Chef Cassandra Bee

Private Chef in Santa Cruz

I make food that is delicious, vibrant, healthy, and thoughtfully sourced. I use all-organic ingredients, pasture-raised meats, and prioritize sourcing locally and in-season. I’m a forager and have a background in regenerative agriculture - I love to incorporate homegrown produce as well as wildcrafted ingredients like greens, mushrooms, and flowers. I focus on food as medicine to stimulate the senses and nourish the body. You can expect bold flavors and fanciful presentation!

I can happily cater meals for up to 200 people, though cooking for smaller intimate gatherings is my favorite as I love to focus on special details. For smaller groups I bring fermented foods, vinegars and more unique creations from my larder of homebrewed goodies. My food will delight your senses and make you feel good.

Holistic decadent meals - as nourishing as they are mouthwatering.

Charcuterie tables - we all love delectable finger food.

Wildcrafted cocktails - have you ever tried homemade elderflower cordial?

Ethical meat - I know and trust the farmers.

Frozen meals or bone broth for new mamas - deep nourishment that's easy.

Vegan buffets - carnivores have said "this is the best food I've ever had".

Aphrodisiac desserts - ask for more details ;)

Wedding cakes - sweeten up your special occasion.

Gluten-free donuts and adaptogenic vegan cheesecakes are some of my most requested desserts…but I also make whimsical cakes with all the butter and gluten you could desire.

For me, cooking is...

My love language. I believe food should be delectable, aesthetically exciting, nutritionally balanced, and sourced with integrity.

I learned to cook at...

I’m self-taught but draw inspiration from many cultures and traditions. Growing up watching my mom cook up gave me the confidence to be intuitive.

A cooking secret...

Knowing and uplifting the story of each ingredient. I’m a farmer, forager, herbalist, and butcher.

My menus

Soirée of the Sea

STARTER

All inclusive

Oyster Platter ~ Pacific oysters, pomegranate granita, pickled shallot, caviar lime, habanero salt

Rock Crab Crostini ~ sliced sourdough baguette, black garlic, California rock crab meat, heirloom cherry tomato, olive oil, lemon zest, chervil

FIRST COURSE

All inclusive

Halibut Crudo ~ California line-caught halibut, pickled wild plum purée, shiso oil, wild plum vinegar, nasturtium flower

MAIN COURSE

All inclusive

Seared Swordfish ~ California harpoon-harvested swordfish, pistachio basil relish, heirloom tomato salad, balsamic roasted potatoes and fennel

DESSERT

All inclusive

Stonefruit Pavlova ~ pavlova, tree-ripened local stonefruit medley, whipped cream, earl gray caramel

Sabores

STARTER

All inclusive

Tapas ~ variety of decadent Spanish finger foods, made with seasonal veggies and beautifully garnished with foraged edible flowers

FIRST COURSE

All inclusive

Endive Boats ~ endive, orange, candied pistachio, blackberry vinaigrette, pomegranate, shaved jalapeño

MAIN COURSE

All inclusive

Paella Valenciana ~ aromatic saffron-infused Spanish rice with chicken and vegetables

DESSERT

All inclusive

Crema Catalana ~ vanilla custard with crispy sugar topping and orange zest

Hibernal

STARTER

Choose 1 dish

Winter Galette ~ rustic flaky pastry, chanterelle mushroom, hot chili honey, persimmon vinegar reduction, wild leek

FIRST COURSE

All inclusive

Endive Boats ~ endive, orange, candied walnut, blackberry vinaigrette, pomegranate, shaved jalapeño

MAIN COURSE

All inclusive

Harissa Roasted Chicken ~ local pasture-raised chicken thigh, spiced capsicum & black garlic rub, kuri squash purée, roasted fennel, preserved lemon

*substitute Lion's Mane Mushroom for Vegan/Vegetarian

DESSERT

Choose 1 dish

Persimmon Chocolate Pudding ~ hachiya persimmon, raw cacao, caviar lime garnish

Rose Cardamom Crème Brûlée ~ rose honey cardamom custard, crispy caramelized topping

Primaveral

STARTER

Choose 1 dish

Stuffed Figs ~ ripe figs with wild leek pepita cream (non-dairy), foraged greens, raw honey, lemon zest

FIRST COURSE

Choose 1 dish

Spring Galette ~ rustic flaky pastry with asparagus, parsley oil, balsamic reduction, wild leek flowers

MAIN COURSE

Choose 1 dish

Roasted Chicken ~ local, pasture-raised chicken with rosemary ghee, blistered snap peas, shaved fennel salad

DESSERT

All inclusive

Posset Brûlée ~ velvety lemon-rose creme (non-dairy), served in a lemon peel, crispy honey brûlée topping

Japanese

STARTER

All inclusive

Gyoza ~ dumplings filled with wild mushrooms, cabbage, and water chestnuts

FIRST COURSE

All inclusive

Sashimi ~ beet-cured wild salmon with fuyu persimmon, shallots, and wakame, drizzled with ume plum vinegar and shiso oil

MAIN COURSE

All inclusive

Yakisoba ~ umami stir-fried noodles topped with miso chicken, soft boiled egg, bok choy, and pickled radish

DESSERT

All inclusive

Purin ~ caramelized custard infused with purple ube

Mangia

STARTER

Choose 1 dish

Panzanella ~ Raddichio salad boats with crisped sourdough bread, salami, green olives, and manchego in a zesty citrus dressing

Focaccia ~ Fresh garlic focaccia served with whipped honey lardo

FIRST COURSE

Choose 1 dish

Salmon Crudo ~ Wild salmon topped with shallots and pickled wisteria buds, drizzled with parsley oil and fresh lemon

Zuppa di Cozze ~ Mussels in a white wine tomato broth, served with sourdough crostini

MAIN COURSE

All inclusive

Beef Brasato ~ Beef shank braised in red wine, served over pappardelle with greens and mint gremolata

Tuscan Chicken ~ Chicken breasts in a creamy white wine sauce with sun dried tomatoes, served over black lentils

DESSERT

All inclusive

Torta Caprese ~ Flourless chocolate cake with whipped cream

Panna Cotta ~ Candy cap panna cotta with jasmine honey drizzle

~ Fall Fare ~

STARTER

Choose 1 dish

Cucumber Arugula Salad with Goat Cheese and Mint Vinaigrette

Little Gem Lettuce Wedge Salad with Preserved Lemon Vinaigrette

FIRST COURSE

Choose 1 dish

Caramelized Leek & Brie Puff Pastry Tart with Preserved Lemon Honey Drizzle

Burnt Honey Butternut Squash with Marinated Orange and Pecorino

Roasted Kuri Squash Soup with Leek and Sage

MAIN COURSE

Choose 1 dish

Greek Lemon Chicken with Crispy Roasted Potatoes and Caramelized Onions (Substitute Lion's Mane Mushroom for Vegetarian)

Moroccan Chicken with Black Garlic Crispy Potatoes and Grilled Zucchini (Substitute Lion's Mane Mushroom for Vegetarian)

Za'atar Garlic Pan-Seared Seasonal Fish with Crispy Roasted Cabbage and Harissa Butter Beans (Substitute Lion's Mane Mushroom for Vegetarian)

Clementine Roasted Chicken with Fennel, Shallots, and Cauliflower (Substitute Lion's Mane Mushroom for Vegetarian)

DESSERT

Choose 1 dish

Apple Crisp with Ice Cream

Persimmon Bread Pudding

Pumpkin Pie

Chocolate Mousse Pots

Pear & Persimmon Tart with Cardamom Whipped Cream

Caramel Pear Galette

Persimmon Pudding

Chocolate Fudge Brownies with Ice Cream

Chocolate Tart

French

STARTER

Choose 1 dish

Heirloom Tomato Tartare

Socca Provençal with Tapenade

French Onion Soup

Green Salad with French Vinaigrette

Charcuterie with Local Cured Meats and Ripe Seasonal Fruit

Grilled Peaches with Burrata

Caramelized Fennel with Strawberry Glaze

Fig and Goat Cheese Salad

Nicoise Salad

FIRST COURSE

Choose 1 dish

Smoked Salmon Canapé

Summer Vegetable Tian

Haricots Verts Amandine

Salmon Tartare

Crispy Roasted Cabbage with Balsamic Reduction

Lyonnaise Potatoes with Herbed Butter

Mussels in Garlic White Wine Reduction with Black Garlic Baguette

Baked Brie with Pesto and Garlic Baguette

Onion Galette

Baked Camembert with Apricot Jam and Garlic Baguette

Potatoes Au Gratin

MAIN COURSE

All inclusive

Coq a Vin

Garlic Crusted Rack of Lamb

Beef Bourguignon

Garlic Butter Lobster Tail with Roasted Vegetables and Black Garlic Smashed Potato

Citrus Rosemary Chicken with Green Salad and Roasted Eggplant

Braised Duck Legs with Herbed Garlic and White Wine Reduction

Chateaubriand with Roasted Vegetables

Lemon Chicken with Crispy Roasted Potatoes and Caramelized Fennel

Lion's Mane Mushroom Fillet with Grilled Vegetables

Local Seasonal Pan-Seared Fish with Lemon and Roasted Garlic, Grilled Vegetables

Bouillabaisse

DESSERT

All inclusive

Crème Brûlée

Peach Flambé with Brandied Whipped Cream

Crème Caramel

Rose-Infused Chocolate Truffles

Strawberry Mousse

Chocolate Mousse with Orange Zest Whipped Cream

Pear Tart with Whipped Cream

Puff Pastry Tart with Seasonal Berries

Caramel Fudge Bars

Mousse Au Chocolat

French Chocolate Cake

Chocolate Soufflé

Vanilla Chiffon Cake with Brandy Buttercream Frosting

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Chef Cassandra Bee

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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