Andrew Barrett and Wildfire Cuisine were contracted in December 2013 for our Member Christmas Party. As this event has never been fully catered in the past, I felt very anxious and concerned preparations were not complete. When Andrew and his team showed up he immediately put me at ease and instinctively went to work ensuring […] Read more »
Corporate BBQ
We recently contracted the services of Andrew Barrett and Wildfire Cuisine for a two-day event we were hosting. During our initial meeting, Andrew was prompt, helpful and courteous. His assistance in planning meals and food quantities required were effortless – establishing his knowledge and skill of his craft. We had approximately 150 guests; Andrew […] Read more »
Mother’s Day Dinner
Our family had been looking for a unique mothers day surprise when we heard about Wildfire Cuisine. Upon first contact with Andrew Barrett, we got a great sense of what the evening would be like and conversation with him was easy and free flowing. From the time he arrived to our house till the time […] Read more »
Dinner Parties
Benefits of a Personal Chef all shopping is done by chef stress free no need for clean up get involved in preparation of meal if you want choose exactly what you want for your meal socialize and entertain your guests turn the chef into the entertainment if you wish learn about cuisine from the chef […] Read more »
Spiced Rum French Toast with Banana Caramel Sauce
Ingredients: For French Toast: 1 loaf fresh baked white or whole wheat not sliced 4 whole eggs 1 cup 2% milk 1/4 tsp nutmeg 1/4 tsp cinnamon 2 oz spiced dark rum 4 tbsp butter For Sauce: 1 oz maple syrup 4 oz 35% cream 2 oz butter 2 ripe bananas (slice on angle into […] Read more »
Caribbean Island Getaway Salad
Cold weather getting you down? Escape to the tropics with this island inspired salad! Ingredients: 2 lbs yukon gold potatoes cooked and cubed (skin on optional) 1 ripe medium sized mango diced in 1/2 inch cubes 1/2 green pepper 1/4 inch diced 3 stalks green onions chopped 1 whole jalepeno pepper, seeds removed, finely diced […] Read more »
PUMPKIN AND ROAST CORN CHOWDER WITH SMOKED BACON
It’s getting cold outside, so stay in and enjoy this warming fall chowder!!! Ingredients: 1 small pumpkin skinned, seeded and diced in 1/2 inch cubes 2 corn on the cobs (if not available a can may be used) 1 cup diced smoked bacon 1 cup 35% cream 2 cups 2% milk 1 cup each, 1/4 […] Read more »
Roasted Red Pepper and Avacado stuffed Chicken Supreme
INGREDIENTS: 1 7oz Chicken Supreme wing attached (skin on or off) 1 oz Brie cheese wedge 1 oz roasted red pepper 1 oz fresh ripe avocado 1 tsp. BARRETT’S WILDFIRE CUISINE RIB RUB (this is great on fish, shellfish and meat also) 1 tsp. olive oil METHOD: Preheat oven to 375 degrees Fahrenheit. Trim excess […] Read more »