Chef Randall Baldwin

Chef At Home in Lakewood

I am a professional chef with over 35 years of experience in a multitude of culinary operations throughout my career. I was born to be a chef, its in my blood and in my heart. It takes such discipline and sacrifice to be able to create the masterpieces that I do, but it is worth every single moment. And I'll tell you why, because placing my food in front of a guest and seeing the delight on their faces without even tasting the food is a victory. The reward comes when that first bite lands in their mouth and that where the joy comes from.

For me, cooking is...

A gift, one of only a few things that I excel at and that actually brings me great joy and satisfaction.

I learned to cook at...

I was raised in a midwestern family where food and cooking was a huge part of everyday life. My basic skills we learned at home, and on the job.

A cooking secret...

Keep it simple, use the freshest ingredients as well as unique ingredients and let them do the majority of the work.

My menus

4 Course Buffet (Option C)

STARTER

Choose 3 dishes

Colorado Elk Carpaccio, Brandied Cherries, Baby Kale

Crispy Brussel Sprouts, Pork Belly, Shaved Parmesan

Goat Cheese Stuffed Mushrooms, Marcona Almond Crust, Truffle Vinaigrette

Grilled NZ Lamb Chops, Pistachio Pesto, Sweety Drop Peppers

FIRST COURSE

Choose 3 dishes

Shaved Brussel Sprout and Quinoa Salad, Dried Cranberries, Toasted Walnuts, Parmesan with Maple Vinaigrette

Traditional Lobster Bisque with Creme Fraiche

Panzanella Salad, Heirloom Tomatoes, Basil, Fresh Mozzarella, EVOO

Grilled Kale Caesar, Crushed Garlic Croutons, Shaved Manchego Cheese

MAIN COURSE

Choose 3 dishes

Pepper Crusted Tri Tip Steak, Smoked Bacon-Cheddar Potato Gratin, Brocollini

Pan Seared Alaskan Halibut, Black Beluga Lentils, Smoked Tomato Broth, Lemon Essence

Basil Ricotta Gnocchi, Heirloom Tomato Sauce, Baby Carrots and Fresh Garden Peas

Harissa-Apricot Glazed Chicken Breast, Tunisian Relish, Cous-Cous

DESSERT

Choose 1 dish

Roasted Berry and Cheve Cheesecake

Butterscotch Beignets, Butterscotch Creme Anglaise, Chocolate Shavings

4 Course Buffet (Option B)

STARTER

Choose 2 dishes

Dip Duo, Smokey Onion Dip, Spicy Pimento, Grilled Toast Points

Artisan Cheese Board, Fresh and Dried Fruits, Assorted Nuts, Fruit Preserves, Crackers

Grilled Vegetable Platter(zucchini, eggplant, squash, portobello mushrooms, bell peppers, aged balsamic reduction

FIRST COURSE

Choose 2 dishes

Roasted Baby Beet Salad, Goat Cheese, Citrus Vinaigrette

Baby Arugula, Sliced Almonds, Roasted Pears, Crispy Prosciutto, Parmigiano Vinaigrette

Wild Mushroom Bisque, Shaved Parmesan, White Truffle Oil

MAIN COURSE

Choose 3 dishes

Hazelnut Crusted Rocky Mountain Trout, Bourbon-Brown Sugar Sauce, Yukon Gold Mash, Grilled Asparagus

Apricot-Mustard Glazed Chicken Breast, Garlic Spinach, Roasted Baby Potatoes

Butternut Squash Ravioli, Wild Mushrooms, Sage Brown Butter, Parmesan Shavings

Braised Beef Short Ribs, Creamy Parmesan Polenta, Seared Mustard Greens, Orange Gremolata

DESSERT

Choose 1 dish

Chocolate Stout Cake, Salted Caramel Sauce, Fresh Berries

Nutella Creme Brulee, Candied Hazelnuts, Chantilly Cream

4 Course Buffet (Option A)

STARTER

Choose 1 dish

Mexican Sweet Corn Soup Shooter, Sweet Peppers with Cilantro Pesto

Lemony Mashed Pea Bruschetta, Sweet Peppers

Mini Chorizo and Green Chile Mac and Cheese Cups

FIRST COURSE

Choose 2 dishes

Organic Field Greens Salad, Champagne Vinaigrette, Toasted Pine Nuts and Chevre

Classic French Onion Soup, Gruyere Cheese, Toasted Baguette

Grilled Romaine Hearts, Limon Caesar Dressing, Cotia Cheese, Crispy Yucca Chips

MAIN COURSE

Choose 2 dishes

Pan Roasted Breast of Colorado Chicken with Wild Mushrooms, Roasted Fennel, Seasonal Vegetables

Seared Salmon Filet, Sun Dried Tomatoes, Caramelized Leeks, Lemony Scented Butter Sauce

Braised Beef Bourguignon, Boursin Cheese Mashers, Garlicky Broccolini

DESSERT

Choose 1 dish

Flourless Chocolate Torte

Layered Pound Cake with Caramel Sauce, Whipped Cream and Sautéed Apple Compote with Cinnamon

4 Course Stationed Dinner (Option C)

STARTER

Choose 2 dishes

Buratta and Grilled Local Peaches, Prosciutto, Baby Arugula, EVOO, Black Salt

Hamachi Crudo, Fresh Serrano, Watermelon Radish, Ponzu

Mini Jumbo Lump Crab Cakes, Jicama Slaw, Cilantro-Pesto Aioli

FIRST COURSE

Choose 2 dishes

Baby Kale, Pepitas, Dried Cherries, Shaved Manchego Cheese, Agave Nectar Vinaigrette

Marinated Wild Rice with Orange-Balsamic Vinaigrette, Red Onions, Sun Dried Cranberries, Baby Spinach and Citrus & Thyme Dressing

Roasted Butternut Squash Bisque, Maple Creme Fraiche, Pumpernickel Croutons

MAIN COURSE

Choose 3 dishes

Pan Seared Wild Salmon with Bacon Studded Farro “Risotto”, Parsnip Puree, Brussel Leaves, Pomegranate Molasses

Red Wine Braised Beef Short Ribs, Bourbon-Brown Butter, Organic Carrot Puree, Roasted Red Potatoes, Seasonal Baby Vegetables

Rustic Wild Mushroom and Leek Tarts, Local Chevre, Baby Spinach and Rosemary Roasted Parsnip Cream, Grilled Asparagus & Toasted Pepitas

Balsamic and Lemon Brick Chicken, Roasted Baby Potatoes, Harissa Grilled Asparagus

DESSERT

Choose 1 dish

Espresso Stout & Vanilla Bean Ice Cream “Floats” With Kahula Whipped Cream and Organic Vanilla Ice Cream

Bourbon Caramel Parfaits with Chantilly Cream

4 Course Stationed Dinner (Option B)

STARTER

Choose 2 dishes

Mini Creamy Beef Chipotle Meatballs

Braised Pork Belly Sliders, Papaya Salsa, Habanero and Mango Coulis, Baby Arugula

Chile and Lime Roasted Brussels, Queso Fresco, Toasted Pine Nuts

FIRST COURSE

Choose 2 dishes

Olathe Sweet Corn Soup, Cilantro Pesto with Sweet Drop Peppers

Grilled Calamari Salad with Marinated White Beans, Lemon and Roasted Tomatoes

Baby Arugula Salad, Cumin Roasted Carrots, Avocado, Teardrop Tomato, Chevre, Cilantro-Lime Vinaigrette

MAIN COURSE

Choose 3 dishes

Red Wine Braised Lamb Shanks with Roasted Root Vegetables Creamy Polenta, Caramelized Cauliflower, Pistachio Rouille and Greek Olives

Stuffed Poblano Pepper with Barley, Black Beans, Roasted Corn, Tomatoes and Jack Cheese, Fire Roasted Chile Sauce

Roasted Chicken Breast, Bacon and Sweet Potato Hash, Mojo Sauce

Winter Pan Seared Wild Salmon with Sage and Walnut Pesto, Butternut Squash Puree, Roasted Winter Root Vegetables

DESSERT

Choose 1 dish

Cinnamon Roll Bread Pudding with Salted Caramel Sauce

Devil's Food Cake with Chocolate Ganache, Raspberry Compote and Chocolate Shavings

Stationed Dinner (Option A)

STARTER

Choose 1 dish

Hummus Jar Trio Served in Mason jars with vegetable crudité, grilled toast points Roasted Red Pepper and Black Bean, Sundried Tomato and Basil, and Roasted Garlic

Roasted Jalapeno Deviled Eggs, Candied Bacon and Ancho Citrus Dust

Soft Warm Pretzel Bites with Smoked Bacon Cheese Sauce

FIRST COURSE

Choose 2 dishes

Creamy Tomato-Basil Soup with Parmesan Crisps

Mini Iceberg Wedge with Smoked Bacon, Crispy Tobacco Onions, Blue Dressing and Heirloom Tomatoes

Roasted Baby Carrot and Avocado Salad Arugula, Citrus Dressing

MAIN COURSE

Choose 2 dishes

Pan Roasted Breast of Colorado Chicken with Wild Mushrooms Roasted Fennel, Seasonal Vegetables

Individual Root Vegetable Gratin, Local Goat Cheese, Polenta, Bourbon-Brown Butter & Organic Carrot Sauce

Summer Pan Fried Gnocchi, Local Sweet Corn Baby Arugula, Cave Aged Bleu Cheese, Roasted Baby Squash and Haricot Vert

DESSERT

Choose 1 dish

Nutella Dusted Truffles

De-Constructed Tiramisu

4 Course Plated Dinner (Option C)

STARTER

Choose 2 dishes

Foie Gras PB and J, Savory Waffle Bite

Warm Wild Mushroom Phyllo Nest, White Truffle Shavings, Baby Arugula

Grilled NZ Lambchop Lolipops, Tunisian Relish, Preserved Lemon

FIRST COURSE

Choose 2 dishes

Lobster Bisque, Sherry Scented Creme Fraiche, Butter Poached Lobster

Heirloom Tomato Panzanella Salad, Radicchio, Olives, Fresh Basil, Shaved Parmesan, Extra Virgin Olive Oil

Roasted Pears, Prosciutto, Baby Kale, Shaved Parmesan, Aged Balsamic Drizzle

MAIN COURSE

Choose 3 dishes

Petite Sirloin Steak, 5 Wine Reduction, Grilled Jumbo Shrimp, Truffled Parsnip Puree, Glazed Baby Vegetables

Pan Seared Lemon Crusted Sea Scallops, Black Beluga Lentils, Peppedew Relish

Jamaican Jerk Duck Breast, Sweet Potato Hash, Mango-Habanero Coulis, Fried Plantain

Seared Curry Dusted Cauliflower “Steak”, Charred Onion Mashers, Romesco Sauce

DESSERT

Choose 1 dish

Sourdough Doughnut Stack, Bourbon-Caramel Glaze, Oatmeal Ice Cream

Chocolate Bomb Platter (Double Chocolate Terrine, Nutella Dusted Truffles, Chocolate Pot du Creme, Fresh Berries with Chantilly Cream

4 Course Plated Dinner (Option B)

STARTER

Choose 2 dishes

Cornmeal Dusted Fried Green Tomatoes, Baby Arugula, Crispy Bacon Pieces, Smoked Tomato Coulis

Local Chicken Liver Mousse, Peach Preserves, Cornichons, Grilled Toast Points

Hamachi Crudo, Sliced Serrano, Ponzu

FIRST COURSE

Choose 2 dishes

Creamy Parsnip and Apple Soup, Black Truffle, Chervil

Buratta, Local Peaches, Heirloom Tomato Salad, Fresh Basil, Aged Balsamic Drizzle

Kale Caesar Salad, Shaved Parmesan, Roasted Garlic Croutons, White Anchovy

MAIN COURSE

Choose 3 dishes

Seed Crusted Halibut Filet, Braised Baby Fennel, Saffron-Tomato Broth

Blackened Shrimp with Creamy Grits, Braised Mustard Greens, Creole Mustard Drizzle

Country Cassoulet, Duck Confit, Andouille Sausage, White Beans, Roasted Vegetable

Wild Mushroom and Goat Cheese Terrine, Wilted Garlic Spinach, Charred Leek Vinaigrette, White Truffle Oil

DESSERT

Choose 1 dish

Strawberry Shortcake, Basil Ice Cream, Chantilly Cream

Classic Bananas Foster, Dark Rum, Bananas, Vanilla Bean Ice Cream

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Chef Randall Baldwin

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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