While I have sample menus on my page, I often get asked what types of food I make for real clients. So, I thought I’d share the current menu for two of my clients.
The first client is a family of three (one parent, two children) with a monthly service of 10 freezer meals, with four of those meals having an extra portion which I pack as a lunch for the parent. They have no food allergies and are fairly adventurous. Their menu for this month:
Meal 1: Indian Chicken.* Tomato-based curry sauce with chicken and greens, over rice.+
Meal 2: Chicken Parmesan Meatloaf, Whipped Potatoes, and Vegetables. * + Ground chicken and vegetable meatloaf, topped with red sauce and mozzarella cheese. Served with whipped potatoes and a seasonal vegetable.
Meal 3: Chana Masala. Northern Indian Chickpea curry, full of warm spices, served over brown rice.
Meal 4: Honey Lime Chicken Enchiladas. Honey-lime marinated pulled chicken in tortillas, with green enchilada sauce and cheddar cheese.
Meal 5: Sweet Potato Chili. Sweet potatoes and red beans in a hearty winter chili.*
Meal 6: White House Shrimp over cheddar grits, with seasonal vegetable. Tender shrimp sautéed with lemon, olive oil, and seasonings, served over cheddar grits. Sided with seasonal vegetable.
Meal 7: Ginger beef & Broccoli. Chinese ginger beef, with broccoli, over rice.
Meal 8: Coconut braised chickpeas and kale over sweet potatoes. Chickpeas, kale, and sundried tomatoes gently braised in a lemon and coconut sauce, served over roasted sweet potatoes.*
The second menu is five dinners for two people, both in their 80s. They have no food allergies, and tend to prefer less International cuisine and more home-style cooking. One of them recently had a heart attack, and the other has diabetes; so, many of the items on the menu are modified to meet those medical needs.
Shrimp Alfredo with Side Salad
Tender shrimp and peas in a creamy Alfredo sauce over whole wheat noodles. Served with side salad.
Rustic Chicken Noodle Soup
A hearty soup with chunks of potato, carrots, and skinless chicken breast in a seasoned chicken broth.
Chef’s Meatloaf, with Brown Rice and Seasonal Vegetable
Chef’s special meatloaf recipe, served over brown rice with fresh seasonal vegetable.
Baked Chicken with Braised Winter Greens & Chickpeas
Lightly herbed chicken, baked and served with wilted winter greens and chickpeas.
Onion & Broccoli Frittata, with Roasted Sweet Potato
Farm-fresh eggs, cheese, onions and broccoli in a winter frittata. Served with chunked roasted sweet potato.
As you can see, my client’s menus differ pretty dramatically, which is part of the fun of what I do! So, what goes into each menu, aside from client needs and preference? There’s a lot of logistical stuff that goes into making a menu/ How many items can go in the oven or on the stove at once? How long do each of those dishes need to fully prepare, and will I be able to use that space in the oven/on the stove for a second dish? How well will dishes keep in the refrigerator/freezer? What fits into the food budget? Can I reasonably expect to get all the ingredients at one store, or will I need to allot extra time for shopping at multiple stores?
Personal Chefs do a lot more than just cook. In fact, as you can see by the above, a pretty hefty portion of our time is spent planning, rather than cooking (which works out much better than the reverse, I assure you).
- On the Menu: Oct. 28-Nov. 2 (eclecticedibles.wordpress.com)
- On the Menu: Oct 21-27 (eclecticedibles.wordpress.com)