Chef James Zitz

Chef At Home in Falmouth

I am a professional chef with over 25 years experience. I came through the ranks under the tutelage of industry leading chef in San Francisco, Key West, Seattle and Washington, DC. My inspiration comes from whatvis seasonally available around and is influenced by Modern American, French Pronvencial, Norther Italian and a variety of cultures "peasant foods."

After resettlement in my home state of Virginia, I have dedicated myself to utilizing sustainable local prodhcts provided by smaller family operations that provide the highest quality available. I have cultivated amazing relationships with many small farms and other small producers. I believe that the areas surrounding Washington DC and Richmond showcase some of the greatest small farm products the world has to offer, opulent and abundant.

I would love to share this with you in a memorable culinary experience.

I am available for to cook for small gatherings, corporate retreats, food drop off for parties of all sizes and can provide a team of slect professionals to provide an amazing experience at large and small full service engagements.

For me, cooking is...

A way to share what inspires me, a tacit engagement through imagination, tactile delight and our desire to be nurtured.

I learned to cook at...

Cafes near the fisherman's wharfs of Key West and Seattle, through fine dining in San Francisco and onto the imaginative locavore restaurants of DC

A cooking secret...

To allow the ingredients to dictate what they require rather than trying to manipulate them into a preconceived idea, to showcase them at their peak.

My menus

Local- The Piedmont (Virginia inspired)

STARTER

Choose 1 dish

Roasted Mushrooms with Tarragon and Garlic Butter

Lamb Lollipops with Cucumber Pomegranate Sauce

Roasted Pears Stuffed with Ricotta and Walnuts over Arugula

Blue Crab and Honey Crisp Apple Salad Wraps

Fig and Ham en Croute with Goat Cheese and Caramelized Onion

Fried Green Tomatoes and Eggplant with Pecan and Fig Emulsion, Nasturtium Leaf (vegetarian)

Grilled Shrimp Cakes- on Buckwheat Blinis with Garlic, Dill Aioli (GF)

Chesapeake Oysters on the Half Shell with Champagne Mignonette

Beef Tenderloin Canape- Horseradish Cream, Yellow Tomato Emulsion

Bacon Wrapped Scallops with Umami Maple Glaze

FIRST COURSE

Choose 2 dishes

Cider Glazed Brussels Sprouts with Bacon

Leek and Gruyere Bread Pudding topped with Olive Oil Poached Garlic, Fennel and Tomatoes

(Salad) Classic Caesar Salad with Steakhouse-style Caesar dressing

(Salad) Poached Pears Stuffed with Ricotta and Walnuts over Arugula

(Salad) Shaved Kale with Walnut, Sweet Cranberries, Pomegranate and Lemon Dijon Vinaigrette

Panzanella Bread Salad with Heirloom Tomatoes (vegetarian)

(Salad) Roasted Maitake Mushroom, Tomato Concasse, Parmesan Crisps, Arugula, Balsamic Honey Drizzle

(Soup) Acorn Squash Veloute, Brown Bread Croutons, Eggplant and Walnut Puree

(Soup) Butternut Squash Bisque, Sherry, Creme Fraiche, Autumn Spiced Pralines

(Soup) White Bean, Fennel and Kale (Vegetarian)

(Soup) Maryland Crab Soup

MAIN COURSE

Choose 1 dish

Beef Brisket Stuffed Peppers- Local Brisket/ Wild Rice/ Seasonal Vegetables/ Green Peppercorn Cream

Coffee Rubbed Brisket, Sweet Potato and Root Vegetable Gratin, Green Onion Soubise

Crab-Stuffed Flounder with Roasted Winter Greens and Lemon Aioli

Crabcakes with Remoulade, Smashed Potatoes and Autumn Vegetable Slaw

Herb Crusted Beef Roast- Horseradish Sauce, Dijon Apple Relish

Roasted Leg of Lamb with Cucumber Raita, Lavender Poached Vegetables

Pan Roasted Beef Loin with Root Vegetable Gratin and Acorn Squash

Roasted Salmon with Orange Glaze with Warm Farro and Autumn Greens Salad

Autumn Spiced Pork Loin with Sweet Potato Hash and Roasted Tomato

Low Country Shrimp and Grits- Local Grits, Red-eye Gravy, Blistered Tomatoes

DESSERT

All inclusive

Blueberry Cheesecake with Mint Coulis

Lemon Ricotta Cake with Elderberry Syrup

Coconut Custard Tart with Lemon Grass Syrup (Dairy Free)

Flourless Chocolate Torte with Raspberry Coulis

Pecan and Pumpkin Bread Pudding with Bourbon Glaze

Sorghum Molasses Pecan Pie with Whipped Cream

ITALIAN/MEDITERRANEAN–INDULGE

STARTER

Choose 1 dish

Seared Scallops with Citrus Aoili and Pomegranate

Fried Buffalo Mozzarella with San Marzano and Basil Sauce (vegetarian)

Balsamic Glazed Grilled Calamari with Blood Orange Aoili

Fried Calamari and Shishito Peppers

Mini Bell Peppers Arancini- Roasted Bell Pepper stuffed with Parmesan Risotto, Breaded and Lighty Fried

Italian Charcuterie Platter- Selection of Imported Meats and Cheese with Freshly baked Artisan Bread and Selection of Complimentary Condiments

Beef Carpaccio wuth Arugula tossed in Truffle Oil

Burrata with Balsamic Grilled Grapes and Homemade Farmhouse Breadf Loaf(vegetarian)

FIRST COURSE

Choose 1 dish

Gnocchi alla Fonduta with Grilled Radicchio and Fennel Pollen (vegetarian)

Grilled Octopus with Citrus Aioli and Preserved Lemon

Mushroom Phyllo Croquettes with Spicy Honey Yogurt (vegetarian)

Roasted Roma Tomatoes stuffed with Ratatouille and Walnuts

(Soup) Acorn Squash Veloute, Brown Bread Croutons, Eggplant and Walnut Puree

(Soup) White Bean, Fennel and Kale (Vegetarian)

(Salad) Shaved Kale with Walnut, Sweet Cranberries, Pomegranate and Lemon Dijon Vinaigrette

Classic Caesar Salad with Steakhouse-style Caesar dressing

MAIN COURSE

Choose 1 dish

Marinated Grilled Swordfish in Brodo with Spaghetti Squash

Roasted Leg of Lamb with Herb Jus

Parmesan and Roasted Mushroom Risotto with Truffle Pea Purée (vegetarian)

Seafood Fra Diavolo – Shrimp, Scallop, Sea Bass in Spicy Tomato Sauce

Lamb, Pork and Beef Bolognese with homemade Tagliatelle Pasta

Beef and Wild Mushroom Ragu with Fusilli Pasta

Crispy Whole Bronzino with Putanesca Sauce

Three Meat and Three Cheese Meatballs in an Authentic Marinata Sauce with a side of pasta

DESSERT

Choose 1 dish

Lavender Custard Tart with Fresh Berry Compote

Lemon Ricotta Cake with Elderberry Syrup

Coconut Custard Tart with Lemongrass Syrup (vegetarian)

Flourless Chocolate Torte with Raspberry Coulis

SEAFOOD/FISH–INDULGE MENU

STARTER

Choose 1 dish

Scallop Crudo with Pickled Radish and Sorrel

Lobster and Honey Crisp Apple Salad with Lemon Aioli

Fried Green Tomatoes with Pimento Cheese (vegetarian)

Baba Ghanoj with Crostini and Olive Oil (vegetarian)

FIRST COURSE

Choose 1 dish

Lobster Bisque with Sherry Cream

Mussels, Clams and Shrimp in Saffron Tomato Sauce with Thai Basil and Curried Potato

Roasted Maitake Mushroom Salad with Parmesan Crisps (vegetarian)

Beet Salad with Goat Cheese and Tarragon Vinaigrette (vegetarian)

MAIN COURSE

Choose 1 dish

Crab Stuffed Flounder with Lemon Aioli

Marinated Grilled Swordfish in Brodo with Spaghetti Squash

Lobster Risotto with Tarragon Pea Purée

Mushroom Risotto with Truffle Pea Purée (vegetarian)

DESSERT

Choose 1 dish

Lemon Ricotta Cake with Blackberry Compote

Coconut Custard Tart with Lemongrass Syrup (vegetarian)

Lavender Flan with Elderberry Syrup

Flourless Chocolate Torte with Mint Coulis

Seafood/Fish–BASIC MENU

STARTER

Choose 1 dish

Traditional Shrimp Cocktail

Scallop Crudo with Grapefruit and Charred Baby Leeks

Fried Calamari with Roasted Pepper Remoulade

Panzanella Salad with Heirloom Tomatoes (vegetarian)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Baked Flounder with Crab over Wild Rice

Crispy Pan-Roasted Branzino with Yellow Tomato Emulsion

Honey and Citrus Glazed Salmon

Gnocchi alla Fonduta with Walnut Pesto (vegetarian)

DESSERT

Choose 1 dish

Lemon Ricotta Cake with Elderberry Syrup

Flourless Chocolate Torte with Raspberry Coulis

Coconut Custard Tart with Lemongrass Syrup (vegetarian)

NY Cheesecake with Strawberry Coulis

ITALIAN/MEDITERRANEAN – EXCLUSIVE MENU

STARTER

Choose 1 dish

Scallop Crudo with Charred Leeks and Green Tomato Gelée

Burrata with Balsamic Grilled Grapes and Crostini (vegetarian)

Mediterranean Stuffed Roma Tomatoes with Walnut and Sherry Vinegar (vegetarian)

Lobster and Honeycrisp Apple Salad with Lemon Aioli

FIRST COURSE

Choose 1 dish

Lavender Braised Beef Cheek Tagliatelle with Maitake Mushroom and Pecorino

Gnocchi alla Fonduta with Butternut Squash Agrodolce (vegetarian)

Grilled Octopus with Citrus Aioli and Preserved Lemon

Roasted Maitake Mushroom Risotto with Truffle Oil (vegetarian)

MAIN COURSE

Choose 1 dish

Pan Seared Filet Mignon and Butter Poached Lobster with Potato Pavé and Asparagus

Crispy Pan Roasted Branzino with Basil and Yellow Tomato Emulsion

Roasted Leg of Lamb with Cucumber Raita

Vegetarian Bucatini Carbonara with Sundried Tomato (vegetarian)

DESSERT

Choose 1 dish

Homemade Tiramisu

Lavender Custard Tart with Chocolate Mint

Lemon Ricotta Cake with Pecan Tuile and Blackberry Compote

Coconut Custard Tart with Lemongrass Syrup

ITALIAN/MEDITERRANEAN – BASIC MENU

STARTER

Choose 1 dish

Classic Bruschetta with Tomato, Basil, and Fresh Mozzarella (vegetarian)

Panzanella Salad with Heirloom Tomatoes and Yellow Tomato Vinaigrette (vegetarian)

Baba Ghanoj with Crostini and Olives (vegetarian)

Fig and Ham en Croute with Caramelized Onion and Goat Cheese

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Homemade Bolognese with Fresh Tagliatelle

Seafood Fra Diavolo with Linguine

Gnocchi alla Fonduta with Walnut Pesto and Butternut Squash (vegetarian)

Crispy Pan-Roasted Branzino with Yellow Tomato Emulsion

DESSERT

Choose 1 dish

Homemade Tiramisu

Chocolate Chip Cannolis

Lemon Ricotta Cake with Blackberry Compote

Pecan Pie with Whipped Cream

Local- The Tidewater (Virginia Inspired- Basic)

STARTER

Choose 1 dish

Fried Green Tomatoes with Smoked Pimento Cheese Sauce (vegetarian

Country Biscuits- Virginia Ham, Gruyere Cheese, Elderbery Jam

Fried Oysters with Smoked Paprika Remoulade

Baked Brie with Fig Jam and warm baguette

Seasonal Vegetable Crudite Platter with Buttermilmilk Green Goddess Dressing

Assorted Canapes

Grilled Chesapeake Oysters with Horse Radish Lemon Sauce

Chopped Romaine Salad with Roasted Potato, Boiled Egg, Radish, Tarragon Vinaigrette

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Braised Chicken Thighs with Kale and White Bean Stew

Coffee-Rubbed Brisket, Sweet Potato and Root Vegetable Gratin, Green Onion Soubise

Cornmeal Crusted Fried Trout

Fried Chicken with Savoury Honey Drizzle

Pan Roasted Beef Loin with Root Vegetable Gratin and Acorn Squash

Roasted Salmon with Orange Glaze

Smoked Paprika Marinated Roasted Chicken with Apple Pie Bourbon BBQ Sauce

Herb Crusted London Broil with new Potato, Onion and Horseradish sauce

Glazed Baked Ham- Maple Orange Glaze

DESSERT

Choose 1 dish

Pecan and Pumpkin Bread Pudding with Bourbon Glaze

Red Velvet Cake

Traditional Pumpkin Pie with Chantilly Cream

Sorghum Molasses Pecan Pie with Whipped Cream

Mediterranean Indulgence Menu

STARTER

Choose 1 dish

Burrata with Balsamic Grilled Grapes and Crostini (vegetarian)

Mediterranean Vegetable Stuffed Courgettes (vegetarian)

Scallop Crudo with Grapefruit Segments and Charred Baby Leeks

Fig and Ham en Croute with Salsa Verde

FIRST COURSE

Choose 1 dish

Gnocchi alla Fonduta with Walnut Pesto and Radicchio (vegetarian)

Grilled Octopus with Citrus Aioli and Preserved Lemon

Panzanella Bread Salad with Heirloom Tomatoes (vegetarian)

Acorn Squash Velouté with Eggplant Purée (vegetarian)

MAIN COURSE

Choose 1 dish

Pan Roasted Lamb Chops with Wild Mushroom Risotto and Rosemary Port Wine Reduction

Homemade Bolognese with Fresh Tagliatelle

Seafood Fra Diavolo over Linguine

Marinated Grilled Swordfish in Brodo with Spaghetti Squash

DESSERT

Choose 1 dish

Coconut Custard Tart with Lemongrass Syrup (dairy free)

Lavender Flan with Elderberry Syrup

Lava Cake with Baileys

Lemon Ricotta Cake with Blackberry Compote

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Chef James's reviews

4.38

•

18 services

James was wonderful to work with. He was prompt and worked with me to create a Thanksgiving menu for a large family trip. He handled everything and we were able to relax and enjoy the day. The quality of the food was top tier. In addition to Thanksgiving, James made us a lunch taco bar with really delicious meats and toppings. I recommend James as a private chef.

We were blessed to have James for our 4+ day client retreat. His dishes were delicious and outside the norm (we very much appreciated the amount of time he put into each meal)! We would hire him back again in a heartbeat for future retreats. Everyone raved about his dishes and if my clients are happy, I’m happy. I also appreciated his flexibility regarding using leftovers in unique ways. His ceviche is off the charts! All so very good. Thank you, James!

Chef James was wonderful! We had a large dinner party of 13 for a girls' weekend - James created a customized menu that we loved - and he was so responsive during the planning process. The food was outstanding! From the bruschetta to the scallops to the Bolognese - we were so impressed and thrilled. We highly recommend Chef James for your next event!!