Welcome to KT’s Kitchen, a specialty private chef and green catering company based in Stinson Beach focused on local, organic food. Let me cater to your needs. I believe that food can be medicine, especially when it comes from local, organic vegetables, dairies, meats and fish and other seafood here in Marin County.
Having lived in West Marin for over five years -- and prepared and served food at a host of community events for environmental, spiritual and community causes -- I know personally many of the farmers that grow some of the most tasty and healthy food in the world. Folks like Kevin Lunny at Drakes Bay Oyster Company in the Point Reyes National Seashore, Mark Pasternak at Devils’ Gulch Ranch in Nicasio Valley, and Susan Martinelli in Paradise Valley in Bolinas, and many more stewards of the land. And that's why I am a member of Marin Organic: (www.marinorganic.org).
I love to prepare all kinds of food.
Do you like an old-fashioned fat Filet Mignon prepared the way you might get served at a restaurant in Paris, France?
Or are you a vegetarian tired of the same old same old?
I also love to show people on special and limited diets that all food is indeed medicine.
Can you smell the nice vegetable soup warming up on the stove? Well, come on in and let’s eat!
Getting Married in 2010? Wedding in Marin County?
FROM AN INTIMATE WEDDING DINNER PARTY TO A CHARMING LARGER SCALE CELEBRATION, KT’S KITCHEN SPECIALIZES IN CRAFTING MENUS THAT COMBINE LOCAL, SEASONNAL AND ORGANIC INGREDIENTS FROM MARIN COUNTY AND THE GREATER BAY AREA INTO A CULINARY MASTERPIECE.
MY CREW AND I WANT TO MAKE SURE THAT YOUr WEDDING DAY IS A MEMORABLE SUCcESS. IN ADDITION TO FOOD SERVICE, WE CAN ASSIST YOU WITH THE RENTALS (NO MARK UP), ON SITE EVENT MANAGEMENT AND BAR SERVICE IN ORDER TO MAKE YOUR DAY OUT-OF-THE-ORDINARY. OUR “SAVOIR-FAIRE” IS FOCUSED ON DELIVERING THE FLAIR THAT REFLECTS YOUR VENUE, YOUR FAMILIES AND YOUR OWN PERSONAL STYLE.
FRENCH BORN, I CULTIVATE THE ESSENCE OF MY NATIVE CUISINE, AND INTERMINGLE CLASSIC COUNTRY FRENCH RECIPES WITH INFLUENCES FROM OTHER BORDERing COUNTRIES, SUCH AS SPAIN AND GERMANY. I DO NOT HESITATE TO SEEK INSPIRATION FROM TUNISIAN AND MARTINIQUE FOODS, ALONG WITH MY FAVORITE FAMILY DISHES FROM NORMANDY AND PROVENCE. I LOVE TO INTEGRATE CALIFORNIA NATIVE CUSINES, INCLUDING THE TASTY FOOD OF MEXICO. VARIETY IS THE SPICE OF LIFE! I AM ALSO AN EXPERT ON VEGETARIAN, VEGAN AND OTHER SPECIAL DIET MENUS.
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New Fall Menu Available! 20% Discount for First Time Customers!
As the weather turns chilly and the rain begins to fall, why not sample some of these seasonal menu options based on what is now available from our local producers?
My regular menu items listed on this website are also still available.
I'll be discussing many of these recipes on upcoming KWMR radio shows at 9:30 am on 10/19, 11/2, 11/16, 11/30, 12/14 and 12/28. Go to www.kwmr.org.
FALL APPETIZERS:
- PECAN AND CAULIFLOWER PATE: A raw food favorite at potlucks.
- RABBIT OR DUCK TERRINE WITH CORNICHONS: From Mark Pasternak's farm in Nicasio, the same terrine one can enjoy at Chez Panisse or the Fench Laundry.
- WARM CHICKEN LIVER PATE IN PASTRY: A baked, unctuos pate sitting on a half moon pastry crust.
- POSH PIGGIES: A spiffed up version of the classic "pigs in a blanket," a crowd pleaser.
- WILD MUSHROOM, GARDEN HERBS AND GOAT CHEESE TART: Savory bites featuring local vegetables and herbs.
- BRIE CHEESE “EN CROUTE:” A warm and melting Marin County "Rouge et Noir" wheel of Brie, served in a puff pastry casing with Port marinated cranberrries.
- OVEN ROASTED PRUNES WRAPPED WITH PANCETTA: A lovely sweet-salty combinasison.
- SMOKED SALMON ON POTATO CRISPS: With dill creme fraiche; great with white wine, especially Sauvignon Blanc or Pinot Gris.
- PROSCIUTTO WRAPPED PRAWNS: With balsamic vinegar; A fave of seafood lovers.
- SAVORY CAKE: Baked with local herbs and gorgonzola; A perfect little bite!
Meet Our Local Organic Food Providers...
Food is also an integral part of the life in the Point Reyes Peninsula and West Marin: ranches, vineyards, vegetable and fruit farms, cheese makers, oyster beds, and even flower growers – they can all be found here on the edge of the world. KT's Kitchen has developed a Summer Seasonal West Marin Green Cuisine menu that reflects the “terroir” of West Marin...and which engages the senses in tastes that reflect local both nature and the changing seasons. This menu is now available at Seadrift rentals in Stinson Beach, private parties and select lodging establishments in Inverness and throughout Marin County.
First Courses
One first course possibility is Heirloom consommé that features vine ripened tomatoes from Wild Blue Farm of Tomales, tucked away in the northwestern corner of Marin County and located on the other side of the Tomales Bay. This refined consommé also includes local basil as well as croutons from the infamous Bovine Bakery in Point Reyes Station.
Another option is a leek salad that is derived from a recipe of Warren Webber, founder of Star Route Farm (www.starroutefarms.com) in Bolinas, the oldest certified organic farm in California. Along with fresh herbs, leeks, orange juice and Italian balsamic vinegar, I sneak in some organic olive oil from McEvoy Ranch (www.mcevoyranch.com), home of 18,000 organic olive trees scattered on 550 acres of oak speckled hills near Petaluma (and the largest wind turbine in Marin County.)
KT’s Kitchen Summer Seasonal "Locavore" Menu Choices!
Hors d'oeuvres
Devil’s Gulch Ranch Rabbit Terrine with Cornichons
Point Reyes Bleu Cheese on a Puff Pastry with Caramelized Onion and Leeks
Cow girl Creamery Cheese sampler with Bovine Bakery Breads
Drakes Family Farm’s Oysters: mignonette, BBQ & garlic butter sauce
Clark Summit Farms Free Range Chicken Liver Pate
with Cognac and Black Pepper
What Exactly is a "Green" Private Chef Service?
Seems like every business claims to be green these days, but when it comes to being a private chef and/or a caterer, there are clear ways to lessen the negative environmental impact of what and how we eat food.
It all begins with the food itself. Local organic fruits and vegetables are the greenest choice. If one chooses animal proteins, there are now a variety of designations to tell cooks and consumers what’s in their food as well as how chickens, cows, lamb or pigs have been treated during their life times. Free-range organic meats raised in Marin County are my most frequent choice. Fish is becoming a growing problem, however, with the cancellation of the salmon season on the West Coast last year a troubling sign of things to come. I’ve been paying much more attention to this issue lately, often steering my clients to fish or seafood choices that are seasonal and sustainable.