By Joell Folger Chocolate, hailed as food of the gods, thankfully today it is food for everyone. With origins in Mayan and Aztec cultures, this food has endured through the ages for a reason. I hesitate to start a list as it might go on and on. The Mayans drank it while referring to it […]
Continue readingCooking with Chef Ben
By Joell Folger As most of the US is coming out of the grip of another polar vortex (Yeah for seasons!!), signs that the cold affects everyone in different ways is not more evident than in my house. My son Ben, the self declared non-soup eater, ‘I don’t like soup’, has offered to cook dinner […]
Continue readingCheers!
By Joell Folger Celebration season is here. The lights, the food, the festivities, the sweets, the drinks so much to take in. Recently, during a Christmas stroll, in a Hallmark movie of a town, on Cape Cod, I was able to enjoy it all. The sweetest part was catching up with friends and watching the […]
Continue readingInspirations
By Joell Folger Julia Child believed in being fearless. I feel it’s safe to say that we all agree that she did live a fearless and passionate life. Through her fearlessness she has inspired many people, in and out of the kitchen, myself included. Maybe my family too when I try a new recipe. Today, […]
Continue readingOde to My Blue Pot
By Joell Folger When you love a cooking tool almost as much as you love food, life is good. I am lucky to have a few pieces in my pantry that fit this description. With the winter weather, it is time to turn to warm comforting dinners, enter my blue pot. You know the enamel […]
Continue readingS’mores Galore
By Joell Folger Hi Everyone, Happy Fall, which in the mountains means it’s time for snow! And snow it has! The ski area opens on Friday. I’ve barely shifted gears from spending the summer at a campground on Cape Cod. Since winter is upon us, let’s talk about bringing a summer favorite into the winter […]
Continue readingDifferent Cooking Fats: When to Use Them and Why?
By Illana Prinsloo Let’s start with one of the most delicious options: Butter: Butter is a dairy product composed of milk solids, fat, and water. Due to the presence of milk solids, butter has a low smoke point, which is the temperature at which a fat begins to smoke, burn, and break down. Understanding the […]
Continue readingChakalaka (spicy vegetable relish)
By Illana Prinsloo Now here is a recipe to tickle your tastebuds! Chakalaka (spicy vegetable relish): A Proudly South African dish with a spicy tale. Chakalaka—a name that dances on the tongue—is one of those culinary gems that proudly belongs to South Africa. Venture beyond its borders, and you’ll likely find puzzled expressions when you […]
Continue readingWhich Chef should I choose?
By Illana Prinsloo At Chefs At Your Breck And Call, we understand that selecting the perfect chef can be a delightful yet challenging decision. Our diverse team of culinary experts brings unique strengths and personalities to the table (no pun intended). To help you make an informed choice, consider the following pointers: Event Type: First, […]
Continue readingChef Brenton’s Blue River Arugula Salad
By Joell Folger This salad, named for the Blue River that flows north through Breckenridge, has a short list of ingredients that combined are anything but simple. 4 ingredients, including the dressing. Arugula, sunflower seeds and burrata drizzled with sun dried tomato vinaigrette. That’s it, simple, easy, fresh and delicious. After a quick check in […]
Continue readingJust A Bundle Of Spring Asparagus
By Joell Folger Yes, spring fever is still in overdrive, spring snow storm aside, let’s talk about green things. The green thing of the moment is asparagus. This spring green delight is at peak right now, it is just too hard to resist. My chef John is not a fan of asparagus, nope – no […]
Continue readingRibs
By Joell Folger When the short rib shelf is sold out…hmmm… what else is there? As a former vegetarian and not always the biggest rib fan, this was a dreaded moment for me. Whew, at least I had help from home, My Chef John. Next to the empty short rib shelf was a pile of […]
Continue readingFrench Onion Soup
By Joell Folger “S” Words Let’s take a minute to think about words starting with the letter “S”. Spring, snow and soup come to mind. That about sums up a week in March. This past week, the mountains were gifted with a crazy spring snowstorm. {thanks Ullr!} Nothing warms the soul on the path to […]
Continue readingSigns of Spring: Mango Season is Here
By Joell Folger Even as the March snow falls, signs of spring are popping up everywhere. One of my favorite food signs of spring is the start of “good mango” season. By “good mangos,” I am talking about the Ataulfo mango, sometimes called a honey mango or even a champagne mango. The Ataulfo mango is […]
Continue readingBlåbärssoppa, aka Blueberry Soup
By Joell Folger Did I read that correctly, Blueberry Soup -for breakfast?!?! And it’s Nordic, which sends my mind instantly to Ullr, Thor’s stepson, the Breckenridge embraced God of Snow. As we are always on a quest for legendary snowfall, pleasing Ullr is an undercurrent to mountain life. With the legend for the soups’ origin […]
Continue readingCrafting Your Menu, Taking the Next Step
By Joell Folger We are excited that you have decided to reserve a private chef for a relaxing dinner experience. Let’s talk about the next steps. This post will cover how to craft your menu from portions to flavors, we will talk about it all. After learning more details about you and your dinner needs, […]
Continue readingWhy Hire a Private Chef?
By Joell Folger Welcome to our first blog. We’re excited that you are here. Our goal is to create a community that shares our love of good food, good humor and knowing that every connection whether in person or virtual is a vital part of our day. As a whole, our company, At Your Breck […]
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