Chef Alan Lake

Private Chef in Chicago

Chef Alan is a 4-diamond award-winning chef, you can find him designing innovative specialized menus and kitchens for restaurants and movie theatres while consulting and researching throughout the world.

Chef Alan served as Executive Chef and Director of Food and Beverage at the Sunset Marquis in Los Angeles, and also became the first American chef to serve at the French Consulate in the city. Chef Alan also participated as a member of the reopening task force for The Shelbourne on St. Steven’s Green, a European 5-star grand hotel in Dublin.

Alans' secret in the kitchen is layering flavors with proper techniques and improvisation. His passion for food also pushed him to write a book called "The Garlic Manifesto" and is shopping his manuscript "Home Cooking'- The stories behind the food. Personal profiles on great home cooks with their favorite recipes. Think Studs Terkel meets Julia Child.

For me, cooking is...

My life's passion and motivating force. I've sought it out and worked in Japan, Zurich, Dublin, Mumbai, Los Angeles, Miami, Phoenix, Vancouver...

I learned to cook at...

Old style, on the job amongst top European professionals in a brigade system.

A cooking secret...

Layering flavors with proper techniques and improvisation

My menus

Chef’s Enigma

STARTER

Choose 2 dishes

Nori Wrapped Tuna Tempura- red caviar, chives, wasabi creme, siracha, asian slaw

Grilled King Trumpet Mushroom w/Sherry Vinaigrette, Chives and Hazelnuts

Szechuan dan dan noodles w/ground pork (spicy)

Kickass Guacamole w/Pomegranate, Radish and Fresh Chips

Grilled Crab Cake, Herb Salad, Tangerine, Marcona Almonds, Lemon-Pepper Aioli

Amuse bouche tbd. this is on me, pls choose 2 other dishes

Grilled Octopus, Crushed Fingerling Potatoes, Mirepoix Vegetables, Basil Oil, Tomato Oil

Arancini stuffed w/butternut squash and goat cheese w/san marzano marinara

Salmon Tartare- Ginger, Tobiko, Avocado, Jalapeno, Crisp Won Ton Skins

Smothered Scampi on Grilled Ciabatta

Thai Grilled Chicken Skewer, Tamarind-Red Curry-Coconut Sauce

Sesame Seared Halloumi Cheese w/Aleppo Pepper and Warmed Greek Honey

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Tortilla Española- caramelized onions, potatoes, spicy chorizo

Spanakopita- Spinach, Feta, Phyllo

FIRST COURSE

Choose 1 dish

Composed Salad of Mango, Avocado, Snow Crab, Grilled Asparagus, Avocado, Hearts of Palm, Toasted Pine Nut Vinaigrette

Heirloom Tomatoes Caprese, Grilled Burrata and Radicchio, Basil, XVOO, Saba, Sea Salt

Choice of Ribolitta- Hearty Tuscan (mainly vegetable) Soup or Butternut Squash-Gala Apple Soup w/Creme Friache and Chives or Lobster Bisque w/Cognac

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Grilled Asparagus, Roasted Beet, Course Herbed Bread Crumbs, Raspberry-Walnut Vinaigrette

Green Goddess Wedge, Bacon Lardons, Pickled Red Onion, Roasted Peppers

Soft Lettuces, Micro Greens, Grilled Asparagus, Oil Cured Olives, Charred Shallots, Scallions, Radish, Manouri Cheese Ranch Dressing

MAIN COURSE

Choose 1 dish

Bacon-Green Apple- Roasted Shallot crusted Salmon, Mashed Potatoes, Lemon Beurre Blanc

Surf and Turf w/Sliced Tenderloin and Scampi, Smashed Redskins, Grilled Asparagus

Chicken Saltimbocca- stuffed w/Parma Prosciutto, Sage and Smoked Mozzarella over Angelhair

Snapper St. Martin w/lemon, bananas and almonds, tomato couscous

Seared Tuscan Steak (or Tuna) over Arugula w/Rosemary Roasted Potatoes, Dry Braised Mushrooms, Fried Shallots and Shaved Parmesan Drizzled w/ XVOO

Fire Roasted Pequillo Pepper stuffed w/Duck, Goat Cheese and Toasted Pine Nuts w/Verde Sauce and Black Beans and Rice

Slow Braised Lamb Ragout w/Mirepoix Vegetables and Olives over Buttered Noodles

Pork au Poivre- Sous Vide Pork Tenderloin w/Roquefort Potatoes, Carrots Vichy, Green Peppercorn Sauce

Steak Pizzaiola w/Mushrooms, Peppers, Tomato and Oregano over Grilled Ciabatta w/Mozzarella

DESSERT

Choose 1 dish

Zabaglione made to order, served warm over Macerated Fruits w/Mint

Old Fashion Banana Pudding w/Nilla Wafers

Toasted Coconut Mochi Cake, Matcha Whipped Cream

Bittersweet chocolate torte, hazelnut whipped cream

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Peanut Butter Pie w/Chocolate Sauce

Passionfruit Mousse, Mandarin Tapioca

I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)

Darko Menu

STARTER

Choose 2 dishes

Amuse Bouche- Organic Medjool Date stuffed w/Gorgonzola and Toasted Almonds Lets start w/this and choose 2 other dishes below:

Guacamole w/Pomegranate and Radish, Fresh Made Chips

Cold Poached Salmon w/Cucumber-Dill Sauce

Grilled Thai Chicken Skewer w/Red Curry - Coconut Sauce

Crudo of Grilled Portabella w/fennel pollen, radish, chives, blood orange, edible flowers, salsa verde

Hummus and Baba Ganouj w/Warm Pita and Crudités

Assiette d'Mar- Asst Chilled Shellfish, XVOO, Lemon, Maldon, Cracked Black Pepper, Sauce Verte

Smothered Scampi on Grilled Ciabatta

Risotto Rosso- Roasted Red Pepper, Grilled Radicchio, Red Vermouth, Asparagus, Corn, Smoked Mozzarella

Italian Sausage w/Porcini Mushrooms, Fermented Black Garlic, Peppers, Onions, Fried Potatoes

Local, Italian and French Salumis, Charcuterie, Cheeses

Curry Chicken Croquette w/Roasted Pepper Aioli

FIRST COURSE

Choose 1 dish

Multiple Greens, Orange, Fennel, Manuri Cheese, Charred Knob Onion, Sunflower Seeds, Balsamic-Mustard Vinaigrette

Wedge Salad w/Bacon Lardons, Oven-Dried Tomato, Roasted Peppers, Warm Polenta Croutons, Green Goddess Dressing

Composed Salad of Mango, Avocado, Grilled Asparagus, Avocado, Hearts of Palm, Toasted Pine Nut Vinaigrette

Heirloom Tomatoes Caprese, Grilled Mozzarella di Bufalo and Radicchio, Basil, XVOO, Saba, Sea Salt

Warm poached leeks a la grecque w/tomato, olives, goat cheese, parsley, lemon, oregano

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

MAIN COURSE

Choose 1 dish

Grilled Crab Cake, Herb Salad, Lemon Chile Aioli, Rosemary Roasted Potatoes

Slow Roasted Lamb Ragu over Creamy Polenta

Fire Roasted Poblano stuffed w/Duck, Goat Cheese and Toasted Pine Nuts w/Verde Sauce and Black Beans and Rice

Chicken Francaise w/ Julienned Vegetables, Parisian Potatoes, Lemon-Caper Sauce

Spicy Shrimp and Oyster Linguini in Lobster Jus w/Chives and Asiago Cheese served w/Toasted Garlic Bread *could be an app

Coulibiac of Salmon in Puff Pastry stuffed w/Shrimp Mousse and Spinach w/Pernod w/Lobster Sauce

Seared Tuscan Steak (or Tuna) over Arugula w/Rosemary Roasted Potatoes, Dry Braised Mushrooms, Grilled Scallions and Shaved Parmesan Drizzled w/ XVOO

Soprano's 5 hr Sunday Gravy w/Meatballs, Italian Sausage and Pork Neck, Mostaccioli, Garlic Bread

Whitefish w/ Farro, Tomato Concassé, Tarragon, Anchovies, Black Olives, Fingerling Potatoes and Lemon

DESSERT

Choose 1 dish

Lemon-Ricotta Cheesecake w/Raspberry Coulis

Tiramisu w/Espresso, Mascarpone and Cocoa

Bittersweet Chocolate-Orange-Kahlua Mousse w/Asst Garni

Peanut Butter Pie w/Chocolate Sauce

Toasted Coconut Mochi Cake, Matcha Whipped Cream

Bananas Foster w/Chocolate-Pecan-Dark Buttered Rum Sauce, Vanilla Bean Ice Cream

Traditional Bread Pudding w/Raisins and Cinnamon served warm a la mode

Warm Marsala Poached Pear w/Fruit Compote a la mode

Fiesta

STARTER

Choose 2 dishes

Guacamole w/Pomegranate and Radish, Fresh Made Chips

Queso Fundido w/chorizo and roasted poblano

Mini Lobster Tacos w/tarragon, shallots and tomato w/chipotle aioli and avocado

Mushroom Quesadilla-- Tomato, Cilantro, Onion, Salsa,, Cojita Cheese, Queso Fresca

Tocino y Camaron - Bacon wrapped shrimp stuffed w/jicama and jalapeño w/apricot-horseradish salsa

FIRST COURSE

Choose 1 dish

Ceviche of Sea Scallops w/Jicama, Celery, Onion, Peppers, Avocado

MAIN COURSE

Choose 1 dish

Enchilada Verde w/Chicken, Mango, Chipotle and Pepitas w/Black Beans and Rice

Mole w/your choice of protein over Spanish Rice w/Tomato and Cumin and Plantains

Carne Asada Guisado w/onions, garlic tomatoes, jalapeno, cilantro and grilled tortillas

Fire Roasted Poblano Pepper Relleno filled w/Roasted Duck, Goat Cheese and Pepitas w/Verde Sauce

Seared Red Snapper (or Pompano) w/Lemon, Bananas and Toasted Almonds over Spanish Rice

DESSERT

Choose 1 dish

Mango-Pumpkin Spice Cake ala mode w/Butter Pecan Ice Cream

Bittersweet Chocolate-Gujillo Genoise w/Raspberry Coulis, Hazelnut Whipped Cream

Flan w/Raspberries

Warm Guava and Cheese Empanada w/Chocolate Sauce

Mediterranean Opulence

STARTER

Choose 2 dishes

Amuse bouche tbd. this is on me, pls choose 2 other dishes

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Hummus and Baba Ganouj w/Warm Pita and Crudités

Bleu d'Auvergne Crouton w/sliced apple and truffle

Creamy Morels on Brioche Toast

Canapé of Fava Beans, Lemon Zest, Dry Chile, Shallots and Boursin

Assiette d'Mar- Asst Chilled Shellfish, XVOO, Lemon, Maldon, Cracked Black Pepper,

Steamed Artichoke Leaves, Chive Creme Friache, Lemon Zest, Caviar

Grilled Lamb Chop over Fennel-Artichoke-Leek Fritter w/Roasted Pepper Aioli

Sesame Seared Halloumi Cheese w/Aleppo Pepper and Warmed Greek Honey

Tortilla Española- caramelized onions, potatoes, spicy chorizo

Beef Tartare- capers, mustard, shallots, toast points

Risotto Rosso- Roasted Red Pepper, Grilled Radicchio, Red Vermouth, Asparagus, Corn, Smoked Mozzarella

Pissaladière- Flatbread w/Caramelized Onions, Anchovies and Olives

FIRST COURSE

Choose 1 dish

Fattoush- chopped salad of watercress, purslane, romain, tomatoes, cucumber, radish, fried pita chips, lemon vinaigrette

Greek Salad w/Peppers, Olives, Tomato, Onions, Feta, Lemon-Oregano Dressing

Grilled Stuffed Portobella Caprese- Heirloom Tomatoes, Mozzarella di Bufala, Basil, Saba

Baked chevre, soft lettuces, olive tapanade, braised fennel, lemon-dijon vinaigrette

Warm poached leeks a la grecque w/tomato, olives, goat cheese, parsley, lemon, oregano

Grilled Asparagus, Roasted Beet, Course Herbed Bread Crumbs, Raspberry-Walnut Vinaigrette

Garlic Studded Roasted Broccoli Crown w/Romesco Sauce

MAIN COURSE

Choose 1 dish

Greek Braised Lamb over Lemon-Spinach Orzo Pilaf w/Feta and Garbanzos

Greek Style Lemon-Oregano Chicken, 10 Vegetable Orzo Pilaf w/Ginger, Mint and Asiago

Baked Sea Bass Wrapped in Lettuce and Herbs served over Basmati Rice Pilaf, Basil-Orange Sauce

Seared Tuscan Steak (or Tuna) over Arugula w/Rosemary Roasted Potatoes, Dry Braised Mushrooms, Fried Shallots and Shaved Parmesan Drizzled w/ XVOO

Medallions of Veal, Homemade Tagliatelle, Morel Cream Sauce

Couscous w/ braised vegs (fennel, parsnip, rutabaga, celery, kohlrabi, zucchini, savoy cabbage, diakon radish, butternut squash)

Coulibiac of Salmon in Puff Pastry stuffed w/Shrimp Mousse and Spinach w/Pernod w/Lobster Sauce

Gambas Ajillo- Head/Shell On Roasted Shrimp w/Fried Shallots, Garlic and Peppers, Basmati Pilaf

Pork au Poivre- Sous Vide Pork Tenderloin w/Roquefort Potatoes, Carrots Vichy, Green Peppercorn Sauce

DESSERT

Choose 1 dish

Sabayon made to order and served warm w/pernod macerated fruit

I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)

Poached Apricots w/Vanilla-Bourbon Labne and Pistachios

Griddled Chocolate Brioche, Orange, Rosewater, Cinnamon, Whipped Cream

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Blackberry Clafoutis

Flan w/Raspberries

Buffet Menu

STARTER

All inclusive

Amuse Bouche- Organic Medjool Date stuffed w/Gorgonzola and Toasted Almonds

Guacamole w/Pomegranate and Radish, Fresh Made Chips

Cold Poached Salmon w/Cucumber-Dill Sauce

Grilled Thai Chicken Skewer w/Red Curry - Coconut Sauce

Crudo of Grilled Portabella w/fennel pollen, radish, chives, blood orange, edible flowers, salsa verde

Bacon Wrapped Shrimp stuffed w/Water Chestnut and Jalapeño, Apricot-Horseradish Dipping Sauce

Baba Ganouj w/Lentils, Herbs and Warm Toasted Lavash

FIRST COURSE

Choose 3 dishes

Multiple Greens, Orange, Fennel, Manuri Cheese, Charred Knob Onion, Sunflower Seeds, Balsamic-Mustard Vinaigrette

Wedge Salad w/Bacon Lardons, Oven-Dried Tomato, Roasted Peppers, Warm Polenta Croutons, Green Goddess Dressing

MAIN COURSE

All inclusive

Grilled Crab Cakes, Herb Salad, Lemon Chile Aioli

Grilled Marinated Lamb Rack Chops, Balsamic-Honey-Mint Sauce

10 Vegetable Orzo Pialf w/Asiago, Ginger and Mint

DESSERT

Choose 1 dish

Lemon-Ricotta Cheesecake w/Raspberry Coulis

Tiramisu w/Espresso, Mascarpone and Cocoa

Bittersweet Chocolate-Orange-Kahlua Mousse w/Asst Garni

Dorman Menu

STARTER

Choose 2 dishes

Amuse Bouche- Organic Medjool Date stuffed w/Gorgonzola and Toasted Almonds Lets start w/this and choose 2 other dishes below:

Guacamole w/Pomegranate and Radish, Fresh Made Chips

Cold Poached Salmon w/Cucumber-Dill Sauce

Grilled Thai Chicken Skewer w/Red Curry - Coconut Sauce

Crudo of Grilled Portabella w/fennel pollen, radish, chives, blood orange, edible flowers, salsa verde

Hummus and Baba Ganouj w/Warm Pita and Crudités

Assiette d'Mar- Asst Chilled Shellfish, XVOO, Lemon, Maldon, Cracked Black Pepper, Salsa Verde

Curry Chicken Croquette w/Roasted Pepper Aioli

Italian Sausage w/Porcini Mushrooms, Fermented Black Garlic, Peppers, Onions, Fried Potatoes

Szechuan Wings braised in Chile Oil

Assorted Salumi's, Cheeses, Fruits, Garni

Bacon-Horseradish-Aged Cheddar Canapés

Baked Brie in Puff Pastry w/ Pear Chutney, Fig-Olive Crisp and Baguette

Cauliflower Puttanesca- Oil Cured Olives, Capers, Sun Dried Tomatoes, Calabrian Chile, Basil

FIRST COURSE

Choose 1 dish

Multiple Greens, Orange, Fennel, Manuri Cheese, Charred Knob Onion, Sunflower Seeds, Balsamic-Mustard Vinaigrette

Wedge Salad w/Bacon Lardons, Oven-Dried Tomato, Roasted Peppers, Warm Polenta Croutons, Green Goddess Dressing

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Choice of Lobster Bisque w/Cognac or Butternut Squash Soup w/Apple, Creme Friache and Chives

MAIN COURSE

Choose 1 dish

Grilled Crab Cake, Herb Salad, Lemon Chile Aioli, Rosemary Roasted Potatoes

Slow Roasted Lamb Ragu over Creamy Polenta

Seared snapper w/bananas, lemons and toasted almonds, tomato couscous

Coulibiac of Salmon in Puff Pastry stuffed w/Shrimp Mousse and Spinach w/Pernod w/Lobster Sauce

Pork au Poivre- Sous Vide Pork Tenderloin w/Roquefort Potatoes, Brussels Sprouts w/Caraway, Green Peppercorn Sauce

Steak Pizzaiola w/Mushrooms, Peppers, Tomato and Oregano over Grilled Ciabatta w/Mozzarella

Basque Chicken w/Chorizo, Peppers, Olives, Garbanzos and Tomatoes over Basmati Rice Pilaf

DESSERT

Choose 1 dish

Lemon-Ricotta Cheesecake w/Raspberry Coulis

Tiramisu w/Espresso, Mascarpone and Cocoa

Bittersweet Chocolate-Orange-Kahlua Mousse w/Asst Garni

Peanut Butter Pie w/Chocolate Sauce

Bananas Foster w/Chocolate-Dark Buttered Rum Sauce, Vanilla Bean Ice Cream

Toasted Coconut Mochi Cake, Matcha Whipped Cream

Di Cristofano menu

STARTER

Choose 2 dishes

Amuse Bouche- Organic Medjool Date stuffed w/Gorgonzola and Toasted Almonds this is on me, pls choose 2 other dishes

Guacamole w/Pomegranate and Radish, Fresh Made Chips

Cold Poached Salmon w/Cucumber-Dill Sauce

Grilled Thai Chicken Skewer w/Red Curry - Coconut Sauce

Crudo of Grilled Portabella w/fennel pollen, radish, chives, blood orange, edible flowers, salsa verde

Smothered Scampi on Grilled Ciabatta

Curry Chicken Croquette w/Roasted Pepper Aioli

Szechuan Wings braised in Chile Oil

Assiette d'Mar- Asst Chilled Shellfish, XVOO, Lemon, Maldon, Cracked Black Pepper, Sauce Verte

Cauliflower Puttanesca- Oil Cured Olives, Capers, Sun Dried Tomatoes, Calabrian Chile, Basil

Italian Sausage w/Porcini Mushrooms, Fermented Black Garlic, Peppers, Onions, Fried Potatoes

Hummus and Baba Ganouj w/Warm Pita and Crudités

Assorted Salumi's, Cheeses, Fruits, Garni

Bacon-Horseradish-Aged Cheddar Canapés

Whipped Burrata, Pesto and Oven Dried Tomato Crostini

FIRST COURSE

Choose 1 dish

Multiple Greens, Orange, Fennel, Manuri Cheese, Charred Knob Onion, Sunflower Seeds, Balsamic-Mustard Vinaigrette

Wedge Salad w/Bacon Lardons, Oven-Dried Tomato, Roasted Peppers, Warm Polenta Croutons, Green Goddess Dressing

French Lentil Salad, Mirepoix Vegs, Fine Herbes

Warm poached leeks a la grecque w/tomato, olives, goat cheese, parsley, lemon, oregano

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Chilled Gazpacho w/Snow Crab, Shrimp, Chile de Arbol and Pepitas

MAIN COURSE

Choose 1 dish

Grilled Crab Cake, Herb Salad, Lemon Chile Aioli, Basmati PIlaf

Slow Roasted Lamb Ragu over Creamy Polenta

Bacon-Green Apple- Roasted Shallot crusted Salmon, Grilled Asparagus, Mashed Potatoes, Lemon Beurre Blanc

Tuna Tempura wrapped in nori, w/wasabi creme, chile sauce, american caviar, chives and asian slaw (served rare)

Chicken Francaise w/ Julienned Vegetables, Parisian Potatoes, Lemon-Caper Sauce

Sous Vide Herb Marinated Pork Tenderloin over Braised Cabbage, Apples and Caraway Egg Noodles, Coarse Mustard Sauce

Steak Pizzaiola w/Mushrooms, Peppers, Tomato and Oregano over Grilled Ciabatta w/Mozzarella

DESSERT

Choose 1 dish

Lemon-Ricotta Cheesecake w/Raspberry Coulis

Tiramisu w/Espresso, Mascarpone and Cocoa

Bittersweet Chocolate-Orange-Kahlua Mousse w/Asst Garni

Traditional Bread Pudding w/Raisins and Cinnamon served warm a la mode

Peanut Butter Pie w/Chocolate Sauce

Bananas Foster w/Chocolate-Pecan-Dark Buttered Rum Sauce, Vanilla Bean Ice Cream

Exclusive Surprise Menu

STARTER

Choose 2 dishes

Seared Foie Gras, Brioche Crouton, Rhubarb Gastrique

Lobster Cutlet w/Tarragon Beurre Blanc

Grilled Crab Cake, Herb Salad, Tangerine, Marcona Almonds, Lemon-Pepper Aioli

Grilled Lamb Chop over Fennel-Artichoke-Leek Fritter w/Roasted Pepper Aioli

Nori Wrapped King Crab Tempura- red caviar, pickled radish, chives, squid ink aioli, miso-mustard sauce

Scallop and Caviar Napoleon w/Lemon-Mussel Cream *may be an upcharge on this item depending on choice of caviar

Arancini w/Mozzarella, Prosciutto and San Marzano Marinara

Hamachi Tartare w/Ginger, Charred Shishito Pepper, Tobiko and Shallots served w/Crisped Won Ton Skin

Creamy Morels on Brioche Toast

Frutti Di Mare- Shrimp, Scallops, Mussels and Calamari w/Salsa Verde

Smothered Scampi on Grilled Ciabatta

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Crispy Pork Belly, Kimchi, Peanuts, Ong Choy

Szechuan dan dan noodles w/ground pork (spicy)

Baked Brie in Puff Pastry w/ Pear Chutney, Fig-Olive Crisp and Baguette

Thai Grilled Chicken Skewer, Tamarind-Red Curry-Coconut Sauce

Amuse Bouche- Bleu d'Auvergne Crouton w/sliced apple and truffle Let's start w/this and choose 2 other dishes

FIRST COURSE

Choose 1 dish

Choice of Ribolitta- Hearty Tuscan (mainly vegetable) Soup or Butternut Squash-Gala Apple Soup w/Creme Friache and Chives; or Lobster Bisque w/Cognac

Composed Salad of Mango, Avocado, Snow Crab, Grilled Asparagus, Avocado, Hearts of Palm, Toasted Pine Nut Vinaigrette

Roasted Beet Napoleon- Honey-Goat Cheese, Spiced Walnuts, Pomegranate, MIcro Greens, Brunoise Vegs

Salade de Bouillabaisse- assorted chilled seafood w/tomato-saffron-thyme vinaigrette and rouille

Green Goddess Wedge, Bacon Lardons, Pickled Red Onion, Roasted Peppers

Soft Lettuces, Micro Greens, Grilled Asparagus, Oil Cured Olives, Charred Shallots, Scallions, Radish, Manouri Cheese Ranch Dressing

MAIN COURSE

Choose 1 dish

Coulibiac of Salmon in Puff Pastry stuffed w/Shrimp Mousse and Spinach w/Pernod w/Lobster Sauce

Seared snapper w/bananas, lemons and toasted almonds, tomato couscous

Sliced Wagyu Steak over Arugula w/Rosemary Roasted Potatoes, Dry Braised Mushrooms, Fried Shallots and Shaved Parmesan Drizzled w/ XVOO

Fire Roasted Pequillo Pepper stuffed w/Duck, Goat Cheese and Toasted Pine Nuts w/Verde Sauce and Black Beans and Rice

5 hr Sunday Gravy w/Meatballs, Italian Sausage and Pork Neck, Mostaccioli, Garlic Bread li

3 Day Marinated Grilled Rack Of Lamb over Aubergine Mousse w/Rice Pilaf w/Sour Cherries, Balsamic-Honey-Mint Demi Glace

Beef Wellington- Mushroom Duxelles, Foie Gras Mousse, Parma Prosciutto wrapped in Puff Pastry served w/Green Peppercorn-Mustard Sauce

Lobster Escoffier- poached in court bullion, served over straw vegetables and grilled asparagus w/Pernod-Tarragon sauce *mkt upcharge

Tuna Tempura wrapped in nori, w/wasabi creme, chile sauce, american caviar, chives and asian slaw (served rare)

DESSERT

Choose 1 dish

Toasted Coconut Mochi Cake, Matcha Whipped Cream

Poached Apricots w/Vanilla-Bourbon Labne and Pistachios

Tiramisu

Griddled Chocolate Brioche, Orange, Rosewater, Cinnamon, Whipped Cream

Bananas Foster w/Chocolate-Pecan-Dark Buttered Rum Sauce, Vanilla Bean Ice Cream

Creme Friache Cheesecake w/Graham Cracker Crust and Strawberry Coulis

Budino di Ricotta- Ricotta Pudding w/Almonds

Creme Caramel w/Raspberries

Grilled Peach, Smoked Grappa-Butterscotch, Vanilla Yogurt, Crumbled Biscotti, Pistachios

Sabayon made to order and served warm w/pernod macerated fruit

Peanut Butter Pie w/Chocolate Sauce

Pignoli Cookies w/Nutella Milkshake

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Chef Alan's reviews

4.68

•

151 services

Amazing experience!

Chef Alan was fantastic. He cooked for my husband and daughter while on vacation. Chef Alan took time to ask questions about my husband’s dietary needs and delivered 5 star meals every time. We highly recommend chef Alan to anyone!

Chef Alan did an amazing job at making my requests come to life! The food was delicious, and it made for a wonderful anniversary dinner. The best part was his recreation of our wedding cake! Would absolutely use him again.

We hired chef Alan for a romantic Valentine’s Day dinner at home and we had an incredible experience!

What an evening…….no one can compare

Chef Alan did a great job. Great food, great presentation, and explained the dishes to all the guests.

Chef Alan was amazing. He was professional, creative and the food was fantastic. He made our dinner party most memorable! I highly recommend him.

Chef Alan helped me create a great menu for 8 people in our place. We had a few shellfish allergy, pescaterian and vegetarian patrons but was able to create an overall great menu with tons of tasty options. The food tasted wonderful and the plating and presentation was especially pretty. The bonus amuse bouche and home-made limoncello at the end were awesome. All our guests loved the food, taste, presentation and everything. Overall a great time and would be very happy to have Chef Alan again for a future event.

Chef Alan Lake is A TEN OUT OF TEN. The menu options I had to select from were all so good that I almost paid extra for multiple because I couldn't decide. Chef Alan helped me narrow down my choices and we had a perfect dinner. Every dish was top tier. This was easily some of the most delicious food I have ever had, and Chef himself was a very sweet person.

Chef Alan cooked a private meal after a proposal - it couldn't have been better. Perfect food, professional, and overall a great decision.

Very great to work with and was the cherry on top of an amazing trip that was already filled with fine dining!

Chef Alan did an extended family dinner at our home and was excellent! Very creative dishes with great flavor. We have not seen any of these items on top restaurant menus in our area and it was definitely an enjoyable and memorable food experience.

Chef Alan is incredible! Very easy to work with, menu and food was out of this world. We had 6 family adults, 4 children and 3 small dogs running around the house. Chef Alan did a masterful job dealing with all of us and his presentation was excellent! Plus he is a very interesting person and we so enjoyed our time together and getting to know him as a person! He exceeded all expectations! We highly recommend him!!!

Chef Lake was great. A true professional who made excellent food.

Chef Alan did a great job. The food was fantastic. He was very professional and personable. Great experience.

Chef Alan Lake is an accomplished chef with a broad background and a myriad of other interests, leading to an evening of great conversation....on top of preparing an extraordinary French meal consisting of 5 delicious courses with bonuses of an amuse bouche and crafted ice glasses with limoncello to finish! Can't thank him enough for a memorable and fulfilling evening! He offered many choices in advance that allowed us to craft an amazing menu that was prepared professionally and beyond our expectations.

I had gifted the Private Chef experience to my cousin and his wife. They were absolutely thrilled with the experience. They sent pictures of each of the dishes which were beautifully presented. Chef Alan was easy to work with and very accommodating. I will be using Chef Alan again!

Chef Alan elevated out evening with friends by creating a personalized menu with wine parings. Food and presentation was extraordinary. He was also professional, polite, punctual, and very easy to work with. Would highly recommend

Chef Alan was really great. He was very amenable to menu changes and dietary restrictions. The food looked excellent and tasted incredible. Highly recommended!

I can't recommend Chef Alan enough. I booked a night with Take A Chef for our engagement and it was absolutely spectacular! The food was amazing, conversation was fun, we listened to his music, got his favorite Chicago restaurant recommendations, and had a fabulous time. My fiancé loved it as well, the night was relaxing and intimate – exactly what she wanted. If you're considering booking Chef Alan, do it.