A little love in every bite. Chef Leslie McKenna is passionate about food. For her, the success of any event centers around creative, sumptuous food that gets people talking. Having worked at some of the top restaurants in America, Chef Leslie feels that fine dining can be achieved anywhere: in your home or on location. Whether it be a brunch for 25 friends, a wedding for hundreds or an event for a thousand, Chef Leslie will listen to your needs, assess the challenges and lead you through every step to assure a wonderful experience. Chef Leslie's creative vision, style and superior skill will ensure that your food is as unique as the occasion.
After more than three decades in the kitchen, Chef Leslie's catering experience is boundless. From weddings, to Hollywood parties and movie premieres, her food has delighted A-listers with her signature creations.
Our catering cuisine services include:
- Custom menu design and development
- Food brought in or cooked on-site with premium, organic and local ingredients when available
- Formal tastings
- Beverage coordination and specialty Drinks
- Accommodate Dietary Restrictions (Dietary restrictions accommodated)
Call Chefs, Inc. to Cater Your Next Party or Event!
Asian
Appetizers:Duck and Wild Mushroom Egg rolls
Soups:
Thai Chicken-Coconut Soup
Salads:
Noodle Baskets with Chicken Lime Salad
Entrees:
Noodle Wrapped Teriyaki Salmon with Spinach
Desserts:
Fruit Sushi with a Mint Dipping Sauce
French
Appetizers:Mini Brie Cups with Grapes and Almonds
Soups:
French Onion Soup with Blue Cheese Croutons
Salads:
Salad Niciose with Seared Tuna
Entrees:
Salmon Fillets with Leek Cream
Desserts:
Crème' Brulee with Fresh Berries
Italian
Hrs d'oeuvres:Crostini with Warm Fresh Mozzarella and Prosciutto with Crispy Sage
Soups:
White Bean and Escarole Soup
Entrees:
Grilled Garlic Marinated Steaks and Wild Mushroom Ragu over Creamy Goat Cheese Polenta
Desserts:
Tiramisu Parfaits with Shaved Chocolate
Variety
Hors d'oeuvres:Shrimp Wrapped in Puff Pastry with Garlic Oregano Butter
Soups:
Puree of Asparagus Soup with Brie Croutons
Salads:
Butter Lettuce Salad with Dried Cherries, Hearts of Palm and Warm Hazelnut Crusted Goat Cheese
Entrees:
Grilled Garlic Marinated Steaks and Wild Mushroom Ragu over Creamy Goat Cheese Polenta
Desserts:
Tiramisu Parfaits with Shaved Chocolate
