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As You Like It - Personal Chef Services
Catering personalizado dirigido por chefs que eleva cada celebración.
Sin reseñas aún
Business
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Catering personalizado dirigido por chefs que eleva cada celebración.
Sin reseñas aún
Con sede en Berkeley, As You Like It - Personal Chef Services ofrece catering a medida y experiencias de cena en el hogar. El servicio ofrece opciones de menú de otoño, se adapta a restricciones dietéticas y se encarga de la planificación de la preparación, la familiarización con la cocina y la instalación en el lugar para garantizar eventos sin contratiempos. Una colaboración reciente presentó platos como endivias rellenas de camarón y aguacate, crostini de mozzarella con confitura de tomate, ensalada de hojas de invierno, pato estofado y un pastel de chocolate de varias capas, con champán fluyendo para marcar el ritmo de la velada.
No hay fotos disponibles
Menús estacionales a medida con opciones para restricciones dietéticas y preferencias personales.
Preparación de comidas en casa y servicio para reuniones íntimas y ocasiones especiales.
Catering de servicio completo para fiestas y eventos, incluyendo aperitivos, platos principales y postres.
Adaptación de menús para satisfacer dietas sin gluten, vegetarianas u otras necesidades dietéticas.
Montaje completo de la cocina, servicio durante el evento y limpieza posterior al evento para una experiencia sin complicaciones.
Jerry P
We decided to splurge and have a birthday dinner party for three Scorpio friends. Everyone donned dressy attire, there was a nice house sound track in the background, and the fireplace was casting a glow. Dianna provided multiple Fall menu options a couple of weeks prior, and was easily able to adapt to a couple of minor dietary restrictions. Making a choice was the hardest part, there were so many amazing options. She stopped by to familiarize herself with the kitchen and do the final pregame planning one week prior to the event. She arrived about an hour before to set up, and all was ready & mis en place before guests arrived for cocktails. The food was wonderful. We had two rounds of appetizers, a shrimp and avocado stuffed endive, as well as a tomato confit mozzarella Crostini. We had trouble restraining ourselves. The salad with winter greens, fennel, apple, and toasted almonds was perfectly dressed. The braised duck legs fell off the bone, had a delicious marinated flavor crispy skin, and were served aux jus over a wild rice blend. Roasted parsnips and carrots gave it that final fantastic Fall touch. Desert was this simply amazing chocolate cake with three or four different layers involving mousse, ganache, shaved chocolate, and more chocolate! It's a miracle we all survived. Throughout Dianna kept everybody's champagne glass full, circulated the appetizers, and timed the courses to the pace of the crowd. She was charming, with a smile all evening that never stopped. And the best part, and I admit this is a little selfish, was I had to do a bunch of volunteer work all day long, and was able to just relax and get cleaned up in that hour before the party. You know that part when you are normally frantic, running around trying to tighten up all the loose ends. It really was a treat!
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