Le Peak's Pantry Catering

Dinner for Deedie and Rusty

On Thursday night, prior to the Murie Center, I cooked for a dinner party of 9 people. Jen C, aka Jenny, helped me Serve. Pretty laid back dinner because Deedie made the dessert...a killer Ice Cream Bombe with Penuche Sauce. The whip cream topping had chunks of baked merengue folded into it.

Appetizers:

Spicy Grilled Shrimp on Tortilla Chips with Guacamole and Salsa Fresco

 

Salad:

Fresh Garden Green Salad with Balsamic Vinaigrette

 

Entrée:

Cedar Plank Grilled Atlantic Salmon with Mango Salsa

Grilled Iron Steak with Herbs and Shallots

Oven-Roasted Red Potatoes with Horseradish Sauce

Baby Broccoli with Fresh Herbs and Shallots

 

Dessert:

Ice Cream Bombe with Penuche Sauce with Fresh Berries (provided by Deedie)

 

The Murie Center in Grand Teton National Park

I just finished cooking at the Murie Center (www.muriecenter.org) in Grand Teton National Park a group of 14 there for a 4 day workshop. It was nice to be back at the Murie Ranch cooking again (I've cooked there on and off for the last 5 years). It was a lot of work serving 3 meals a day, especially since there were a fair amount of dietart restrictions, such as no wheat, no tomato, no dairy, no shellfish, and half the group were vegetarians. Being on a semi-limited budget didn' help, either. However, it was great being nestled in the forest...listening to the coyotes howl and yelp at the recent full moon. I manged to pull it off...and I think everyone was pleased in the long-run. Breakfasts and lunches were served buffet-style, and included eggs, homefires, bacon, huevos rancheros, blueberry pancakes, french toast, granola, sandwich fixings, salad, and various soups. Here is a list of the dinners I served:

Friday

Fresh Baked Alaskan Halibut with Roasted Red Pepper Tampinade and Pine Nuts

Fresh Baked Alaskan Halibut with Lemon, Herbs, and White Wine

Bake Potatoes with Sour Cream

Sautéed Zucchini and Yellow Squash

Fresh Garden Green Salad with Balsamic Vinaigrette or Caesar Dressing

Baked Apples

 

Saturday

Lemon Pepper Baked Chicken

Wild Rice and Brown Rice Pilaf

Spaghetti Squash with Maple Syrup and Thyme

Sautéed Broccoli and Red Onion

Fresh Garden Green Salad

Warm Gingerbread Cake with Lemon Sauce

 

Sunday

Oven Roasted Rib-Eye Steak with Fresh Rosemary

Oven Roasted Beef Tenderloin with a Red Wine Vegetable Compote

Mashed Potatoes

Fresh Corn off-the-cob with Red Pepper Brunoise

Super Gooey Brown Rice Flour Chocolate Brownies

 

Monday

Three Different Type of Stuffed Green Peppers

Warm Red Cabbage Salad with or without Blue Cheese Balsamic Vinaigrette and Toasted Walnuts

Fresh Garden Green Salad

Banana’s Foster with Kahlua. Served with Sweet Whipped Cream

Summer's going way too fast!

I cooked 2 dinners in the last 3 days. Have most of the next 3 weeks almost booked solid. The dinner on Monday was for a family that is here for a family reunion. The dinner I did last night was for the Rose Family again, but a smaller group of 10 this time.

Mon. Dinner

Salad:

Classic Caesar’s Salad

Entrée:

Grilled Marinated Roast of Lamb with minced Shallots, Garlic, and fresh mint, oregano, and basil

Potatoes Au Gratin

Vegetable:

Italian-Style Sautéed Green Pepper, Red Onion, Zucchini, and Roma Tomatoes with Garlic and Fresh Herbs

Dessert:

Strawberry Shortcakes

Weds. Dinner

Appetizers:

Grilled Spicy Shrimp on Tortilla Chips with Guacamole and Salsa Fresco

Salad:

Spring Mix Garden Green Salad with Balsamic Vinaigrette

Entrée:

Grilled Beef Tenderloin with Horseradish Sauce or Raspberry Chipoltle BBQ Sauce

Fresh Corn with Red Pepper Brunoise

Fresh Green Beans with Herbs

Dessert:

Chocolate Decadence Torte with Fresh Berries and Crème Anglaise

5LazyR

Cooked dinner for The Rose family...13 adults/5 kids, but only had to worry about the adults. Most everyone was from Dallas. Funtime...especially when the sprinklers came on. lol.

07/18/08

13 p.p. (15 p.p. for apps.)  7:45 p.m. Appetizer’s

Appetizer’s:

Grilled Spicy Shrimp on Tortilla Chips with Salsa Fresco and Guacamole

Peanut Beef Satay’s

Salad:

Fresh Garden Green Salad with Balsamic Vinaigrette

Entrée:

Grilled Alaskan Salmon with Mango Salsa

Grilled Asparagus and Broccollini

French Baguettes

Dessert:

Fresh Strawberry Shortcakes with Ice Cream

Perfect Grilling Weather!

The grilling continues! Just got done with the second night...of four...with a group of 14 p.p.(10a/3 kids). Fun, easy, simple menus...great, laid back group. The kids are cool. They also booked me for 5 nights in August!

07/12

Caeser Salad

Grilled Beef Tenderloin with a choice of Horseradish Sour Cream, Apricot Chipoltle Mustard, or Raspberry BBQ Sauces.

Baked Idaho Potatoes

Grilled Zuchinni and Yellow Squash, Red and Yellow Peppers

Strawberry Shortcake

07/14

Fresh Garden Greens Salad with choice of Raspberry Poppyseed or Balsamic Herb Vineagrette

BBQ Honey Dijon Glazed Chicken

Wild Rice Pilaf

Grilled Asparagus with Shallots and Fresh Herbs

Tri-Berry (raspberry,blueberry,strawberry) Crumb Pie a la Mode

07/15

Fresh Garden Greens Salad with Herb Vineagrette

Lasagna with Meat Sauce

Garlic Bread

Chocolate or Walnut Brownies

07/16

Caeser Salad

Grilled Ruby Red Idaho Trout with Lemon Butter Herb Sauce

Potatoes Au Gratin

Steamed Sugar Snap Peas

Chiffon Cake with Chantilly Creme and Fresh Berries

Brindisi Wedding 06/28/2008

I am honored to be the Grill Master at the Brindisi Wedding that will take place Saturday, June 28th on the Snake River at AJ DeRosa's Tipi Camp. My good friend, Chris Brindisi, and his beautiful bride-to-be, Beth, and their family and friends will be enjoying pot luck, and Grilled Tenderloin. Should be a blast!

Idaho Trout Dinner 06/30/2008

June 30^th, 2008

Kurt Jones Group for 10 p.p. (dinner @ 8pm?)

Teton Village Home

Appetizer: 

Spicy Grilled Shrimp on Corn Tortilla Chips with Guacamole and Fresh Salsa

Salad:

Fresh Garden Green Salad with Lemon Poppy seed Dressing

Or

Caesar Salad

Vegetable:

Italian-Style Sautéed Zucchini, Tomato, and Red Onion Medley

Entree:

Sautéed Idaho Trout with a Warm Lemon Pecan Butter

Or

Sautéed Idaho Trout with Lemon and Tartar Sauce

Summer is here!!

Welcome to our new webblog!

Even though the official summer solstice has not quite arrived, it's starting to really feel like summer around the valley here in Jackson Hole.

If you would like to schedule an event with Personal Chef Kevin, please get in touch. Pretty soon we will be very busy.