Personal chef services are the perfect alternative to restaurants- especially for people with specialized or restricted diets!
Every menu is customized to fit each client’s unique tastes and needs, and meals are prepared using fresh, local and seasonal ingredients whenever possible.
Cary Dinner Fairy has experience creating innovative menus and cooking for people with diabetes, people with severe allergies, the Alkavorian diet, low-sodium diets, heart-healthy diets, gluten and dairy free diets, vegetarian and vegan diets and for children with discriminating palates. In any given week I am cooking a range of menus- from truffled risotto to sloppy joes, and everything in between. Whether you are craving different foods every week or more traditional fare, I am happy to accommodate!
- Prior to service we will set up a short consultation to discuss food likes and dislikes, allergies and any dietary considerations. Using this information, the Cary Dinner Fairy will design menus with different options for you to choose from.
- Once a menu has been chosen, the Cary Dinner Fairy takes care of the rest! She will prepare a memorable meal in your kitchen without you having to lift a finger. Personal chef services include customized menu creation, shopping service, all ingredients, food preparation and kitchen cleanup.
- Pricing varies and is dependent upon menu chosen and number of people.
Here are some examples of Cary Dinner Fairy menus:
Bitter Green Salad with Caramelized Pears
Spice Rubbed Duck Breast with Roasted Grapes
Herbed Brown Rice
Radicchio, Chicory, Romaine, Watercress and Escarole are tossed together with sweet, caramelized roasted pears and served with dressing made from cider vinegar and honey. Duck breast is rubbed with a blend of spices- fennel, pepper, bay, allspice- and is seared golden brown and roasted. The crispness of the duck contrasts well with the soft texture and sweetness of roasted grapes. Fluffy brown rice is combined with fresh thyme, basil, oregano, rosemary and chives to complete the meal.
Indian Black Eyed Peas with Eggplant
Cauliflower and Tofu Salad
Indian Flat-bread with Raita
This vegetarian menu is extremely flavorful, and filling. Black eyed peas are slowly simmered until tender with cubed eggplant, tomatoes, onion, cumin, coriander and turmeric. The peas are served over fluffy jasmine rice and garnished with lots of fresh cilantro. The cauliflower for the salad is browned and then chilled, mixed with toasted cumin seeds, tofu cubes and green onions. I serve classic raita, a cool sauce made from yogurt and cucumbers with warm, chewy, homemade flat-bread.
Veal Medallions with Mushrooms and Calvados (Apple Brandy)
Potatoes Au Gratin
Steamed Pars-lied Baby Carrots
Veal medallions are pounded thin and quickly cooked in a compound butter with herbs. They are served with a rich sauce with flavors of bacon, mushrooms, demi-glace, Granny Smith apples and apple brandy over sauteed spinach. For a side dish, potatoes are sliced thinly and baked in a creamy sauce of Gruyere and cheddar cheeses. For the second vegetable, carrots are steamed crisp-tender and tossed with green onions and a little bit of parsley and butter.