Delectable Dishes For All To Enjoy
Chef Mark at his Omelet station set up
Add delicious dishes to your next event from a professional and highly commended Chef with over 25 years of experience in Culinary Arts.
A private or personal culinary service that caters to small parties of 100 people or less.
We will come to your home, office, yacht, hotel room, private jet or wherever you are and cater delectable dishes for you and your guests.
Chef Mark Mckenzie dishes are prepared based on your preferences in textures, flavors, presentation and composition.
Let us create and cook a three or five course menu that you will be proud of. If you are having a cocktail party we will offer the best variety of hot and cold hors d' oeuvres.
Coconut crusted shrimp
with fresh mango chutney
Assorted fresh fruit platters
Conch fritters with chilli
and cilantro aioli
Pan seared snapper with caper lemon reduction and batonettes of mixed vegetables
Stephanie (centered at the back) and her relatives on the flamingo yacht
Cupcake with raspberry sauce
I Chef Mark Mckenzie was hired by Stephanie to provide culinary services for her husband's birthday cruise. Captain Bobby of the Flamingo Yacht pulled off the shores of Aventura Florida at approximately 12:20pm. The menu was passing hors d' oeuvres with individually plated entree and dessert. It was like a cooking show because I had an audience during the preparations. Everyone including the Captain and his partner told me that the food was excellent.
Here are some menu ideas that I Chef Mark Mckenzie have created. Feel free to suggest your own dishes and we will prepare them for you.
Your hot passing hors d' oeuvres may include chicken satay, coconut shrimp, ravioli, conch fritters, chicken wings, mini burgers, pigs in blankets, spanakopita, meatballs, lobster nachos, cocktail beef patties, vegetarian choices, stuffed pasta shells, filet mignon, chicken nuggets, scallops and other seafoods.
A canape is a cold hors d' oeuvre consisting of a starch base with a topping and a garnish. We offer a wide variety with the use of ingredients such as smoked salmon, eggs, caviar, tuna fish, cream cheese, proscuitto, grilled asparagus, humus, shrimp, bruschetta, chicken and other ingredients.
Assorted fresh fruit platters with your seasonal preferences. Our fruit selections are watermelon, cantaloupe, honeydew, pineapple, strawberries, grapes, raspberries and blueberries.
We use buffet risers under our platters to give your buffet presentation a nice character and depth.
Vegetable crudite platter to include a vegetable carving centerpiece and dipping sauces. It may include broccoli and cauliflower florets, batons of celery, carrots, cucumbers, olives and cherry tomatoes. The popular dipping sauces are blue cheese, avacado, ranch and french. CHEESE PLATTERS available.
Crabcake with sauce remoulade. Real crabmeat flavored with spices, herbs, onions and bell peppers then shaped into a cake, breaded and fried. Remoulade is a classic mayonnaise based french cold sauce and a nice compliment to this dish. The garnish adds the final and colorful touch.
There are many classifications of soups based on their methods of preparations.
Some of the hot soup classes are purees, chowders, cream soups, consummes, bisque and broths. The two popular cold soups are vichyssoise and gazpacho.
The use of dark and light leafy green vegetables with dressing and accompaniments. A salad could also be made with just about any combination of ingredients. Chef mark also makes his own specialty dressings such as citrus vinaigrette, sherry shallot vinaigrette and others.
Pan seared snapper filet with rice and peas and sauteed vegetables.
We offer other delectable entrees with different styles of preparations using the best ingredients such as lobster, shrimp, scallops, other seafoods, different cuts of beef, chicken, other poultry, lamb, other meats and vegetarian dishes.
The conclusion of the meal, the sweet course which is the dessert coarse. The raspberry cheese cake pictured above is just one of many confections. Other choices may include pies, tarts, puddings, custards, cakes and more.
Chocolate and fruits are two popular ingredients used in desserts.