Caterer in San Jose, CA
Millennium Gourmet is run and run by Chef Ray. A graduate of the prestigious California Culinary Academy in San Francisco California, Ray continues to explore the newest developments in World Cuisine having worked in many locations including the Fairmont Hotel -Silicon Valley and restaurants in the upscale township of Los Gatos, California.
read moreHere at Millennium Gourmet we are dedicated to exceeding our client's expectations and the expectations of their guests by emphasizing contemporary food pairings and presentations. Our Private Catering Services include intimate weddings, bridal showers, baby showers, birthday celebrations and special occasion dinners. We also offer Private Chef Services, providing in-home cooking demonstrations and dinners to add that special element of surprise to your party celebration. Call Millennium Gourmet today for ordering details and pricing.
read moreIts all changed now - there are hours of cooking shows on tv with dozens of ways to do "The Perfect Turkey". My "best" thanksgiving dinner as actually was last year - kept it simple - 1 medium fresh bird roasted in the oven (stuffed only with herbs and aromatics - this one was for show - the centerpiece.) I say "pace yourself" this is only the beginning of the hectic/chaotic Holiday Season - keep thanksgiving simple, it's just the start of the cooking marathon you've been saving your kitchen skills for all year-long.
read moreMillennium Gourmet Menus are customized and developed for you based on your occasion and theme, your guests' special needs, the season, and your budget. Our promise at Millennium Gourmet is to create an exclusive menu and event for each client at a very competitive price. During a complimentary consultation, we first listen to you to make sure we have a full understanding of your vision for your event and then we price out the event. This very contemporary approach to pricing allows us to work very closely with you to create a spectacular event for you.
read moreIt's proven to be a hit! A guest at the last gig asked the hostess "is this the caterer who used to do that delicious Asparagus we used to get at the office lunches?.save me some extra pieces." Pot of water to boil - add enough kosher salt make it taste like the sea (its more than you think.) Get the ice-bath ready - a bowl of really cold water with ice cubes floating loosely - place near boiling water - you will be transferring the blanched vegi's immediately into the ice bath till cold.
read moreThough the basic principles still apply, you will be aplying them in the great outdoors - EVO, Saute pan, some butter and garlic and maybe some white wine (or not). Wash and prep/peel slice all the vegi's, the likes of various squash, spring onions, peppers, more onions, green beans, maybe some fresh herbs. Now that the outside of the Grill Monster is done.lifting the cover reveals another challenge - the grates and all they have accumulated from the past yr. Now that shiny, clean, sparkling in the sunlite mean-machine is ready for the steaks and burgers.
read moreWhy not use that margarita blender for more than cocktails - after you have mixed the drinks.
read moreEasy Chicken Caprese Salad - Its a little late to be talking about tomatoes and summer salads but we just have to share this one with you. Grilled Chicken Breasts with a traditional Caprese Salad. The usual ingreds. Grill off chicken, slice into bite-size pieces and toss with the sliced or whole-round mozz.
read moreIts always fun to see a platter of Deviled Eggs at a Party Buffet - you can quickly grab one and in one good sized bite, have a good shot of protien before you approach the Fully Hosted Bar. 4Crack and peel the eggsTap each egg a few times to crack its shell, then roll it on a work surface to break the shell completely. Start peeling, dunking the egg into the bowl of water as you go to wash away any bits of shell. The Rush is On! Clocks ticking down the last of this year and you are going celebrate and host a little get-together at your home.