Chef Andrea Lawson Gray
About this pro
Andrea cooked for 16 people for my partner's 50th birthday. Everyone loved it. Her staff was amazing. I appreciated her creativity. I highly recommend her and I would definitely work with her again. We appreciated how clean she left our kitchen after the evening was finished!Apr 8, 2018Verified
Una Senorita did a nice job for an event we were trying to have last minute. Food was well prepared, she interacted well with our guests and was very professional. Our evening was very casual and flexible and her style worked well with the eveningAug 25, 2017VerifiedAndrea G.'s reply
Thank you, Greg! Can't wait to cook in your beautiful kitchen, again. We really enjoyed your guests and family!
- What types of customers have you worked with?We have posted our chef-selected Valentine's Dinner menu as an example on our website. You can also make your own selections from our website. COMIDA DE SOPRESAS So often, what delights us most about a dish is an unexpected combination flavors, the familiar, but in a new way. In this menu, we use watermelon in the appetizer, avocado in the soup, tomatillos raw in a salad and do a Mexican twist on what can only be called a lasagna. Provecho! APPETIZER Jicama and watermelon with olive oil, balsamic reduction crushed basil and orange salt from Sal de Vida SOUP Chilled Avocado Soup SALAD Ensalada de dos tomates- red tomatoes and tomatillos with organic baby spinach and a chipotle lime vinaigrette ENTREE Torta Azteca- layers of mild Poblano chiles, Queso Oaxaca, tortillas and Chorizo. Served with frijoles negros a la olla (black beans stewed for 24 hours in a clay pot, which imparts a subtle but distinctive flavor) POSTRE Chocolate Chiptole flourless torte with cayenne whipped cream Cafe a Canela ARCO IRIS MEXICANO (A Mexican Rainbow) Given that we eat first with our eyes, this menu is planned, not just around the flavors, but also around the colors that are Mexico. Starting with a beautiful avocado green, moving to a pale, shimmering cantaloupe orange, a bold red in the entree and we finish with a pretty canary yellow. Allow our sommelier to recommend a wine pairing (service available upon request). APPETIZER Small plate of avocado wedges stuffed with goat cheese wrapped in Iberico Ham carpaccio SOUP Sopa de Melon- this unusual mild, slightly sweet soup is made with cantaloupe ,yellow fingerling potatoes and a hint of dry sherry SALAD Jicama Mango Salad with baby organic spring greens and a raspberry chipotle vinaigrette ENTREE Pollo Encacahuatado Rojo (Chicken in Red Peanut Pippian) Similar to Mexicos famous moles, the term "pipianes" in its broadest use refers to sauces made with seeds, nuts or grains. This dish combines raw peanuts, dry-roasted guajillo and arbol chiles and tomatoes, served over poached chicken breast. Served with frijoles negros a la olla (black beans stewed for 24 hours in a clay pot, which imparts a subtle but distinctive flavor) and Quiche de Calabacitas (Mexican white zucchini Quiche) DESSERT Canarios- sweet yellow tamales Cafe a canela