$150.00 Per Person
Seared seabass filet, over a cherry tomato and olive sauce, served with side of quinoa blend and blanched snow peas and feta cheese
Classic Beef Stroganoff
Thin slices of beef, mushroom and red onion, tossed in creamy sauce, served with spinach fettuccine
Slowly braised chicken breast, cooked in fresh tomato, roasted red bell pepper, and caper sauce, served with mashed cauliflower and green chopped salad
Shrimp Fried Rice
Sautéed white shrimp, over classic vegetable and egg fried rice, topped with roasted sun flower seeds
Pasta Al Forno
Baked rigatoni pasta, tossed in a beef and mushroom ragù, layered with mozzarella, Parmesan and ricotta cheese, served with side of herbed marinated grilled zucchini
Maximum: 8 Guests
Originally from Guatemala, I had the privilege of being introduced to the wonders of a variety of Latin flavors. I later enhanced this during my formal culinary education and experience in California and Italy where I worked under star Michelin chefs. My specialty now conveys a respect for organic cooking, which has led me to specialize in vegan menus. My organic and vegan menus are represented in a culinary experience you will enjoy and would want to share. Currently I share my vision and inspiration at The Wheel Kitchen, a cafe focused on supporting local farmers and producers.
To learn more about Chef Thelma Portillo, Click Here.
If you like this menu and want to hire the chef, click here to contact us.
We will get in touch with you soon to coordinate dates, location, number of guests and any other details about your selected experience.
After details of your selected experience are confimed, please book your experience at least 48 hours in advance.
You will receive a full refund if you cancel your booked experience upto 48 hours before the scheduled time.
You will not receive any refund if you cancel your booked experience less than 48 hours of the scheduled time.
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