Le Peak's Pantry Catering, Your Personal Chef in Jackson Hole!

Wedding Cake I made Jan. 2012 in Texas for my nephew, Adam, and his bride, Leta:)

Happy holidays! Contact me for your Holiday Dinners, Cakes, Desserts... and Gift Certificates! Cheers!

Spring is Here...and Summer is around the corner! Make your Reservations now!

Wow...winter flew by this year! I was pleasantly busy with lots of family dinners and Holiday cakes...as well as my busy ski patroller job at JHMR! I will be Pastry Cheffing again this summer at Persephone's Bakery (www.persephonebakery.com) making wedding cakes and desserts, and working hard with Personal Cheffing at Le Peaks Pantry
. I am starting to get inquiries for events this summer, so get in touch if you are starting to plan a wedding, family gathering, or any special event that you would like to have help with?!

June 10^th, 2011     12 pp.      Corporate Dinner in Buffalo Valley/Grand Teton National Park

Appetizers:

Provencal Bruschetta’s (tom/garlic/basil/balsamic mix on crostini’s with parmesan)

Spicy Shrimp on Tortilla Chip with Guacamole and Salsa Fresco

 

2009 Ponzi Pinot Gris Willamette Valley

 

 Salad:

Fresh Garden Green Salad, Goat Cheese, and Candied Pecans with Assorted Dressings 

2009 Ponzi Pinot Gris Willamette Valley

Entrée:

Bacon Wrapped Bison Tenderloin, Sautéed Wild Mushrooms with a Red Wine Reduction

Sautéed/Grilled Asparagus with Fresh Herbs

Garlic Mashed Potatoes Duchess

 

Sautéed Idaho Trout, Lemon Pecan Butter, Summer Vegetable Ratatouille, Crispy Leeks

Garlic Mashed Potatoes Duchess

2008 Fidelitas Cabernet Sauvignon Columbia Valley

2009 St. Clement Sauvignon Bland Napa Valley

  Dessert:

Fresh Fruit Tart with Sweet Whipped Cream

Flourless Chocolate Torte with Crème Anglaise and Raspberry Sauce

(1-Fresh Fruit request)

Greenbaum's Annual Summer kick-Off Party!

I had the opportunity to make the dessert for Dr. Greenbaum's Annual Summer Kick-Off Party yesterday, and after some discussion with my good friend, Dianna, it was decided to go big with some great cupcakes! I made over 120 assorted cc's...Chocolate with Chocolate Buttercream, Chocolate with Vanilla BC, Vanilla with Vanilla "blossoms" BC, Strawberry with Strawberry Vanilla BC, and Carrot Cake with a yummy Cream Cheese BC. They were a hit...to say the least. Thx for the motivation, Di...and Thx to Jeff for the chance to wow them! Everyone loved them:)

I also started a new "day job" this week at the restaurant, Eleaven, working as the Pastry Chef/Baker/Jack of All Trades...thx to the owners, Hunter and Molly! Summer is here!

Summer is just around the corner! Looks like a great season...bookings are coming in! Make your reservations now for those Private Dinner Parties, Cook-Outs, Weddings, and Functions!

Sample Menu:

Appetizers: (Please choose one or two)

Goat Cheese Crostini’s with Balsamic Cucumber Medley

Chicken Satay with Peanut Sauce and Cucumber Relish

Fresh Buffalo Mozzerella with Basil, Wyomatoes, and Balsamic Drizzle

Provencal Bruschetta’s (tom/garlic/basil/balsamic mix on crostini’s with parmesan)

Spicy Shrimp on Tortilla Chip with Guacamole and Salsa Fresco

Duck Quesadilla’s with Smoked Gouda, Caramelized Onions and Horseradish Crème

Caramelized Onion, Swiss chard, Goat Cheese, and Pine Nut Tart with Balsamic

Bacon Wrapped Scallops with a Lemon Aioli

Salad: (Please choose one)

Smoked Idaho Trout Carpaccio with Pickled Radish and Shaved Asparagus Salad

Fresh Garden Green Salad, Goat Cheese, and Candied Pecans with Assorted Dressings Crab, Apple, Watercress Salad with Walnut Vinaigrette

Red Cabbage Slaw with Warm Blue Cheese Bacon Vinaigrette and Toasted Walnuts

Entrée: (Please choose two or three)

Porcini-Espresso Crusted Bison Tenderloin, Yukon Potato Pancake, Huckleberry

Reduction

Bacon Wrapped Bison Tenderloin, Sautéed Wild Mushrooms with a Red Wine Reduction

Grilled Wyoming Rib-Eye Steak, Caramelized Onions with Truffle Butter

Grilled Elk Tenderloin, Caramelized Blue Cheese Onions with a Citrus Mustard Butter

Grilled Colorado Lamb Chops, Onion Rings, Gorgonzola Grits, and Garlic Demi Glace

Sautéed Alaskan Salmon, Mango Chutney with a Raspberry Chipoltle Reduction

Sautéed Idaho Trout, Lemon Pecan Butter, Summer Vegetable Ratatouille, Crispy Leeks

Sautéed/Grilled Asparagus with Fresh Herbs

Braised Asian-Style Swiss chard or Bok Choy

Green Beans Almandine

Fresh Corn off the cob with Julienne Red Pepper

Sautéed/Grilled Baby Broccoli and Baby Carrots

Lemon Broccoli

Twice-Baked Potatoes

Garlic Mashed Potatoes

Potatoes Duchess (similar to twice-baked, but no skin)

Oven Roasted Baby Red Potatoes with Garlic and fresh Rosemary

Wild Rice Pilaf

Dessert:

Fresh Fruit Tart with Sweet Whipped Cream

Lemon Tart with Lavender Caramel

Tri-Berry Pie with Crumb Topping a la mode

Flourless Chocolate Torte with Crème Anglaise and Raspberry Sauce

Lady Fingers ,Orange Mousse, and Dark Chocolate

Chocolate Mousse with a White Chocolate Moose Garnish

Now taking reservations for Holiday Parties! Tis the Season!

 
I've had several inquiries lately for menu ideas for the Christmas Holiday Season. If you are interested
in cooking classes for kids and adults...from basics to advanced...get in touch. Make great gift certificates!

The Dog Days of Summer are here upon us in Jackson Hole:) It's warm, beautiful...and busy! What I like to think of as a "love-hate relationship". Things you love...and things you hate about life here.
One thing I love is cooking. I picked up the oportunity to cook for a family that has a home in Indian Springs. Lots of kids...lots of family/friends. I did 2 dinners last week...kid friendly menu. Had a lot of fun. Have some nights booked in August, too. Thanks, Laura!

Here's a shot from 4th of July...I made a cake for the band...WSP:)

 

July 22, 2010     6 Adults/7 Kids

 

Appetizer:

Goat Cheese Crostini’s with Balsamic Cucumber Medley

 

Soup:

Roasted Sweet Red Pepper Soup with Cilantro Cream Garnish

 

Entrée:

Sautéed Idaho Trout with Lemon Pecan Butter

Wild Rice Pilaf

Sautéed Asparagus with Fresh Herbs, Shallots, and Garlic

 

Dessert:

Strawberry Shortcake’s

July 23, 2010     8 Adults/7 kids

 

Appetizer:

Spicy Shrimp on Corn Tortilla with Salsa Fresco and Guacamole

 

Salad:

Red Cabbage Slaw with Warm Bacon Balsamic Blue Cheese Vinaigrette and Toasted Walnuts

 

Entrée:

Sliced Flank Steak with Chimichurri Sauce

Roasted Baby Red Potatoes

Corn-Off-The Cob

 

Dessert:

Flourless Chocolate Cake a la Mode

 

 

Kind of a mellow week...is this the "calm before the storm"? Nice to have a little break. Here's a groom's cake we made at JCC...Brute-ess.

Backcountry Gourmet Lunch and Fourth of July!

I had a wonderful day yesterday catering a backcountry lunch for the Bednar Family. It was one of my first "glamping"-like (aka glamorous camping) experience. My assistant, Monica, and I hiked into a predetermined site, and met them with a beautiful spread of light to moderate portions of lunch for the kids and adults. It was great to get outside, hike, serve great food, and enjoy the spectacular views.

Backcountry Lunch:

Tossed Salad Greens with a Balsamic Cucumber Medley

Marinated Flank Steak with Baby Broccoli, Red Pepper, and Scallions on Rice Noodles with Asian Dressing

Sliced Grilled Chicken and Chicken Tenders with ketchup

Penne Pasta tossed with Butter and Parmesan

Fresh Corn-off-the-Cob

Assorted Fresh Fruit

Chocolate Brownies

Chocolate Mousse with Orange-Thyme Confit

  

Also, on the 4th of July, I presented the band, Widespread Panic, with a cake that represented their new album cover, "Dirty Side Down", and since the show was at The Spud Drive-in, I put a spud on the back of the truck. I made the cake in memory of my great friend, Kathryn Miller:)

 

 

 

 

 

Thanks to WSP, Dom at Poppa Presents, and Monica of Jackson Cake Company for letting me have the chance to make things happen!  

Well...summer has been taking her sweet time to arrive here in Jackson Hole, but I think she is finally here. The traffic tells me it is here...but the weather has been fickle. Business at my other job, Jackson Cake Co. is certainly going full force. Along with a full calender of wedding cakes, we are now providing desserts for Koshu, Pearl Street Meat and Fish, Bistro Catering, Maho Catering, Moo's Ice Cream, 3-Creeks Ranch, Terra Hotel, Snake River Lodge and Spa, Shooting Star, and Teton Pines. Also, we have wedding cake contracts with Amangani, Jackson Lake Lodge, Snow King Resort, The Coulior Restaurant, and more. If you have ever seen Ace of Cakes on the Food Network, then you will know exactly how my job with JCC is...a blast!