Do You Know Where Your Food Comes From?

Providing Custom Meals for All Occasions Since 1999

A Health-Conscious Chef You Can Ever Ask For

Getting a Private Chef for a Vacation Trip or Event Can Be Hard Especially if Having Great Food to Keep Your Loved Ones and Guests Happy is Part of Your to-do List.

My Name is Chef James Adams, I Am a Discreet and Private Chef Who Does Meal Preps, Box Lunches, Party Platters, and Event Management. I Also Cater to Vacation Trips and Small Dinner Parties to Keep You and Your Loved Ones Happy With a Full Stomach.

Mediterranean and Plant-Based Cuisine

My Cooking Skills Are as Sharp as a Chef’s Knife Which Are Backed Up With Over 30 Years of Culinary Experience in French, American Riviera, Mediterranean, and Plant-based Cuisine. I Have Contracts With Local Farmers and Markets to Provide You With Fresh and Authentic Farm-to-table Food Items.

Asides From Sourcing Ingredients From Local Suppliers, I Am Also a Certified Food Handler to Ensure That the Ingredients I Use Are Not Only Fresh but Also Safe.

Enjoy Different Menus According to Your Palate

Salads

Arugula With Peaches, Endive, Walnuts, Goat Cheese and Puréed Peach Dressing
Roasted Balsamic Red Onions With Arugula Greens, Walnut and Pomegranate Salsa With Goat Cheese
Watercress, Cherries, Roasted Acorn Squash Almonds and Lemon Miso Dressing
Kale Salad With Carrot, Bell Pepper, Parsley, Nuts, Seeds, Dried Fruit and Lemon Mustard Vinaigrette
Citrus Salad With Avocado, Endive, Mint, Macadamia Nuts and Orange Flower Vinaigrette
Dandelion Salad With Roasted Rainbow Carrots, Potatoes and Lemon Tahini Dressing
Raw Beet and Celery Root Salad With Horseradish, Arugula, Lemon Zest and Sesame Seeds
Shaved Brussels Sprouts With Pine Nuts, Peckerino and Sun-dried Cherrie Vinaigrette

Vegetable Entrées

Roasted Delicata Squash With Asparagus, Arugula and Pomegranate Salsa
Beluga Lentils, Acorn Squash and Ratatouille With Micro Greens
Roasted Cauliflower Steak on Black Lentils With Currents and Caper/Dill Pesto With Micro Greens
Corn Cake on Zucchini Noodles With Roasted Tomato Sauce and Arugula Greens
Seasonal Farmers Market Vegetables Oven Roasted with Forbidden Black Rice and Turmeric Sauce With Salsa Verde
Purple Potatoes With Coconut Milk, Seared Tofu, Roasted Broccoli and Lemon Miso Dressing

Protein Entrées

California Bluefin Tuna With Forbidden Black Rice, Mango Salsa and Sautéed Asparagus Spinach with Green Onions
Roasted Mary’s Chicken Breast With Butternut Squash Mashed Potatoes, Fried Oyster Mushrooms an Sautéed Swiss Shard
Hurst Ranch Filet Mignon Sautéed Yukon Gold Potatoes, Spinach Chard and Mushrooms With Chimichurri Sauce

Spanish Menu

Valencia Salad of Organic Baby Lettuces, Sliced Oranges, Almonds, Manchego Cheese and Dates With a Sherry Vinaigrette
Fried Cauliflower With Salsa Verde, Capers, Anchovies, Parsley, Olive Oil and Lemon Juice Give
Bomba Paella, Chicken, Jumbo Shrimp, Clams, Chorizo Sausage, Peas and Bell Peppers With Paprika
Roasted Pears With Dried Apricots and Pistachios, White Wine, Ground Cardamom and Lemon Juice

Italian Menu

Tomato Olive Crostini With Grilled Bread, Buratta Cheese and Pesto
Handmade Tagliatelle Pasta With Bolognese Sauce, Slow Cooked Beef and Pork With Sofritto, Tomato and a Touch of Cream
Tri Color Salad, Ridiccio, Arugula and Endive With Parmesan and Balsamic Vinaigrette
Molten Chocolate Hazelnut Cake With Mascarpone Whipped Cream and Local Strawberries

Sea Food Menu

Farmers market salad with citrus vinaigrette, sliced ruby red grapefruit and avocado with water crest and arugula
Lobster and Crab Cakes with Fennel Remulade, Dungeness crab, lobster meat, celery, red bell peppers and Japanese style breadcrumbs
Lemon herb salmon with Parmesan risotto, organic asparagus spears and wild mushrooms with micro greens
Fresh seasonal fruit sorbet with farmers market organic berries, chocolate dipped organic local strawberries

Mediterranean Menu

Watercress Salad With Roasted Bell Peppers Shaved Artichokes Cherry Tomato, Black Olives, Sardines and Hard Boiled Eggs
Lightly Cooked Tuna With Asparagus Purée, Roasted Tomatoes and Mustard Greens
Organic Farmers Market Figs With Honey, Ricotta Cheese and Cinnamon Red Wine Reduction