The results are in! I was voted #1 Chef, and Chef It Up was voted #1 Caterer in Leo Reader's Choice for the third year in a row! I can't say thank you enough to each person that voted for me! This is something I look forward to each year and am honored to be a part of! Thank you to Leo Weekly for...
Read More- Patrick GChef Casey was amazing; his skills are unmatched, from start to finish! He was very engaging and passionate about his offerings and his presentation. The food and presentation were spot on and impeccable! We enjoyed the appetizers, which consisted of heirloom bruschetta tomatoes with crostini, mini-Italian meatballs with marinara and zucchini cups with mushrooms and roasted red peppers. Our entrees included cast iron seed salmon, chimichurri compound butter, twice baked potato with roasted garlic and chives, grilled asparagus, roasted red pepper balsamic, parsley oil, garlic and herb. YUM!! We ended the dinner with a light, refreshing and very pleasing to the eye dessert that consisted of chocolate pot de creme, raspberry gelee, vanilla bean whipped cream, hazelnut crumble, sugared raspberries and mint. The vegan option: Coconut yogurt cheesecake, raspberry couli, fresh raspberries and mint. Chef Casey communicated so well and he was adamant about cleaning everything up after the...
- David PChef Casey is a magician. These words don't do his talent justice, we plan to invite Chef It Up back for all of our events! This meal was an absolute culinary delight from start to finish! The Grilled Romaine salad was a unique and refreshing start, with the charred lemons adding a zesty twist to the crisp lettuce. The Caesar dressing perfectly balanced the flavors, and the Parmesan crisp added a delightful crunch. The heirloom bruschetta tomatoes and basil oil elevated the dish to another level. The Cast-Iron Seared Salmon as the entree was a masterpiece. The salmon was cooked to perfection, and the Lemon Pepper & Dill Compound Butter enhanced its natural flavors. Fondant potatoes provided a rich and creamy accompaniment, while the Grilled Haricot Vert and Crispy Fried Parsnips added a satisfying contrast in textures. The parsley oil tied it all together beautifully. And then there was the Vanilla Bean Crème Brulee for dessert - a heavenly finale. The custard was velvety and rich...
- Christa LHaving our anniversary dinner prepared by Chef Casey was a truly a joy, and something that every foodie should experience at least once. The dinner menu was customized with many of our favorite things, and the plating and fresh ingredients were simply superb. We’ll certainly be repeat customers after this experience!
| Mon: | Open 24 hours |
|---|---|
| Tue: | Open 24 hours |
| Wed: | Open 24 hours |
| Thu: | Open 24 hours |
| Fri: | Open 24 hours |
| Sat: | Open 24 hours |
| Sun: | Open 24 hours |