Services

Click on the links below to visit each service item.

The Itinerant Chef
Luuur Guerrila Restaurant
Production Catering
Cooking Classes
Guerrila Van

1) The Itinerant Chef

The new year has brought to you a new concept of dining. Chef Alan Hughes will be holding private dinners in specific locations once a month.

Telephone: 786 285 1788
Email: info@chefalanhughes.com

Saturday, March 13th
Merc’s Studio
Seating capacity: 18
16 SEATS LEFT!!

$50 per person

Menu

Fish and Tomato Soup
Roasted Garlic Custard with Almond Relish
Quick Saute of Spicy Manila Clams with Red Peppers and Tomatoes
Baked Flounder with Thyme Cream Sauce and Celery Root Gratin
Chocolate Molten Cake

2) Luuur Guerrila Restaurant

LUUUR Guerrilla Restaurant

Have a memorable lunch or dinner in a totally unexpected setting. For those of you who love great food and are looking for an out of the ordinary experience this is just for you!

February 2010 Menu
$50 per person

Wahoo Crudo with Homegrown Arugula, Shaved Fennel and Smoked Tomato Vinaigrette

Duck Confit wrapped in Endives with Charred Apples and Caramelized Garlic

Red Roasted Mahi with Asian Coconut Broth and Seared Shiitakes

Ile Flotant and Passion Fruit Soup

Email: info@chefalanhughes.com

3) Production Catering

More than 10 years of experience in Production Catering in Miami has given us the knowledge to know what is expected and needed in a production.
In the past we have catered to hundreds of productions; from movies to TV shows, commercials, videos and print. we have done up to six different productions in one day.
Now things are different and we are only focusing on only one production a day.

4) Guerrila Van:

Cooking Classes

Designed for the amateur cook that wishes to expand their culinary techniques

8 hands-on intensive classes for intermediate students.
Limited to 5 students only
Taught at The Chef’s Kitchen on Sundays at 11am; Design District.
Begins on March 14^th through May 2^nd
Length: 3 hours of class followed by lunch and wine at 2pm

Cost $60 per class includes ingredients

We will cover:

Knife techniques, kitchen organization and skills, food purchasing, entertaining. Wine Pairing

Stocks, soups, stews, sauces, cold and warm emulsified sauces, braising, grilling, searing, risotto and homemade pastas, poultry, meat, fish and seafood, desserts.

Class #1

Seafood Terrine with Homemade Mayonnaise and Greens

Seared Duck Breast, tangerine Gastrique

Crème Brulee

cold emulsified sauce, stocks, poultry

Class #2

Corvina Crudo with Shaved Fennel, Arugula and Black Olives

Grilled Filet Mignon, Potato-Celery Root Gratin, Red Wine Sauce

Raspberry Tart

grilling, demiglace, pate sablee, lemon curd, fish, crudo,

Class #3

Ricotta and Spinch Agnolotti with Fresh Tomato Sauce

Lamb Rack with Apricot Tagine and Israeli Couscous

Fresh Berries with Black Cardamom Sabayon

Pasta dough, homemade tomato sauce, gratin, sabayon,

chocolate sablee

Class #4

Mixed Mushroom Risotto

Seared Salmon with Hollandaise and Grilled Asparagus

Chocolate Glazed Tart

warm emulsified sauces, risotto, vegetable stock, searing, chocolate,

Class #5

Arugula Salad, Pears, Walnuts and Parmesano

Coq au Vin

Ile Flotant with Crème Anglaise

Braising, stewing, vinaigrette, lettuces, creme anglaise, meringue

Class #6

Seared Foie Gras with Apples and Port Reduction

Grilled Jumbo Shrimp with Garlic and Lemon.

Strawberry Strudel

Crème patisiere, phyllo, foie gras, reductions, shrimp,

Class #7

Gruyere Souflee

Seared Scallops with Saffron Cream

Gianduja Semifreddo

Souflee, scallops, semifreddo,

Class #8

Open for suggestions.

Students must bring cutting boards, 1 chef’s knife, 1 pairing knife, apron index card holder with cards.