The Borrowed Chef LLC

The Borrowed Chef LLC Private Events & Culinary Consulting

Culinary and consultant professional with 20+ years of diverse experience, specializing in restaurant & food service, focusing on establishing excellence in operations and service while upholding outstanding culinary standards.

Brunch and Beers pop-up menu for this Sunday at Oakestown Brewery.
03/01/2024

Brunch and Beers pop-up menu for this Sunday at Oakestown Brewery.

Sunday's pop-up menu Oakestown Brewery! Noon-6ish. Come and say hello and order some lunch!
02/08/2024

Sunday's pop-up menu Oakestown Brewery! Noon-6ish. Come and say hello and order some lunch!

Green chile pork taquitos with Ranchero sauce, smashed avocado and dressed cabbage.
10/22/2023

Green chile pork taquitos with Ranchero sauce, smashed avocado and dressed cabbage.

2 sauces down and 9 more to go. I may have let the Fresco peppers ferment too long, but the sauce is still enjoyable. Th...
10/03/2023

2 sauces down and 9 more to go. I may have let the Fresco peppers ferment too long, but the sauce is still enjoyable. The jalapenon sauce turned out better than expected. Definitely spicier than sriracha, and better flavor imo. 3% salt by weight, and fermented three weeks.



Vacuum fermentation has begun. Peppers separated by variety with 3% salt by weight added to each bag. Going to give thes...
09/12/2023

Vacuum fermentation has begun. Peppers separated by variety with 3% salt by weight added to each bag. Going to give these a week at room temp and see where we're at.

From a chef friends garden. So much variety, color and potential intestinal distress. New fermenter arrives Tuesday, so ...
09/10/2023

From a chef friends garden. So much variety, color and potential intestinal distress. New fermenter arrives Tuesday, so I'll post some experiments. Thanks, Bryan, this should be fun.



Salsa day! It's a once a week thing at our house this time of year. It's difficult to keep up with the garden, but make...
08/27/2023

Salsa day! It's a once a week thing at our house this time of year. It's difficult to keep up with the garden, but make and consume salsa I must!

A few courses from a private dinner I catered earlier this week. I never remember to take pictures of every course, but ...
08/27/2023

A few courses from a private dinner I catered earlier this week. I never remember to take pictures of every course, but I did manage more than usual this time. I also had to make a few minor changes on the fly from the original menu, but that's how the cookie crumbles sometimes.

Porchetta: stuffed garlic, fresh herbs, crushed chiles, and orange.
07/22/2023

Porchetta: stuffed garlic, fresh herbs, crushed chiles, and orange.



Mushroom toast: Mycophile's Garden mushrooms fried in butter and olive oil, olive oil fried sourdough, soft scrambled "M...
07/02/2023

Mushroom toast: Mycophile's Garden mushrooms fried in butter and olive oil, olive oil fried sourdough, soft scrambled "Melody Bee Farm egg, crispy garlic, "Tortoise & Haire Farm" radishes, scallion.

Mongolian beef
04/02/2023

Mongolian beef




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Grandville, MI
49418

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+16169155963

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