The philosophy at Chef Dane is to provide great tasting food prepared to exceed your expectations, beautifully to the last bite.

Brief History
At one time a Private Chef was a full time hired staff member only reserved for the very wealthy. Today, "Personal" Chefs are becoming ever present, as restaurant Chefs who have worked in the industry have given up the high pressure, high volume and high attrition in trade for self-ownership with creativity and without high overhead. This, combined with a consumer base with a more health conscience attitude and less time or desire to personally prepare healthy dinners, creates a win-win for both parties.

Cooking in your home
This gives a greater connection for people who want this service. Clients like the meals cooked in their own kitchen. As one client says, "It lets me feel as if I'm somehow a part of the process, otherwise my beautiful kitchen would be functionless." He goes on to say how nice it is to come home after a long day at work and have the warm aroma of a fresh cooked meal waiting for him. Other people who may need a Personal Chef are corporate executives, new parents, singles, working households and more. Menus are created to match your likes and dislikes. With the exception of the wafting aromatic bouquet and a refrigerator full of healthy flavorful meals, you'd never know someone had been in your kitchen.

Prices and services
My Personal Chef services include:
Menu design and menu adaptations for personal diets Shopping and groceries for menu items Cooking labor for all meals Cleaning and sanitization of kitchen space Storage containers $20 per dinner/per person (ask about multiple per person prices) $10 per lunch/per person (ask about multiple per person prices) Additional service charge of ($25 hourly + grocery cost) will apply for additional groceries not on menu

Statement by Chef Dane
New dishes are constantly created by Your Personal Chef to satisfy each client's tastes and desires. I pride myself on variety and freshness and I think you will also appreciate the combination of gourmet and homemade styles. Experience the true quality and freshness of the products of our Northwest bounty with the added convenience of having the meals prepared exactly how you like it! "It's like eating in a different restaurant every night of the week!"

Dinners
Prime Rib with fresh horseradish, Garlic mashed potatoes and Brussels sprouts sautéed with bacon and leeks.
Grilled Chicken, tender & moist boneless/skinless breast with Organic purple and red potatoes and Puréed Butternut squash.
Grilled Tenderloin with mango cumin rice and orange glazed vegetables Meatloaf with baked potato served with the works, fresh green beans and a garden salad.
Prawn Sauté with mashed potatoes and vegetable medley in a lobster essence Pork Roast, pork loin roasted with garlic and fresh herbs served with pan jus, baked potato and purée of Sweet mama squash.
Grilled King Salmon served with nectarine/apple salsa, Radiatore Alfredo, and beans and carrots.

Lunches
Ham Bagel, hand sliced ham with sprouts, tomatoes and red onions (Sliced bagel has a thin layer of cream cheese) Served with green bean mango salad
Turkey and Havarti Croissant, deli sliced smoked turkey with havarti, sprouts and tomatoes. Served with Organic purple and red potato salad.
Chicken and Beefsteak tomato salad, grilled Chicken breast with apples, avocado, nutmeg, red onions in a light yogurt dressing inside a Beefsteak tomato bloom.
Balsamic chicken with greens, braised Balsamic chicken breast atop chopped Romaine greens with tomatoes, mushrooms and ¼'d red grapes served with Ranch dressing.
Jambalaya, New Orleans favorite with chicken and Kielbasa sausage and vegetables with rice in a light broth.
Egg salad sandwich, thin sliced Rustic bread stuffed with lettuce tomato and fresh egg salad. Served with a trio of beans in a light herbal vinaigrette.
Spinach Salad, grilled chicken tops this salad made with baby spinach, mushrooms and roasted red and yellow peppers. Served with a ranch dressing.
Lobster salad, organic wild greens tossed with Australian lobster tail-meat, Brie, raspberry mango and raspberry vinaigrette.
Salmon salad sandwich, fresh king salmon grilled then mixed with red onion, green onion, celery and a light wasabi mayo. Served with a hoagie roll and cucumber salad.
French Dip, thin sliced Prime Rib in with Au jus and havarti cheese and red onion. Served with a toasted bun and coleslaw

Lunch, dinner and special event services available. See catering page for event styles. Contact Info@chefdane.com for a free consultation