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"All the meals are delicious! You are a wonderful chef!"

Jean/Dove Canyon

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or 949.892.9559           

Everyday Menus

These are sample menus. All menus are submitted to the client for approval a week before the day of service.  Any requested revisions such as vegetables versus a starch, more vegetables, extra side dishes, etc., can be added or deleted at that time to accommodate dietary and taste preferences.

Sample Menu 1

  • Classic Beef Stroganoff with Papparadelle Pasta
    • Tender strips of top sirloin in a silky sherry mushroom sauce served over wide papparadelle pasta
  • Skillet Barbecued Pork Tenderloin with Lemon-Herb Baby Green Beans
    • Seared and roast pork tenderloin glazed with the lightly smoky-sweet flavor of homemade barbecue sauce, served with baby green beans in a lemon-herb vinaigrette
  • Vegetarian Enchiladas with Cumin Rice
    • Whole wheat tortillas rolled with a filling of zucchini, mushrooms, toasted corn, onions and sweet potatoes topped with enchilada sauce and topped with a Mexican cheese blend, served with fluffy cumin scented rice
  • Herb-Pecan Crusted Salmon and Asparagus Parmesan
    • Roast salmon filet with a crunchy crust of herbs, chopped pecans, honey and Dijon mustard served with fresh asparagus topped with a sprinkle of Parmesan cheese
  • Chicken Saltimbocca with Italian Vegetable Mélange
    • Sautéed Chicken Breasts topped with Prosciutto and Provolone, covered with a mushroom-sage sauce, served with seasoned carrots, broccoli, peppers, zucchini and mushrooms

Sample Menu 2

  • Orange-Teriyaki Chicken Breast with Sesame Asparagus
    • Boneless skinless chicken breasts in spicy orange-teriyaki marinade served with asparagus finished with sesame oil, sesame seeds and soy sauce
  • Cajun Style Jambalaya with Chicken, Sausage and Rice
    • Spicy Cajun rice made with chicken breast and sausage, onions, sweet red bell peppers, tomatoes, herbs and spices
  • Pork Tenderloin Medallions with Fig-Port Sauce, Baby Green Beans
    • Pork tenderloin seared and oven roasted with rosemary and dried fig-port sauce served with tender baby green beans sautéed with fresh shitake mushrooms, roma tomato, shallots and garlic
  • Thai-Style Beef with Steamed Brown Jasmine Rice    
    • Chunks of sirloin steak simmered with garlic, red curry paste and lime in coconut milk, served over fragrant brown Thai Jasmine rice.
  • Creamy Vegetable Pot Pie
    • Savory vegetable medley served in a rosemary-sherry cream sauce topped with a golden crust.

Sample Menu 3

  • Vegetable Minestrone Soup
    • Traditional Italian vegetable soup with green beans, zucchini, tomatoes, carrots, spinach, kidney and cannellini beans, pasta and parmesan cheese
  • Apple-Glazed Meatloaf and Rosemary Mashed Potatoes
    • A moist and delicious new twist on an old favorite, with lean ground turkey, lean ground sirloin and a spicy apple-tomato glaze served with creamy rosemary mashed potatoes.
  • Moroccan Braised Beef with Couscous
    • Aromatic beef stew with Indian spices, sherry and golden raisins served over Moroccan couscous
  • Artichoke and Goat Cheese Stuffed Chicken with Glazed Carrots
    • Boneless, skinless chicken breasts filled with a lightly herbed goat cheese and artichoke stuffing, glazed with white wine sauce and accompanied with glazed sweet carrots
  • Santa Fe Cheese Soup and Cornbread Muffins
    • Spicy vegetable soup finished with Jack and Cheddar cheeses garnished with diced tomatoes and cilantro, accompanied by corn bread muffins

Sample Menu 4

  • Halibut Baked Scampi Style with Angel Hair Pasta
    • Fresh (seasonal) halibut topped with Roma tomato in a light lemon-garlic dressing finished and baked with a sprinkle of Parmesan cheese and served over angel past
  • Citrus and Apricot Glazed Cornish Hens with Gourmet Wild Rice Blend Pilaf
    • Individual Cornish hens roasted with a tangy sweet glaze of lemon, orange and herbs served with wild rice pilaf of long grain brown, sweet brown, Wehani, Black Japonica and wild rices.
  • Braised Lamb Shanks with Garlic and Vermouth
    • A French bistro classic dish of fork-tender braised lamb shanks with garlic and herbs
  • Tandoori Shrimp with Couscous, Carrot and Snow Pea Salad
    • Shrimp marinated in a blend of paprika, coriander, cumin, ginger and yogurt ready to broil or grill, served over a salad of couscous with crunchy carrots and slivered snow peas with mango chutney dressing
  • Shredded Meat Soft Tacos with Lime-Cilantro Cream
    • Your choice of chicken, pork, turkey or beef simmered until tender and hand shredded to tuck into soft tortillas. Add red onion, shredded lettuce or cabbage, grated Jack cheese and salsa to customize your tacos, served with cooling lime-cilantro cream

Everyday Gourmet | Personal Chef Services
Chef Sally Cameron | Orange County, California
949.709.5576 | Contact Chef Sally