The Captivating Culinary Delights of Saint Germain Catering

Chef’s Day Off







Cooking professionally for a living is exciting, sometimes sporadic, and in a hot kitchen with sharp knives, hot pans, hot tempers and organized chaos taking place, strangely fun – it can be at times mentally and physically exhausting. So what do chefs cook on their days off? Or do they order out?

At my household, we enjoy a healthy mixture of both. As a chef, and admitted foodie, I enjoy experiencing new styles of cuisine and sampling food excerpts from new and interesting restaurants as well as discovering diamond-in-the-rough unorthodox food establishments. We’ll also order out from time to time, but my favorite meals ate at home with the family.

Recently I prepared a simple southern inspired menu with, as always, super fresh local ingredients. First we made sun tea. As a kid, my mother would place tea bags in a pitcher with water and set out in the California sun to self-brew. I didn’t drink tea then, though I do have fond memories of my grandfather dousing his tea with sugar and stirring vigorously. We steeped some local lavender tea along with some more potent black tea for a few hours then chilled in the fridge.

Main entrée was local yellow grits with shrimp and sausage. We simmered the grits over low heat for about an hour then finished them with milk, mozzarella & parmesan cheese and fresh herbs. The shrimp was cooked off the night before, and after roasting and chopping the sausage, we mixed together and served.

Local squash and red peppers began our sides. Simply sautéed with butter, garlic and fresh herbs. Crisp and delicious.

We also had local sweet potatoes that we peeled and sautéed over medium heat with red onion until tender and slightly caramelized. Finished with fresh herbs and a little butter (naturally).

Caprese salad is pretty much a staple in our household so we sliced some tomato and fresh mozzarella, drizzled extra virgin olive oil, sea salt, fresh cracked pepper and basil. This dish never last long at our house.

And yes, those are hot dogs. Cooking for a family (we have three children: 7, 11 and 13) can sometimes be challenging to meet everyone’s preferences so a little hot dog action always ensures no one goes hungry…

For some, cooking is work and a hassle. For others it is a passion, a joy, and a creative outlet. Also very therapeutic for the mind and soul. So whether congregating at the dinner table, on the couch or out on the patio, meals are always a special time and never too much work for this chef on his day off.


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