Chef Katie Moses

Chef At Home in Reno

**Book with me directly on www.peakseasoneats.com for 10% off. Mention this listing when booking.**

Hi, I’m Katie Moses.

I’m a big mountain woman who believes that some of the best things in life are picnics, pilgrimage, and good food shared with people you love. I’ve walked many paths in this life, many of them dirt, and along the way I’ve learned that thoughtfully prepared meals are one of the most powerful ways to build connection, care for community, and feel at home wherever you are.

My background is a blend of science, land stewardship, and food. I hold degrees in Biology and Environmental Studies from UC San Diego and spent years working as an Environmental Health Specialist, botanist, and environmental planner across Nevada. Through that work, I developed a deep respect for seasonal food systems, food safety, and the landscapes that sustain us.

Cooking has always been my constant. From preparing meals on backpacking trips and foraging wild foods to supporting friends through difficult times in their lives, food has been how I show care and find grounding. Eventually, I followed that calling more fully by enrolling in Truckee Meadows Community College’s Culinary Arts program and committing to cooking as my life’s work.

That journey led me to Big Sur, where I worked as Chef de Garde Manger at the renowned Sierra Mar restaurant. There, I learned an approach to cooking that values simplicity, quality, and restraint, allowing beautiful ingredients to speak for themselves. I am grateful to bring that ethos back to the Sierra region, where the land continues to inspire how and why I cook.

I have a desire to nourish others while honoring the seasons, supporting local farmers, and creating meals that feel personal and meaningful. My goal is to meet people where they are, respect their food choices, and create experiences that leave them feeling relaxed, cared for, and connected.

For me, cooking is...

A way to create, relax, and share joy. Food is love on a plate.

I learned to cook at...

My grandmother's side, where family events were full culinary experiences.

A cooking secret...

Taste as you go and use all your senses when cooking.

My menus

Vegetarian

STARTER

Choose 1 dish

Hummus Pitryot - Hen-of-the-woods mushrooms, good olive oil, pita, seasonal crudités. (V, GF w/o pita, VE)

Strawberry Balsamic Bruschetta - Aged balsamic-marinated strawberries, whipped ricotta, basil, crostini. (V)

Chips, Salsa, and Guacamole - The classics. (V, GF, VE)

Deviled Eggs - Dill pickle relish, bacon, pepperoncini, lots of herbs, smoked paprika. (V, GF)

Creamy Burrata with Roasted Grapes – Black pepper, basil, grilled sourdough. (V)

Tomato Tart - Goat cheese, parmesan, onions, basil. (V)

FIRST COURSE

Choose 1 dish

Stuffed Artichoke - Breadcrumbs, Romano, white wine, stock, herbs. (V)

Beet and Goat Cheese Salad - Shallot vinaigrette, arugula, walnuts, cranberries, avocado. (V, GF)

Grilled Portobello Salad - Arugula, whipped ricotta, toasted hazelnuts, pickled shallots, balsamic. (V, GF, VE)

Cream-ish of Wild Mushroom Soup – Wine, shallots, cashew, miso. (V, GF, VE)

Pozole Verde – Hominy, tomatillo broth, cabbage, radish, cotija, avocado, lime. (V, GF)

Tabbouleh Salad - Bulgur, parsley, tomatoes, mint, cucumber, seasonal greens, olives, feta. (V)

Heirloom Beans - Pine nut pesto, onions, garlic, smoked avocado puree, seasonal flowers, crispy shallots, lemon zest. (V, GF)

Thai Red Curry Mac 'n' Cheese - Cavatappi, Monterey Jack, cheddar, breadcrumbs. (V)

Spinach Tart – Topped with red cabbage, sunflower seeds, feta, rosemary, raisins, vinegar. (V)

MAIN COURSE

Choose 1 dish

Cheese and Nut Loaf –Mushrooms, bell pepper, walnuts, cashews, eggs, cheese blend, fresh herbs, gravy. (V)

Smoked Tofu with Mushroom Ragu - Wild mushrooms, marsala wine, parmesan cheese, cheesy polenta, garlic-herb pangrattato with lemon zest. (V)

Charred Eggplant - Cherry tomatoes, herbed labneh, pine nuts, pea shoots. (V, GF)

Roasted Maitake Mushroom - Cashew puree, XO sauce, greens. (V, GF, VE)

Pappardelle with Pine Nut Pesto - Roasted peppers, zucchini, basil, chili oil. (V)

Saag Paneer - Savory stew of leafy greens, marinated and pan-fried paneer, cream, ginger, garlic, and garam masala; served with naan and rice. (V, GF w/o naan)

Whole Roasted Cauliflower – Herbed tehina, chili crunch, pistachio, pomegranate, fresh herbs. (V, GF, VE)

DESSERT

Choose 1 dish

Almond Citrus Olive Oil Cake - Blood orange, grapefruit, local honey, whipped mascarpone, candied citrus. (V)

Mascarpone Cannoli Cheesecake - Topped with whipped cream, Amarena cherries, toasted pistachios. (V)

Grilled Pineapple – Rum caramel, vanilla bean crema. (V, GF)

Chocolate Babka - Turkish coffee ice cream, cardamom, candied walnuts. (V)

Meyer Lemon Sorbet - Fennel oil, candied fennel, grapefruit supremes. (V, GF, VE)

Chocolate lava cake - Vanilla ice cream, Callebaut chocolate, dark muscovado, Big Sur sea salt, seasonal fruit. (V)

Vegan

STARTER

Choose 1 dish

Sundried Tomato Focaccia – Balsamic and olive oil. (V, VE)

Hummus Pitryot - Hen-of-the-woods mushrooms, good olive oil, pita, seasonal crudités. (V, GF w/o pita, VE)

Brussel Sprouts - Roasted with red chimichurri sauce. (V, GF, VE)

Chips, Salsa, and Guacamole - The classics. (V, GF, VE)

Moroccan Spiced Carrots - Citrus, herbs, Aleppo pepper. (V, GF, VE)

Crisp Brined Potatoes - Harissa tehina, herbs, Big Sur sea salt. (V, GF, VE)

Beet Salad - Tehina, citrus, fresh herbs. (V, GF, VE)

Muhummara - Roasted red pepper and walnut dip; served with seasonal vegetables and crackers. (V, GF w/o crackers, VE)

Babaganoush - Fire-roasted eggplant, tahini, lemon; served with naan. (V) (GFw/o naan) (VE)

FIRST COURSE

Choose 1 dish

Beet and Vegan Goat Cheese Salad - Shallot vinaigrette, arugula, walnuts, cranberries, avocado. (V, GF, VE)

Grilled Portobello Salad - Arugula, whipped vegan ricotta, toasted hazelnuts, pickled shallots, balsamic. (V, GF, VE)

Cream-ish of Wild Mushroom Soup – Wine, shallots, cashew, miso. (V, GF, VE)

Kale Salad - Cucumber, red bell pepper, black beans, cherry tomatoes, roasted corn, toasted pepitas, creamy cilantro-lime vinaigrette. (V, GF, VE)

Watermelon, Jicama, & Cucumber Salad – Tajín, lime, mint. (V, GF, VE)

Roasted Cauliflower with Mole Amarillo – Pepitas, pickled onion. (V, GF, VE)

Israeli Salad - Mango, cucumber, sumac, herbs. (V, GF, VE)

Heirloom Beans – Pine nut pesto, onions, garlic, smoked avocado purée, crispy shallots, lemon zest, seasonal flowers. (V, GF, VE)

MAIN COURSE

Choose 1 dish

Penne alla Vodka - San Marzano tomatoes, vegan cream, vodka, parmesan, fresh herbs. (V, VE)

Jackfruit Barbacoa – Guajillo sauce, avocado, corn tortillas. (V, GF, VE)

Mujadara - Baharat-spiced rice, caramelized onions, beluga lentils, ginger, cinnamon, cilantro. (V, GF, VE)

Roasted Maitake Mushroom - Cashew puree, XO sauce, greens (V, GF, VE)

Pappardelle with Pine Nut Pesto - Roasted peppers, zucchini, basil, chili oil. (V, VE)

Saag - Spiced greens, marinated and pan-fried tofu, warm spices; served with naan and rice. (V, GF w/o naan, VE)

Red Lentil Curry - Fresh turmeric and ginger, coconut milk, almonds; naan and vegan raita. (V, GF w/o naan, VE)

Malai Kofta – Crisp dumplings, creamy spiced curry; naan and vegan raita (V, GF w/o naan, VE)

Roasted Cauliflower – Herbed tehina, chili crunch, pistachio, pomegranates, fresh herbs. (V, GF, VE)

DESSERT

Choose 1 dish

Mango & Chile Sorbet – Tajín, lime zest. (V, GF, VE)

Meyer Lemon Sorbet - Fennel oil, candied fennel, grapefruit supremes. (V, GF, VE)

Chocolate lava cake – Coconut ice cream, dark muscovado, Big Sur sea salt, seasonal fruit. (V, VE)

Coconut ice cream - Garam masala-ginger chocolate sauce, Big Sur sea salt. (V, GF, VE)

Rasmalai Cake – Saffron, cardamom, cashew milk, pistachios. (V, GF, VE)

Lunch (Soup, Salad, and Sandwich)

STARTER

Choose 1 dish

Wedge Salad - Bacon, blue cheese, cherry tomatoes, chives. (GF)

Arugula and Strawberry Salad - Sherry vinaigrette, poppy seeds, goat cheese, candied walnuts. (V, GF)

Butter Lettuce Salad - Pear dressing, gorgonzola cheese, avocado, hazelnuts, cranberries. (V, GF)

Lemon Fusilli - Arugula, broccoli, cherry tomatoes, parmesan, cream. (V)

Buckwheat Noodle Salad - ginger, carrot, red bell pepper, cucumber, green onions, cilantro, Sriracha, tamari. (V, VE)

FIRST COURSE

Choose 1 dish

Chicken noodle - Wide egg noodles, homemade chicken stock, fresh vegetables

Portuguese Shrimp and Chorizo Stew - Tomatoes, potatoes, kale, onion, spices. (GF)

Corn and Green Chile Chowder - Bacon, onion, Monterey and pepper jack cheeses, green onions. (GF)

Cream of Wild Mushroom Soup - Leeks, thyme, carrots. (V)

French Onion Soup - Beef stock, caramelized onions. (GF)

Black Bean Soup - Silky black bean soup topped with avocado, cilantro, crema, and lime. (V, GF)

Soba and Spinach Soup with Smoked Trout - Spinach, carrots, shiitake mushrooms, Fresno chile

MAIN COURSE

Choose 1 dish

Chicken Sandwich - Serrano ham, Basque cheese, piperade, and paprika aioli on a grilled French roll

Tri-Tip Nevada - Monterey jack, caramelized onions, and garlic confit aioli on grilled ciabatta

Muffuletta - Ham, salami, capicola, provolone, mozzarella, and olive tapenade on grilled focaccia

Greek Veggie Grill - Gyro meat, cucumber, tomato, red onion, piquillo pepper, kalamata olives, feta, and sprouts on grilled focaccia

Prosciutto and pesto panini - Mozzarella, tomato, arugula, and balsamic glaze on grilled focaccia

DESSERT

All inclusive

Cannabis/THC Dinner Party

STARTER

Choose 1 dish

Roasted Brussel Sprouts - Pancetta, shallots, Yukon gold potatoes. (GF)

Chips, Salsa, and Guacamole - The classics. (V, VE, GF)

Sweet and Salty Mango Lassi - Blended with tangy yogurt. (V, GF)

Crab Dip - Mascarpone, spinach, roasted poblano, garlic crostini

FIRST COURSE

Choose 1 dish

Butternut Squash Risotto - Shallots, parmesan, mascarpone, toasted walnuts. (V, GF)

Macaroni and Cheese - Cavatappi, fontina, parmesan, mozzarella, ham, parsley

Cream of Fresh Tomato Soup - Vine ripened tomatoes, red onions, basil, heavy cream, gruyere toast. (V)

Bittersweet Spinach Salad - Balsamic vinaigrette, blue cheese, golden raisins, pecans, roasted red pepper, tomato. (V, GF)

Caesar Salad - Romaine lettuce, Caesar dressing, garlic breadcrumbs, parmesan cheese

MAIN COURSE

Choose 1 dish

Kale and Wild Mushroom Paella - Baby artichokes, steamed eggs, saffron sauce. (V, GF)

Buttermilk Fried Chicken & Coriander Waffles - Lime creme fraiche, chili-ginger infused maple syrup, fried Thai basil

Philly-Style Burger - Provolone, garlic confit aioli, caramelized onions, picked peppers

Maple Glazed Salmon - Sweet potato puree, citrus supremes, shaved fennel, crispy shallots, dill. (GF)

DESSERT

Choose 1 dish

Root Beer Float - Apple syrup, vanilla bean gelato, biscotti, apples, cinnamon. (V)

Ice Cream Sandwiches - Warm chocolate chip cookies, vanilla bean ice cream, rolled in mini chocolate chips. (V)

Roasted Peach Cobbler - Vanilla bean ice cream and balsamic syrup. (V)

Fondue Party

STARTER

Choose 1 dish

Cherry Blossom Salad - Raspberry walnut vinaigrette, pecans, mushrooms. (V, GF, VE)

Bittersweet Spinach Salad - Balsamic vinaigrette, blue cheese, golden raisins, pecans, roasted red pepper, tomato. (V, GF)

Strawberry Fields Salad - White balsamic vinaigrette, feta, sliced almonds. (V, GF)

Caesar Salad - Romaine lettuce, Caesar dressing, garlic breadcrumbs, parmesan cheese

Mediterranean Salad - Parmesan Italian dressing, kalamata olives, artichoke hearts, roasted red pepper. (V, GF)

Antipasti - Mixed salad greens, variety of meats and cheeses, anchovies, olives, tomatoes, artichokes, balsamic; Served with bread

FIRST COURSE

Choose 1 dish

Bourbon Bacon Fondue - Cheddar cheese, beer; Dip with seasonal fruits/vegetables, fresh bread

Smoked Salmon and Vodka Fondue - Swiss cheese, green goddess sauce, capers, scallions; Dip with seasonal fruits/vegetables, fresh bread

French Onion Fondue - Swiss cheese, onion relish, scallions; Dip with seasonal fruits/vegetables, fresh bread

Walnut Fondue - Feta cheese, scallions, parsley; Dip with melon, pitted olives, sliced prosciutto

Crab Meat Fondue - Brie, shallots, parsley; Dip with seasonal fruits/vegetables, fresh bread. (GF if no bread)

MAIN COURSE

Choose 1 dish

Mojo Cooking Style - Zesty and citrusy flavors of the Caribbean with hints of garlic and cilantro; Paired with seafood, chicken, seasonal vegetables, and dipping sauces. (V, GF, VE)

Coq au Vin Cooking Style - Robust flavors of Burgundy wine, mushroom, and garlic; Paired with steak, chicken, ravioli, seasonal vegetables, and dipping sauces. (V, GF, VE)

Court Bouillon Cooking Style - Savory seasoned vegetable broth; Paired with any protein, seasonal vegetables, and dipping sauces. (V, GF, VE)

Zen Cooking Style - Lime, lemongrass, vegetable broth; Paired with seafood, chicken, seasonal vegetables, and dipping sauces. (V, GF, VE)

DESSERT

Choose 1 dish

Amaretto Meltdown - White chocolate, amaretto, rum; Dip with fresh fruit, cookies, cakes, etc. (V)

Chocolate Mint Fondue - Dark chocolate, mint chocolate liqueur; Dip with fresh fruit, cookies, cakes, etc. (V)

Chocolate S'mores Fondue - Milk chocolate, marshmallow creme, rum, graham crackers; Dip with fresh fruit, cookies, cakes, etc. (V)

Dark Chocolate Raspberry Fondue - Dark chocolate, raspberry liqueur; Dip with fresh fruit, cookies, cakes, etc. (V)

The Flaming Turtle - Milk chocolate, caramel ice cream, rum, chopped pecans; Dip with fresh fruit, cookies, cakes, etc. (V)

Indian

STARTER

Choose 1 dish

Muhummara - Roasted red pepper and walnut dip; served with seasonal vegetables and crackers. (V, GF w/o crackers, VE)

Babaganoush - Fire-roasted eggplant, tahini, lemon; served with naan. (V) (GFw/o naan) (VE)

Chicken Wings - Pomegranate, Sriracha, and Mint. (GF)

Mango-Chile-Lime Lassi - Blended with tangy yogurt. (V, GF)

Halloumi fries - Beet chutney dipping sauce, pomegranates, mint. (V, GF)

FIRST COURSE

Choose 1 dish

Cucumber-Lychee Gazpacho - mint, cilantro, Greek yogurt, feta crostini. (V, GF w/o crostini)

Aloo Gobi - Cauliflower and potatoes sauteed in a ginger-garlic curry sauce. (V, GF, VE)

Spinach-apple salad - Toasted pistachio-garlic dressing, celeriac. (V, GF, VE)

Thai Red Curry Mac 'n' Cheese - Cavatappi, Monterey Jack, cheddar, breadcrumbs. (V)

Summer Squash with Turmeric Butter - cilantro, honey, hazelnuts. (V, GF)

Caprese Salad - Roasted mango dressing, heirloom tomatoes, red onions, stracciatella, cilantro. (V, GF)

Strawberry-Blackberry Salad - Balsamic-cardamom dressing, mint. (V, GF, VE)

MAIN COURSE

Choose 1 dish

Chicken Tikka Masala - Ginger Garlic marinated chicken, creamy and spiced tomato-based sauce; served with naan and rice. (GF w/o naan)

Saag Paneer - Savory stew of leafy greens, marinated and pan fried paneer, cream, ginger, garlic, and garam masala; served with naan and rice. (V, GF w/o naan)

Meatball curry - Spiced meatballs, tomato-shallot-mustard seed curry sauce; served with naan and rice. (GF w/o naan)

Ground Lamb Kofto Kebabs - Pomegranate glaze, Bengali-spiced potatoes, Persian cucumber raita; served with naan. (GF w/o naan)

Butter Chicken - garam masala, fenugreek, cashews; served with naan and rice. (GF w/o naan)

Red Lentil Curry - Fresh turmeric and ginger, spices, coconut milk, almonds; Served with naan and vegan raita. (V, GF w/o naan, VE)

Braised Indian Chickpea Stew – Cabbage, warming spices, carrots, sultanas; Served with naan and vegan raita. (V, GF w/o naan, VE)

Malai Kofta – Crisp dumplings in a creamy, spiced curry; Served with naan and vegan raita. (V, GF w/o naan, VE)

DESSERT

Choose 1 dish

Blackberry-Ginger Clafouti - ginger, garam masala, whipped cream. (V, GF)

Indian Rice Pudding - Basmati rice, cardamom, rose water, pistachios. (V, GF)

Coconut ice cream - Garam masala-ginger chocolate sauce, Big Sur sea salt. (V, GF, VE)

Rose, cardamom, and pistachio ice cream. (V, GF)

Pistachio, Cardamom, and Saffron Shortbread Cookies. (V)

Rasmalai Cake – Saffron, cardamom, cashew milk, pistachios. (V, GF, VE)

Southern/Creole

STARTER

Choose 1 dish

Jalapeño Cornbread - Whipped butter with local honey, cheddar cheese, scallions. (V)

Shrimp Bourbon Street - light cornmeal & corn flour crusted, flash-fried shrimp, orange marmalade horseradish dipping sauce. (GF)

Fried Eggplant - Cajon aioli, chives, marinated zucchini (V)

Prosciutto & Cantaloupe Crostini - Creole mint goat cheese, hot honey, toasted pecans

Pimento Cheese Deviled Eggs - Smoked paprika, pickled okra, chives. (V, GF)

FIRST COURSE

Choose 1 dish

Braised Red Cabbage - Sauteed breadcrumbs, hard cider, paprika, rosemary. (V)

Black Eyed-Pea Salad - Fried kalamata olives, parsnip, green onions. (V, GF, VE)

Caesar Salad - Romaine lettuce, Caesar dressing, garlic breadcrumbs, parmesan cheese

Shrimp Remoulade Salad - Romaine lettuce, Remoulade dressing, lightly spiced boiled shrimp, tomato, crumbled hard-boiled egg. (GF)

Creole Corn and Crab Soup - Onion, green bell pepper, celery, herbs, sherry, cream, tarragon

Braised Collard Greens - White bean puree, tomatoes, chili oil, crispy bacon, preserved lemon. (GF)

MAIN COURSE

Choose 1 dish

Shrimp gumbo - Dark roux, onions, celery, green bell peppers, andouille pork sausage, ground leaves of the sassafras tree; served with rice

Red Beans and Rice - A New Orleans classic of creamy beans and rice; served with a ring of spicy andouille pork sausage. (GF)

Louisiana Chicken - Spiced andouille sausage cream sauce with sautéed mushrooms and peas, topped with Parmesan cheese; served with rice

Shrimp and Grits - Creole Shrimp sautéed in a tomato cream sauce, served over creamy cheese grits infused with bacon. (GF)

Crawfish Etouffee - Spiced light roux, onions, bell peppers, celery, garlic, herbs; Served with rice

DESSERT

Choose 1 dish

Beignets - French doughnuts covered in powdered sugar. (V)

French Silk Mousse - Chocolate mousse “pie” with chocolate cookie crust, whipped cream, and chocolate sauce. (V)

Bananas Foster - Caramelized bananas and walnuts, rum flambe, vanilla ice cream. (V, GF)

Chocolate Peanut Butter Pie - Peanut butter mousse “pie” with chocolate cookie crust, whipped cream, and chocolate sauce. (V)

Pecan Pie - Caramel sauce, whipped cream. (V)

Mediterranean

STARTER

Choose 1 dish

Hummus Pitryot - Hen-of-the-woods mushrooms, good olive oil, pita, seasonal crudités. (V, GF w/o pita, VE)

Beet Salad - Tehina, citrus, fresh herbs. (V, GF, VE)

Bamya - Roasted okra, spiced tomato, dried lime, cilantro (V, GF, VE)

Crispy Haloumi - Date-walnut paste, green apple, dill, Urfa pepper. (V, GF)

Moroccan Spiced Carrots - Citrus, herbs, Aleppo pepper. (V, GF, VE)

Crisp Brined Potatoes - Harissa tehina, herbs, Big Sur sea salt. (V, GF, VE)

FIRST COURSE

Choose 1 dish

Portuguese Shrimp and Chicken Chorizo Stew - Tomato, potato, kale. (GF)

Avgolemono Soup - Chicken, orzo, lemon-egg broth, fresh herbs

Yemenite Beef Soup - Short rib, hawaij, potatoes, herbs; Served with lachuch. (GF)

Matzo Ball Soup - Black garlic, carrots, celery

Tabbouleh Salad - Bulgur, parsley, tomatoes, mint, cucumber, seasonal greens, olives, feta. (V)

Watermelon and Feta Salad - Cured olives, toasted pistachios, mint. (V, GF)

Fried Cauliflower - Herbed labneh, Big Sur sea salt. (V, GF)

Baked Kashkaval Cheese - Sweet tomato relish (matbucha), egg yolk, crusty bread. (V)

Israeli Salad - Mango, cucumber, sumac, herbs. (V, GF, VE)

MAIN COURSE

Choose 1 dish

Charcoal-Smoked Lamb Cutlets - Red bell pepper sauce, charred eggplant salad. (GF)

Lamb Shishlik - Pistachio tehina, quinoa-pea-mint tabbouleh. (GF)

Pomegranate-Glazed Salmon - Pilaf coquelicot, roasted fennel, mint-citrus yogurt. (GF)

Grilled Branzino - Chickpea stew, fava-labneh puree, fresh herbs. (GF)

Harissa Roast Chicken - Green tehina, laffa, and sumac onions

Chicken Albondigas - Spiced tomato, turmeric rice. (GF)

Grilled Whole Eggplant - Cherry tomatoes, herbed labneh, pine nuts, pea shoots. (V, GF)

Mujadara - Baharat-spiced rice, caramelized onions, beluga lentils, ginger, cinnamon, cilantro. (V, GF, VE)

DESSERT

Choose 1 dish

Chocolate Babka - Turkish coffee ice cream, cardamom, candied walnuts. (V)

Meyer Lemon Sorbet - Fennel oil, candied fennel, grapefruit supremes. (V, GF, VE)

Halva Mousse - Berry compote, chickpea brittle. (V, GF)

Carrot Basboosa - Lemon syrup, hazelnut crumble, mascarpone whip. (V)

Cardamom-Vanilla Custard - Squash confit, seasonal berry compote. (V)

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Chef Katie Moses

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Katie

Take a Chef services in nearby cities

Cities where you can enjoy a Chef