Testimonials

Linda from Denver hosted a custom-designed, hands-on Culinary Instruction session for eight guests focused on a Holiday Hors d' oeuvre party theme.

Menu:

Gorgonzola Cheese Fondue
Bacon Wrapped Water Chestnuts
Asian Duck Wraps with Soy-Ginger Dipping Sauce
Smoked Portobello with Chevre, Pignoli Nuts, Tomato and Balsamic Glaze
Proscuitto Wrapped Marinated Grilled Shrimp
Miniature Beef Wellington with Mushroom Pate
Fried Plum Ravioli's with Mint Cream

11-17-03
Chef Allen,
Once again you have out done yourself. All of my guests and myself had a wonderful time. I value your professionalism and expertise in creating and executing a first class event.
Kind Regards
Linda

The Humperts from Centennial hosted a catered open house for family and friends

Bruschetta with grape tomato & basil pesto
Fire Roasted Vegetables with caramelized shallot Aioli
Gruyere Cheese Fondue Presentation with crusty bread
Stuffed Mushroom Caps with sausage, herbs and spinach filling
Miniature Beef Wellington; smoked filet of beef and mushroom pate
Chicken Mousseline Stuffed Crepes with saffron dipping sauce
Assorted Cookies & Biscotti; with coffee service

1-06
Chef Allen;
Perfect, in every way! Saturday night was an event that had gone way above anything that we had expected. You are indeed a Super Chef. Thank you from the bottom of our harts. Everyone was very impressed with all of the items that you prepared. I feel that the success of our open house was really due to the food served.

Your server, Kristen, is just as wonderful as can be, she ran her little legs off but managed to smile all of the time. You two make a great team.

I did not realize that the best part of the party was the next day, As I stumbled into the kitchen for my first cup of coffee, it dawned on me. NO CLEAN-UP! I know that you mentioned that as part of the service but it just didn't register until the next day. That my friend, is a selling point alone.

After reviewing the bill that you left for us I might make a small suggestion, I think that you should update your suggested gratuity to 20%. After all that seems to be the normal that I leave for good service at any restaurant. So I am adding another $50.00 to our tab with the hope that a part of it will filter down to Kristen too.

I have already forwarded your name and letter to some folks that I think will use you in the future. Annie is already talking about another get together soon (groan). If we do you can bet that you will be asked to return for an encore performance.

Before I close, Annie has asked me to ask you for the recipe for the stuffed mushrooms and if possible the chicken crepes. Both knocked our socks off!

Once again, let me say that I am impressed with your presentation as well as your product. Thank you and we will see you at your next cooking class.

Bob & Annie Humpert