Oh, well, you know. Not all of us can afford a private chef for every single party, but maybe just for those incredibly special events where you want to impress the hell out of your carnist co-workers. I know that is what I want.
It is for those EXACT times that you should know about Sam’s Plant Based Kitchen. Experienced local chef (Cafe Flora, Chaco Canyon) and long time vegan, Sam Tate, has taken his passion and skills and poured them into this new incredible chef business. You can hire him for private parties of 6-10 people for a 4 course meal. He also does innovative cocktails, which really is a 5th course. (Phew!)
Unlike me, most of you are probably fantastic cooks, but that is no reason to not experience Sam’s take on the house party vegan culinary experience. What you’ll get from Sam is a seasonal menu filled with flavor themes that draw from many traditions. But don’t think that Sam’s food is your run of the mill traditional cuisine – instead it expands on these fundamentals adding more creative flavors and uniquely inspired platings.
This is what I’m talking about: Napa Cabbage and Snap Pea Salad with Fresh Mango and a Coconut Lime Dressing, Pan Fried Tempeh w/ Crispy Taro Root and Tangy Miso Dapple Fire Pluot sauce, White bean Cashew Ricotta and a Cherry Tomato sauce dressed in a Red Wine Balsamic Reduction, Quinoa Stuffed Portobello with Collard Greens and Cherry Tomatoes, Ginger Stir-Fry with Shiitake and Pineapple, Maple Seared Tempeh and Brussels Sprouts with Pecans, Watercress and Mixed Greens with Rhubarb, Strawberries and an Orange Onion dressing.
If you are not hungry now, get thee to the doctors because your taste buds and stomach might be broken.
And here is the thing about calling on SPBK when you need a hand. He can do 4 courses in under an hour. And he is a laid back, rapping, bicycling, dance nerd, comic – not some self-important corporate chef that makes you feel stupid. Sam genuinely loves to cook for people. Let him cook for you. Hire him to cook for your party. Email him now to talk specifics: samspbk at gmail.