Welcome to the new website look! Thanks George!!!
Wow what a year!
New events and food fun in the works!
Sign up for our new info blog and receive entertaining updates on what we are doing, recipes, interviews with Chefs and current culinary trends!
If you sign up before September 30 you will be entered into a draw to win a Food Rave for you and your friends!
Whats a food rave? Think a fun intense live cooking show where the menu is a mystery, the ingredients fresh and local!!! Good luck everyone!!!
all the best!
Rich
Let Chef Live! Create custom culinary experiences.
Here are a few examples of what we can do for your next get together!
The Four course experience! Four amazing dishes!
Angel hair with spicy arugula and walnut pesto, lemon and truffle oil, garnished with a seared scallop and chive pea purée
Organic baby romaine salad, shitake mushrooms sautéed in olive oil, sweet spring asparagus, shaved granna padano cheese and maple balsamic reduction
Whole roasted Beef Tenderloin, Roquefort and pecan butter, cabernet caramel, caramelized onion risotto and courgettes
Whipped meringues, sweet berries, chocolate zabaglione
Thai
Sweet, Sour, Salt, and Heat!
Thai Green Curry Mussels and Coconut
Fragrant citrus and coconut stewed with mussels and sweet potato and hot green curry
Tom Yung Goong
Sour and Spicy Lemon grass soup with shrimp
Kao Ne-ow
Traditional Thai Sticky Rice
Pork Pad Thai
Wok vegetables and marinated pork finished with a little heat and sweet served with rice noodles
Italian Menu
Flavours of Tuscany
Choice salad greens
served with braised endive and radicchio, orange sherry vinaigrette, ricotta fritter and pine nuts
Pork Tenderloin Filled with a sundried tomato, artichoke and aged cheddar stuffing
roasted and served carmilized onion rissoto and crisp courgettes
mini tiramisu, lemon creme brule, maple tart
French Menu
A visit to the province of Brie
Roasted pear and chevre salad
with a chive and raspberry champagne vinaigrette
Roasted chicken breast
stuffed with red pepper and brie mousse served with braised root vegetables and a tarragon shallot beurre blanc
Apple and puff-pastry tartlet
cinnamon syrup and Chantilly cream
Tapas Menu
Sip wine and enjoy the flavour of Spain! It is by far our most popular menu.
Patatas Bravas
Chilli spiced potato wedges served with roasted tomatos and garlic aioli
Whipped Feta
Feta olive oil and cracked pepper blended together and served with toasted flatbread
Chorizo and peppers
Classic Spanish smoked pork sausage braised in spicy tomato sauce and sweet peppers
Gambas
Shrimp sautéed with garlic and olive oil and finished with a creamy green peppercorn sauce
Japan!
A great mix of traditional Japanese favorites
Tsukimi Udon Soup “Viewing moon” Udon
with seasame, egg and fish sausage
Jakopi Tofu
Pressed tofu fryed with peanuts green onion and soy
Gyoza Dumplings
steamed with a pork fillingand dipping sauce
Yakatori Chicken
marinaded ,grilled and served with sticky rice and edamame
*menus based on per person price with a minimum of 10 people.
*HST and Gratuity added to final invoice
Planning a party? Searching for cuisine to make your next celebration a success? Chef Live offers a variety of mouth watering bite sized reception options!
Cold Tapas
- Pesto kissed boccicini and grape tomato skewer
- Vietnamese summer rolls – cucumber, shrimp, scallion and ginger wrapped in rice paper with glass noodles served with spicy dipping sauce ($20/dozen)
- Crostini with goat cheese mousse, tomato confit
and basil
- Crisp pear gorgonzola flat bread with toasted
rosemary and pecans
- Crostini with apple jam, oven dried tomatoes, melted
brie and sage
- Crostini with cherry wood smoked salmon, scallion and fresh horseradish aioli, capers and sweet onion
- Cucumber shot filled with a lentil, bean salad with fresh cilantro and lime
$18/dozen unless specified – minimum 2 doz each
Hot Tapas
- Spanakopita filled with feta, scallions and spinach
- Digby scallops, spiced with a chili brown sugar rub and wrapped in smoked bacon ($24/dozen)
- Seared garlic prawns with basil dipping sauce
- Caramelized sweet onion and pancetta tartlet
- Chicken curry satay with peanut dipping sauce
- Walnut, Roquefort and roasted garlic flatbread with balsamic reduction
- Mini open faced pulled pork sandwiches with Rickard’s Dark and chipotle BBQ glaze
- Spicy Thai fritters filled with crab, Thai basil lime and cashews
- Lobster risotto cakes served with lemon and grainy mustard aioli ($24/dozen)
- Warm goat cheese tartlet with sundried tomato confit
- Charred Beef Tenderloin served on sourdough with Roquefort and cabernet rosemary caramel
- Lamb Keftas – ground lamb seasoned with lemon, garlic and oregano served with minted Balkan yogurt ($22/dozen)
- Grilled Sicilian flat bread with tomato confit, basil and truffle oil
- Steamed chicken dumplings with orange chili glaze
- Roasted miniature lamb chops with maple balsamic glaze $32/dozen
- Turkey sliders on corn bread buns with tziki
$21/dozen unless specified – minimum 2 doz each
Platters and Pavilion
Hot
Mussels steamed with butter, sweet leeks and Rickards Red
(serves approx 20 people) – $60
Hot roasted “Jerk Style” Salmon Plank served with raw papaya cilantro compote
Side of salmon – $80 (serves approx. 10 people)
A taste of the Sea: Served up by your Happy Chef
Citrus shrimp: pan kissed and spiked with vodka and spice then finished with cold butter
Digby scallops: quick seared and seasoned with fennel. And cumin. Served with summer pea and mint coulis
(serves 30 people) – $300
Cold
Several species of assorted International cheese and local crackers grooving with the grapes
sm $40.00 – med $65.00 – lg $95.00
(10-15 people) (20-35 people) (35-60 people)
Select vegetables and saffron chickpea dip
sm $30.00 – med $40.00 – lg $55.00
(10-15 people) (20-35 people) (35-60 people)
Flatbread crisps and house made guacamole and salsa
$26 per dip (2.5 cup portion) one dip serves 12-20 people
Wheel of brie baked with cranberry port chutney,
Served with sliced baguette and crackers -$60
Open face sandwich trays:
smoked salmon and tarragon lemon aioli
roast beef Dijon cream drizzle
Bay shrimp scallions and avocado
roast chicken maple glazed onion and pimento
All served on sliced French loaf
sm (18 pieces) $35 – med (30 pieces) $45 lg (42 pieces) $55
Antipasto platter:
Proscuitto and melon, Genoa salami, chorizo and peppers, oregano lemon artichokes, asorted olives and marinaded sun-dried tomato. Provolone and marinaded boccocini cheese
Served with foccacia and aioli
(serves 15-20 people) – $100
Chilled jumbo shrimp festively arranged
and served with a zesty seafood sauce
(8 doz) – $180
Dessert Ideas:
Assorted mini-sweets: bite sized peices of cheesecake, mini cream filled eclaires, chocolate hazelnut profitorals, chocolate rolls, caramel barvarian cake.
sm (25 pieces) $28- med (45 pieces) $55 – Lg (100 pieces) $105
*HST and Gratuity added to final invoice
*Prices subject to change without notice.
Working Lunch #1: The Sandwich Board:
Roast beef, honey mustard, ham and swiss, tuna with tomato, sunflower seed and tarragon, pickled vegetable and chickpea wrap
Deli pickles and olives
Assorted cookies and sweets
Assorted soft drinks, water and juice
Minimum order 10 people: $12.95 per person
Working Lunch #2 Best sandwich ever!!!
- Sundried tomato and asiago penne salad
- Organic baby romaine, dried cranberries, sunflower seeds and julienne cucumber and maple balsamic vinaigrette
mouth watering sandwich selections:
- Roast beef, cheddar, honey mustard and cucumber on ciabatta bun
- Tuna salad with tomato, sunflower seed and tarragon served on home loaf
- Shaved black forest ham and Swiss on multigrain
- pickled vegetable and chickpea wrap
Deli pickles and olives
Assorted sweets, cookies and fruit
Bottled water soft drinks and juices
Minimum order 10 people: $16.95 per person
Working Lunch #3 the Italian Deli
- Chefs soup creation, Rickards Dark skillet corn bread
- Spinach salad, dried cranberries, sunflower seeds and julienne cucumber and maple balsamic vinaigrette
- Sundried tomato and asiago Penne Salad
- Roasted chicken ciabatta: with smoked proscuitto, lemon and old fashoned mustard aioli, artichokes and provolone cheese
- Asparagus and roasted red pepper wrap: avocado spread, melted fuilano cheese and chives
Deli pickles and olives
Assorted sweets, cookies and fruit
Bottled water soft drinks and juices
Minimum order 10 people: $18.95 per person
Hot Lunch #1
Rickards Dark skillet corn bread and whipped butter
Organic baby romaine, dried cranberries, sunflower seeds and julienne cucumber and maple balsamic vinaigrette
Whole Wheat couscous salad with cucumber feta and roasted red pepper
Curried Chicken Penne: Marinated chicken braised with fennel, peppers and zucchini in sweet curry finished with Balkan yoghurt and penne noodles
Apple flan, chocolate dipped strawberries, cookies and fresh fruit
Bottled water soft drinks and juices
Minimum order 10 people: $19.95 per person
Hot Lunch #2
Rickards Dark skillet corn bread and whipped butter
Cucumber and tomato salad, yogurt, cider and dill dressing
Organic baby romaine, dried cranberries, sunflower seeds and julienne cucumber and maple balsamic vinaigrette
Creamy Seafood Pot au Feu: haddock, scallops, shrimp and salmon stewed with potato and fresh vegetables, served with basmati rice.
Apple flan, chocolate dipped strawberries, cookies and fresh fruit
Bottled water soft drinks and juices
Minimum order 10 people: $21.95 per person
Hot Lunch #3
Rickards Dark skillet corn bread and whipped butter
Organic baby romaine, dried cranberries, sunflower seeds and julienne cucumber and maple balsamic vinaigrette
Sundried tomato and asiago penne salad
Roasted Pork Sirloin: Sliced and served au jus with dark porter onion relish
Thyme roasted potato and root vegetables
Apple flan, chocolate dipped strawberries, cookies and fresh fruit
Bottled water soft drinks and juices
Minimum order 10 people: $22.95 per person
The recipe pairs very well with Molson Canadian. The fennel and fruit balance out the slight hops of the lager and match the meal with a little bit of sweetness.
For the Salmon:
4 – 4oz Salmon Filletsh
1 tbsp canola oil
Spice Mix:
2 tbsp mustard seeds – ground
1 tbsp dried tarragon
1 tsp kosher salt
½ tsp ground pepper
- Brush the salmon fillets with canola oil and coat with spice mix.
- Pre-Heat BBQ on high to season the grill.
- Lower heat to medium and grill Salmon 5 minutes on either side.
- Remove from heat and rest for 2 minutes.
- Serve with pear and shredded fennel salad.
For the Pear and shredded fennel salad:
½ cup shredded cabbage
½ cup shredded fennel
¼ cup grated carrot
1 pear – peeled and grated
1 piece of scallion (green onion) sliced and minced
Dressing:
¾ cup plain yogurt
1 lemon – juiced and zested
2 tbsp honey
1 tsp ground fennel seed
½ tsp minced garlic
2 tbsp minced basil
Salt and pepper to taste
- Blend the vegetable ingredients and set aside
- Whisk together the yogurt, lemon juice and zest, honey, fennel seed, garlic and basil – season to taste.
- Mix all ingredients – cover and chill for 2 hours – re-taste and adjust seasoning if necessary.
Don’t miss this! Chef Live and the Molson Canadian mega keg team are pairing up to celebrate summer one more time!!! We will be offering food/beer samples at the following locations:
Friday, Aug. 14th- at the NSLC Portland St,Dartmouth 4pm-8pm
Saturday, Aug. 15th – at the NSLC Joseph Howe Drive Halifax 4pm-8pm
On the MENU:
BBQ Salmon with pear and shredded fennel salad
Drop in and visit me Chef Rich and one of our Molson ambassadors for a taste and a sip of delicious food and great beer!
Don’t miss your chance to qualify for the Molson Mega Keg party!!!
See you this weekend!
Rich
A great big thank you for all the kind words for the Chef Live treats served up last Saturday at the 3rd annual Seaport Beer Fest!
As requested I have added these recipes to my recipe section! ENJOY!
WOW This year was bigger than last – the sun was out, the music was hoppin and you all made it a great day!
See you next year at the Molson pavilion for great food, great beer and another great time!
All the best!
Chef Rich
