The Supper Solution - Our Service

We begin by setting up a in home consultation. We get together and design a menu that fits your dietary needs and schedule. Then on a pre-arranged cooking date Chef Brian goes to the local markets and purchases the food for this days menu. He then proceeds to your home with his equipment, and starts his culinary magic. When you arrive home you find the only evidence that Chef Brian has been there is the smells of great food wafting through your home. In the kitchen you find the menu for today service, heating instructions, and in the refrigerator and freezer the delights stored to your specification.

We begin by setting up a in home consultation. We get together and design a menu that fits your party's theme. The Supper Solution has a vast menu selection for you to choose from ranging from Island cuisines, classical French, German, Italian, US regional presentations to personal experimentation through 23 years of experience in the restaurant industry. Then on a pre-arranged cooking date Chef Brian goes to the local markets and purchases the food for this days menu. He then proceeds to your home with his equipment, and starts his culinary magic. Then depending on the style of service you choose, self or full service, Chef Brian lends his talents to fulfilling your party's needs.

The Supper Solution introduces their Vacation Chef Service. This service is a short term Private chef service that brings the comfort of a fine country inn to your vacation destination. Chef Brian and his crew will provide for you, in the comfort of your ski house or condo, relaxing meals designed specificly for your tastes. All for you to enjoy after a day on the slopes, the links or any one of a number of outdoor activities in Vermont or New Hampshire. This is an ideal program for families and friend to get together without all the hassels of rounding everyone up to wait in line for service at local restaurants and water holes. Imagine being able to design your menus to suit your needs and taste buds instead of relying on what the restaurant offers. Chef Brian has 23 years of professional experience in the business to give you exactly what you want. Please contact Chef Brian for more details.

Service Options.... 10 meals for 2 for $200. 5 meals for 2 for $100. or Premeir Service Package*** priced according to meals individually designed to fit your dietary tastes and needs*** please e amail Chef Brian for details. Price dose not relect $5 delivery fee ( for local area in 25 mile radus, additional charges quoted beyond) and VT room and meals $18/$9 respectively. For details on additional packages and portioning e mail Chef Brian

Fresh whole chicken is seasoned with fresh herbs slow roasted and served with a rich pan gravy and Mashed potatoes.

Breast of chicken is stuffed with an herb cheese and broccoli, lightly breaded, and deep fried. Served sliced on a creamy Sauce Supreme. Accompanied by rice Pilaf.

A boneless breast of chicken is wrapped around julienne vegetables and mozzarella cheese, seasoned with fresh herbs and baked. Served on a sauce of plum tomatoes, onions, garlic, and fresh basil. on a bed of linguini tossed with olive oil and fresh herbs.

A boneless breast of chicken is sautéed with fresh Tarragon, tomatoes, mushrooms, and artichoke hearts, served with a white wine, lemon butter sauce. Accompanied with herb roasted baby potatoes

Split whole fresh chickens are marinated in orange juice, soy, ginger, peanut oil, and honey, then grilled while being basted with a sauce of ginger, lime, rice vinegar, and fresh herbs. Served with sticky white rice.

Fresh Cornish Game Hen is seasoned with fresh herbs and slow roasted and served with a wild rice stuffing and cranberry orange glaze. Accompanied with herb roasted baby potatoes.

Fresh farm raised salmon is coated in fresh chopped herbs, then pan roasted with white wine and lemon. Served with wild rice.

Gulf shrimp are stir-fried with garden vegetables, seasoned with garlic, herbs and ginger splashed with an oriental glaze, then tossed with Soba Noodles.

Fresh Boneless chicken breast is lightly breaded and pan fried topped with a home made marinara sauce and Mozzarella Cheese. Served with linguini topped with more Marinara.

Multiple layers of vegetables, cheese and fresh pasta noodles are topped with homemade Marinara sauce then baked to perfection and served with Doreen’s Famous Garlic Bread.

Medley of wild mushrooms, sun dried tomatoes and broccoli floweretes are quickly sautéed with Pesto and toasted pine nuts, tossed with a flavored Penne Pasta.

Fire roasted chicken is seasoned with south of the border spices, shredded and tossed with sweet peppers and onions, topped with Monterey jack cheese and baked to perfection. best served with spicy black beans..

Fresh sweet potato, bell peppers, onions, corn and black beans are simmered in mushroom broth with cilantro, lime juice and garlic, folded in a flour tortilla with refried beans and shredded cheese, baked and served with sour cream and your favorite salsa. Accompanied by Mexican rice.

Shredded beef is simmered with black beans in a classic enchilada sauce, rolled in a tortillas and topped with melted jack and cheddar cheeses. Served with Mexican rice

Choice bottom round roast is braised with fresh herbs and then slowly simmered with carrots, celery, onions, potatoes, and tomatoes. Served with baking powder biscuits.

Tender top round of beef is marinated in a tangy fresh herb and garlic oil, placed on a wooden skewer and grilled to perfection. Served with rice pilaf.

Fresh loin of pork is lightly seasoned and grilled to perfection and served with caramelized onions and sweet apples. Accompanied by wild rice.

Tenderloin of pork is seasoned with rosemary and cracked black pepper and grilled, served glazed with juice of fresh tangerine, and lime. Served with Maple Glazed Baby Carrots.

Tender baby back pork ribs are rubbed with a special spice mixture and slow roasted, then grilled with my secret home made barbecue sauce. Served with corn bread muffins and Black Beans sautéed with bacon, cilantro and splashed with fresh lime juice.

A typical North Indian dish, Chunks of lamb are seasoned with traditions spices, yogurt, tomato and onions very slowly simmered, best served with sticky rice.

So whatever the event, The Supper Solution has the answers to the Dinner Dilemma!

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	Serving the Connecticut River Valley in Vermont and New Hampshire
Call Chef Brian for an appointment for a free in-home consultation at (802)785-2433 or 785-CHEF		Bon Appetit!