Private Chef Nancy Kingcaid

Chef Nancy grew up on a small family Farm in the heart of Hanover County, Virginia. From these humble beginnings of growing and picking fresh vegetables, chasing chickens and milking cows began the understanding of the true meaning behind the concept of Farm to Table long before it ever became a thing. Chef Nancy was destined to be a part of the food industry long before she knew what a chef was. After spending 25yrs working in Fine Dining, High End Hotels and Catering in Bar Harbor, ME, New Orleans, LA, Charleston,SC and Washington DC she returned to the Richmond Virginia area and her family's small farm to start her own Private Chef and Boutique Catering company and bring her passion for food and local sustainable cuisine to your table.

For me, cooking is...

My artistic passion and creative outlet. My focus is on sustainable, small farms and community.

I learned to cook at...

I have worked for restaurants from a Cuban Fusion in Bar Harbor ME, Low Country in Charleston SC, French, Creole and Cajun in New Orleans

A cooking secret...

is my gift to blend flavors

My menus

Dinner #5

STARTER

All inclusive

Tuna Tartare with a Sriracha Avocado Mouse Toasted Sesame Seeds and finished with a Soy Ginger Glaze

FIRST COURSE

All inclusive

Citrus Avocado Salad with Baby Kale

MAIN COURSE

All inclusive

Apricot Ginger Glazed Seared Salmon

DESSERT

All inclusive

Key Lime Tart with Chocolate Crust and a Strawberry Rum Sauce

Dinner Menu #4

STARTER

All inclusive

Duck and Pork Belly Terrine with Port Poached Dates and Pistachios

FIRST COURSE

All inclusive

Strawberry and Goat Cheese Salad with Baby Spinach and Arugula, Red Onion and Candied Walnuts with Champagne Vinaigrette

MAIN COURSE

All inclusive

Pan Seared Filet Mignon w Crispy Wild Mushroom and a Old Vine Zingandel Demi

DESSERT

All inclusive

Lemon Blueberry Ricotta Cheesecake

Dinner Menu #3

STARTER

All inclusive

Dill pernod Crab Salad served in Toasted Croustade cups

FIRST COURSE

All inclusive

Roasted Sweet Corn Gazpacho with Crispy Shallots and a Cilantro Creme Fraiche

MAIN COURSE

All inclusive

Pan Seared Crispy Duck Breast with a Cherry Red Wine Jus

DESSERT

All inclusive

Cioccolatissimo... Hazelnut Chocolate Cake with Chocolate Mouse

Dinner Menu #2

STARTER

All inclusive

Tomato with Fresh Ricotta in Puff pastry with Balsamic Glaze and Crispy Basil

Asparagus and Ricotta Panna Cotta with Bacon Dust

FIRST COURSE

All inclusive

Grilled Peach and Burrata Salad with a Champagne Vinaigrette

MAIN COURSE

All inclusive

Blue Cheese Crusted Filet Mignon with a Chocolate Red Wine Demi

DESSERT

All inclusive

Blackberry and White Chocolate Tart

Dinner Menu #1

STARTER

All inclusive

Carpaccio Di Manzo... Thinly Sliced Raw Prime Sirloin with Micro Arugula, Parmagiano Reggiano, Lemon Mustard Sauce with a drizzle of Black Truffle Oil

FIRST COURSE

All inclusive

Ferrano Salad... Mixed Baby Field Greens, Cherry Tomatoes, Dried Cranberries, Pistachios, Toasted Sunflower Seeds, Shaved Carrots, Parmigiano Reggiano and a Aged Balsamic Vin

MAIN COURSE

All inclusive

Osso Buco... Veal Shank Braised in a Red Wine Tomato Reduction served with Farro Risotto

DESSERT

All inclusive

Black Forest Chocolate Tart