Rick has been a personal and professional chef for over 25 years and likes to focus his cuisine around health and fitness. He continues to travel with sports teams and professional athletes such as our beloved Cardinals and Suns, to supply them with the types of meals that keep our teams going strong!

Rick started cooking at the tender age of 7, in the kitchen with his Nana, and has been hooked ever since. His unique, thoughtful, skilled approach to healthy cooking will leave you wondering why you’d never cooked this way in the first place. Keep in mind, however, that Rick is just as well versed in all sorts of cuisine and can apply his talents to French sauces, red meats and anything with butter. Please see Rick’s signature menus below.  Choose one item from each category to create your own special menu!

 

 

 

 

 

Menus

Amuse

  • Ginger Lemon Grass Scallops

Appetizer

  • Spicy Tuna Rolls

Starter

  • Tom Yam Soup

Main Course(s)

  • Singapore Chili Prawns
  • Red Pork Curry
  • Stir Fried Kai Lan with Roasted Garlic and Miso

Dessert

  • Almond Jelly with Sake Marinated Lychee and Dragon Fruit

One of our More Popular Menus, all of our Chefs are familiar with the history, myth and not so mythological aspects of the unique qualities of these dishes. 

Menu One

  • Asparagus Prosciutto Rolls
  • Roasted Figs Drenched in Jasmine Honey
  • Oysters 2 Ways: On the Half Shell, Rockefeller
  • Grilled Artichokes with Pesto Aioli
  • Traditional Caviar on Bleenies
  • Spicy Shrimp Tacos
  • Grilled Pineapple with Rum Sauce and Chocolate Ganache

Menu Two

  • Asparagus Dipped in Orange Hollandaise
  • Raw Figs Almond Ambrosia
  • Lobster Bisque
  • Artichoke Stuffed with Shrimp in a Creamy Chipotle Sauce
  • Mushroom Caps Stuffed with Escargot 
  • Roasted Shrimp with Herbed Goat Cheese and a Sweet Chili Sauce 
  • Chocolate Fondue With Fruits and Cheese

(please choose 1 dish from each category to create your own Tantalizing Tastes)

Amuse bouche

  • Smoked baked salmon bites on cucumber slice with mango sesame salsa.
  • A Fungi and sundried risotto cake with roasted red pepper pesto sauce.
  • A Grilled chili lime shrimp with garlic aioli on a toasted pita point.
  • Caprese -cherry tomatoes stuffed with fresh mozzarella ovaline, basil leaf and reduction of balsamic.

Salad and Appetizers

  • Herbed goat cheese and roasted vegetable terrine drizzled with truffle oil, served over baby mixed greens.
  • Pumpkin and chicken stuffed won tons with a spicy soy butter sauce.
  • Baby greens with roasted baby vegetable rice wine and tarragon dressing.

Entrees

  • Beef medallions seared with crushed peppercorn medley, Dijon and red wine with asparagus and mushroom couscous.
  • Salmon stuffed with crab sauced with a lite and fresh tarragon tomato sauce, served Quinoa roasted vegetable herb salad
  • Herb crusted halibut served with a spicy pineapple ginger salsa served with roasted assorted baby vegetables.
  • Pistachio and panko incrusted rack of lamb; three chops served with red wine veal reduction with herb roasted vegetables and roasted garlic piped potatoes. I could also substitute with salmon filet served with mango blueberry salsa.
  • Seared sea scallops served with sambucca citrus butter sauce, with roasted asparagus and mango pineapple couscous with a spicy tang.

Dessert

  • Whole wheat crepes with nutmeg cinnamon whipped cream and assorted berries with chocolate shavings atop.
  • Apple baggers purse with orange caramel sauce and French vanilla ice cream.
  • Chocolate flourless cake with creamy chocolate center, served with espresso vanilla sauce.