Chef Mei Personal Chef Service

Aloha, everyone! I am so very excited about June’s Supper Club menu. This month’s theme is “Luau the Island Way”, so come take a tour of the islands with me and some of your closest friends.

Pacific Islanders sure know how to have a good time! A Luau is often a gathering of family and friends to enjoy good food, good company and good times. That is what June supper club is all about; celebration of food, friends and good times the island way. Following in the tradition of a Luau, I have created a menu taking you back to the islands with traditional Luau dishes and Pacific island inspired dishes. Experience my June Luau with a big group of friends while swaying to island music. Look for this month’s menu on the Supper

Memorial Day is a day of remembrance of those who have died in our nation’s service. Each state, city, and town have various activities prepared to honor this day. As for me, it is the beginning of grilling season. What can I say, I am a cook at heart and find every opportunity to celebrate every holiday with food, after I pay my respects, that is, and honor those who have died for our country as their sacrifice is the greatest sacrifice of all.If you have a day planned for the outdoors with grilling in mind or having a picnic, I have a few dishes that you may want to consider adding to your repertoire. The recipes are easy with minimal prep, hence more time spend enjoying the day. Have a great Memorial Day!

Grilled Spice-Rubbed

Hello everyone. I am late putting out May’s Supper Club menu; however, I promise you it will be an experience of a lifetime! This month’s theme is Taste of Morocco.

Moroccan cuisine is dear to my heart. I love the combination of spices that are used in the dishes, which by the way are numerous. I will introduce you to a dish called tagine which is also the name of the vessel that the food is cooked in along with other popular Moroccan and Moroccan-inspired dishes. If you have never had Moroccan cuisine and wondered what it is all about, my dishes will definitely give you a taste of Morocco that will have you wanting more! Look for this month’s menu on the Supper Club page. As the menu is extensive, please make

Each year I anticipate Spring with glee as it marks the beginning of nature’s harvest. Asparagus, artichokes, peas, fiddleheads, fava beans and beets are a few of the first produce to usher in the season, followed by leeks, rhubarb, strawberries, new potatoes and many others. Some of these produce can be found year round; however, Spring is the preferred time of the season to harvest vegetables such as artichokes, spring onions, and haricot vert to name a few. With each new harvest emerging in your nearest grocery store and Farmer’s market, I thought I would contribute a collection of recipes to give you ideas and inspiration on ways to prepare them. Do not limit yourself to old favorites. Step out of your comfort zone and try an array

I am so excited as my Supper Club will finally be launch in April. I have been toying with the idea for quite some time but could not figure how best to make it happen. After giving it some more thought, I decided it will be best to have the suppers at your home, with me doing all the cooking, while you and the rest of the supper club members spend time enjoying the meal and company.

Each month a different menu will be presented featuring dishes from all over the world. The purpose of these suppers is to let you take a culinary journey without leaving home while experimenting with different flavors and textures that will stimulate your palate and senses. The dishes will represent whatever is in season at the moment with the freshest ingredients available. You

Last weekend I had another opportunity to do an interactive dinner party. It was for a small group of ladies getting together at one of their homes. Interactive dinner parties are always such fun as the hostess/host along with their guests get to participated cooking along with me. I usually will let the party prepare and cook at least one of the dishes that they will be eating that night, sometimes even more, depending on what is on the menu and how big the crowd is going to be. It is hard to do more than two dishes as people tend to get distracted after the first dish. Again depending on the crowd, I will pick a dish that will allow maximum participation by a few people along with recipes, cooking techniques and kitchen tips.

Interactive party is a party

Pan-roasted chicken in lime beer and cherry sauce served with sauteed broccoli with herbs and onions, and Spaetzle simmered in tomato gravy.

It was 5:30 p.m. There I was staring into the abyss of my pantry trying to figure what to feed the family. Rows of Steve’s favorite ranch beans greeted me in addition to canned tomatoes, some dried pasta, rows of Asian seasonings and spices, canned broth and too many others to mentioned. It is a never ending battle, even for a chef, to figure what to cook for dinner. Again, I needed something quick that my picky family would eat. In the freezer, I had the regular staples of raw chicken, beef of various cuts and pork. When all else fails, I usually grab my handy dandy chicken

Easter pie is not often served here in America during Easter. However it is a popular dish in Italy. What is Easter pie? The pie can either be savory or sweet but tradition dictates it to be more on the savory side. Easter is preceded by Lent, a period marked by fasting, particularly abstaining from meat on Fridays. Come Easter Sunday it is time to splurge and indulge. This pie is rich and creamy with chockful of meat. Easter pie is a quiche-like savory pie filled with eggs, cheese, and meat. Whether sweet or savory, ricotta cheese is used to bind all the ingredients together. The sweet dessert version sometimes consist of wheat grain to signify “rebirth” and it is just as delicious. Easter pie is known by many names in Italy, depending which section of Italy in question.