A California Culinary Experience

Exactly what is California Cuisine? Ask a dozen chefs and you’ll get at least a half a dozen different answers, but all of them will have 3 words in common: local, organic and sustainable. And that is where I start, in the farmers’ markets that abound in the SF Bay. Cal Cuisine has also been…

Not So Classic Italian

Dinner parties just seem to speak Italian: comfort food, warm and welcoming. My formal culinary training began in the kitchens of New York City’s Little Italy, at the side of my best friend’s Italian grandmother. These roots are never far away as I develop menus and experiment with new dishes. Whether it’s playing with the way…

A Cuban Taste Adventure

Why just dine when you and your guests can take a virtual voyage to somewhere exotic? Let our Mixoligist pair a Cuban Bar Menu, and then add a tablescape that matches your menu. SIGNATURE COCKTAILS CHOPIN CUBAN COCKTAIL Vodka / Champagne/ Sprig of Mint MOJITO VOLSTEAD Fresh strawberries muddled / simple syrup/ vodka/ elderflower liqueur CEVICHE TASTING Scallops /Habanero /kumquat / sweet…

Client Reviews & Awards

From Bryon O. Jan 15, 2017,  5 STARS “I hired Chef Gray for a 40th birthday dinner for my wife. She prepared great food and felt amount of food served justified the cost would definitely recommend.” From Jenna B. Oct. 1, 2016, 5 STARS “Thanks so much for a fabulous evening! It turned out so much…

MODERN AMERICAN FARE

Long before I immersed myself in Italian, French, Mediterranean and Mexican cooking, I cooked at my mother’s side, learning to make what can only be called  classic American food: Roast Beef and Popovers, Brisket and Mashed Potatoes with Succotash, Chicken with Dumplings— this was the fare of my childhood. When it was clear that cooking was…

Cal-Med

A menu, based on seasonally available ingredients, developed in consultation with Guest Chef Leslie Alamsha Omran, beings with Mezze- a selection of small dishes served to accompany alcoholic drinks as a course in the Middle East and Mediterranean Scroll to bottom for sample menu MEZZE Eggplant Rolls G Chinese eggplant/Mozzarella di Bufala/ roasted sweet red pepper/ fresh basil G Napa…

Seafood Specialties

Whenever possible, I cook with sustainable seafood, sourced from local fishermen who meet rigorous standards so as to guarantee the highest-quality. The following is just a sampling of the dishes I prepare. APPETIZERS House-cured Salmon / Dill / Meyer Lemon Crab Salpicon Meaning “hodgepodge” or medley in Spanish, in Mexican cuisine, the term refers to…

Appetizers

Planning a Cocktail Party, a happy hour before dinner is served or looking for an appetizer course a part of a formal seated dinner… Crudite Station Grilled Calamari Antipasto Cheesemonger’s Board  Mini-Tlacoyos: nopalito (green), blue corn and achiote (orange) masas and broccoli / Queso Oaxaca and Sweet Potato / Goat Cheese fillings with Poblano Aioli…

Say “Bonjour” w/ Brunch a la Français

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch. All Mother’s Day brunches come with complimentary tablescape which takes its design notes from the cuisine offered. From our Bartender, “For a French brunch, I love doing a Pamplemousse Vesper, with fresh…

Sample Menus

I custom design each menu working closely with the host/ess. I offer 4-5 course dinners as well as 7-course Chef’s Tasting menus. Below is a sampling from meals for recent clients: Wine Country Chef’s Tasting French 5-course Italian Tasting Menu Asian Fusion  

Tapas & Paella

Imagine the guitarist playing flamenco and your guests, sipping Pantera Rosas and a pitcher of Sangria on each table….   SAMPLE MENU Tapas Assortment Grilled Green Onions with Romanesco Sweet Plantain on Wilted Radicchio Roasted Cauliflower with Dates and Nuts Grilled Shishito Peppers Grilled Calamari Salad or make a different selection from our Tapas Menu  SALAD Andalusian…

Salubrious Suppers

Just in time for the new year: Why just dine when you can eat your way towards good health and enjoy amazing food, all at the same time? ! I became intrigued with ingredients that do more than “no harm”, herbs, spices, vegetables, fruits and proteins that actually improve longevity, energy, digestive health and counter many of…

Modern Mexican Chef’s Tasting Dinner

 APPETIZERS Handmade Blue Corn Tortillas / Black Bean Spread/ Chorizo & Wild Mushrooms Black Bean Spread /Charred Panela & Avocado Tapenades / Flatbread Poblano / Black Olive / Fig  Hearts of Palm Mini-Tlacoyos: nopalito (green), blue corn and achiote (orange) masas and broccoli / Queso Oaxaca and Sweet Potato / Goat Cheese fillings with Poblano…

French Bistro & Provençal Specialties

I began my love affair with French cooking as a 16-year old au pair, living with a family just outside of Paris. Our family has close ties with France; with one son living in Paris, I am a frequent visitor and always updating my repertoire of French recipes! (scroll down to see additional menu selections following…

Peruvian Menu

From our bartender: I love when a host selects a Peruvian menu. It allows me to show off my Pisco Sours!   Menu selections gracias a Daniela Meza-Gray and her mother, Jennifer Bazan, who have generously cooked side-by-side with me and shared many of their family recipes! FOOD STATIONS (to be served during cocktail hour)…

Summer Floral Notes 6-course Dinner Menu

Nothing says “Mother’s Day” quite like flowers! In this unusual menu, I infuse something floral in every course to create an unforgettable meal. AMUSE BOUCHE Salmon Candy/ Edible Flowers APPETIZER Flores de Callebaza Rellenos Squash blossom flowers / Bellwether Farms ricotta SALAD Raw Artichoke Salad / Parmigiano Reggiano / Mint baby arugula / Napa Valley EVO ENTRÉE Quail in Rose Petal (the…