$125.00 Per Person
Honey lemon wild caught salmon filet, roasted asparagus and rice quinoa blend
Classic Spaghetti Meatballs
Grass fed beef and spinach meatballs cooked in a cherry tomato marinara sauce, over multigrain spaghetti, side of almonds roasted broccoli
Sun dried tomato crusted chicken breast, topped with fresh mozzarella, served multicolor fusilli pasta salad, and creamy spinach
Beef Lo Mein
Lo Mein noodles tossed in thin slices of beef, carrots, celery, bell pepper, spinach and mushroom, in garlic sesame soy sauce
Chicken Brown Lentil Stew
Thin slices of rosemary marinated chicken breast, roasted seasonal local veggies and side of brown lentil and carrot stew
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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