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Cuisine Counselor


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What’s going on here? Gourmet dinner in your home!

Don’t like to cook? Just want to relax for a change? Special event? Let me put together a personalized menu that meets your budget and tastes!

Why Would I Want You To Cook for Me?ChefThomasMorris

Besides the fact that you’ll love my food?

How many times have you spent most of a party preparing food and not socializing?  What about the logistics of hosting a dinner party at a restaurant (not to mention the cost)?

Wouldn’t it be nice to have a gourmet dinner in your home, where you could enjoy not only the food, but the company of your guests as well?

Oh, and I should mention, I clean the kitchen, as well.  That way, the only thing you have to deal with the next morning is coffee.

How are you dealing with these “Uncertain Times?’

Like everyone else, I’m not doing very much in person.

I am, however doing Virtual Cooking Classes. These are great either for team building or getting in front of clients. Prices range from $400 to $500 per class (or more, depending on ingredients), and are either set menus, or fully-customized dinners.

Also, if I hear “these uncertain times” one more time, I might have to take up meditation.

Want to know more about what I’m cooking?

Check out my blog!

Well, how about a menu or two?

Although I’m somewhat loathe to put a menu up (I like to customize your meal with you), here are a couple things people have ordered in the past.

For a more traditional, over-the-top meal, might I suggest

  • Blue Corn and Green Chili Souffle
  • Duck Confit Salad with fresh fruit and a Balsamic glaze

    Raspberry Crème Brulee
    Raspberry Crème Brulee
  • Beef Tenderloin with a Rosemary Gremolata, accompanied by Pureed Cauliflower and Asparagus
  • Raspberry Crème Brulee

For a more adventuresome dinner, you might want to try

Forbidden Octopus
Forbidden Octopus
  • Forbidden Octopus (Sautéed Baby Octopus on Spicy Rice Noodles over a Bed of Forbidden Rice)
  • Lightly-seared Heart of Romaine with Crispy Beet Allumettes and a Honey and Truffle Vinaigrette
  • Pan-Seared Swordfish Steaks, Topped with a Poblano Béchamel and Served with Spaghetti Squash and Broccolini
  • Creamy Flan