BrettChef.com Catering and Events
Imagine you are responsible for hosting an event. You are in charge of site selection, menu selection, food preparation, finding enough staff to ensure your guests are happy, decorating, securing rentals, serving the food, cleaning up after and handling unforeseen issues.
That can be overwhelming, if you don’t have over 30 years of restaurant and service industry experience behind you. That is where we can step in and make your life easier.
I’m Brett Corrieri (aka BrettChef), please allow me and my staff to make your dinner party, luncheon, catering drop off, wedding reception or any other event shine.
On the following pages you will see a selection of food items that we have experience in preparing. That doesn’t mean that we can’t prepare something that you want that isn’t on the menu, or maybe even make that special dish customized just for you.
There are not any prices on the following items, due to fluctuations in the market. When we sit down with you we are focused on making a menu work within your budget as well as making sure your guests are very well feed and served. Please don’t feel that you have to spend a lot of money to use our services. We are very capable, and happy, to do extremely affordable events, as well as help you splurge for that very special occasion.
If you have any questions about any item below, please feel free to reach out to me at brett@BrettChef.com or at 931-422-8842.
Boxed Lunches / Sandwiches
All Boxed Lunches come with Choice of Potato Chips, Pasta Salad or Fruit Salad and a Chocolate Chip Cookie. All come with sweet or unsweetened tea.
Other beverages available for a fee.
10K Lira – (Italian Sub)
Sub Roll with Rosemary ham, salami toscano, mortadella, coppa, sopressata, provolone and fresh mozzarella cheeses, arugula, red peppers, balsamic vinegar, extra virgin olive oil, kosher salt & pepper, Italian seasonings.
The Tonno
Bulkie Roll with Olive oil packed tuna with lemon zest, lemon juice, capers, red onion, kalamata olives and eggs. (Can be made with Mayonnaise as well)
The Primavera
Focaccia with Roasted eggplant, zucchini, yellow squash, red peppers, yellow peppers, and lots of extra virgin olive oil, dusted with smoky Pimenton.
The Pollo
Chicken Salad with Grapes and Walnuts served on a bed of greens with a side of crusty bread.
Croque Monsieur
The ultimate ham and cheese! Grilled Focaccia with Rosemary ham, Swiss Cheese, homemade basil aioli, kosher salt & pepper & a touch of Dijon mustard.
The Uni
Applewood smoked turkey, Seasonal tomatoes, arugula, Cheddar Cheese, & homemade basil aioli.
The Vacca
Bulkie roll with roast beef with pickled red onions, Boursin cheese, seasonal tomatoes & romaine.
Caprese
Focaccia Bread with Seasonal tomatoes, hand made mozzarella, fresh basil, kosher salt & pepper, balsamic vinegar & extra virgin olive oil.
Egg Salad
Soft white bread with egg salad made with our basil aioli, diced green olives, green peppers & parsley.
Antipasti Lunch
Selection of meats and cheeses served with a olives and a hard boiled egg and crusty bread.
The Ultimate BLT
Toasted sourdough bread with thick cut bacon, home grown tomatoes (when in season), homemade mayonnaise and crisp iceberg lettuce.
Pimiento Cheese
That southern staple served on soft white bread with lettuce and tomato.
Below you will find items available individually, but if you want to see some menus already assembled ideas, please see the end.
Individual Hors D’Ouvres–
Ala Carte (We usually count upon 1.5 per person in attendance. If you feel you have guests that may eat more or less, please let us know)
Fried Green Tomatoes with Spicy Remoulade
Bacon Wrapped Scallops
Traditional Deviled Eggs
Antipasti skewers
Mini Maine Lobster Rolls
Dried apricots topped with fresh goat cheese & Marcona almonds.
Parmigiano Reggiano crisps served with a flavorful Parmigiano dip.
Chilled, poached mussels on the half shell.
Curried mini egg salad sandwiches.
Cherry tomatoes stuffed with pimento cheese.
Spinach and smoked gouda spheres.
Spicy patatas bravas.
Fresh figs poached in Chianti, honey and spices, served with a dollop of Mascarpone cheese.
Miniature mushrooms stuffed with spinach, local goat cheese and smoky bacon.
Miniature crab cakes made with lump crab with lemon zest, roasted red peppers,
shallots and garlic served with a spicy aioli.
Smoky barbeque chicken on mini Sister Shuberts rolls with Jack Daniel’s BBQ sauce.
Peppadew peppers stuffed with goat cheese and topped with Marcona almonds and baked.
Dates stuffed with gorgonzola piccante and rolled in toasted hazelnuts.
Baby cherry stone clams, poached and placed atop a crostini with curry butter.
White gazpacho in edible cucumber cups.
Mini Beef Wellingtons.
Seared foie gras atop a caramelized granny smith apple ‘potato chip’. Served with a Woodchuck Granny Smith Apple Cider reduction.
Prosciutto San Danielle wrapped around a layer of cream cheese and blanched asparagus, sprinkled with truffle salt.
Smoked trout mousse on cucumber cups.
A hand selected variety of imported olives.
Chilled Thai rice paper spring rolls-cellophane noodles, basil, mint and cilantro, poached shrimp, carrot and cucumber julienne all wrapped in rice paper and served with a spicy peanut dipping sauce.
Bruschetta with Goat Cheese, Honey and Red and Yellow Peppers
Assorted miniature quiche Lorraines, spinach, cheese & ham.
Poached shrimp served with a lime, horseradish cocktail sauce.
Crisp outside, soft inside grit cakes with caramelized sweet Vidalia onions.
Samosas – East Indian “Empanadas”
Chicken satay with spicy peanut sauce.
Salami Toscano ‘chips’ with white bean hummus.
Fresh mozzarella caprese skewers.
Mini Kobe Beef ‘Sliders’
Braised , Pulled Rabbit on Sweet Potato Gaufrettes (Waffle Fries)
Fig & Caramelized Onion Mini Tartlets
Honey Glazed Pork Tenderloin Thinly Sliced atop a Crostini with Granny Smith Apple Chutney
Grilled Lamb Chops served with a Mint and Au Jus Jelly
Lobster Poached in Butter and Wrapped in Phyllo ‘Straw’
White Truffle Potato Chips
Globe Grapes Stuffed with Goat Cheese and Rolled in Pistachios
Portobello Mushroom Puffs
Spanikopita
White Truffle and Potato Croquette
Miniature Brie en Croute with Raspberry
Tortilla Espanola Traditional Spanish Omelet of Potatoes and Onions
Mini Lobster Bread Puddings
Real buckwheat blinis topped with home-made crème fraiche and Sevruga caviar.
Shrimp Dumplings with Coconut Curry Sauce
Deviled Eggs with Caramelized Onions and Black Truffle
Salmon Satay with Chili Lime
Andouille en Croute
Shrimp Satay
Parma Ham and Mozzarella Croquettes
Shrimp and Boursin Cheese Beggars Purses
Tender Filet of Beef atop Grilled Tuscan Bread with Herbed Butter
Chinese Beef Potstickers
Tandoori Chicken Skewers
Real Crab Rangoon
Smoked Salmon Roll Ups
Chicken Drummies with Hot or Mild Sauce
Scampi Cakes with Basil Aioli
Deep Friend Chicken Tenders
Assorted Dessert Bars
Assorted Mini Cookies
Assorted Mini Cheesecakes
Spanish Morcilla Sausage Skewers
New Potatoes stuffed with Bacon
Watermelon with Aged Balsamic and Sea Salt
Ala Cart Plated Items – Soups
New England Clam Chowder-Fresh little neck and cherrystone clams simmered with potatoes in a flavorful seafood stock
Celeri Root and Parsnip Soup
Curried Cauliflower and Chickpea Soup -Spicy Indian dish of roasted cauliflower and tender chickpeas in a creamy curry base
Gumbo – Any Combination of Chicken, Sausage and Seafood
Gazpacho – White (Cucumber Based) or Red (Tomato Based) Chilled Soup
Pumpkin Soup with Red Pepper Mousse
Chilled Watermelon with Chili Oil
Pasta Fagioli – Pasta, Beans and Pancetta in a Tomato & Chicken Stock with Vegetables
Vichyssoise – Traditional Potato and Leek Soup – Can Be Served Hot or Cold
Creamy Tomato
Chicken Noodle
Beef Stew
Chili
Ala Cart Plated Items – Appetizers
Braised Beef Short Ribs-Beef short ribs braised in a red wine demi glace and served over Parmigiano-Reggiano polenta
Lump Crab and Black Eyed Peas with Grilled Asparagus
John Dory Fillets with Hollandaise-A Meaty White Fish Poached then Topped with Hollandaise Sauce.
Roasted Quail – Stuffed With Polenta & Parmigiano-Reggiano Cheese and Swiss Chard.
Gnocchi with Peas and Pancetta-Homemade potato gnocchi with fresh peas in a simple butter sauce
Crab Cakes-Served on a Bed of Black Beans with Spicy Aioli.
Lamb Chops – Served with Mint & Mustard Dipping sauce
Pork Belly – Slow cooked crispy pork belly atop coarse grits and caramelized onions.
Moules Marinière – Mussels Steamed in White Wine and Herbs.
Ala Cart Plated Items – Salads
The Cochran-Arugula and smoked mozzarella salad with lemon vinaigrette on baby greens and spinach.
The Rooster
Hearts of palm and marinated artichokes atop mixed greens served with a Bottarga vinaigrette.
The Basic
Mixed greens with raspberry vinaigrette.
The Florence
Baby spoon spinach, eggs and caramelized shallots with a hot bacon and dijon dressing.
Chef’s Favorite
Baby greens, strawberry balsamic vinaigrette, vinegared red onions, Gorgonzola cheese, dried cranberries & sugared walnuts.
Beets and Goat Cheese
A tower of roasted beets and local goat cheese with a citrus and thyme dressing atop micro greens, shaved fennel and hazelnut brittle.
Ala Cart Plated Items – Sides
Homestyle Mashed Potatoes
Baked Macaroni and Cheese
White Truffle and Parmigiano Reggiano Mashed Potatoes
Herbed Polenta
Fettuccini Alfredo
Garlicky Herbed Spinach
Grilled Asparagus
Tuscan White Beans
Dilled Carrots
Saffron Risotto
Roasted Butternut Squash
Baked Potato
Miso-Soy Sauce glazed Crimini Mushrooms
Root Vegetable Chips with Truffle Salt
Asparagus with Hollandaise
Haricot Verts (French Green Beans)
Southern Style Green Beans
Puree of Cauliflower, Celery Root and Fennel
Grilled Corn
Buttered Peas
Brown Sugar and Mustard Glazed Carrots
Skillet Corn Bread
Ala Cart Plated Items – Individual Entrees
Grilled Fillet of Beef Tenderloin or Rib Eye served with a wild mushroom and black truffle demi glace.
Prime Rib of Beef – 10 oz. Served with au jus and a sour cream horseradish sauce.
Osso Bucco – Slowly braised veal shank served with gremolata.
Pork Tenderloin Medallions – Served with Rosemary and Thyme Jus
Rack of Pork – Stuffed with herbed polenta and fontina cheese and spinach.
Panko breaded pork chops – flattened pork chops, breaded with panko (crispy breadcrumbs) and skillet fried.
Duck Confit – Tender duck leg with crispy skin served with black lentils
Chicken Breast with wing and skin – Local, chickens stuffed with Gruyere cheese and spinach.
Chicken Thigh Braised in a white wine and chicken stock gravy.
Chicken and Dumplings
Skillet Fried Chicken
Pulled Pork
Smoked BBQ Brisket
Sautéed Sweetbreads – Sautéed to a crispy exterior and velvety soft interior. Served with a roasted turban squash sauce.
Fresh Paparadelle (wide noodle pasta) – Tossed with a blood orange cream sauce.
Traditional Beef Lasagna
Spaghetti and Meatballs
Beef Cheek Ravioli – Handmade fresh pasta stuffed with slowly cooked beef cheeks served with a veal glacé.
Lamb Tenderloins – Grilled lamb tenderloins with Pisto Manchego or “Spanish Ratatouille”.
Venison Chops – Tender venison with a blackberry Balsamic Vinegar reduction.
Sautéed Monkfish Medallions -Served with rosemary & tomato confit.
Salmon and Mussels Baked in Puff Pastry-Served with a dill and lemon cream sauce.
Sautéed Flounder – With a browned butter, lemon and caper sauce.
Seafood Risotto – Served only with the freshest seasonal selections of seafood.
Cod served with Hazelnut Romesco sauce with mini potatoes – cod seared and served with a hazelnut romescco and spicy roasted potatoes.
Ala Cart Plated Items – Desserts
Poached pears or peaches Served with Crème Anglaise in a Florentine cookie cup.
Strawberry Shortcake – Ripe strawberries, pound cake, whipped cream and balsamic.
Baklava Napoleon – Served with cinnamon ice cream.
Chocolate Mousse
Tiramisu – Traditional dish of ladyfingers soaked in espresso and amaretto liquor, topped with lightly sweetened mascarpone cheese, garnished with cocoa powder.
Creme Brûlée – Heavenly textured egg custard with a crisp and crunchy layer of caramelized sugar on top.
Cookie Plate – A selection of handmade specialty cookies.
Whoopie Pies
Cocktail Party & Reception Menus Suggestions
Cocktail Party
Shrimp Cocktail
Marinated Mussels
Fig & Caramelized Onion Mini Tartlets
Peppadew peppers stuffed with goat cheese and topped with Marcona almonds and baked.
Cocktail Party with Family
5 Spice Duck in Wonton Cups with Papaya Salsa
Potstickers
Mini Tuna Burgers with Wasabi Mayo and Pickled Ginger
Gameday Reception
Buffalo Chicken Drummies’
BBQ Brisket with rolls
Fried Okra
Chips and Dips Vegetables and Dips
Seafood Gumbo
Cocktail Party with Friends
Watermelon with Aged Balsamic and Sea Salt
Stuffed Mushrooms
Chicken Satay
Globe Grapes Stuffed with Goat Cheese and Hazelnuts
Mini Strawberry Shortcakes
Cocktail Party with Clients
Braised, Pulled Rabbit on Sweet Potato Gaufrettes
Miniature crab cakes made with lump crab with lemon zest, roasted red peppers, shallots and garlic served with a spicy aioli.
Tandoori Chicken Skewers
Grilled Lamb Lollipops served with a Mint and Au Jus Jelly
Handmade Chocolate and Frangelica Truffles
Dinner Menu Suggestions
Casual Dinner
Coffee/Iced or Fruit Tea/Water
Basic Salad
Rolls with Butter
Airline Chicken Breast
Garlic Mashed Potatoes
Grilled Asparagus
Chocolate Cake
French Dinner
Coffee/Iced or Fruit Tea/Water
John Dory Fillets with Hollandaise sauce
Vichyssoise
Beet and Goat Cheese Salad
Filet of Beef or NY Strip with Shitake Mushroom Demi Glacé
Pommes Anna
Chocolate Mouse
Italian Dinner
Coffee/Iced or Fruit Tea/Water
Parmigiano Reggiano Soufflé
Panzanella Salad
Handmade Fettuccini in Cream Sauce
Rabbit in the Porchetta style
Grantine of Asparagus
Formal Dinner
Coffee/Iced or Fruit Tea/Water
Shrimp Cocktail
Cream of Carrot and Parsnip Soup
Mixed Greens with Grapefruit segments, pickled shallots, feta cheese, walnuts and croutons
Rack of Pork
Garlicky Herbed Spinach
Tiramisu
Spanish Dinner
Coffee/Iced or Fruit Tea/Water
Spicy Patatas Bravas
Tortilla Espagnol
Beets and Goat Cheese Salad
Lamb Tenderloins with Romesco sauce
Saffron Risotto
Chocolate Mousse
Pacific Rim Dinner
Coffee/Iced or Fruit Tea/Water
Miso Soup
Seared Ahi Tuna with Serrano peppers and Yuzu
Seaweed Salad
Korean BBQ Short Ribs with Miso Udon and Pickled vegetables
Handmade fortune cookies with your message inside
Actions Stations
These are stations setup and hosted by a chef who cooks at that spot for your event
Pasta, Risotto and Gnocchi
Choice of 2 pastas, risotto and gnocchi served with a variety of vegetables, seasonings and sauces
Seafood Cold Bar
A variety of seasonal raw oysters, shrimp cocktail, clams and crab claws
Seafood Hot Bar
Shrimp with Romesco, crab cakes with basil aioli and seared scallops with shaved Parmigiano-Reggiano and pea shoots
Caviar Bar
Hot buckwheat blinis and assorted caviar with house made creme fraise, chopped eggs, chives and red onions
Baked Potato & Sweet Potato
Crispy outside and tender inside russet potatoes or sweet potatoes with tons of toppings
Bruschetta
Large assortment of tomatoes, vegetables, herbs, grated cheeses and olive oils served on hot grilled breads
Fried Rice / Noodle Station*
An assortment of vegetables served with your choice of noodle or rice and assorted East Asian sauces
Paella
Sausage, Shrimp and scallops in a rich, saffron laced rice dish, continuously cooked as your guests watch. Can be made vegetarian as well
Cheese and Chocolate Fondue
Oozy Fontina and Tallegio cheese fondue with a variety of breads and crackers Silky, dark, bittersweet chocolate with strawberries and cantuccini and homemade marshmallow bars
Ice Cream Sundae / Gelato
Sweet tooth? We have you covered. Home made chocolate, butterscotch, Caramel and marsh mellow sauces with an almost endless variety of toppings. Of course finish with freshly whipped cream and imported Italian maraschino cherries
*Add sausages, shrimp, lobster, chicken, pork or beef for a fee
General Policies
MENUS
Keep in mind that BrettChef’s menus are merely listings of menu items that are our standard offerings. We welcome the opportunity to customize a menu to your specific events needs and goals. We request that your menu selections be confirmed no later than fourteen (14) days in advance of the event. Accommodations for guests with special requests must be finalized two weeks out (e.g. Vegetarian or religious dietary restrictions). To ensure quality, all menu items must be purchased, prepared and served by BrettChef. All pricing, with the exception of party trays, is priced per person. We generally account for 1.5 pieces per person on cocktail items.
FINAL GUARANTEE
A final guarantee on the guest count must be submitted at least 72 hours prior to the function date. For events occurring on Mondays or Tuesdays, please provide this number by 3:00 p.m. (central time) on the Thursday preceding the event. It is the client’s sole responsibility to furnish this final guarantee. In the absence of a final guarantee, charges will be based upon the original contracted guest count or actual number of guests in attendance… whichever is greater. BrettChef.com allows for a 3% overset. Should your attendance exceed the overset, a ten percent (10%) surcharge will be added to the base meal price of each additional meal served. While BrettChef.com will do everything within our reasonable means to accommodate overages, we cannot guarantee that all guests will receive the same menu and/or place setting.
PAYMENT
To secure our catering services, a fifty percent (50%) deposit on an event’s total estimated cost is due within five (5) business days of receipt of a signed contract. A ‘final’ invoice for payment of the remaining balance will be provided upon the completion of an event. Final payment terms are due at the conclusion of the event with the presentment of the final invoice, unless otherwise specified in the signed contract.
Acceptable payment forms include cash, checks and major credit cards, crypto-currency, gold, silver.
CANCELLATION
Should you find it necessary to cancel a contracted event outside of thirty days prior to the event date; a 10% cancellation penalty based upon the original estimated cost (20% of your deposit) will apply. For cancellations less than thirty days prior to the scheduled event date, the entire fifty percent (50%) initial deposit will be forfeited. Cancellations made on the day of or before will be charged the entire deposit (50%) and the additional fifty percent (50%) will be billed to pay for purchased food, scheduled labor and rentals.
TAXES AND SERVICE CHARGE
Our prices do not include taxes and service charge. BrettChef.com will assess the local applicable Sales Tax on all applicable charges unless valid tax-exempt information is supplied. A 20% service charge is applied to all food and beverage sales.
LABOR
BrettChef.com‘s staffing ratio is typically one (1) server per every twenty (20) guests. Labor, with the exception of ‘cash’ bars, is generally priced at the rate of $100 per server for four (4) hours. Each additional hour is charged at $20.00 per hour. However, should your event exceed the contracted time, or require additional staffing per your request, additional labor fees will apply.
Additional labor fees, and a service charge of 23% will apply for events scheduled on the following holidays:
Easter Sunday, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.