At Home Soigné is accommodating to all allergies and dietary restrictions. The menu below is an example. We are willing and able to customize a menu to fit your appetite, your budget, and your at home occasion.
Warm & Cold appetizers
Vegetable Frito Misto with a Sweet Pea Ricotta ~ crispy cauliflower, broccoli rabe, artichoke and asparagus tossed with an herb salt, and dill.
Warm Ceci Bean Salad with Castelvetrano Olives ~ roasted ceci beans with shallots, pea tendrils, and castelvetrano olives.
Warm & Cold salads
Beet salad ~ roasted and pickled beets, cara cara oranges, almonds, duck prosciutto.
Fiseé and Mache salad ~ pomegranate seeds, pine nuts, warm oyster mushrooms with a red wine vinaigrette.
Salmon or Arctic Char ~ spring onion soubise. Soubise is a spring onion purée that consists of green olive oil.
Lamb Trio ~ marguez sausage, confit lamb ribs, roasted lamb loin with baby carrots, fava bean and parsley jus.
Herb Roasted Chicken ~ olive oil crushed potatoes, mushrooms and jus.
Olive Oil Cake ~ candied hazelnuts, passion fruit coulis.
Chocolate panna cotta ~ candied hazelnuts, passion fruit coulis.
Yes, it’s March and in New York we had a little taste of Spring. But, the blizzard storm Stella gave me the perfect excuse to coupe up, and turn my oven on.
What is known as a popular hangover dish is actually one of my favorite breakfast pleasures – without the hangover. I needed to use my tomatoes and I had arugula that was on the brink. My fridge is always full of at least four kinds of cheese, (I am a proud cheese head) so, I decided to make myself one of my favorite treats for my adult snow day!
Create a menu that will make your guests swoon. At Home Soigné can help!
We can can teach you how to do it. Or, we can do it for you! Specializing in intimate gatherings maximizing 20, At Home Soigné can guide you in creating a dinner party or cocktail reception.
RSVP to firstname.lastname@example.org
Banana bread is a treat that will either overwhelm or underwhelm. But, why shouldn’t banana bread be simply delicious? It can be! With soigné ingredients.
At Home Soigné is elegantly maintaining life’s simple luxuries. Like banana bread!
What makes my banana bread so special is the at home butter, and the at home vanilla extract used in the process of creating. Butter is an ingredient every at home chef should make – at least once. Though making butter is time consuming, making something like butter offers a sense of fulfillment. It provides the at home chef control of flavors and taste, it also makes the at home chef fiscally chic if you really break down your costs.
Making any baking extracts is so easy to do, too. It’s almost tragic if the at home chef doesn’t have their own inventory on hand. I simply have vanilla beans floating in Armagnac. That’s it!
A three course dinner for 12 may seem daunting to prepare, but with tactful planning, simple ingredients and a stylish hostess to provide a delicious menu with concise guidancean an At Home Soigné dinner can unfold into an evening guests will be boasting about for weeks!
The grand finale from Friday night’s dinner is a favorite for anytime of year. Baked apples are so elegant and so tasty. With a bit of finesse, this dessert tops the list of At Home Soigné favorites!
Frenching, such a wonderful techinque! It certainly is a talent we all should learn if we want to impress the ones we love. It takes finesse, patience, a bit of natural talent, but definitely a great deal of skill. It also requires a very sharp knife.
I am speaking about frenching bones, of course. Removing the meat from the tips of its bones adds a great deal of elegance and looks absolutely beautiful. Think of it as the bowtie of your meat! It adds flair, and is oh, so sexy!
After a few tips, this daunting task will seem simple. You can apply it to just about any meat; lamb, pork, poultry, beef, even venison if you’re so inclined. The important things to remember are to buy what you can afford, (because meats are expensive), and to be careful when using a very sharp knife.
The first cut will always be the easiest. Follow the natural slant of the meat, and use smooth strokes rather than sawing the meat. Cut down and out at an angle, but remember to keep your knife steady and straight. Cutting through the membrane and scraping the bones of your meat is the most tedious and requires patience. Using the blunt side of your knife, or your fingers can be helpful, but the sharp blade of a knife will save time!
December is a busy month for the at home hostess! With so many friends and acquaintances from different pockets of life, it is easy to include every one who has made your year special. Hosting a holiday Soirée may seem more daunting than festive, however. Will your Michelin starred Chef friend get along with your Yoga buddy? Will your Yoga buddy have anything to talk about with your Flute instructor?
A few weeks ago, I was fortunate to collaborate with Nicole Osibodu, the clever genius of Pink Pineapple Event Designs.
For Affinité magazine, Nicole and I came up with ice breaker Soirée ideas to make any party merrier and bright, while bringing all your friends together.