Butternut Squash Tart with Fried Sage (photo: F. Chan)
Shanghai Soup Dumplings
Lemon Cupcakes with a Raspberry Glaze
"Canard aux Framboises" ~ Roasted Duck with Raspberry Reduction (photo: A. Serra)
Avacado + Lime Noodles with Tequila Tomato Compote
Lavender Infused Scones
Pancetta Crisps with Goat Cheese and Pear
Fresh Doughnuts with Dipping Sauces
Brunch Spread
Butternut Squash Lollipops with Chèvre-Apple Filling

New American Francophile

American
French
Italian
Soul Food/Southern (US)
Allergy-Friendly
Health Supportive
Can work with Limited Kitchen
Enjoy Teaching
Event Catering
Molecular Gastronomy
Breakfast & Brunch
Desserts & Pastries

My Cooking Style

I love working with fresh products and, as often as possible, locally sourced products. I fuse my classic formal French training with my love for New American cuisine. I cook as many components of a meal from scratch as I can: it just tastes better.

My Culinary Experience

I went to the Cordon Bleu in Paris after receiving my undergraduate degree. Following culinary school, I worked for a large catering company in Pittsburgh. I have been living and cooking in New York for a year as a private chef and caterer.

My Three Favorite Ingredients

Ginger, Rabbit and White Truffle Oil

A Menu I Once Served 50 People

Roquefort cheesecake with homemade ginger pear preserves and crackers
Chicken liver pate with homemade french bread
Homemade lime tortilla chips with guacamole
Beef stroganoff with peppered spaetzle
Chicken with cranberry and mustard sauce
Kabocha puree with ginger
Green beans with caramelized shallots
Glazed pearl onions and grapes
Pear, arugula & pancetta salad
Parker house rolls
Eggnog creme brulee
Peppermint meringues
Bourbon pumpkin cheesecake

Pictures (12)

Butternut Squash Tart with Fried Sage (photo: F. Chan)
Lemon Cupcakes with a Raspberry Glaze
Lavender Infused Scones
Brunch Spread

"Canard aux Framboises" ~ Roasted Duck with Raspberry Reduction (photo: A. Serra)
Pancetta Crisps with Goat Cheese and Pear

Shanghai Soup Dumplings
Avacado + Lime Noodles with Tequila Tomato Compote
Fresh Doughnuts with Dipping Sauces
Butternut Squash Lollipops with Chèvre-Apple Filling

Example Menus (4)

Holiday Dinner

This menu was designed for a family of 6 for a Christmas dinner.

Brussel Sprouts, Kale & Panchetta Salad A yummy, healthy and spin on a green salad
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Kabocha, Corn & Lemongrass Soup A wonder riff on a traditional butternut squash or pumpkin soup
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Roasted Pheasant with Apricots and Dates Served with Cranberry-Pinot Noir Sauce
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Potato Basil Puree Served as a side with the Pheasant
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Green Beans with Caramelized Shallots Served as a side with the Pheasant
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Apple Shallot Stuffing Served as a side with the Pheasant
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Prosecco Raspberry Gelee Palate Cleanser A delious palate cleanser between courses
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Spiced Pumpkin Souffles with Cranberry Drizzle Light, airy pumpkin souffles

An Elegant Aniversary

This menu was designed for an anniversary party of 8 with a request for a decadent meal ending with a light, relatively healthy dessert.

Salad: Beet and Tangerine Salad with Cranberry Dressing A beautiful take on a traditional salad course
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Soup: Fennel and Zucchini Soup with Warm Tomato Relish A healthy but wildly delicious soup
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Main: Quail Stuffed with Goat Cheese in a Maderia Cranberry Sauce A perfectly marvelous way to enjoy these delightful game birds!
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Side Dish: Truffled Red Wine Risotto Served as a side with the quail
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Side Dish: Glazed Pearl Onions with Roasted Grapes Served as a side with the quail
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Side: Kale with pan fried walnuts Served as a side with the quail
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Dessert: Champagne Orange Flower Sorbet Served with Port and Ginger Poached Pears A wonderful, heart-healthy dessert that does not deprive even a little of a sensational taste.

Italian Inspirations with Seasonal Touches

This dinner was designed for a client for something in between healthy and decadent for a business dinner for 8 with local fish and seasonal produce.

Hors D'Oeuvre Sweat Pea Crostini with Prosciutto Edamame Hummus with Homemade Lime Tortilla Chips
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Salad Pancetta, Pear and Arugula Salad
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Main Course Parmesan Monkfish Pastina Pasta and White Wine Clam Sauce Green Beans with Lemon and Pine Nuts
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Dessert Roasted Rhubarb with Rosewater and Strawberry Sorbet Lemon Almond Tuiles

Brunch Bites

This is a selection of bite-size brunch items, designed for a client who asked for "breakfast hors d'oeuvres."

Crustless Mini Quiches Made with gruyere, tomatoes and topped with asparagus
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Eggs in Prosciutto Cups Eggs baked in prosciutto
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Buckwheat Blinis with Salmon Caviar and Creme Fraiche Topped with dill
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Virgin Mary Soup Shots with with Shrimp and Pickled Veggies Add vodka for bloody mary soup shots
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Blackberry, Lemon and Thyme Mini Muffins Tiny and delicious

Reviews (2)

Richard

What a pleasure. I had been working with Kate over a period of months, developing and refining our menu. Her suggestions were creative, helpful and interesting. The day of the party, she came right on time with everything she promised. The guests enjoyed chatting with her, and she totally cleaned up afterwards. But most importantly, all of her food was TERRIFIC. Everyone loved everything. Kate -- a job well done. Many thanks. I would be thrilled to engage her again.

HOST

Jee

Kate was fantastic! I hosted a brunch for 7 adults and Kate prepared a great meal. Really easy to communicate with and completely professional. The amount of food and the pace of the meal was excellent.

She added nice touches like fresh-squeezing the orange juice and bringing the perfect serving platters for each dish.

I wrote about the experience here:
http://www.ohhowcivilized.com/blog/2012/12/6/a-holiday-brunch-with-kitchensurfings-kate.html

HOST

Kate Moffett

Reviews

$50

Hourly rate

Fact Sheets

Languages Spoken	English
Min. booking	1 hour
Max. people	50

Kate Moffett's Cities

New York, United States