Chef Lauren Andrade
Private Chef In Spokane
I am a family loving chef with over 20 years of experience cooking in some of Kauai's finest restaurants. I am passionate about using the freshest local ingredients available. I will happily accommodate any food allergies or preferences. Pan-Asian cuisine is what comes naturally but I enjoy all flavors of the culinary world. The diversity that Kauai offers has given me the opportunity to learn a variety of cooking styles that I look forward to sharing with you.
I learne to cook at Kauai's favorite north shore pescatarian restaurant, Postcards Cafe. Formal education received at Kauai Community College.
More about me
For me, cooking is...
The perfect symbiosis; A way to nurture others and myself simultaneously.
I learned to cook at...
Kauai's favorite north shore pescatarian restaurant, Postcards Cafe. Formal education received at Kauai Community College.
A cooking secret...
Quality ingredients and care. I trust in myself. If I think it's great, then I go with it.
My menus
Heiloom tomato Bruschetta with a balsamic reduction
Fresh garlic bread
Italian salad
Fresh catch Sorrento. Fresh pasta, locally caught fresh fish, peppers, kalamata olives, capers, fresh tomatoes and spinach. Finished with sherry and butter
Pasta Primavera. Fresh pasta tossed with local veggies, finished with sherry and butter
*vegan. Eggplant Parmesean (no cheese). Crispy fried eggplant served over fresh pasta marinara. Topped with a cashew cream "alfredo" sauce
Tirimisu
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Heiloom tomato Bruschetta with a balsamic reduction
Lump crab cakes with a yuzu aioli
Fresh catch Poisson Cru
Artisan cheese board and baugette
Fresh chevre crostinni and balsamic reduction
Fresh or seared summer rolls with a spicy thai peanut sauce
Mixed greens salad, fresh chevre, candied macadamia nuts, cherry tomatoes and a balsamic vinaigrette
Classic Ceaser Salad and Anchovies
Romaine hearts with bleue cheese, tomatoes and bacon
Pescadora Chowder
Seared fresh catch- Sesame crusted, served over Okinawan sweet potatoes with a ginger cream sauce and tomato salad
Vegetarian Entree- Curried Vegetable Samosa topped with pineapple chutney
Beef Tenderloin, Peppercorn Bordelaise Sauce and Roasted Root Vegetables
Pork tenderloins served over jasmine rice with a mandarin orange gastrique. Accompanied by farm fresh vegetables
Seafood Sorrento. Fresh catch pasta, tossed with capers, olives, peppers, and tomatoes. Finished with wine, butter and fresh herbs
Fresh fruit sorbet
Passion fruit mousse
Artisan cheese board and baguette
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Fresh tortilla chips, salsa, and guacamole
Elotes. Grilled corn coated with butter, cojita cheese, chili powder, lime juice, and crema fresca
Chicken tortilla soup
Local Fresh greens, cherry tomatoes and corn. Tossed in fire roasted red bell pepper vinagrette
Carnitas! Braised pork served with rice and beans, flour or corn tortillas, pico de gallo and quacamole
Fresh catch tacos. The freshest fish available and farm vegetables served on corn or flour tortillas. Topped with pico de gallo and a jalepeno crema. Accompanied by rice and beans
Lemon Carlota. Layers of marias cookies submerged in a lemon cream and then frozen to create a yummy ice cream treat
Coconut crème caramel, flan, a creamy custard with a hard caramel layer on top
View full menu
Heiloom tomato Bruschetta with a balsamic reduction
Fresh garlic bread
Italian salad
Fresh catch Sorrento. Fresh pasta, locally caught fresh fish, peppers, kalamata olives, capers, fresh tomatoes and spinach. Finished with sherry and butter
Pasta Primavera. Fresh pasta tossed with local veggies, finished with sherry and butter
*vegan. Eggplant Parmesean (no cheese). Crispy fried eggplant served over fresh pasta marinara. Topped with a cashew cream "alfredo" sauce
Tirimisu
View full menu
Heiloom tomato Bruschetta with a balsamic reduction
Lump crab cakes with a yuzu aioli
Fresh catch Poisson Cru
Artisan cheese board and baugette
Fresh chevre crostinni and balsamic reduction
Fresh or seared summer rolls with a spicy thai peanut sauce
Mixed greens salad, fresh chevre, candied macadamia nuts, cherry tomatoes and a balsamic vinaigrette
Classic Ceaser Salad and Anchovies
Romaine hearts with bleue cheese, tomatoes and bacon
Pescadora Chowder
Seared fresh catch- Sesame crusted, served over Okinawan sweet potatoes with a ginger cream sauce and tomato salad
Vegetarian Entree- Curried Vegetable Samosa topped with pineapple chutney
Beef Tenderloin, Peppercorn Bordelaise Sauce and Roasted Root Vegetables
Pork tenderloins served over jasmine rice with a mandarin orange gastrique. Accompanied by farm fresh vegetables
Seafood Sorrento. Fresh catch pasta, tossed with capers, olives, peppers, and tomatoes. Finished with wine, butter and fresh herbs
Fresh fruit sorbet
Passion fruit mousse
Artisan cheese board and baguette
View full menu
Fresh tortilla chips, salsa, and guacamole
Elotes. Grilled corn coated with butter, cojita cheese, chili powder, lime juice, and crema fresca
Chicken tortilla soup
Local Fresh greens, cherry tomatoes and corn. Tossed in fire roasted red bell pepper vinagrette
Carnitas! Braised pork served with rice and beans, flour or corn tortillas, pico de gallo and quacamole
Fresh catch tacos. The freshest fish available and farm vegetables served on corn or flour tortillas. Topped with pico de gallo and a jalepeno crema. Accompanied by rice and beans
Lemon Carlota. Layers of marias cookies submerged in a lemon cream and then frozen to create a yummy ice cream treat
Coconut crème caramel, flan, a creamy custard with a hard caramel layer on top
View full menu
Heiloom tomato Bruschetta with a balsamic reduction
Fresh garlic bread
Italian salad
Fresh catch Sorrento. Fresh pasta, locally caught fresh fish, peppers, kalamata olives, capers, fresh tomatoes and spinach. Finished with sherry and butter
Pasta Primavera. Fresh pasta tossed with local veggies, finished with sherry and butter
*vegan. Eggplant Parmesean (no cheese). Crispy fried eggplant served over fresh pasta marinara. Topped with a cashew cream "alfredo" sauce
Tirimisu
View full menu
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