High Haute Foods

Happy summer everyone!! New menu dropped today for the website! 👨‍🍳

Go check it out and get your summer party planned through the contact form on our website. 🎉

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In my opinion nothing says “homemade” like rolls from scratch 😋

These are my version of recipe for Parker House Rolls. They came out quite nice! 👌

Tomorrow I will fill them with grilled and sliced prime beef tenderloin, smoked onion, and melted cheddar cheese!!

Hear the angels sing!! 🎵 👂 😇

I used to be so scared of working with sugar 😧 It would always present me with one problem or another! Perseverance has paid off though and now quite enjoy working with it!! 🤌

Here is some candied lemon peel for an event tomorrow!! 😋 🍋

Wishing everyone the happiest of holidays!!

Here is my version of the classic Buche de Noel!

Enjoy! If this doesn’t satiate your need for lovely food then head on over to our website and check out the new Winter menus!

Cheers 🥂

Chocolate meringue cookie

Start with egg whites and cream of tartar. Whisk at low speed to mix adding sugar a little at a time. Then up to high speed to form stiff peaks. Fold in chopped chocolate and cocoa powder. Mix to marble:) Spoon onto parchment paper and bake@for about an hour @ 225.

Rest and devour! 😋

grat • i • tude

noun

the quality of being thankful; readiness to show appreciation and for and to return kindness

This is me today at the kitchen getting ready to prep for and event tonight. It’s been a busy month and I am filled to the brim with gratitude. Thanks for all the support!!

Handmade herbed linguine

Who doesn’t love fresh handmade pasta!?? 😋👍❤️

Start by sourcing the best semolina, 00 flour, and eggs you can find. I love brand and of course local eggs.

Measure your flours, separate your eggs, add your herbs, salt, and olive oil. Mix and knead for about 8-10 minutes until it’s nice and springy.

Separate the dough evenly and begin the rolling out process. Be sure to laminate the dough a few times before you begin fully rolling it out. This helps it stay together when you cook it.

Roll it out to your desired thickness then cut it into noodles.

Et Viola! You have a beautiful handmade pasta. Dress accordingly:)

Check out this spread we did earlier this month for the vendor meet and greet 👀

Very excited to be on the vendor list for this beautiful venue ❤️ Looking forward for what’s to come!!

Amazing 📷 credit:

As a small business owner I get asked all of the time “What I do?” or “What is my specialty?”

I usually say: “Contemporary food cooked with classic French techniques with an emphasis on local and seasonal food.”

While this is a well thought out and practiced response it has started to feel more and more alienating than actually describing what I do.

As a personal chef and especially a caterer I cook almost everything from scratch. This has brought me well into the circle of love for cooking again and again. That being said I wanted to begin a series of posts to share what I do so everyone can get a better glimpse of who I am and what we are as a company:) Hope you enjoy!!

This is: Heirloom tomato pie

Begin by blind baking pie dough. Dry the sliced tomatoes and season. Layer them in the baked shell with cheese and mayonnaise. Then bake until complete. Feel free to add herbs or spices to create your own flavor!

More to come!!

Hors d’oeuvre - a small savory dish, typically served as an appetizer at the beginning of a meal.

Now that we all know the definition let’s party!!

Featured above are truffled deviled eggs with chives.

Bon appetite!!

Can you tell I love what I do? 😆😊
Are you planning a get-together? I’d love to cook for you too. To get started just head over to the website and fill out the contact form👨‍🍳I’ll see you soon!

Thanks for the photo!

Don’t you agree!??

Happy summer to everyone ❤️

Check out our new Summer sample menu at our website and let me know what you think 🧐

Cheers 🥂

It’s still just that time of year when these beautiful morel mushrooms are on the menu 😋

I’m still loving 🥰 these photos from our photo shoot camera 📷 last year 🍅 taken by

Looking forward to what this year will bring! Cheers everyone 🥂

Well, now that vacation is over it’s time to get back to work! I wonder what’s on the menu for your next event??

Just a little hors d’oeuvre 🙋‍♂️

Seared salmon and miso butter with micro-greens.

Fall flavors for a fall wedding🍂
Pumpkin and cornbread panzanella with fresh torn basil and oregano, shaved fennel, and a sherry vinaigrette
Chicken confit with parmesan polenta, roasted shiitakes and brussels sprouts, and finished with a preserved heirloom tomato sauce😘

This one was just too pretty not to share!!

apple tart with gluten free cornmeal crust. Tonight it’s going to be served with sorghum vanilla ice cream made with eggs ❤️

Fully loaded with produce from the for upcoming events!!

See you next week !!!

This one was my favorite from last night😍🫶❤️

Seared Pacific cod
Shoestring fried Yukon gold potato
Garlic aioli
Reduced malted vinegar

My play on fish and chips!!
🐠 🥔 🍺
Cheers!!

📸 credit:

Have you ever wondered “What sets one company apart from another?” We talk about it all of the time. I have been a cook for almost 20 years but the thing that sets us apart as a company most people don’t see. It’s the legwork and planning done through emails, in person, and phone meetings. Here is a not so rare picture of Me (head chef, owner, husband) and Emily (Office manager, owner, wife) having a planning meeting in our favorite office space, our back porch!

Just a little glimpse into what business professionals can look like!! Cheers 🥂

Sometimes your client’s dinnerware just makes the food look even better😉 I love the way the black makes these colors POP💥
pickled gulf shrimp. grilled cantaloupe. toasted pickling spices

Summer on a plate.❤️

Heirloom tomato salad
Smoked / whipped ricotta
Grilled corn
Heirloom tomatoes
Fresh mozzarella
Green goddess dressing
Sunflower sprouts

A few highlights from an in home dinner last night.

Book today through our website to plan your next party!

Long summer days mean long summer nights for entertaining🍽
Don’t have a special occasion in mind? No worries😉 We’re pros at making any dinner party an unforgettable experience.
Contact us today to get started with the planning process.

One of the joys of cooking from scratch is having the ability to break down whole animals!!

This big chunk is a side of sea bass. The whole fish was 62 pounds!!

As we hurtle through space on this beautiful planet we are in an elliptical dance with our sun. I am grateful for this because it gives us the variety of seasons!!

This is one of my favorite springtime salads.

Shaved rainbow carrots and fennel / radicchio / fresh herbs / red wine vinaigrette

Et viola!!

We are very excited to share our spread from this year’s

Congratulations to everyone featured this year 🎉

Great work 📖
Beautiful photos 📸 by

Cheers to a new TSG season 🥂

These Meyer Lemons are looking fantastic!! I think I should make some tarts! 🤔 What do you think??!!