Chef Charlene Sherman
Private Chef In YoungstownIn addition to holding various roles in the culinary world, I have also appeared on several cooking shows, including Hell’s Kitchen on Fox. My love of farm-to-table dishes that evoke comfort grew organically during my Wyoming childhood. I have worked on a guest ranch and at an award-winning restaurant during my 10-plus years in the industry. Starting off as a pastry chef I made the transition to savory and fell in love.
More about me
For me, cooking is...
For me, cooking is an art. It’s an expression of love. I love making a dish that taps into a core memory.
I learned to cook at...
I originally went to culinary school for baking and pastry and moved into savory on the job.
A cooking secret...
If it’s savory it needs garlic and booze, if it’s sweet it needs vanilla and booze.
My menus
Andouille sausage over stone fruit hash
Sweet and spicy smoked salmon over avocado mousse on crostini
Stuffed artichoke heart
Hearts of palm salad
Insalata ricotta with artichoke hearts and tomato pesto
Chopped salad
Panko crusted chicken breast cutlet with prosciutto and sundried tomato pesto finished with burrata served over Quattro cheese risotto
Bacon wrapped filet topped with crab in a garlic confit and herb Lardon compound butter over garlic mashed potatoes served with asparagus and finished hollandaise sauce
Branzini with caper butter served with papas bravas in a Smokey aioli
Spiced apple and bourbon glazed porterhouse pork chop over root vegetables finished in brown butter
Lemon tart with fresh berries
Chocolate brownie a la mode
Chocolate mousse with berries and Chantilly cream
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Cheese and bacon mini quiche
Fresh fruit
Blueberry lemon and ricotta stuffed French toast
Seasoned potatoes
Bacon and sausage
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Ceviche
Crab stuffed avocado
Langostino slider
Hearts of palm salad
Seared ahi tuna over seaweed and cucumber salad
Wasabi infused Caesar salad
Gazpacho
Mussels in garlic white wine sauce
Herb roasted Branzino fish over cilantro lime rice finished with a pineapple chutney
Lemon tart with fresh berries
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Acorn squash with hot honey and pepitas
Andouille sausage over stone fruit hash
Melon trio with prosciutto and mozzarella finished with balsamic reduction
Prosciutto wrapped shrimp with sweet chili sauce
Butternut squash soup with crostini
Minestrone
Melon trio with prosciutto and mozzarella finished with honey vinegarette
Porterhouse porkchop pan seared over Israeli couscous and creamy mushroom and Parmesan garlic sauce
Quattro fromage risotto topped with butter poached shrimp and finished with pea shoot micro greens
Lobster ravioli in a creamy squash sauce with Arugala microgreens
Oven roasted chicken over a root veggie hash with a brown butter Sage sauce
Spice cake
Apple pie A La mode
Molten lava cake with berries
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Andouille sausage with pineapple chutney
Prosciutto wrapped shrimp
Brie and mushroom puff pastry bites
Spinach stuffed puff pastry
French onion soup
Butternut squash soup with crostini
Mixed greens with cranberries, feta and prosciutto
Herb crusted Mushroom Stuffed beef tenderloin
Cherry chutney over maple glazed pork tenderloin
Roasted baby tomatoes with herb brown butter
Thyme and Honey glazed baby carrots
Green beans with almond slivers and sautéed onions
Chocolate mousse with strawberries and chantillycream
Apple tarte tatin
Lemon tart
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Bacon wrapped Dates with goat cheese served over greens and stone fruit hash finished with a honey balsamic glaze
Charcuterie
Spinach and feta phyllo dough
Citrus Spiced cranberry Brie wrapped in puff pastry
Spinach salad with dried cherries, feta and pecans with balsamic reduction
Butternut squash soup with crostini
Pan seared Glazed Carrots
Beef Wellington
Cherry chutney over seared turkey breast
Mashed potatoes with sour cream and chives
Green beans with almond slivers
Dinner rolls
Blistered Brussels sprouts duck fat confit
Apple tarte tatin
Cherry pie
Cheesecake with caramel sauce
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Blistered Brussels sprouts with spicy sriracha and garlic finished with bacon
Wedge Salad with crostini
Bacon wrapped filet with garlic confit and herb Lardon compound butter
Mashed potatoes
Pan seared Glazed Carrots
Chocolate mousse with strawberries and chantillycream
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Chopped salad
Macaroni and Cheese
Fried chicken
Apple pie
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