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 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.

Plan the Perfect Graduation Party with Chef Cali
Your Guests Will Give You the “A+”

Celebrate your special graduate with a graduation party that’s sure to make the grade! From lavish outdoor buffets to fun and informal barbecues, Chef Cali is happy to custom-design a menu that will wow your friends and family. CALL TODAY FOR SCHEDULING!

Here’s just a sampling of some of our graduation party themes …

ALL AMERICAN BBQ

Gourmet Barbecue Station
Giant BBQ turkey legs
Mesquite grilled pork chops
Traditional hickory-honey bbq chicken
Barbecued Ham baked in dark beer and brown sugar
Blackened flank steak

All American Barbecue Station
Hot dogs with all the fixins’
Beer-soaked Wisconsin brats with caramelized onions
Grilled corn-on-the-cob

Salad Station
Vegetable Confetti Slaw
Old-fashioned Potato Salad
Traditional Caesar Salad
Fruit Salad

Dessert Station
As assortment of brownies, cookies, rice crispie treats, watermelon slices

HAWAIIAN ISLAND PARTY

Aloha Appetizers
Pupu Platters of …
Macadamia and coconut encrusted shrimp with mango bbq sauce
Spicy-tangy spare ribs
Lettuce leaf wraps with shredded chicken
Grilled vegetable skewers with honey chile dipping sauce

The Big Kahuna
Roasted pork loin with grilled island salsa
Mahi Mahi ka-bobs with maui onion relish
Huli Huli Chicken — Hawaii’s own version of barbecued chicken is cooked with Huli-Huli Sauce (made with pure Hawaiian brown sugar cane along with soy sauce, fresh ginger and more)

Sidewinder Side Dishes
Cilantro lime rice
Macaroni salad – a mainland favorite brought to Hawaii which is served at many luaus
Roasted sweet potatoes
Surfside cole slaw

Tiki Beach Dessert Station
Tropical fruit display, Coconut crème brulee, chocolate dipped grilled pineapple

A NIGHT IN TUSCANY

Appetizers
Bistro Bruschetta — Eggplant and roasted peppers tossed with tomatoes and basil atop a garlic grilled toast
Antipasti — Marinated, grilled vegetables, Italian meats and cheeses
Grilled Rosemary Shrimp — Grilled shrimp on a rosemary skewer with marinated mozzarella, fresh basil and tomato

Salads
Tuscan bread salad, tomato, basil, marinated red onion and red bell pepper garlic dressing
Hearts of romaine with shredded radicchio and creamy lemon oregano dressing
Grilled side of Caesar-marinated salmon with garlic ciabatta bread atop baby greens

Entrees
Scaloppine e Peperoni Rossi — Pork scaloppine with roasted red peppers and onions
Fagioli Toscani il Poggione — Tuscan style beans marinated in olive oil and served with grilled Italian sausage
Spaghetti al Ragu alla Toscana — Pan tossed spaghetti with 24 hour simmered beef, veal and mushroom ragu
Bistecca Fiorentina — Grilled top sirloin steak brushed with rosemary oil, sea salt, cracked black pepper and served with lemon
Pasta con crema pollo — Egg fettuccine tossed with garlic cream sauce, grilled, sliced chicken, peas and prosciutto, topped with fried basil leaves and shaved parmesan cheese