Hello Readers, How has your week been so far? This week I wanted to share with you my shrimp salad. Made with mixed greens, cucumber, tomato, avocado and edible flowers. The dressing was made by taking the liquid I used to cook the shrimp, blended a tomato and 1/4 cup of olive oil, and finally…
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Photos from recent events
Hello reader’s today I am just sharing photos from two recent events! In order from left to right, by row we have: Roasted red pepper hummus cucumber cups Roasted eggplant and tahini stuffed baby bella’s Pears baked in honey, rosemary and goat cheese The full table set for that event. Beers used to create the…
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Winter Season Menu
Hello Readers and Happy Wednesday, This week has been very busy in a positive way and I hope for all of you as well. I would like to let you all know that a winter menu has been created for customers looking to use my private chef service for upcoming birthdays, anniversaries, special occasions for…
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Teriyaki Sesame
Who does not love chicken wings! This past weekend we had teriyaki sesame wings for game this weekend.
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Stuffed French Toast
Hello Readers, and Happy Monday, French toast, a staple at the breakfast/brunch scene and receives other flavors very well. This particular style of French toast was designed to be tart and sweet. To accomplish that I took texas toast with cranberry relish cream cheese filling, using the cranberry relish recipe from a previous post. Check…
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ooey gooey cheese sauce
Hello Readers and Happy Monday, My question to you this week is do you love macaroni and cheese? Alfredo sauce? Cheese and its gloriousness in general? well then let me tell you how to make the most silky cheese sauce from scratch at home. Step 1 select your cheese. this step is crucial depending on…
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Fudge
Hello Readers and happy NYE! Today I wanted to talk with you about fudge and how incredibly versatile it can be. Fudge can serve as a gift to friend or neighbor, be brought to a party and more importantly be stored in your fridge for two weeks as a treat! I like to make fudge…
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Recent Work
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December Menu
For the month of December 2018, Mayari’s Voyage is working with a set menu for the holiday season. Maximum number of guests is 30. For any questions, please email chef Mayari at mayarisvoyage@gmail.com ,Thank you and Happy Holidays! · Mac & cheese bites- gooey mac & cheese deep fried served with tomato sauce · Wontons-…
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Green Bean Salad
This past weekend I had the pleasure to cater a wedding! One of the side dishes I made was a cold green bean salad served with a lemon vinaigrette and golden/red grape tomato. This was great as a cold side dish to add some texture and flavor contrast to the deep, rich, fall flavors from…
