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Fork Yeah Chef | Private Chef Sacramento and Tahoe area

@forkyeahchef_

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Such a fun group to work with! I tried the food their buddy made and said "why are we even here??"

They were grateful to have us, and we enjoyed our time with them. Looking forward to next time.

As always chef Bryan and Daniel crushed it!

Here's our menu for the night

Rustic ceviche with fresh made chips
Candied bacon wrapped dates stuff with cranberry goat cheese topped with balsamic reduction
Carmelized onion and garlic mashed potatoes
Chili garlic prawns
Reverse seared Picanha with roasted red bell pepper chimichurri
Chocolate chip pizookie by @forkyeahchef_

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12 hours ago

We had a wonderful time preparing our Mediterranean menu the other night. It was really refreshing doing something we don't get requestsed as often, as we are always doing our surf n turf, Italian, or Japanese (absolutely nothing wrong with them, just nice for the change up.). Needless to say it was a blast. Our clients were so much fun, welcoming and appreciative. Looking forward to working with them again!

Was great having Chef Daniel out as well, great new addition to the team! He crushed the souvlaki!

Here's our menu from the evening

Scratch HUmmus
Scratch pita
Greek ceasar salad
Seared halloumi with fig and chili lime sauce
Chicken souvlaki over a bed of zucchini and squash topped with scratch made ztatziki

Dessert
Loukoumades with a honey and cinnamon sauce topped with cinnamon sugar by @forkyeahchef_

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6 days ago

Rustic ceviche recipe

1/2 red onion
2 bell peppers different color
1 avocado slightly under ripe
1-2 cucumbers
1 jalapeno, no seeds
Half bunch of cilantro
Juice if 2 limes
Juice of 2 lemons
Half cup of Mexican beer
Dash of soy sauce
Protein of choice
Salt and pepper to taste by @forkyeahchef_

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11 days ago

Day in the life running a private chef business with a team of now, 9.

I had spent 10 days in a row in Truckee for breakfast, lunch and dinner for 6-8 people then went to finish my 10th day in Bear Valley, 3.5 hours away from Truckee to prepare a dinner for 16. Thankfully, I had the help of Chef Nicholas and his brother (who may be opening up our Vegas market).

I wouldn't normally have scheduled myself like that, but had booked the client months in advance and the client I had worked the 10 days for is a returning client that I really want to continue building a great relationship with.

Every kitchen is different, big or small, stocked or empty, messy or clean, functional or disastrous. But we work on the fly and always make it happen. Every day is the super bowl, and regardless of the field we play on we make certain all of our clients have an exceptional experience. by @forkyeahchef_

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13 days ago

It's the end of fig season, have to take advantage before it's too late. Only time of the year this burger is better. Without the carmelized figs, I am only able to do fig jam.

Fig Jam and goat cheese burger

Brioche bun
Fig Jam
2 sticks of butter one for onions one for the figs
Fresh figs
Fig Jam
Red wine
Bay leave
Salt
Pepper
Garlic powder
80/20 ground beef
Chevre
Arugula
Heirloom tomato

Jalapeno optional by @forkyeahchef_

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23 days ago

Sunday sauce, only 1 onion for ever 2 cans of crushed tomatoes.

Recipe
3 tbs good olive oil
1 white onion
4-5 cloves of garlic
1 carrot
2 tbs of tomato paste
1 1/2 cups of Cabernet
8 large leaves of basil half in the sofrito other half once all the tomatoes are in
2 cans of crushed tomatoes
Salt and pepper to taste
1 tbs garlic powder
1 tbs Italian seasoning
2 tsp smoked paprika

@christianpetroni thanks for the inspiration on this with your 8 hour sauce.

Is it sauce or gravy? by @forkyeahchef_

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24 days ago

Funny story, I remember when I first started figuring out my chili recipe, I overloaded the heck out of it with mustard, and and my friends I made it for started asking for my famous "mustard chili". Which really motivated me to make it right so I obsessed over it, 10+ years later this is where I've stuck my landing. If you guys want some good chili go ahead and try the recipe. If you win a competition with this, I need at least 50% of the credit.

1 white onion
1 green bell pepper
4-6 cloves garlic
1 jalapeno seeds removed
6-8 Roma tomatoes
equal parts tomatillo to tomato
small can tomatoe paste
1 quart beef stock
1/4 cups whiskey
1/2 cup red wine
1 can corn drained
2 cans beans
2 tbs chili powder
1 tbs garlic powder
1 tsp cumin
2 tsp pepper
2 tsp Italian seasoning
option teaspoon liquid smoke or 1 tbsp smoked paprika
1 tbs salt
2 tbs mustard
1 tbs ketchup
1 tbs soy sauce
1 tbs worschetshire
1/2 cup brown sugar/or 3 tbs maple syrup
1 tbs Sriracha
2 tbs tapatio or hot sauce of choice
2 tbs bbq sauce (kinders original)
2 bay leaves
1 lbs of chuck roast cubed or ground beef or bone out short ribs
garnish with sour cream, cheese, avocado and tortilla chips by @forkyeahchef_

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25 days ago

For the record, there is nothing wrong with putting spinach dip in sourdough bread. However, it's much better when you make the bread yourself and keep everything separate.

Here's a how you make a @salt_hank spinach artichoke dip. I add a little bit of different flare to it, but not much. I remember when he made a sandwich with this dip on it, and was kind enough to post the recipe. A few years later, and I still make this for my clients and it's always a crowd pleaser.

full container of fresh baby spinach
1 full jar marinated artichoke hearts
6 cloves garlic minced
1 white onions diced
1 cup of white wine
1 block of cream cheese
1 cup sour cream
1 cup mayo
2 TBS butter
1 container of grated Parmesan
1 cup of motz for top of dip to cook in oven
sautee onion and garlic then add wine and reduce by about 25%. I like the extra bit of liquid to cook down the spinach.
add in spinach and let cook, add in artichoke
add in cream cheese, sour cream and mayo and 1/2-3/4 cup of grated parm and melt all together
season with salt, pepper, smoked paprika and garlic powder
put in baking dish once combined top with motz and more Parm bake in oven uncovered top rack at 450 for 10 minutes. Then broil for a few minutes until you get the color you like. Or you can cheat with a torch like I did.

Next time I'll show you guys how to make the tastiest and easiest bread to go along with your dip. by @forkyeahchef_

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a month ago

Start off with filet mignon. You'll season with kosher salt and black pepper. Get some high-smoke-point oil or tallow into a cast-iron skillet and flip every 2 minutes until you reach an internal temperature of 125°F. Set aside and rest, ideally overnight, but for at least a couple of hours so the internal temperature comes down. If you don't do this, your puff pastry will not cook enough, or your meat will overcook trying to get your puff pastry right.

You'll then throw a package of baby bell mushrooms into a blender. You can chop by hand, but it takes a while. Once blended, you'll add that to a pan with no oil over low heat. Dice a large shallot, 3–4 cloves of garlic, and add half a cup of white wine. Season with salt, pepper, and a little thyme, and cook down until it starts to not burn, but slightly blacken. That's how you'll know most of the moisture is gone. This will prevent a soggy puff pastry. Turn off the heat.

Now lay out some plastic wrap and a few slices of prosciutto over the wrap. Take your filets out of the fridge, pat dry (we want as little moisture as possible throughout this process), and do a thin layer of Dijon all around them. Take some of your mushroom mixture and spread it evenly across the prosciutto sheets, then lay your filets on the bottom 1/3 of the prosciutto sheet. Fold over the top 2/3 of the prosciutto so the filets are completely covered. Now take your plastic wrap and tightly wrap your medallions, and place them back in the fridge for 10+ minutes to firm back up.

Now you'll take your puff pastry and roll it until it's about twice the size as it was out of the package. This way, we will have a good layer around the filet, but not too thick so it will cook fast enough.

Take your filet out of the fridge, and repeat the same process with the puff pastry sheet that you did with the prosciutto, and lay your filet on the bottom 1/3 of the puff pastry. Now wrap the pastry, cutting the excess pastry away, and wrap tightly in plastic wrap and back to the fridge for a few minutes.

Remove your Wellington from the fridge, score the top, add some egg wash, and place in the oven at 425°F for 10–15 minutes. Slice and enjoy! by @forkyeahchef_

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a month ago

We had an absolute blast the other day for a wedding at a stunning venue in Fairfax. Our client, @rani4ever15 , was getting married, and we are so happy for her. A few months back, she and I connected, and her experience speaking with other vendors wasn't great. When she and I spoke, I let her know that while we can do weddings, I am a private chef that primarily focuses on smaller events. With that said, I gave her the full rundown and offered a tasting to her, no strings attached. I went out to their home in the Bay and had them try a few different things from different menus. We had a great time and decided to work together.

We landed on an eclectic menu that took elements from my Surf n Turf, my BBQ, and my French menu. They had bacon-wrapped scallops with a whiskey bacon jam, bruschetta, and ceviche with fresh-made chips as their apps. Then had steamed rice, pan-roasted veggies, caramelized onion potatoes au gratin, and my smoked brisket that I started at 4 PM and took off at 4 AM to start the rest process.

After everything was said and done, my team and I had a blast and were very grateful for the opportunity. @_jonacevedo
Spent a solid hour an half making ceviche for 80 people, and it was killer. @bryanedwards475 crushed the bruschetta, and @thejavingones was the best wingman for the day we could have asked for.

Congratulations, Rani and Nick! by @forkyeahchef_

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5

a month ago

We had a great night preparing our Japanese menu for a close client of ours. The highlight was our Japanese A5 wagyu that we made a nigiri out of. Like any steak, I am a big believer that reverse sear low and slow is the absolute best method without a sous vide. We baste it right before torching with a mixture of balsamic vinegar, sesame oil, truffle oil, and soy sauce then garnish with green onion and shishito pepper.

This dish was inspired from Kru in Sacramento. Funny enough, the first time I had it was the night I met @_jonacevedo where he served us at the sushi bar. We have since developed our own unique recipe.

If you've never had A5, it is life changing. by @forkyeahchef_

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a month ago

In a way, having a chef come to you is being wiser with your money. You're able to enjoy the space you paid for, and not waste money in mediocre food. by @forkyeahchef_

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2 months ago