From menu to plate, our talented chefs prepare a memorable dining and optional learning experience for you and your guests. A traditional experience begins with a consulation regarding your event needs and menu arrangement. The day of your event, we arrange locally grown food, whenever available, then arrive at your event to teach you and your guests how to prepare the meal. We enjoy it and so will you.
Below you will find some of our select past experiences with Chef@Home. Sometimes the Chefs are feeling generous and share their recipes for select menu items. Most times, menu items are reserved for Chef@Home experiences. So, thanks Chefs!
*Select an image below to view a larger version
DETAILS -22 guests -5 dishes -Chefs Danny Peters (dinner and appetizers) and JC Gregg (dessert) served up a good ol' Southern-style Sunday Dinner. Not only did this experience allowed all attendees to not only enjoy a great meal it also allowed everyone to start back into an old tradition. Isn't it time to reconnect?
DETAILS -17 guests -3 dishes -Chef Danny Peters planned and created a wonderful traditional brunch. Accompanied by Mimosas made with sparkling white wine and fresh squeezed orange juice, this meal recalled all the rich memories of Paris.
Recipe
- Chocolate Banana Bread
DETAILS -10 guests -5 dishes -Chefs Danny Peters (brisket, potatoes, and cabbage) and JC Gregg (soda bread and dessert) whipped together a decadent meal for a St. Pade's celebration. To accompany the meal, Guiness Irish Stout and Black and Tans were served. With dessert, a local coffee was brewed...and we added a dash of Bailey's Irish Cream, of course.
Recipes
- Homemade Corned Beef Brisket
- Cabbage with Bacon and Apples
DETAILS - -8 guests -4 dishes -Chef Danny Peters prepared his Velvet Chicken recipe and served this nontraditional Palm Sunday meal with Southern Sweet Tea.
Recipe
- Velvet Chicken
DETAILS -10 guests -3 dishes -Chef Danny Peters prepared his famous meatballs with acoompanying sides. A partner in culinary crime concocted a Sweet Pear and Cheese Torte that was enjoyed with a glass of Vouvray.
DETAILS -5 guests -2 dishes -Chef Danny Peters prepared a light luncheon for Shirley Faye's Mother's Day. The scrumptious pineapple sweetened treats were accompanied by Vouvray wine and Ginger Tea. Shirley Faye preferred sourdough bread over that of the traditional croissant usually served with chicken salad, which gave for a nice textural and palatable contrast. Dishes were garnished with fresh roses, of course!
Recipe
- Pineapple and Pear Upside Down Cornmeal Cake
The Benefits
Our Chefs
Currently, our available offerings are narrowed to the Kansas City metro area and within a 50 mile radius. Some exceptions are made in special circumstances.
- Danny Peters
- JC Gregg
- forthcoming Ashley Bare
We continually invite talented culinarians to join us. If interested, contact us at foodie@garmache.com.
Below you will find some of our select past experiences with Chef@Home. Sometimes the Chefs are feeling generous and share their recipes for select menu items. Most times, menu items are reserved for Chef@Home experiences. So, thanks Chefs!
*Select an image below to view a larger version
DETAILS -22 guests -5 dishes -Chefs Danny Peters (dinner and appetizers) and JC Gregg (dessert) served up a good ol' Southern-style Sunday Dinner. Not only did this experience allowed all attendees to not only enjoy a great meal it also allowed everyone to start back into an old tradition. Isn't it time to reconnect?
DETAILS -17 guests -3 dishes -Chef Danny Peters planned and created a wonderful traditional brunch. Accompanied by Mimosas made with sparkling white wine and fresh squeezed orange juice, this meal recalled all the rich memories of Paris.
Recipe
- Chocolate Banana Bread
DETAILS -10 guests -5 dishes -Chefs Danny Peters (brisket, potatoes, and cabbage) and JC Gregg (soda bread and dessert) whipped together a decadent meal for a St. Pade's celebration. To accompany the meal, Guiness Irish Stout and Black and Tans were served. With dessert, a local coffee was brewed...and we added a dash of Bailey's Irish Cream, of course.
Recipes
- Homemade Corned Beef Brisket
- Cabbage with Bacon and Apples
DETAILS - -8 guests -4 dishes -Chef Danny Peters prepared his Velvet Chicken recipe and served this nontraditional Palm Sunday meal with Southern Sweet Tea.
Recipe
- Velvet Chicken
DETAILS -10 guests -3 dishes -Chef Danny Peters prepared his famous meatballs with acoompanying sides. A partner in culinary crime concocted a Sweet Pear and Cheese Torte that was enjoyed with a glass of Vouvray.
DETAILS -5 guests -2 dishes -Chef Danny Peters prepared a light luncheon for Shirley Faye's Mother's Day. The scrumptious pineapple sweetened treats were accompanied by Vouvray wine and Ginger Tea. Shirley Faye preferred sourdough bread over that of the traditional croissant usually served with chicken salad, which gave for a nice textural and palatable contrast. Dishes were garnished with fresh roses, of course!
Recipe
- Pineapple and Pear Upside Down Cornmeal Cake
- Learn where to acquire locally grown food
- Get tips, tricks, and recipes while all prepare the meal
- Experience a memorable and personable event with your guests
Currently, our available offerings are narrowed to the Kansas City metro area and within a 50 mile radius. Some exceptions are made in special circumstances.
- Danny Peters
- JC Gregg
- forthcoming Ashley Bare
We continually invite talented culinarians to join us. If interested, contact us at foodie@garmache.com.
To begin planning your next gathering, please complete the following requested information so that we may contact you and get an idea of your needs.
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