Private Chef Marta Rickicki

I have spent 30 years working in the food service industry. At the age of 11 I opened my own "restaurant" complete with menus, and made and sold food to the neighborhood teenagers. I enjoy the whole process of cooking great meal and then serving to the people and seeing how they enjoy it. I come from an Italian family so all my sauces and pastas are homemade. I'm also comfortable with other Mediterranean cuisines. I make an amazing tzatiki sauce, which I often just serve with pita chips as a dip because its too good to just save for gyros. I regularly candy ginger root. I use it in my Chinese cooking and it's also a natural alternative for upset stomachs and heartburn. I believe fresh natural whole foods are best for us and always strive to include a variety of fruits and vegetables in my cooking. Simple Chinese dishes such as fried rice,homemade egg rolls and fried wontons. Fresh homemade flour tortillas enchilada sauces taco seasoning. Homestyle southern comfort food, soft fresh biscuits,homemade gravy, chicken and dumplings, peas and greens. Comfortable cooking wild game as well Also have a passion for baking. Cakes, cookies, pies, cheesecakes, tarts, jams, jellies and lemon curd.

For me, cooking is...

What I was born to do. Making people happy and healthy through the food I create for people.

I learned to cook at...

Many restaurants and catering companies. I've had many professional chefs as mentors who have taught me high standards and food quality and safety

A cooking secret...

My love for the art of cooking.

My menus

Every Day Italian

STARTER

Choose 2 dishes

Fresh pickled cucumbers,onions and tomatoes - sliced thin and lightly picked in white vinegar, extra virgin olive oil and sea salt

Italian deli meat and cheese plate. ( Salami, proscuitto mini mozzerella balls garnished with sea salt)

Rustic Italian sesame loaf bread

Cucuzza- breaded and fried zucchini garnished with romano cheese

FIRST COURSE

Choose 1 dish

Romaine salad with radiccio, cherry tomatoes, pepperonchini, red onions, shaved Romano cheese flakes and a simple oil, vinegar and lemon juice dressing

Minestrone - hearty Italian peasant dish with rich tomato broth seasonal vegetables, chick peas and ditalini pasta

Fresh spring green salad with your choice of dressing

MAIN COURSE

Choose 1 dish

Spaghetti Bolognese - traditional spaghetti with a hearty meat and tomato sauce

Spaghetti and meatballs - Sauce mad with imported san marzano tomatos old fashioned meat balls made with a mixture of ground pork and beef slowly simmered in the sauce

Pasta primavera - fresh seasonal vegetables served over spaghetti in a buttery garlic and olive oil sauce

DESSERT

Choose 1 dish

Lemon ice - Italian American desert can be topped with a drizzle of limoncello

Mini Cannoli Pie - 3" pie with crunchy waffle cone crust and filled with a generous amount of Cannoli cream. Made with ricotta, marscapone and mini chocolate chips

Limoncello aperitif - served in a chilled cordial glass

Martas taste of Italy

STARTER

Choose 1 dish

Prosciutto e melone - choice of fresh cantaloupe or honeydew melon wrapped with prosciutto and drizzled with a honey balsamic reduction

Prosciutto e pera - Bartlett or anjou pear slices topped with bree and wrapped in proscuitto

Bruschetta with buffalo milk mozzerella garnished with roasted Roma tomatoes, fresh basil and a choice of balsamic reduction or extra virgin olive oil

Fresh pickled cucumbers,onions and tomatoes - sliced thin and lightly picked in white vinegar, extra virgin olive oil and sea salt

FIRST COURSE

Choose 1 dish

Cucuzza- breaded and fried zucchini garnished with romano cheese

Caprese salad slices of buffalo milk mozzerella, roma tomatoes, fresh basil leaves, sea salt and extra virgin olive oil

Minestrone - hearty Italian peasant dish with rich tomato broth seasonal vegetables, chick peas and ditalini pasta

Romaine salad with radiccio, cherry tomatoes, pepperonchini, red onions, shaved Romano cheese flakes and a simple oil, vinegar and lemon juice dressing

MAIN COURSE

Choose 1 dish

Chicken carbonara - pan seared chicken breast, thick cut bacon, sweet green peas, linguini pasta served in a light cream sauce

Pasta primavera - fresh seasonal vegetables served over spaghetti in a buttery garlic and olive oil sauce

Chicken Cacciatore (hunters chicken) - chicken thighs braised in a red wine tomato sauce with garlic and onions

Spaghetti and meatballs - Sauce mad with imported san marzano tomatos old fashioned meat balls made with a mixture of ground pork and beef slowly simmered in the sauce

Shrimp Scampi - US Gulf Coast shrimp cooked in a rich garlic butter and lemon sauce served over capallini pasta

DESSERT

Choose 1 dish

Limoncello aperitif - served in a chilled cordial glass

Lemon ice - Italian American desert can be topped with a drizzle of limoncello

Ciambella cake - choice of orange or lemon flavored Italian ring cake dusted with powdered sugar

Mini Cannoli Pie - 3" pie with crunchy waffle cone crust and filled with a generous amount of Cannoli cream. Made with ricotta, marscapone and mini chocolate chips

Southern comfort foods

STARTER

Choose 1 dish

Shrimp and grits with andouille sausage

Thimble buttermilk biscuits with sausage gravy dip

Fried green tomatoes with remoulade dip (seasonal)

Sausage balls with maple syrup butter dip

FIRST COURSE

Choose 1 dish

Old fashioned salmon patties

Broccoli salad

Fresh spring green salad with your choice of dressing