ABOUT Chef Mattz
Matt has had a life long passion in preparing and presenting food. His enjoyment of cooking as a hobby comfortably transitioned into a career. He has been privileged to serve as chef de cuisine at The Company of the Cauldron on Nantucket Island for ten seasons. During the off seasons, Matt traveled to Europe and South America to work along side international Chefs. He has worked in some of the finest kitchens in New York City and was featured in Star Chefs. Matt would love to share his passion for food with you.
SERVICES


Dinner Party
Dining experience or private event in the comfort of your own home.
Cocktail Party
Cocktail canapés aim to bring you an assortment of exquisite savory and sweet hors d'oeuvres that complement any cocktail or wine party.
Group Cooking Classes
Fun small group setting classes with your closest friends or family. Educational cooking class sessions teaching you the basic cooking techniques to execute your favorite recipes at home, with the help of your friends, of course!
Short / Long Term Personal Chefs Services
Available for one time dinners or seasonal chef services. I will travel to you and cook for you in your own home for you and your guests.
Servicing the New York, Connecticut, Nantucket and surrounding areas
Prices of services fluctuates based on the market price of the produce that day. The final cost will only be determined once your menu has been finalized
How it Works
I will buy ingredients, come to your home and cook.
I'll charge you for the hours, work and ingredients used for the event.
Typically for small intimate dinners 3-4 courses will do, allowing for comfortable service at a good pace.
A cocktail time can be added to any dinner, typically a couple of passed Hors D'oeuvres and a small stationary platter is, just right.
Menus will vary according to the season and your taste.

SAMPLE MENUS
Hors d’oeuvres
Tuna in Asian spoons with crispy Wontons, Red Onion Crème Fraiche.
Savory Rosemary Shortbread with triple crème Goat Brie, Orange and Cranberry.
Smoked Salmon Rillettes.
Flat bread with caramelized Onions.
Fresh Crab salad on tortilla chip and Avocado mousse.
First Course
Grilled Artichokes, Roasted Green Beans and Fingerlings over a Pine Nut Salsa Verde.
Nantucket bay Scallops over toasted cauliflower cous cous, sultanas, marcona almonds and sherry brown butter.
Fried Green Tomatoes with Summer Corn, Tomatoes, Pickled Red Onion Salad and Burrata.
Seared Day Boat Scallops, Lemon grilled Endive, Butter Cup Squash purre and Salsa Verde Vinaigrette.
Main Course
Herb roasted halibut with salsa verde, caramelized fennel, fingerlings potatoes, baby green beans and grilled artichokes
Roasted Ora King Salmon over crispy Shiitakes and wilted Spinach with a Red Wine Shallot "Marmalade".
Roasted prime Sirloin of Beef over Creamy Parmesan Yellow Grits and Bacon Jam with a Fennel and Peach Slaw.
Tender ribbons of Parrardelle Pasta tossed with a sauce of fresh Sage, wild Mushrooms and Prosciutto.
Pan roasted Halibut over Polenta, wilted Swiss Chard with Sultans, Pinenuts and Meyer Lemon Noisette.
Sumac roasted rack of Lamb, over Carrot Farro, Coconut Yogurt, Spring Vegetables Jus.
Dessert:
Chocolate bouchon brownie, shortbread cookie crumble and malted milkshake Gelato.
Toasted Carrot Cake with Cream Cheese Ice Cream and Dark Rum Raisin Sauce.
Almond Olive oil cake with whipped Creme Fraiche, Passion Fruit curd and fresh Blackberries.
Ricotta Cheese Cake, with Peaches, and Fennel Shortbread “squares”.



© 2016 chefmattz