Euphoria Dinner Parties is a traveling Private Chef Service dedicated to enriching the lives of our clients. Service includes a customized menu, shopping, cooking & leaving your kitchen sparkling clean. Stress free dining: Leave the cooking to Us; Relax with your guests while entertaining at home.
Euphoria is a in-home Private Chef services for formal and casual affairs.
"Our goal is to provide a unique dining experience that is unforgettable."
Fine dining in the relaxed atmosphere of your own home, for the bay area to San Diego.
Services include: Interactive cooking parties, aphrodisiac dinner for two, a nice brunch, a casual buffet, formal dinner party or hors d'oeuvres/ cocktail parties.
Reserve an interactive cooking party. Learn to cook and get involved. You'll recieve a keep sake menu & apron with paid tuition.
Prices start at $ 65.00 per person.
We also provide Spa Parties.
We'll provide you with candles, a relaxing massage and a menu of herbal teas, fruit and vegetable trays, petit fours & canapes.
Business Entertaining:
Invite your colleagues into your home for a special gathering. Your guests will be in a warm, relaxed atmosphere, not a hectic & busy restaurant.
On the set Catering: Craft Services to cast parties.
Contact Chef Cindy for a free consultation, and we'll help turn your special event into a fabulous, stress-free experience for you and your guests.
Price structure includes
$ 20.00/Hr (Chef fee),
gratuity & menu costs.
Wednesday, August 26, 2009
Chef Cindy's Bio
My Bio:
I have been " in love" with cooking since I was in elementry school.
My Passion for the Culinary Arts began as a teenager- entering baking competitions in both newspapers and fairs. I have enjoyed cooking for family and friends ever since. As a young teenager, I watched public television religiously and was inspired by Culinary superstars Julia Child and Martin Yan and I just knew I wanted cooking food to be my career.
Eating should be an enjoyable experience. " It should be a feeling of euphoria". Like the feeling of being in love.
Cooking has always been very therapeutic and sexy for me.
Even way back when my passion began I enjoyed decorating a plate. Aferall, you eat with your eyes first. The aromas of herbs & spices take me into culinary ecstacy. And when a plate is beautifully designed the meal is even more satisfying.
My culinary journey began in the late 90’s, working as a Cook at Ruth's Chris Steak House in Las Vegas, NV. Thereafter, I worked in the restaurant industry as a Garde Manger Cook & Chef de Partie and now Private Chef. I have been featured in various magazines and other media outlets throughout northern Calif and Las Vegas, NV.
My other passion is Philanthropy
When not in the kitchen, I enjoy being involved in non-profit organizations. I participate in various functions for The March of Dimes and The Make a Wish Foundation, as well as many other worthwhile causes.
My biggest accomplishment was producing a fundraiser to benefit the victims of the Virginia Tech Tragedy. This event included a silent auction, live auction, tapas recipe challenge and wine tasting. The money raised went to the Hokie Spirit Memorial Fund.
In today's crazy & busy everyday life, couples are too busy for romance. They tend to put romance on the back burner. All their time is focused on working & taking care of their children. Several years ago, I became THE APHRODISAC CHEF. I am the RX for getting romance back. I help keep the love fire burning. I prepare meals with aphrodisiac qualities and to make it even more exciting I offer cooking classes for couples. Cooking together is really sexy.
Cheers!
Chef Cindy
"AKA- THE APHRODISIAC CHEF"
I have been " in love" with cooking since I was in elementry school.
My Passion for the Culinary Arts began as a teenager- entering baking competitions in both newspapers and fairs. I have enjoyed cooking for family and friends ever since. As a young teenager, I watched public television religiously and was inspired by Culinary superstars Julia Child and Martin Yan and I just knew I wanted cooking food to be my career.
Eating should be an enjoyable experience. " It should be a feeling of euphoria". Like the feeling of being in love.
Cooking has always been very therapeutic and sexy for me.
Even way back when my passion began I enjoyed decorating a plate. Aferall, you eat with your eyes first. The aromas of herbs & spices take me into culinary ecstacy. And when a plate is beautifully designed the meal is even more satisfying.
My culinary journey began in the late 90’s, working as a Cook at Ruth's Chris Steak House in Las Vegas, NV. Thereafter, I worked in the restaurant industry as a Garde Manger Cook & Chef de Partie and now Private Chef. I have been featured in various magazines and other media outlets throughout northern Calif and Las Vegas, NV.
My other passion is Philanthropy
When not in the kitchen, I enjoy being involved in non-profit organizations. I participate in various functions for The March of Dimes and The Make a Wish Foundation, as well as many other worthwhile causes.
My biggest accomplishment was producing a fundraiser to benefit the victims of the Virginia Tech Tragedy. This event included a silent auction, live auction, tapas recipe challenge and wine tasting. The money raised went to the Hokie Spirit Memorial Fund.
In today's crazy & busy everyday life, couples are too busy for romance. They tend to put romance on the back burner. All their time is focused on working & taking care of their children. Several years ago, I became THE APHRODISAC CHEF. I am the RX for getting romance back. I help keep the love fire burning. I prepare meals with aphrodisiac qualities and to make it even more exciting I offer cooking classes for couples. Cooking together is really sexy.
Cheers!
Chef Cindy
"AKA- THE APHRODISIAC CHEF"
Thursday, August 13, 2009
CORNBREAD WITH LOVE
Yield: 9
Vegetable oil pan release
1 C. sour cream
½ tsp. baking soda
¼ C. vegetable oil
1 C. canned creamed corn
2 eggs
1 C. stone- ground yellow cornmeal
1 T. cornstarch
1 tsp. baking powder
¾ tsp. salt
¾ C. honey
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with pan release.
Place the sour cream in large bowl and whisk with the baking soda. Whisk in the oil, creamed corn & eggs.
Once combined, sprinkle cornmeal over mixture.
Sift the cornstarch, baking powder and salt over the cornmeal. Stir wet and dry ingredients and honey together until combined. ( do not over mix) Add batter to baking pan and let it stand at room temperature for 25 minutes.
Bake in oven for 40- 45 minutes, until golden brown.
Cool slightly and cut into 9 squares.
This cornbread is really moist and goes great with chili or stew..
BON APPETIT! ENJOY! CINDY
Vegetable oil pan release
1 C. sour cream
½ tsp. baking soda
¼ C. vegetable oil
1 C. canned creamed corn
2 eggs
1 C. stone- ground yellow cornmeal
1 T. cornstarch
1 tsp. baking powder
¾ tsp. salt
¾ C. honey
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with pan release.
Place the sour cream in large bowl and whisk with the baking soda. Whisk in the oil, creamed corn & eggs.
Once combined, sprinkle cornmeal over mixture.
Sift the cornstarch, baking powder and salt over the cornmeal. Stir wet and dry ingredients and honey together until combined. ( do not over mix) Add batter to baking pan and let it stand at room temperature for 25 minutes.
Bake in oven for 40- 45 minutes, until golden brown.
Cool slightly and cut into 9 squares.
This cornbread is really moist and goes great with chili or stew..
BON APPETIT! ENJOY! CINDY
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