Chef Allyssa Ashline

Chef At Home in Randolph

I’m a professional chef based in central Vermont with over 11 years of experience in cooking and restaurant management. My work focuses on BBQ and plant-based cuisine, blending comfort and creativity to make something amazing out of simple ingredients. I’ve worked across a variety of culinary styles and can tailor meals to meet most dietary needs or special requests.

For me, cooking is...

Love and memories made over a meal

I learned to cook at...

Multiple different kitchens accross vt and New England

A cooking secret...

Have fun food made with love tastes better

My menus

Ski New England

STARTER

All inclusive

Vermont Charcuterie & Cheese Board An artful selection of Jasper Hill cheeses, locally cured charcuterie, and house-made jams, served with crisp crackers, seasonal vegetables, and thoughtfully paired accompaniments Gluten free options included

FIRST COURSE

All inclusive

French Onion soup topped with a sourdough crustini and swiss and provolone cheeses

MAIN COURSE

All inclusive

Braised Short Rib Slow-braised beef short rib in a rich mirepoix au jus, served over creamy mashed potatoes

Roasted Carrot with Honey Thyme Butter

DESSERT

All inclusive

Apple Pie a’ la mode

Winter In new England

STARTER

Choose 1 dish

Caramelized Onion & Gruyère Tartlets – buttery pastry with rich onion jam and melted cheese

Cranberry Brie Puffs – flaky pastry filled with creamy brie and tart cranberry-orange compote

FIRST COURSE

All inclusive

Winter Greens Salad with honeyed walnuts, pears, and blue cheese

MAIN COURSE

Choose 2 dishes

Herb-Crusted Beef Medallions – served with buttermilk chive mash and roasted Brussels sprouts

Maple-Mustard Glazed Salmon – on wild rice pilaf with toasted pecans and cranberries

DESSERT

All inclusive

Winter Berry Crisp – warm, with vanilla ice cream or fresh whipped cream

Apple Pie a’ la mode

Asian delight

STARTER

All inclusive

Asian Chicken Satay – Skewered and grilled marinated chicken infused with soy sauce, lemongrass, garlic, and coconut milk, served with a rich peanut dipping sauce

Cucumber Mint Salad with Fresh Lemon-Ginger Dressing

Crispy Thai-Style Pork Belly Bites – Glazed with a savory-sweet chili sauce served with a refreshing cucumber mint salad

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Garlic Soy Green Beans – Tender-crisp beans sautéed with garlic and soy, finished with toasted sesame

Cilantro Rice – Fragrant rice lightly seasoned with fresh cilantro

Beef Teriyaki – Strip steaks marinated in soy, ginger, garlic, and shiso, seared and finished with a glossy glaze

DESSERT

All inclusive

Warm Grilled Pineapple – Topped with dairy-free coconut whip and a sprinkle of chili-lime sugar for a sweet and spicy finish

Autumn In VT

STARTER

All inclusive

Roasted Butternut Squash Soup with Sage Brown Butter

Chef Allyssa’s Fresh baked bread and maple butter

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan-Seared Pork Tenderloin with Apple-Cider Reduction

12 Hour Hickory-Smoked Brisket with a Maple Bourbon BBQ sauce

Garlic Sautéed Green Beans

Maple and Candied Pecan Mashed Sweet Potatoes

Roasted Carrot with Honey Thyme Butter

DESSERT

All inclusive

Apple pie and Cheddar cheese

Southern Influence

STARTER

All inclusive

Mini Cornmeal Cakes with Bacon Jam & Whipped Goat Cheese

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Smoked Paprika Roast Chicken with Bourbon-Peach Glaze

Southern-Style Collard Greens — braised low and slow with onion, garlic, and a touch of vinegar for brightness

Roasted Fingerling Potatoes with Herb Butter — crisp, golden, and herbaceous to balance the richness of the chicken and greens

Roasted Carrot with Honey Thyme Butter

DESSERT

All inclusive

Brown Sugar Pecan Tart with Vanilla Whipped Cream

French -Classic

STARTER

All inclusive

Caramelized Onion & Gruyère Tartlets

FIRST COURSE

All inclusive

MAIN COURSE

Choose 3 dishes

Creamy Mashed Potatoes

Roasted Carrot with Honey Thyme Butter

Garlic green beans

Boeuf Bourguignon – Slow-braised beef in Burgundy wine with root vegetables

Coq au Vin – Chicken braised in red wine with mushrooms, pearl onions, and bacon

DESSERT

All inclusive

French aspect vegetarian

STARTER

All inclusive

Salade de Chèvre Chaud Warm goat cheese rounds on crostini with arugula, walnuts, and honey vinaigrette

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Ratatouille Confit – A slow-cooked medley of heirloom tomatoes, eggplant, zucchini, and bell peppers, gently simmered in olive oil with garlic and fresh herbs for a rich, melt-in-your-mouth flavor. Served with crusty bread and white rice

Poulet à la Moutarde (French Mustard Chicken

Fresh Seasonal Chef crafted Salad

Herb and Garlic Butter Baby Spring Potatoes – Crisp-on-the-outside, fluffy-on-the-inside baby potatoes, infused with aromatic herbs and rich garlic butter

DESSERT

All inclusive

Plant based retreat

STARTER

All inclusive

Artisan Hummus Board – A beautifully crafted selection featuring creamy hummus, fresh seasonal vegetables, artisan crackers, locally sourced cheeses, and house-made jams, elegantly garnished with edible flowers

FIRST COURSE

All inclusive

Fresh Seasonal Chef crafted Salad

MAIN COURSE

All inclusive

DESSERT

All inclusive

Fresh Baked Apple pie and Cheddar cheese

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Chef Allyssa's reviews

4.61

•

26 services

Service incroyable, nourriture délicieuse, nous sommes très satisfaits. Merci encore Alyssa.

Chef allysa was very quick to answer questions and make minor adjustments to our menu. The food was prepared perfectly and garnished so lovely. Our family was able to focus on our evening and celebration. It was great - worth the money!

Allyssa, from start to finish, was a pleasure to work with. Her menu proposals were all divine, but we chose her Steakhouse option. She was incredibly accommodating to one of our party’s gluten allergy and made sure all menu items were gluten free. Despite this “allergy obstacle”, every single thing presented to us was absolutely delicious, locally sourced, visually stunning and left us all full and more than satisfied. I will absolutely be hiring Chef Allyssa again in the future and encourage any and all who are considering a private chef to do so as well. Thank you Chef Allyssa!

The food was INCREDIBLE. Highly recommend.

We had such a wonderful experience with our chef, Allyssa! From start to finish, everything was seamless and enjoyable. Allyssa was incredibly kind, professional, prepared, and accommodating. This was our first time doing something like this and we feared it may feel obtrusive and awkward, but Allyssa made us feel at ease from the first moment making the entire evening feel relaxed and effortless. The food was absolutely delicious. The starter salad and crostinis were fresh, flavorful, and simply prepared, letting the ingredients shine. The steak was the real standout. It was so tender it cut like butter and cooked to absolute perfection. We finished the meal with a rich, creamy cheesecake that was just the right amount of sweet and the perfect way to end the evening. We truly appreciated the intimate, pressure-free atmosphere she created. It felt like a special night without any of the stress. Highly recommend!