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Chef Services
• In-home cooking
• Dinner Parties & Cocktail Parties
• Sample Menus for 2008
Cooking
classes 2008
Richard
Azzolini's biography
There's a Chef in Your Freezer
• Find out about the cookbook
• Read the cookbook
• Order a copy from Amazon
Contact us
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Chef Richard Azzolini has recently arrived in the San Francisco Bay Area from Manhattan and East Hampton. He is available to help you with your cooking needs.
What Chef Azzolini offers:
In-home cooking.
Let me be your private chef for the day. After consulting with you about your culinary preferences, I will custom-design menus that reflect your personal tastes.
I can leave a week's worth of meals or a feast ready to serve for your
dinner party.
With my depth of experience I will be able to provide a wide variety of delicious food choices. I am equally skilled at preparing menus with meat and fish as I am with all vegetarian fare. Maximizing the flavors while creating the most healthful food inspires my cooking energies. With meticulous attention to detail and preparation, I am a consummate professional.
Let Chef Azzolini take care of it all:
- Menu Planning
- Shopping
- Food Preparation in your home
- Cleanup
- Packaging the meals with instructions
I am a classically trained chef, having studied and worked in Europe, Asia, and America. My food reflects the influences of all three contintents. I have thirty years of experience in preparing gourmet food. My cookbook, There's a Chef in Your Freezer, was published in 2001. Cooking isn't just a job for me—it's a passion. I'm the chef who wakes up at 3am thinking of new fillings for my handmade ravioli. I agree with the philosophy that most of the 'cooking' takes place on the farm. I seek out the very best ingredients for my recipes. Mindful shopping is as important as the cooking.
Since every client has different needs, my fee is set once we work out a plan that suits yours. Fees start at $300 per day.
Dinner Parties and Cocktail Parties
I offer two levels of service:
- I will prepare all the food, leaving you directions on how to heat and serve. I will come to your home, do all the food preparation, clean up, and leave you with a meal ready to serve.
- A more full services operation: I will come to your home and orchestrate all the food and service requirements for your party. I will do as much or as little as you require and desire. I pride myself in working closely with my clients to insure a fantastic result.
Price is based on level of service and menu chosen.
Cooking classes
Cooking classes can be custom designed to reflect your culinary interests. Classes can be from the basics of cooking to intricate culinary masterpieces. I will provide well written printed recipes for all students. I always recommend doubling the recipes so everyone can take home lots of leftovers.
I have a passion for teaching and welcome lots of questions and discussion in my classes. Tell me your culinary dreams and I will help make them a reality.
Have you considered having a cooking class dinner party? Get together with a group of friends and cook up a storm.
Suggested ideas for cooking class topics.
Price is based on class content desired.
Sample Menus for 2008
Hors D'oeuvres
Chicken yakitori
skewers
Small baked potatoes
with mushroom truffle-oil filling
Endive leaves stuffed
with gorgonzola, caramelized apple, and toasted
walnuts
Parmesan toasts
with:
• Caramelized onion
balsamic marmalade
• Toasted pine nut
white bean spread
• Red pepper
mousse
• Basil garlic goat
cheese spread
• Artichoke garlic
mousse
Orange tomato basil
soup shots
Gazpacho soup
shots
Asparagus wrapped
with prosciutto
Sweet ginger shrimp
on a skewer
Savory
Palmiers
Guacamole in corn
cups
Cherry tomatoes
stuffed with curried lobster
Herb wine poached
shrimp with tomato horseradish sauce
Ginger-soy avocado
dip with Terra Chips
Cucumber cups with
caponata
Teriyaki water
chestnuts wrapped in crisp bacon
Mango black bean
salsa with blue corn chips
Parmesan parsley
clams
Smoked salmon mousse
cucumber rolls
Zucchini cups with
red pepper mousse
Parmesan puff pastry
cheese straws
Curried scallops
with mango ginger chutney
Chicken liver
toasted almond mousse
Shrimp "scampi"
skewers
Soups
Orange
gazpacho with avocado and cucumber tarragon sorbet
Lobster and sweet
corn chowder
Tomato basil soup
with shrimp
California won ton
in lemon grass broth
Mussel and leek
bisque
Fresh pea with basil
cream
Real New England
clam chowder (like mama use to make!)
Salads
Watermelon. arugula,
and baked herb-crusted goat cheese / balsamic
vinaigrette
Lobster, papaya,
avocado, and oakleaf lettuce with mango-ginger
vinaigrette
Tuscan beans with
garlic shrimp and toasted pine nuts
Curried chicken and
lobster / fresh apricots, golden raisins, and mango
dressing
Ripe tomato and
buffalo mozzarella with basil-tomato sorbet drizzled with Tuscan estate
extra virgin olive oil and aged balsamic vinegar
Lobster and couscous
salad
Ginger noodle
salad
Thai Papaya Shrimp
Salad
White and green bean
salad with white truffle oil
Salad Niçoise with
grilled lemon-thyme tuna, haricots verts, oven dried tomato, herb infused
potatoes, anchovy-stuffed eggs, and Italian parsley-roasted garlic
dressing
Black and white
sesame seed avocado with ginger-cilantro dressing
Spicy noodle Salad
with Peanut Dressing
Mediterranean
Antipasti
Verdure
Pinzimoni--Italian Crudités with Olive Oil Dip
Peppers braised in
balsamic vinegar
Baked tomato and
zucchini ring
Parmesan Reggiano
shards
Ratatouille
Oven dried plum
tomatoes with basil-roasted garlic extra virgin olive oil
dressing
Warm chick pea salad
with saffron
Grilled portobello
mushrooms with toasted pinenuts
Oven roasted peppers
with anchovies and capers
Marinated olives
with lemon and orange rind
Grilled asparagus
with parmesan
Shrimp, mussel, and
clam salad
Caramelized peaches
with prosciutto
French lentils with
baked goat cheese
Bouillabaise of
fennel
Tuscan beans with
white truffle oil
Caponata
Parmesan-parsley
baked clams
Pasta and Rice
dishes
Handmade pasta
noodles and wilted spinach with roasted garlic pesto
sauce
Angel hair pasta
with clams and mussels
Seafood
Lasagna
Penne with fresh
tomato orange sauce
Swordfish Dumplings
with Chinese Salsa
Lobster ravioli with
roasted tomato sauce
Lobster
risotto
Summer vegetable
risotto
Seafood
Grilled tuna with
ginger, mango, and avocado salsa
Stripped bass
in orange marinade
Lobster in sweet
ginger sauce
Homard à
l'américaine
Bouillabaise
Lobster poached in
lemon grass-ginger broth
Polenta-crusted sea
bass with corn and tomatillo salsa
Salmon with lemon
grass sesame marinade
Rosemary tuna
drizzled with Tuscan estate extra virgin olive oil and aged balsamic
vinegar
Whole black sea bass
baked in a rosemary thyme salt crust
Chicken, duck,
squab, quail, and rabbit
Tangy Chicken with
Shiitake Crust
Chicken with
Vichyssoise Sauce
Chicken curry with
peaches and coconut milk
Chicken in red
pepper sack
Chicken polenta pot
pie with summer vegetables
Chicken with 40
cloves of garlic
Chinese chicken with
orange sauce
Roasted Duck à la
Julia Child with fresh peach-apricot sauce
Caramel orange
duck
Grilled
herb-marinated squab and quail
Rabbit with tarragon
and mustard sauce
Veal, beef, lamb,
and pork
Parmesan crusted
veal chop with tomato arugula salad
Balsamic basil and
veal scallops
Veal à la Marsala
with wild mushrooms
Orange-fennel osso
bucco
Beef on a string
with basil vinaigrette
Beef satay with
peanut dipping sauce
Grilled teriyaki
filet of beef with sweet ginger, au jus
Spareribs with
Chinese barbeque sauce
Grilled loin of pork
stuffed with Parma ham
Pork loin braised in
milk with garlic and thyme
Coconut curry lamb
stew
Moussaka
Grilled
rosemary-thyme rack of lamb
Ginger-soy marinated
butterflied leg of lamb
Desserts
Stained glass tart
with passion fruit glaze served with vanilla bean ice
cream
Crema al la
Marsala
Cold kiwi soup with
melon sorbet
Pears
Vesuvius
Caramel pears with
ginger
Apricot almond
upside down cake with vanilla bean cream
Almond cherry
financiers
Cornmeal almond
torta with fresh berries
Reine de Saba (very
rich chocolate gateau)
Chocolate truffle
tart
Rouge berry fruit
soup with warm meringue crust
Warm Chocolate
Cake
Crème brulée
napoleon
Couscous with orange
and pistachios
Blueberry and peach
cobbler with vanilla bean ice cream
Caramelized peach
mango cake with passion fruit ice cream
Fig and pinenut
calafoutis
Grilled summer
fruit
Lemon curd
tart with fresh berries
Strawberries
macerated in aged balsamic vinegar, with polenta
cookies
Caramelized banana
ice cream Sundae, including warm caramel walnuts and bittersweet
chocolate sauce
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