I am so excited to announce that my meals are now available online via Carolina Grown! Who and what is Carolina Grown? The company is owned by former Fayetteville natives who brought their vision back to their hometown offering fresh natural and organic produce and products. No need to order through CSA as we now have Carolina Grown in our own backyard. If you have not noticed or been downtown lately Carolina Grown has a storefront right by the fountain at the corner of Hay Street. To learn more regarding Carolina Grown check their website at www.carolinagrown.org.
Carolina Grown carries products from surrounding local counties supporting the local economy. So it only made sense to offer my products through their company. My meals to go are ready prepared dishes that are packed in individual containers that are microwavable and oven safe. TheClick here to continue reading
By admin On February 13, 2012 No Comments
Valentine’s Day is tomorrow and you want to impress that someone special with a dinner that you prepared. However you don’t want to break the bank doing it. Steaks sounds great and lobster is even better. Nevertheless both these items are pricey. What would you say if I told you that you can serve both steak and lobster at a reasonable price?
Here’s how. Instead of opting for high end cuts of steaks such as filet mignon or tenderloin, go for a different cut of steak such as ribeye, porterhouse, or even New York Strip. They are all great cuts of meat at a less expensive price. Make sure you select cuts that have as much marbling as you can find on each piece of meat. My favorite cut is the ribeye, as it has enough fat distributed throughout the surface, making it nice and tender.
A whole lobster can be expensive.Click here to continue reading
By admin On January 9, 2012 No Comments
Happy New Year everyone. Year 2011 was a pleasant surprise. I reached the goal that I set out to attain and along the way other avenues opened up to expand my Personal Chef Services. Best part of all, I made many new friends from all walks of life. That to me is far more enriching. Don’t know what 2012 will hold for my Personal Chef business, but hopefully I can forge on further while expanding newer ideas and horizons.
Supper Clubs will return in Spring, most probably in April. I will continue to offer Supper Clubs in homes for smaller intimate groups; however, the possibility of holding it in a public venue is up for speculation. Would love feedback from you to see if there is any interest in this direction.
Along the same line, I may consider conducting cooking classes in a public venue. Currently I do all my cooking classes inClick here to continue reading
By admin On December 21, 2011 No Comments
In actuality, a prime rib roast is seldom a prime cut. Only 2% of all beef is graded by the USDA as Prime. What you normally see and find in most markets and butcher shops are either choice or select cuts. However if you ever get your hands on a prime cut you will notice the difference in tenderness and distinguishable flavor of this superior cut of meat. With that said, USDA Choice is an excellent grade of beef with slightly less marbling than Prime.
As mentioned earlier, prime rib roast is easy to prepare. To determine the success of this dish follow these steps:
1. When selecting a prime rib roast make sure it is at least a three-rib bone portion. Leave at least an inch of fat on the meat to prevent the meat from drying out while roasting.
2. Bring roast to room temperature (at least 2
By admin On November 16, 2011 No Comments
Everybody has their own version of how to prepare and cook a turkey for Thanksgiving. Turkey is not really hard to prepare. It is just a bigger version of roasting a chicken. It takes a little more time to roast it in the oven than a chicken but the technique of roasting is pretty much the same. Preparing the turkey before roasting is a whole different story. Some people rather bypass all that work and just deep fry the whole bird, which is also very yummy. Some would go to the expense of deboning and stuffing them in layers like a Turducken that consist of a layer each of deboned chicken, duck, and turkey with stuffing in between (absolutely heavenly but time consuming).
As for myself, what I would typically do is brine my turkey at least two days in advance. I drain and rinse the bird afterClick here to continue reading
By admin On November 9, 2011 No Comments
It is time to start planning for holiday parties. You can have a great party or a fabulous party. What makes a fabulous party? Phenomenal food and great company! Food that people can’t stop raving about and the wonderful host/hostess that made it all happen.
Where can you find such delectable offerings? Team up with CHEF MEI PERSONAL CHEF SERVICE and be the talk of the town. Chef Mei’s latest holiday offerings will surely delight you and your guests. Chef Mei Personal Chef Service will cater to any event; whether at your home or at the office, cocktail parties, open house, corporate functions, small and big. Menus are created to suit your taste and budget with quality and service in mind. Reserve your party or dinner date with Chef Mei early to avoid limited date selections.
Here is a small selectionClick here to continue reading
By admin On September 23, 2011 No Comments
This weekend Fayetteville will be celebrating our famous International Folk Festival. I look forward to the event every year. This is by far one of the best festivals Fayetteville has to offer. Our city comes alive, during this three-day fun-filled event, with vivid and vibrant colors from the beautiful costumes worn by our locals, to represent their country of origin, to experiencing cultural dances and understanding cultural lifestyles. Who would have thought Fayetteville can be so diverse in culture. The three-day event is spread throughout downtown Fayetteville with stages set up at strategic areas for cultural dances, music, arts, and of course food!
The food will always be dearest to my heart. I anticipate trying new ethnic cuisine or just pig out on familiar favorites. Over the years, I have learned to pace myself and bring lotsClick here to continue reading
By admin On September 1, 2011 No Comments
To capture the essence of the last days of summer, September Supper Club will take its cue from Spain, featuring Tapas. Tapas consists of small portions of appetizers, snacks or finger foods. The serving of tapas is designed to encourage conversation and less focus on eating an entire meal. In Spain tapas is considered a pre-dinner snack to accompany cocktails while mingling. Although tapas originated in Spain, this small-plate concept is also popular in other countries and known by different terms such as meze in the Mediterranean, hors d’oeuvre in France, antipasti in Italy, and dim sum in China.
Chef Mei’s September Supper Club will dedicate offerings of Spanish-style tapas that are popular and similar to tapas bars all over Spain. What better way to end summer over drinks and small bites while surrounded by friends. ToClick here to continue reading
By admin On August 24, 2011 No Comments
I received a call from Doug Stiles over a month ago. He wanted to surprise his wife, Melissa, by having me cook an intimate dinner to celebrate their second anniversary. Doug found me through the internet and was interested to see what I can do to make their anniversary special. I met with Doug, discussed their taste in food and had him describe what he envisioned on eating on their anniversary. With the information he provided me, I came up with a menu customized to their taste. The date was set and I took care of everything else.
Doug had a special day planned for their anniversary. Before my arrival, he had hired a masseuse to come to their home to give Melissa a relaxing massage before dinner. Melissa was pleasantly surprised by bothClick here to continue reading
By admin On July 7, 2011 No Comments
With abundant produce in the markets, summer is a great time to create your own salad. Forget about buying ready-made salad dressings. It is easy to create your own. Once you taste your own homemade dressing, you will never want any bottled salad dressing again. The fact that you can create any kind of dressing in small batches and not have to buy a whole bottle and try to finish it is a big plus.
Experiment with a variety of fresh herbs and vegetables to toss in the dressing. Salads need not be just plain old lettuce, tomatoes, cucumbers, onions and bell peppers. Try mixing up the greens with arugula or watercress for a little bitterness and peppery bite, tame it down with butter lettuce and even iceberg. Mix baby lettuce and spinach gives a salad body. Add textureClick here to continue reading