Welcome to ChefCali

Summer Wedding Season Begins with a Chinese Celebration

ChefCali, Inc. has been given the honor of creating a fantastic wedding celebration with a Chinese theme … the menu is based on traditional Asian flavors with modern twists incorporating ancient traditions with today’s themes … the menu follows with a recipe and some photo inspirations.

Cocktails and Appetizers

Lettuce Wraps
Cranberry Crabmeat Rangoon
Pot Stickers with Shrimp and Cilantro
Salt and Pepper Spare Ribs

Guests are invited to dinner

Dinner concept: Exploring China through the varied flavor dynamics – sweet, salty, spicy, sour – small plates of “big tastes” all artfully presented

Spring Sweet Corn Soup with Frizzled Leeks

Sweet-n-Sour Salad “Napoleons” – layers of grilled asparagus, Chinese eggplant, long beans, daikon radish, bok choy, pea pods drizzled with Asian sweet-n-sour vinaigrette

Black Bean Scallops with Chinese Broccoli

Chinese Five Spice Lacquered Duck Breast with Scallion Pancake

Mango BBQ Glazed Salmon with Crispy Noodle Cake

Surf-n-Turf – Lobster and Beef with Spinach, Black Pepper and Garlic

Desserts: A trio of Coconut Custard, Banana Spring Rolls with Chocolate Sauce and Chinese Steamed Sponge Cake with Ginger Ice Cream

Coconut Custard

Makes: 6 servings

INGREDIENTS

Caramel:
¼ cup water
1 cup sugar

Custard:
2 cups half and half
1 cup sweetened coconut flakes
2” piece of vanilla bean, split and scraped
4 eggs
2 egg yolks
1 cup sugar
Pinch of finely ground sea salt

PROCEDURE

Preheat oven to 350 degrees.

Caramel: Combine the sugar and water in a small heavy saucepan and bring to a boil. Allow to cook until the syrup caramelizes to a deep amber color. Carefully pour into individual ramekins or a 1 ½-2 quart baking dish. Allow to cool while you prepare the custard.

Place the half and half, coconut and vanilla bean scrapings into a saucepan and heat gently until steaming slightly. Set aside to steep for 10-15 minutes.

In a mixing bowl, whisk together the eggs, yolks, sugar and salt. Gradually add the cream, whisking constantly. Pour the custard into the caramel prepared dishes which have been set in a deep baking pan. Add hot water to the baking pan to reach halfway up the sides of the dishes. Bake, in 350 degree oven, until just set, about 20-30 minutes. Remove from oven and chill (2 hours). Unmold by running a table knife around the edges of the custard and inverting onto a plate.

The trend is hot, hot colors — fuchsia and orange are the talk of the party circuit — recently we catered two parties: one was a wedding rehearsal buffet dinner with a hot pink-black and white theme (complete with pink sno-cones and pink cotton candy) the next evening was an all-out swanky party with tons of pink peonies, orange habanero peppers, raspberry sorbet and signature fuchsia martinis — choosing a color palette for a party theme makes buying decorations easy, gives structure to the menu and makes for a picture perfect event!

The Chef Cali in-home cooking class birthday parties are an imaginative, delicious, fun way to celebrate your child’s special day! We bring in all of the ingredients and recipe packets plus provide helpers, complete clean-up and goodie bags. Plus, we’re happy to provide those little extras that make a big impression: birthday cakes, cupcakes or candy stations … personalized chef hats and aprons for each child at the party (30 day notice) … imagine the photos of your little chef surrounded by all of their friends in their own chef hats and aprons! CALL TODAY FOR SUMMER SCHEDULING!

Here’s just a sampling of some of our party themes … our party coordinators are happy to work with you to custom-design a party just right for your special junior chef.

Kids Cooking Camp (3-7 years olds)

Beach Party
Fruit Ka-Bobs, Super Stacker Sandy-Wiches, Shell Pasta Primavera and Seaside Smoothies.

Bob’s Back!
Join us for a cool construction party … Jackhammer Jelly-Rolls, Bulldozer Burritos and “Scoop” Sundaes.

Dinosaur Diner
Have a “roaring” good time as we create stegosaurus sandwiches, T-Rex Crispie Treats and Tricera-“Pops.”

Exploring with Dora!
We’ll travel around the world to discover new tastes and treats … Mexican Quesadillas, Southern Chicken Nuggets and Chinese Noodle Peanut Butter and Jelly Pancakes.

Rise and Shine, It’s Breakfast Time!
Learn to make homemade French Toast, Sun-Rise Smoothies and Poppy Popovers.

Junior Gourmet Club (8-12 year olds)

Chinese Take-Out
Go hands-on and learn to make eggrolls, chicken chow mein and homemade fortune cookies with your own personalized message.

Hands-on Breads
Learn to make homemade twisted pretzels, mini orange bread (baked in a tin can to take home!) and pizza bread.

Hands-on Pasta
Learn how to make homemade pasta dough, then roll out ravioli and cut linguine, plus a simple and delicious tomato sauce.

Kitchen Science
Learn the how’s and why’s of kitchen chemistry … plus we’ll create delicious desserts and appetizers all based on the science of food.

Pizza Party
Go hands-on and learn to make homemade pizza dough, and then top it with your favorite ingredients for a “personalized pizza.