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My menus are developed from hundreds of recipes – from comfort food to gourmet, vegetarian to meat-lover's, low-fat to diet-be-damned – and I can even prepare some of your family favorites.

My specialties include the salty/sweet cuisine of Southeast Asia, the exotic flavors of India and the Middle East, the fiery fare of the Southwest and Mexico and the savory dishes of the Mediterranean.  My passion for cooking keeps me yearning to learn more recipes and techniques that I'm eager to share with my clients.

Personal Chef Menus

Ovens to Betsy Signature Dishes – one-of-a-kind culinary delights!

  • Chicken, Cheese and Spinach Manicotti
    Seasoned shredded chicken and fresh spinach with Parmesan, ricotta and mozzarella cheeses, rolled up in tender made-from-scratch pasta crepes and topped with a light marinara sauce; served with Caesar Salad (with Betsy's to-die-for baked garlicky croutons!)
  • Chipotle Pork Burritos
    Fork-tender chunks of pork in a highly seasoned chipotle sauce rolled up with Monterey Jack cheese, served with made-from-scratch Chipotle Refried Beans (pinto or black)
  • Chicken stuffed with Asiago and Asparagus
    Parmesan-breaded chicken breasts with fresh asparagus and Asiago cheese
  • Pork and Fruit “Wellington”
    Pork tenderloin stuffed with Madeira-soaked apricots, dried plums and cherries in puff pastry with a Madeira and demi-glace sauce
  • Chicken Chile Verde Tamales
    Tender chicken braised in a tomatillo and green chile sauce rolled up in masa dough and steamed in corn husks, served with Guacamole
  • Thai Butternut Squash Soup
    A new twist on an old favorite!   Velvety butternut squash soup with subtle hot/sour/salty/sweet Thai flavorings, sprinkled with fresh cilantro

International Flavors – a touch of the exotic!

  • Matar Paneer
    Indian-style cheese with peas in a savory tomato cream sauce with cardamom, cumin, turmeric and chiles
  • Thai Shrimp Curry
    Shrimp in a coconut broth with Nam Pla, fresh lime juice, green Thai curry paste, green onions and bell peppers
  • Moussaka
    Layers of broiled eggplant and seasoned lamb with a Béchamel sauce
  • Spanish Paella
    Saffron-infused arborio rice with chicken, Spanish chorizo, shrimp and peas
  • Moroccan Chicken with Olives
    Braised chicken in a lemon sauce with olives, served with couscous
  • Tandoori Chicken Masala
    Chicken in a yogurt marinade with ginger, curry powder, garlic, turmeric, coriander and cumin, served with Yellow Lentil Dal

Gourmet – enticing fare a step above your everyday meal

  • Lamb Persillade
    Rack of lamb with a garlic-parsley breading
  • Duck with Wild Mushrooms and Fig Sauce
    Seared duck breast with a savory-sweet sauce loaded with wild mushrooms and figs
  • Veal Piccata
    Delicate veal scallops in a white wine, lemon and caper sauce
  • Filet Mignon with Port
    Tender filet with a port wine reduction
  • Salmon with Cilantro Crust
    Roasted salmon with a crispy cilantro-infused topping

Vegetarian – so full of flavor, even carnivores will clamor for them!

  • Chile Rellenos
    Pasilla peppers stuffed with Monterey Jack cheese, battered and deep fried
  • Coconut Curried Tofu
    Pan-fried tofu in a rich sauce of coconut milk, cilantro, garlic and ginger, served with Green Jasmine Rice
  • Roasted Vegetable Lasagna
    Lasagna noodles layered with roasted eggplant, mushrooms and zucchini with three cheeses and marinara sauce
  • Veggie Burgers
    Packed full of healthful goodness, these burgers are ready to pop on the grill
  • Hot & Spicy Sichuan-style Eggplant
    Stir-fried eggplant in a spicy-sweet glaze

Family-style – good old comfort food!

  • Chicken Verde Chilaquiles
    Corn tortillas layered with tender shredded chicken in a chile verde sauce with two cheeses
  • Pasta e Fagioli
    A hearty casserole of penne pasta, ground beef and Italian sausage in a red sauce with kidney beans and Fontina cheese
  • Chicken Parmigiana
    Sautéed Parmesan-breaded chicken cutlets topped with Marinara sauce and mozzarella cheese
  • Hungarian Goulash
    Tender pork and potatoes simmered in rich broth infused with sweet Hungarian paprika and caraway
  • Barbecue Beef Sandwiches
    Shredded flank steak in a savory Asian barbecue sauce, served on hoagie buns

Kid Favorites – familiar tastes prepared oh-so-healthfully!

  • Lasagna
    In a savory tomato-meat sauce and three cheeses
  • Baked Chicken
    With 11 herbs and spices ala Colonel Sanders!
  • Spaghetti and Meatballs
    With home-made sauce and tender meatballs
  • Individual Pizzas
    I prepare the pizza crusts, sauce and toppings of choice, you get to assemble the pizzas as you like!
  • Chicken and Cheese Enchiladas
    With red or green enchilada sauce
  • Barbecue Chicken Wings
    A finger-licking favorite!


Dinner Party Menus

Formal 7-Course Dinner for Eight

~ Evening Prelude ~
Caviar with Crème Fraîche on Puff Pastry Rounds
Candied Spiced Nuts

~ Seated Dinner ~
Seared Scallops on Asparagus with Osetra Caviar and Champagne Foam
Wild Greens with Herbed Baked Goat Cheese & Truffle Vinaigrette
Seared Foie Gras with Mango and Sauternes
Pomegranate Sorbet (palate cleanser)
Glazed Salmon with Wild Rice
Sautéed Brussels Sprouts with Shallots & Whole Grain Mustard

~ Dessert ~
Roasted Pears with Pomegranate Glaze,
Vanilla Ice Cream and Petite Palmiers
Brewed Coffee & a Selection of Chocolates

Theater Fundraising Dinner for 12

~ Passed Hors d'Oeuvres ~
Vietnamese Shrimp Croquettes with Lemongrass Aioli
Gazpacho Cucumber Cups

~ Seated Dinner ~
Wild Greens with Herbed Baked Goat Cheese
Roasted Salmon with Cilantro Crust
Asparagus and Wild Rice
Bread and Herb Compound Butter

~ Dessert ~
Pineapple-Ginger Crepes with Vanilla Ice Cream

Spring Birthday Celebration for Six

~ Appetizer ~
Tuscan Pâté on Crostini

~ Main Course ~
Caesar Salad with Garlicky Croutons
Roasted Halibut with Morels and Asparagus

~ Dessert ~
Chocolate Molten Cakes with Mint Crème Anglaise and Raspberry Coulis

50th Birthday Bash for Eight

Appetizers ~
Pastrami-wrapped breadsticks with Thousand Island dressing
Pepperoni & Gruyere Pastry Roulade

~ Main Course ~
Wild Greens with Roasted Pepitas, Feta and Dried Cranberries
Twice-baked Potatoes with Basil and Sour Cream
Chicken Breasts stuffed w/Asiago Cheese & Asparagus

~ Dessert ~
Flourless Chocolate Cake with Coconut-Lime Sorbet

Picnic Lunch and Dinner for Four

~ Picnic Lunch ~
Grilled Shrimp with Charmoula Sauce
Baba Ghanouj with Pita Toasts
Feta-Edamame Dip with Radishes, Artichokes, Snap Peas and Asparagus

~ Dinner ~
Caprese Salad
Salmon en Papillote with Lemon, Thyme & Ginger
Grilled Vegetable Platter
Cheesecake Fruit Tart



(c) 2004 Ovens to Betsy