Private Chef Services

TAILORED MENUS, PREPARED MEALS, DELIVERED.

THE SERVICE

  • Seasonal menus are designed each week to suit your preferences and dietary needs
  • 2-4 days of food is prepared (dependent on family size and dietary needs), and delivered once weekly
  • Meals are thoughtfully packaged to ensure freshness in your own tupperware – zero waste!
  • Simple reheating & assembling instructions come with your meals
  • Nutritional consultation is available

THE FOOD


SAMPLE MENU 1

DINNER: MOROCCAN CHICKEN TAGINE WITH APRICOTS AND OLIVES. SAFFRON RICE PILAF, ROAST BABY CARROTS & POMEGRANATE. HERBED YOGHURT.
LUNCH: AHI TUNA NIÇOISE WITH MIXED GREENS, WAX BEANS, ROASTED FINGERLING POTATOES, OLIVES, RADISH, CHIVES
BREAKFAST: EGG MUFFINS WITH SPICY ITALIAN SAUSAGE, CHIVES, CREME FRAÎCHÉ AND ROASTED PEPPERS
SNACK: KABOCHA SQUASH, GOAT CHEESE, WALNUT AND THYME BREAD


SAMPLE MENU 2

DINNER: VIETNAMESE PHÓ BONE BROTH WITH STEMPLE CREEK BEEF TENDERLOIN, SHIITAKE, WATER SPINACH, BEAN SPROUTS, VIETNAMESE MINT, RICE NOODLES
LUNCH: TUSCAN CHICKEN SALAD WITH FIGS, WALNUTS, OLIVES, CELERY, FETA, MARJORAM AND SALANOVA LETTUCE
BREAKFAST: SHAKSHOUKA WITH ROASTED PEPPERS AND POACHED EGGS, FETA AND ZA’ATAR FLATBREAD
SNACK: GREAT NORTHERN BEAN DIP WITH FARMERS MARKET VEGETABLES AND CROSTINI


SAMPLE MENU 3

DINNER: BEER BATTERED FISH BURGERS, BASIL MAYO, PICKLED ONION CHUTNEY, CABBAGE SLAW, HOME-FRIES, GREEN SALAD
LUNCH: WINTER SQUASH & COCONUT SOUP WITH VIETNAMESE LARB-STYLE LEMONGRASS CHICKEN AND LIME
BREAKFAST: BUCKWHEAT CREPES WITH WILD MUSHROOMS, LEMON-THYME RICOTTA AND SPINACH
SNACK: PEANUT BUTTER, CHOCOLATE CHIP & OATMEAL BARS


PRICING

Day rate ($450) + Cost of groceries


CONTACT

E: megstinator@gmail.com

P: (415) 464-7680


ABOUT MEGAN

I’m a Bay Area Chef and owner of Wild Food catering and events. My purpose is to bring people inspiration through food. I am passionate about working with local wild foods, creating immersive, mixed-media dining experiences, and teaching people the art of cooking. I am also a certified holistic nutritionist and incorporate that knowledge into all of my work. My food is always seasonal, bright, bold and fresh, and using local produce and pantry.