Local Creation Hors D'oeuvres

First Hors D'oeuvre

Roasted Granny Smith Apple topped with brie and walnut crumb and pancetta  

Second Hors D'oeuvre

24 hrs black pepper braised pork shoulder served on top of tostones (crispy plantain)  

Third Hors D'oeuvre

Spicy coconut marinated shrimp bites with poblano crema  

Fourth Hors D'oeuvre

Sun dried tomato, mozzarella, Asiago and goat cheese blend stuffed crimini mushroom finished with spicy salami crumb  

Fifth Hors D'oeuvre

Walnut praline dark chocolate brownie


$25 Per Person (All Inclusive)  

Number Of Guests 

Minimum: 25 Guests Maximum: 60 Guests

First Hors D'oeuvre

Butter, Granny Smith apples, brown sugar, cinnamon, raw walnut, Brie cheese, raw pancetta, olive oil, spices, salt pepper  

Second Hors D'oeuvre

Farm raised pork shoulder, chimichurri sauce, black pepper, white wine, onion, green plantain, coconut oil, brown sugar, spices, salt and pepper  

Third Hors D'oeuvre

Little Emma’s shrimp, coconut milk, garlic, cayenne pepper, coconut shredded, poblano pepper, green pepper, avocado, tahini, cilantro, vinegar , lemon, spices, salt and pepper  

Fourth Hors D'oeuvre

Homemade sun dried tomato, mozzarella cheese, Asiago cheese, local goat cheese, ricotta cheese, pesto, salami, pepperoncini, crimini mushroom  

Fifth Hors D'oeuvre

Flour, sugar, eggs, butter, vegetable oil, dark chocolate cocoa, walnut, heavy cream, dark chocolate chip

Meet Chef Thelma Portillo

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.

Schedule a time with the Chef

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.

Book in advance

After details of your selected experience are confimed, please book your experience at least 48 hours in advance.

Cancellations and refunds

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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