fresh dill, sour cream, crispy shallot

MAIN COURSE

All inclusive

Stationary Display items

Local charcuterie selection - Various cured and or preserved meats, pate, and rillettes ***

Local cheese selections - Various cow, goat, and sheep milk cheeses. Sourced in New England ***

*** Served with seasonal accompaniments

Assorted dips and spreads - Seasonal display, includes chips and crackers paired to the display

Vegetable crudites - Locally sourced seasonal vegetables served with buttermilk dill dressing

Oysters on the half shell - Shucked ala minute and served with traditional accompaniments

Shrimp cocktail - Served with fresh citrus and horseradish cocktail sauce

DESSERT

All inclusive

Tailgate / Barbecue Favorites

Deviled Eggs - Seasonal rendition of an American classic

Crab and corn fritters - served with jalapeno crema

Pork belly burnt ends - Maple and soy glaze

Lobster roll - Served warm with drawn butter or classically with mayonnaise and celery

Beef Slider - Bib lettuce, tomato, cheddar, burger sauce

Meatball Slider - marinara, fresh mozzarella, basil pesto

Pulled Pork Slider - Carolina gold sauce, coleslaw

Spring Menu

STARTER

Choose 1 dish

Local Cheese and Charcuterie selection - Seasonal Accompaniments

Brussels sprouts and kale salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette

Baby arugula salad - Balsamic macerated strawberries, crumbled goat. Brioche croutons, olive oil

Preserved beet salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette

Burrata and heirloom tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil

Vichyssoise - Yukon gold potatoes, fried leeks, micro chives

FIRST COURSE

Choose 1 dish

Wellfleet oysters - Champagne and pink peppercorn mignonette

Bluefin tuna tartare - Sesame soy caramel, avocado mousse, togarashi wontons

Salmon tartare - pickled mustard seed, creme fraiche, grated horseradish, micro chive

Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini

Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs

Duck liver pate - Local pear cider, fennel, saffron, creme fraiche

Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche

Maryland style crab cake - Pickled asparagus salad, remoulade

Broiled scallops - White miso butter, almonds, chili crisp

Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette

Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil

Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili

Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale

Confit pork belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze

French onion soup - Veal demi glace, brioche crouton, gruyere cheese

MAIN COURSE

Choose 1 dish

Ricotta gnocchi - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo