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Culinary Indulgence


DENVER, COLORADO

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Culinary Indulgence


DENVER, COLORADO

Catering to your Whims and Desires

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Chef


Chef


Chris Hyder

Chef Chris has been preparing world-class cuisine for over 25 years at some of the finest dining establishments in the country. Chris’s career has taken him from The Grand Hotel on Mackinac Island, to local Colorado favorites including Elk Trout Lodge, The Keystone Ranch Restaurant and most recently as Executive Chef of Shadow Creek Ranch, a private luxury property.  In 2010 Chef Chris  created Culinary Indulgence  to bring a high caliber of professional  chef services to a  distinctive clientele in Denver.  As much as Chris is a chef  he is also a tailor , creating menus based upon each clients personal wants, needs and desires.   Chris will travel domestically and internationally for personal chef services as well as chef consultant or project manager.

Inspired Cuisine


Inspired Cuisine


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Menus


Menus


 

2018 winter Menu Collection

 

CHEESE & CHARCUTERIE

MEZZE PLATTER: CHEESE/ CHARCUTERIE/PITTED OLIVE/FRUIT/VEGETABLES

SPANISH CHORIZO/MANCHEGO & OLIVE SKEWER

CRACKER/GOAT CHEESE/CHILE CRUNCH

PUFF PASTRY/CARAMELIZED ONION/MUSHROOM/GRUYERE

CROSTINI/GOAT CHEESE/PEAR/SPICED HONEY

CHEESE FONDUE STATION/vegetables/sausage/fruit/crusty bread

Prosciutto wrapped Asparagus 

 

CANAPÉS & APPETIZERS

CRAB BITES WITH LEMON CHIVE AIOLI

Individual Caramelized Onion, Mushroom & Gruyere Tarts

QUESO FUNDIDO, SALSA & HOMEMADE CORN TORTILLA CHIPS

SHRIMP SKEWERS WITH CHIMICHURRI SAUCE

PULLED PORK SLIDER/BBQ SAUCE/GREEN APPLE SLAW

MEDITERRANEAN PLATTER:  HUMMUS, BABA GHANOUSH, TABBOULEH, FETA, PITA BREAD, CRACKERS

 

GARDEN

CRUDITE CORDIAL GLASSES WITH VEGETABLES & BUTTERMILK DRESSING

ZUCCHINI RIBBON SALAD/PINE NUT/BASIL /CITRONETTE

NICIOSE SALAD PLATTER/TUNA/HARICOTS VERTS/TOMATOES/OLIVES POTATOES

THAI CUCUMBER SALAD

VEGAN PHO BUFFET/ RICE NOODLES/THAI BASIL/BEAN SPROUTS/VEGETABLES/LIMES/UMAMI BROTH

ANTIPASTI SKEWER

 

LAND

CHICKEN SKEWER/PINEAPPLE/COCONUT MILK/CHILE/PEANUT

SEARED BEEF TENDERLOIN/ HORSERADISH CREAM/ SLICED BAGUETTE

FLAT IRON STEAK RUBBED WITH FRESH GARLIC AND HERBS

CHARRED LAMB CHOPS WITH MINT AND CHIMICHURRI

FOLDED STEAMED BUNS WITH PULLED PORK

 

SEA

CEVICHE & POKE BOWLS

CHILLED SHRIMP WITH ROMESCO SAUCE

HOT SMOKED SALMON/DILL CREAM

CHILLED AVOCADO SOUP WITH CRAB

COLORADO NEW STYLE SASHIMI

BLUE CORN MEAL CRUSTED TROUT SERVED WITH CRAB & MEZCAL HOLLANDAISE

 

CHEF'S TABLE ACTION STATIONS

SLIDERS:  

MEATBALL WITH MOZZARELLA

-TUNA WITH WASABI MAYO

-BRAISED BEEF & BRIE

 

PIZZETTES:

ANTIPASTI
-MUSHROOM/BLUE CHEESE -ZUCCHINI/BASIL/GOAT CHEESE

QUESADILLA/GRILLED CHEESE:

-ROASTED TOMATO/PESTO -CHORIZO/CHEDDAR -POBLANO PEPPER/COTIJA

 

GRAND SEAFOOD DISPLAY (OPTIONS MAY INCLUDE)*:

-OYSTERS
-CLAMS
-POACHED SHRIMP -CRAB LEGS -LOBSTER

 

SWEET

INDIVIDUAL CHOCOLATE MOUSSE CORDIAL CUPS

STRAWBERRY SHORTCAKE

RASPBERRY OR CHERRY FRANGIPANE TART

CHOCOLATE/ PEANUT BUTTER MOUSSE

HOMEMADE ICE CREAM BAR WITH GOURMET TOPPINGS

 

QUEEN WA PRODUCTS

QUINOA PATTIES

(SAUCES + QWAFFLES TO COME IN THE VERY NEAR FUTURE)

-SWEET POTATO, QUINOA, SAGE, ROSEMARY, SMOKED PAPRIKA, EGGS OR EGG REPLACER-

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

e-mail us using the button below; we would be happy to speak with you about your culinary needs.