Chef Mandie Barry

Chef At Home In Wayland

With a focus on artistic expression, creative flavors, and exceptional service, I am dedicated to delivering an unparalleled dining experience for you and your guests.

Based in Grand Rapids, Michigan, I provide services throughout the surrounding areas. I offer personalized menus, comprehensive dining solutions, and meticulous attention to detail, ensuring a flawless and enjoyable experience.

From private gatherings to grand weddings, l strive to surpass expectations and make every event unforgettable. I look forward to partnering with you to create a truly exceptional experience

For me, cooking is...

A huge dedication in my life and its very rewarding to see smiles and hear laughter around the dinner table.

I learned to cook at...

Kitchens all around Michigan and I have been very fortunate to learn from the successful and talented Chefs above me.

A cooking secret...

I have been trained in many different styles of cuisines, but my favorites are Indian, Hispanic, and Mediterranean

My menus

The Perfect Date Night

STARTER

Choose 2 dishes

Rustic Crostini- Grilled French Style Bread with Fresh Honey Chèvre, Fig Jam, and Crisp Rosemary Sprigs

Baked Camembert with Balsamic Roasted Grapes, Walnut Gremolata with House Rosemary Focaccia

Grilled Asparagus Caesar Spears with a Brown Butter Crumble and Shaved Parmesan

Basil and Lemon Bruschetta with an Herbed Olive Oil and Soft Warm French Bread

FIRST COURSE

Choose 1 dish

Stuffed Chicken Wings with Asparagus, Japanese Eggplant, Shallot and a Sesame Ginger Rice with a Tahini Hoisin Glaze

Citrus and Coriander Prawns with a Champagne Citrus Vinaigrette and Has Avocado

Lemon Asiago Ravioli with a Citrus Parmesan Burre Blanc and a Garlic and Herbed Pecan Gremolata

Honey Soy Seared Chilean Sea Bass with Charred Broccolini Spears

MAIN COURSE

Choose 1 dish

Dijon Roasted Chicken with Garlic Confit Roasted Root Vegetables on Potato Pomme and Sweet Corn Creme

Cabernet Sauvignon Braise Short Ribs with Natural Pan Reduction with Aged White Cheddar Risotto and Lemon Poached Asparagus

Osso Bucco Pork Shank with Crisp Brussel Sprouts on Garlic Sweet Potato and Tomato Vinaigrette

Herbed Duck Confit with Honey Roast Heritage Carrot and Chèvre Polenta and a Herbed Garlic Compote

DESSERT

Choose 1 dish

Apple Pear Crisp with Warm Cinnamon Creme and Candied Walnuts

Chocolate Stout Cake with Blueberry Compote and Espresso Creme

Lemon Tiramisu with Fresh Mascarpone Chantilly and Amaretto

Mango Sorbet with Sweet Coconut Creme and Brown Butter Sugar Crisp

Indulge

STARTER

Choose 2 dishes

Chèvre Stuffed Dates with a Harissa Spiced Tomato reduction, Fresh Herbs and Local Honey

Dry Aged Prosciutto Crostini with House-made Pesto, Broiled Mozzarella, Prosciutto, Arugula and Cracked Black Pepper

Potato Au Gratin Farci with Caramelized Shallot Crème Fraîche and Siberian Sturgeon Caviar and Fresh Herbs

House Puff Pastry with Apple Wood Smoke Bacon and Fig Marmalade with Charred Brie and Herbs

FIRST COURSE

Choose 2 dishes

Hazelnut and Pistachio Crusted Lamb Lollipop with Port Wine Reduction and Balsamic Braised Figs

Aile de Poulet filled with Roasted Pimento and Caramelized Shallots Crema with Herbs and Aged Gruyère

Seared Diver Scallops on Latkes with Caviar Crema

Arancini filled with Panchetta, Fresh Mozzarella, Parmesan, and a Calabrian Chile Sauce

Classic Beef Tartar with Capers, Parmesan, and topped with Cured Egg Yolk

MAIN COURSE

Choose 1 dish

Land and Sea- Brie and Herbed Brown Butter topped Lobster Tail with an 8 oz Filet Mignon, Chardonnay Braised Leeks with Pomegranate Reduction on top of Aged White Cheddar Potato Pomme

Beef Wellington with House Puff Pastry, Garlic Confit and Spinach Crepes over Roasted Cauliflower Purée and Honey Heritage Carrot

Duck Confit with Smoked Truffle Risotto, Charred Broccolini and a Black Cherry Red Wine Reduction

Blistered Tomato Swordfish with Citrus Parmesan Polenta and Roasted Root Vegetables

DESSERT

Choose 1 dish

Bananas Foster, Caramelized Banana with 1888 Spiced Rum over Fresh Vanilla Bean Gelato with Pecan Praline and Fresh Chantilly

Bisque Cheese Cake with Fresh Chantilly, Caramel, and Praline Pecans

Dutch Chocolate Cake with Blueberry Compote and Espresso Creme

Mango Sorbet with Sweet Coconut Creme and Brown Butter Sugar Crisp

The perfect summer night

STARTER

Choose 2 dishes

Grilled Chicken Buffalo Garden Salad with Fresh Tomato, Grilled Corn, Heritage Carrot and Bleu Cheese Dressing

Classic Caesar Salad with Brown Butter Brioche Croutons and Shaved Parmesan

Fresh Caprese with Mozzarella Balls and Balsamic Reduction Crostini, Malden Sea Salt and Garden Basil

Elote Grilled Sweet Corn with Crema, Cotjia, Cilantro and Chili Spice

FIRST COURSE

Choose 2 dishes

Grilled Margarita Flat Bread with Burrata, San Marzano Purée, House Pesto, and Garden Fresh Basil

Charred Pimento Peppers stuffed with Grilled Chili Lime Chicken, 5 Cheese, Avocado and Onion Haystacks

Grilled Kabobs with Prawns, Sweet Onion, Zucchini, and Tomato with Sweet Chili Glaze and Bitter Greens

Dungeons Crab Mac n Cheese with 5 Cheese Blend and Brown Butter Roasted Garlic Bread Crumbs and Fresh Chives

MAIN COURSE

Choose 1 dish

Catalan Style Grilled Rack of Lamb with Smokey Red Pepper Romenesco

Spatchcock Grilled Chicken with Chipotle Chimichurri

Planked Salmon with Herbed Greek Crema

Med-Rare Ribeye with Ginger Hoisin Glaze

DESSERT

Choose 1 dish

Apple Pear Crisp with Warm Cinnamon Creme and Candied Walnuts

Bananas Foster, Caramelized Banana with 1888 Spiced Rum over Fresh Vanilla Bean Gelato with Pecan Praline and Fresh Chantilly

Lemon Tiramisu with Fresh Mascarpone Chantilly and Amaretto

Mango Sorbet with Sweet Coconut Creme and Brown Butter Sugar Crisp

Vegetarian / Vegan

STARTER

Choose 2 dishes

Roasted Asparagus with Citrus Tarragon Aioli with Bitter Greens

Mirza Ghassemi- Roasted Egg Plant and Heirloom Tomato Dip with Crisp Chili Oil, Crostini, and Fresh Citrus

Harissa Roasted Chickpeas with a Tomato Pimento Purée with Toasted Pita and Tahini

Fresh Basil and Herbed Bruschetta with Toasted Italian Style Baguette

FIRST COURSE

Choose 2 dishes

Stuffed Oyster Mushroom with Caramelized Onion and Rosemary Root Vegetables and Broiled Brie

Cabernet Sauvignon Braised Red Cabbage with Cipoilini Onion, Mirepoix, and Cajun Spiced Rice

Tuscan Citrus and Ricotta Tortellini with Sun Dried Tomatoes and Garlic Confit

Crisp Falafel with Lemon Tahini Yogurt and Garlic Chickpea Purée

MAIN COURSE

Choose 1 dish

Cauliflower Au Gratin with Toasted Pine Nut, Pinot Grigio Risotto with Crisped Shallots and Citrus Zest

Ratatouille with San Marzano Tomato Purée, grated Parmesan and Garden Fresh Herbs

Roasted Butter Beans in Smokey Romanesco with Slivered Almond, and Charred Brocolini

DESSERT

Choose 1 dish

Vegan Chocolate Cake with Blueberry Compote and Espresso Creme

Mango Sorbet with Sweet Coconut Creme and Brown Butter Sugar Crisp

The Perfect Date Night

STARTER

Choose 2 dishes

Rustic Crostini- Grilled French Style Bread with Fresh Honey Chèvre, Fig Jam, and Crisp Rosemary Sprigs

Baked Camembert with Balsamic Roasted Grapes, Walnut Gremolata with House Rosemary Focaccia

Grilled Asparagus Caesar Spears with a Brown Butter Crumble and Shaved Parmesan

Basil and Lemon Bruschetta with an Herbed Olive Oil and Soft Warm French Bread

FIRST COURSE

Choose 1 dish

Stuffed Chicken Wings with Asparagus, Japanese Eggplant, Shallot and a Sesame Ginger Rice with a Tahini Hoisin Glaze

Citrus and Coriander Prawns with a Champagne Citrus Vinaigrette and Has Avocado

Lemon Asiago Ravioli with a Citrus Parmesan Burre Blanc and a Garlic and Herbed Pecan Gremolata

Honey Soy Seared Chilean Sea Bass with Charred Broccolini Spears

MAIN COURSE

Choose 1 dish

Dijon Roasted Chicken with Garlic Confit Roasted Root Vegetables on Potato Pomme and Sweet Corn Creme

Cabernet Sauvignon Braise Short Ribs with Natural Pan Reduction with Aged White Cheddar Risotto and Lemon Poached Asparagus

Osso Bucco Pork Shank with Crisp Brussel Sprouts on Garlic Sweet Potato and Tomato Vinaigrette

Herbed Duck Confit with Honey Roast Heritage Carrot and Chèvre Polenta and a Herbed Garlic Compote

DESSERT

Choose 1 dish

Apple Pear Crisp with Warm Cinnamon Creme and Candied Walnuts

Chocolate Stout Cake with Blueberry Compote and Espresso Creme

Lemon Tiramisu with Fresh Mascarpone Chantilly and Amaretto

Mango Sorbet with Sweet Coconut Creme and Brown Butter Sugar Crisp

Indulge

STARTER

Choose 2 dishes

Chèvre Stuffed Dates with a Harissa Spiced Tomato reduction, Fresh Herbs and Local Honey

Dry Aged Prosciutto Crostini with House-made Pesto, Broiled Mozzarella, Prosciutto, Arugula and Cracked Black Pepper

Potato Au Gratin Farci with Caramelized Shallot Crème Fraîche and Siberian Sturgeon Caviar and Fresh Herbs

House Puff Pastry with Apple Wood Smoke Bacon and Fig Marmalade with Charred Brie and Herbs

FIRST COURSE

Choose 2 dishes

Hazelnut and Pistachio Crusted Lamb Lollipop with Port Wine Reduction and Balsamic Braised Figs

Aile de Poulet filled with Roasted Pimento and Caramelized Shallots Crema with Herbs and Aged Gruyère

Seared Diver Scallops on Latkes with Caviar Crema

Arancini filled with Panchetta, Fresh Mozzarella, Parmesan, and a Calabrian Chile Sauce

Classic Beef Tartar with Capers, Parmesan, and topped with Cured Egg Yolk

MAIN COURSE

Choose 1 dish

Land and Sea- Brie and Herbed Brown Butter topped Lobster Tail with an 8 oz Filet Mignon, Chardonnay Braised Leeks with Pomegranate Reduction on top of Aged White Cheddar Potato Pomme

Beef Wellington with House Puff Pastry, Garlic Confit and Spinach Crepes over Roasted Cauliflower Purée and Honey Heritage Carrot

Duck Confit with Smoked Truffle Risotto, Charred Broccolini and a Black Cherry Red Wine Reduction

Blistered Tomato Swordfish with Citrus Parmesan Polenta and Roasted Root Vegetables

DESSERT

Choose 1 dish

Bananas Foster, Caramelized Banana with 1888 Spiced Rum over Fresh Vanilla Bean Gelato with Pecan Praline and Fresh Chantilly

Bisque Cheese Cake with Fresh Chantilly, Caramel, and Praline Pecans

Dutch Chocolate Cake with Blueberry Compote and Espresso Creme

Mango Sorbet with Sweet Coconut Creme and Brown Butter Sugar Crisp

The perfect summer night

STARTER

Choose 2 dishes

Grilled Chicken Buffalo Garden Salad with Fresh Tomato, Grilled Corn, Heritage Carrot and Bleu Cheese Dressing

Classic Caesar Salad with Brown Butter Brioche Croutons and Shaved Parmesan

Fresh Caprese with Mozzarella Balls and Balsamic Reduction Crostini, Malden Sea Salt and Garden Basil

Elote Grilled Sweet Corn with Crema, Cotjia, Cilantro and Chili Spice

FIRST COURSE

Choose 2 dishes

Grilled Margarita Flat Bread with Burrata, San Marzano Purée, House Pesto, and Garden Fresh Basil

Charred Pimento Peppers stuffed with Grilled Chili Lime Chicken, 5 Cheese, Avocado and Onion Haystacks

Grilled Kabobs with Prawns, Sweet Onion, Zucchini, and Tomato with Sweet Chili Glaze and Bitter Greens

Dungeons Crab Mac n Cheese with 5 Cheese Blend and Brown Butter Roasted Garlic Bread Crumbs and Fresh Chives

MAIN COURSE

Choose 1 dish

Catalan Style Grilled Rack of Lamb with Smokey Red Pepper Romenesco

Spatchcock Grilled Chicken with Chipotle Chimichurri

Planked Salmon with Herbed Greek Crema

Med-Rare Ribeye with Ginger Hoisin Glaze

DESSERT

Choose 1 dish

Apple Pear Crisp with Warm Cinnamon Creme and Candied Walnuts

Bananas Foster, Caramelized Banana with 1888 Spiced Rum over Fresh Vanilla Bean Gelato with Pecan Praline and Fresh Chantilly

Lemon Tiramisu with Fresh Mascarpone Chantilly and Amaretto

Mango Sorbet with Sweet Coconut Creme and Brown Butter Sugar Crisp

Vegetarian / Vegan

STARTER

Choose 2 dishes

Roasted Asparagus with Citrus Tarragon Aioli with Bitter Greens

Mirza Ghassemi- Roasted Egg Plant and Heirloom Tomato Dip with Crisp Chili Oil, Crostini, and Fresh Citrus

Harissa Roasted Chickpeas with a Tomato Pimento Purée with Toasted Pita and Tahini

Fresh Basil and Herbed Bruschetta with Toasted Italian Style Baguette

FIRST COURSE

Choose 2 dishes

Stuffed Oyster Mushroom with Caramelized Onion and Rosemary Root Vegetables and Broiled Brie

Cabernet Sauvignon Braised Red Cabbage with Cipoilini Onion, Mirepoix, and Cajun Spiced Rice

Tuscan Citrus and Ricotta Tortellini with Sun Dried Tomatoes and Garlic Confit

Crisp Falafel with Lemon Tahini Yogurt and Garlic Chickpea Purée

MAIN COURSE

Choose 1 dish

Cauliflower Au Gratin with Toasted Pine Nut, Pinot Grigio Risotto with Crisped Shallots and Citrus Zest

Ratatouille with San Marzano Tomato Purée, grated Parmesan and Garden Fresh Herbs

Roasted Butter Beans in Smokey Romanesco with Slivered Almond, and Charred Brocolini

DESSERT

Choose 1 dish

Vegan Chocolate Cake with Blueberry Compote and Espresso Creme

Mango Sorbet with Sweet Coconut Creme and Brown Butter Sugar Crisp

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Chef Mandie's reviews

3.94

•

12 services

We had a small glitch. Chef Mandie had an accident that did not allow her to be our Chef. She made the most wonderful arrangements for a new chef, Chef Kiel, to provide the service. He was AMAZING by stepping in, changing nothing from the original menus and was as impressive as we had hoped! Thank you Chef Mandie for honoring your commitment and a BIG THANK YOU to Chef Kiel for the perfect dinner and wine pairing suggestions!