Chef Joe Henderek

Personal Chef in Boston

As long as I can remember I have wanted to be a chef, I just didn’t always know it. My earliest memory is of my Paternal Grandmother cooking in her kitchen. I vividly remember not only the food we ate but the happiness I felt when we ate. It was these formative years that I learned what later became my overall philosophy for food. “Food Unites” You may not remember every detail of the most important meals of your life, But you remember with exacting detail the people you were with. I grew up with not only a passion for food, but the stories it tells. I didn’t always know I was going to be a chef, But I knew food was an important part of my life.

I would best describe my culinary point of view as innovative yet simple. I enjoy exploring modern variations of Mediterranean and Eastern European cuisine with a focus on on my Classical French training. I prefer to work with the freshest seasonal ingredients whenever possible. Utilizing fresh herbs, highlighting artisanal components and local seafood. I take personal pride in my ability to pull inspiration from a variety of sources to create dishes that are uniquely my own.

I am a member of the United States Personal Chef's Association as well as Servsafe and Allergen Awareness certified.

For me, cooking is...

A way to bring people together. There is one common factor in everyone's life, We all need to eat.

I learned to cook at...

The Institute of Culinary Education formerly The French Culinary Institute

A cooking secret...

Preparation, Attention to detail, and a desire to bring people together.

My menus

Modern European Menu - 4 Course

STARTER

Choose 1 dish

Local Cheese and Charcuterie selection - Seasonal accompaniments

Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette

Arugula Salad – shaved fennel, parmesan, preserved lemon, EVOO, cracked black pepper

Romaine Salad – shaved radish, red onion, Green Goddess dressing

Bitter green salad - Frisee, orange supremes, pistachio, pickled red onions, lardons

Roasted delicata squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)

Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (Seasonal)

Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)

French Onion Soup - gruyere, brioche, parmesan, chives (seasonal)

Heirloom tomato soup -parmesan crisp

Wild mushroom soup - Fresh dill, sour cream, crispy shallot

Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)

Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)

Roasted Corn Chowder - Meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)

Butternut squash soup - Cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)

FIRST COURSE

Choose 1 dish

Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale

Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil

Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili

Maitake mushroom ragu - 60 minute egg, soft polenta, sherry vinaigrette

Confit pork belly - White corn grits, pickled apple salad, maple sweet soy reduction

Pork Rillette – shaved radish, fresh herbs, amaretto peach jam

Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs

Duck Liver Mousse – preserved raspberry, whole grain mustard, fresh herbs

Bluepoint Mussels - Local pear cider, fennel, saffron, creme fraiche

Maryland Style Crab Cake - Pickled asparagus salad, remoulade

Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons

Salmon Crudo - beet cured with fresh dill, fennel, and creme fraiche

Ricotta Gnocchi – shaved truffle, parmesan crème

Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar

MAIN COURSE

Choose 1 dish

Grilled Cauliflower steak - Vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed

Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padano

Ricotta Gnocchi - Spring peas, crispy prosciutto maitake mushrooms, parmesan brodo

Linguini Bolognese - Ground beef, pork, and veal; braised with fresh herbs and San Marzano tomatoes

Pan Seared Salmon - Roasted corn salad, farro, arugula, pancetta, beet vinaigrette

Roasted cod loin - Panko crusted, potato puree, chanterelle mushrooms, bull's blood, Cabernet butter

Statler chicken breast - Truffle potato puree, haricot vert, rosemary pan jus

Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree

Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette

24-Hour Braised Short Rib - Yukon potato purée, haricot vert, port demi glace

Filet of Beef – cabernet butter, creamed spinach, fondant potatoes

Roasted Sea Bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)

DESSERT

Choose 1 dish

All dark chocolate mousse cake - chocolate highlights

Creme brulée - seasonally inspired

Cappuccino Mousse Cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel

Parisian style cheesecake - seasonal fruit gelee

Flourless chocolate tart - seasonal fruit

Seasonally Inspired Fruit Dessert - Chef’s Whim

New England-Inspired seasonal menu - 4 Course

STARTER

Choose 1 dish

Local Cheese and Charcuterie selection - Seasonal accompaniments

Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)

Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)

Roasted Corn Chowder - Meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)

Butternut squash soup - Cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)

Lobster bisque - Fresh lobster and fennel salad, fennel fronds