Private Chef Abbey Hunter

I am a chef with over a decade of professional experience, including the past eight years focused on private retreat cooking around the world. I work with what is fresh and local to create inspired dishes that can be anywhere from comforting to elegant. I'm familiar with dietary needs and preferences from vegan/vegetarian to allergies. Outside of the kitchen, i'm a welder, jewelry artist, and sculptor.

For me, cooking is...

Always evolving and a constant path of discovery. Travel, eat, learn, teach, play, and provide.

I learned to cook at...

Self taught and good mentors and experience working at larger venues such as the Fred Meijer Gardens to small cafe and caterers in town.

A cooking secret...

If you don't have it, make it. If you can't make it, make do. I rely on confidence in my skills to make things work which adds to culinary creativity.

My menus

Sandwich Table

STARTER

Choose 3 dishes

Turkey, arugula, green apple, smoked gouda, and green goddess mayo on housemade focaccia

Roast beef, cheddar, horseradish sauce, on housemade focaccia

Ham, piccalilly, and english white cheddar on housemade focaccia

(V) Roasted zucchinni and squash with sundried tomato pesto, fresh mozzorella, and arugula on housemade focaccia

(V) Sabich- pita wrap with roasted eggplant, tahini, hard boiled eggs, sour mango sauce, marinated tomatoes, cucumber, and onion salad

Curry chicken salad- fresh cooked chicken in a curry mayo/yogurt sauce, mango chutney, onion crisps, and smoked gouda on lettuce and a croissant

(V) Torta sandwich with mushrooms roasted & dredged in salsa roja, topped with elote salad and avocado on a bolillo roll

FIRST COURSE

Choose 1 dish

Potato salad

Artisan salad with dressing

Broccoli salad

Pasta salad

MAIN COURSE

All inclusive

DESSERT

All inclusive

Iceland Spring

STARTER

Choose 1 dish

Cabbage salad with mint and shaved parmesan dressed in a light oil and lemon vinaigrette

FIRST COURSE

Choose 1 dish

Baked cod stew- creamy stew of cod, potatoes, and leeks. Topped with cheese and broiled to golden goodness

MAIN COURSE

Choose 1 dish

Chicken braised in a creamy paprika & tomato sauce with onions served over noodles or potatoes alongside seasonal vegetables

Lamb loin chops marinated in garlic and rosemary served alongside roasted parsnips, mushrooms, or other seasonal vegetable. Topped with green goddess butter and crispy fried shallots and breadcrumbs

DESSERT

Choose 1 dish

Chocolate creme brulee scented with anise, fennel, and licorice

French Twist

STARTER

Choose 1 dish

Handmade terrine (pork)

Handmade terrine (vegetarian)

FIRST COURSE

Choose 1 dish

Nicoise Salad- Fresh greens, hard boiled egg, green beans, boiled potatoes, olives, pickled beets, simple vinaigrette dressing and choice of tuna or salmon

Asparagus and radish salad- lightly roasted and topped with mustard vinaigrette, olives, and shaved parmesan

MAIN COURSE

Choose 1 dish

Poulet au Vinaigre- Chicken quarters seared and braised in a cream, tarragon, shallot and white wine sauce

Aligot- (vegetarian) mashed potatoes blended with cheese and heavy cream for a very rich dish. Served alongside kale in butter lemon sauce and grilled portabello mushroom caps (or other seasonal mushroom)

DESSERT

Choose 1 dish

Just a simple, warm, and delicious French style apple cake. Dusted in powdered sugar

Wine poached pear with handmade vanilla ice cream and candied walnuts

Autumn Vegetarian

STARTER

Choose 1 dish

Corn butter on toasted baguette slices with blueberry and basil bruschetta

Toast points with sundried tomato pesto, roasted sweet potato, goat cheese, and fried shallots

FIRST COURSE

All inclusive

Roasted acorn squash with curried caramel glazed pecans

Grilled peach salad with mozzorella, candied pecans, fresh herbs, and balsamic dressing

MAIN COURSE

All inclusive

Rambasicci- Cabbage leaves stuffed with lentils and mushrooms, braised in an onion stock, and topped with toasty fresh bread croutons, gruyeye cheese, and baked

DESSERT

All inclusive

Just a simple, warm, and delicious French style apple cake. Dusted in powdered sugar