Jay's Private Chef Servicesof Tamarindo/ Langosta

 Relax and enjoy 5 star dining in a tropical setting and peaceful

atmosphere. 

www.privatechefjay.com

    Our goal is to provide culinary experiences through the freshest local products and produce                                                          in a beautiful place and                                                                        great atmosphere...                                                                                                             

           Chef Jay Ferreira has been in the food industry since he was the age of 14. He started in the kitchen as a dishwasher and has 25 years of experience climbing the ladder to become Chef . His main focuses are on fresh, local food being prepared with creativity, respect and proper technique.          " I was introduced to cooking early on by working in large restaurants where doing things quickly and efficiently is paramount.  Taking the wide base of knowledge I built while honing my skills at these larger restaurants, I began to refine my approach and start to form my own style in the kitchen. The one thing that has followed me throughout my career is a great respect for food. Taking this view of food has lead me to form cost saving habits through butchering and preparation that not only reduce food and labor costs but help to illustrate my approach to cooking. Food deserves to be served at its freshest, with no shortcuts taken and I refuse to serve anything that has not met my standards."                    " I believe in, and have succeeded in implementing a farm to table approach in the restaurants I have worked in by purchasing proteins from local farms and producefrom their markets at every available opportunity. As a Chef I know the quality of food is not only derived from its genes and the greens it eats but the way it is cared for and handled during its travel to my kitchen and a shorter trip not only results in a  fresherproduct, it also supports the local farms and merchants without whom my job would beinfinitely more difficult. I truly believe that the Locavore movement which is enjoying a comeback right now should never have left the kitchen and I am excited that  people are beginning to once again appreciate the value in fresh wholesome food."

 Breakfast   • Natural Fruit juices • Coffee/ Tea• Assorted Fresh Fruit• Bacon and Sausage• Muffins, Breakfast Breads, Danish (flavor varies based on freshest ingredients

available)            Choose one from:• Eggs 3 ways (scrambled, sunny side up, over easy)• Omelets  • Poached Eggs • French Toast• Pancakes                                                      French Toast• Brioche French Toast  stuffed with a strawberry cream cheese and fresh fruit on

top. • Multi-Grain French Toast stuffed with a Maple cream cheese, topped with bananas

and walnuts. Pancakes• Chocolate Chip Pancakes with Maple syrup• Buckwheat Pancakes with Fresh Mango syrup and Whipped creme'  Omelets• Lobster and Spinach with Camembert • Bacon, Avocado salsa and Tomato  with Cheddar• Zucchini, Onion, Peppers and Mushrooms with Feta     Poached Eggs • Poached eggs served over smoked bacon toasted in a crepe with Camembert • Poached eggs served over Lobster duxelle and portobellos with a mushroom glace

creme'• Poached eggs served over Gravlax and toasted Brioche with a dijon creme fraiche

     

  Lunch :

 Appetizers• Prime N.Y. Strip Crostini ~ Seared

Prime N.Y. Strip sliced and served over a French baguette crostini with a potato foam and chimichurri sauce.

• Ceviche of Mahi-Mahi ~ Fresh diced Mahi marinated in a citrus vinaigrette served with Mandarin orange segments and cumin spiced plantain chips.

• Vegetable Terrine ~ Layers of grilled portobellos, zucchini, peppers and herb goat cheese  wrapped in leeks with tomato compote and a roasted corn coulis.

• Seared Tuna ~  Rare, sliced thin and served with soy sauce, pickled ginger and wasabi.

• House Tortilla Platter ~ Fresh fried tortilla chips served with an avocado salad, limon sour cream, tomato salsa and a black bean puree.

• Apple-Walnut Salad ~ Red and green leaf lettuce tossed in a red wine vinaigrette with apples, walnuts and mandarin orange segments. 

• Tomato-Basil Salad ~ Thin sliced vine ripened tomatoes served with fresh basil, feta creme and a white balsamic glaze.

• Seasonal Salad ~ Mixed greens served with roasted beets, shaved onions, asparagus, corn and an herb vinaigrette.

Entrees•  Lobster-Avocado Spring rolls ~ Lobster,

Avocado and sprouts rolled in a rice paper wrap served over cilantro cous cous with a chili-limon vinaigrette and a cucumber salad.

• Seared Mahi-Mahi ~ Fresh Mahi seared served over basil infused quinoa with a pineapple-banana salsa and herb oil.

• Chili Rubbed Chicken Sandwich ~ Marinated breast grilled in a dry chili rub served on a toasted ciabatta bread with bacon, cheddar, avocado salsa and polenta fries.

• Ahi Tuna Burger ~ Fresh Ahi Tuna seared rare served on a toasted roll with a teriaki glaze, pickled ginger, sprouts and yucca chips.

• Lamb Burger ~ Ground Lamb burger stuffed with feta cheese grilled and served on a toasted roll with tzatziki sauce, tabouleh, lettuce and limon pita chips.

• Charmoula Pork Sandwich ~ Slow roasted pork marinated in Charmoula (Spanish pesto), served on toasted ciabatta bread with grilled onions, marinated tomatoes, Spanish cheese and a sherry wine potato salad.

• Fish Tacos ~ Marinated fish of the day grilled, served on flour tortillas with black bean paste, avocado, lettuce, tomato and a Mojo vinaigrette accompanied by  limon sour cream, salsa and a red bean rice.

• Grilled N.Y. Strip Salad ~ Red, green leaf lettuce and frisee tossed in an herb-dijon vinaigrette with grilled leeks, scallions, red peppers, marinated mushrooms, topped with sliced N.Y. Strip, fried onions and a grilled French baguette.

 

  Appetizers

•  Butter poached Lobster ~ Lobster poached in a creamy herb butter reduction served over tostones with a sweet potato relish and a guava-tamarind sauce.

• Tuna Tar Tar ~ Small dice Tuna tossed with mango, cilantro, extra virgin olive oil, onions, peppers, served with sriracha, limon aoli and yucca chips.

• Beef Tar Tar ~ Small dice Beef tenderloin tossed with extra virgin olive oil, cilantro, basil, onions, peppers, served with French baguette crostinis.                

• Ceviche of Mahi-Mahi ~ Fresh diced Mahi marinated in a citrus vinaigrette served with Mandarin orange segments and cumin spiced plantain chips.

• Beet Terrine ~ Layers of roasted beets, herbs, goat cheese wrapped in leeks served with shaved asparagus, onions, roasted apple vinaigrette and sprouts.

• Shrimp~Avocado Tower ~ Marinated Shrimp tossed in a Limon aoli, peppers, onions, cucumber, cilantro an Avocado salad base and herb oil.

• Prime N.Y. Strip Crostini ~ Seared Prime N.Y. Strip sliced and served over a French baguette crostini with a potato foam and chimichurri sauce.

    

Dinner :   

Entrees•  Lobster Sautee ~ Medallions of Lobster

tail meat sauteed, served with a cauliflower puree, spring onions, beets, grilled leeks and roasted potatoes.

• Mahi-Mahi ~ Seared Mahi served over a Limon farro with a cucumber-sprout salad and a carrot emulsion.

• Tuna Trio ~ Tar Tar (small dice Tuna tossed with mango, cilantro, extra virgin olive oil, onions, peppers, served with sriracha, limon aoli and yucca chips); Nigiri Zushi (thin raw slices served over sushi rice with wasabi); Seared (rare served over an avocado salad with a chili-limon vinaigrette).

• Vegetable Terrine ~ Layers of grilled portobellos, zucchini, peppers and herb goat cheese  wrapped in leeks served over a corn-black bean cous cous with a red pepper coulis and herb oil.

• Slow Roasted Chicken ~ Marinated breast and thigh roasted in herbs served over Yucca Gnocchi with Spring Peas and pan jus.

• Charmoula Pork ~ Cumin rubbed Pork tenderloin served over a sweet potato puree with mango relish and Charmoula (Spanish pesto).

• Prime N.Y. Strip ~ Seared Prime N.Y. Strip sliced and serve with a potato gratin, caramelized spring onions, a wild mushroom, herb, camembert crepe and Peri-Peri (spicy Portuguese herb oil).

• Prime Rib Eye ~ Roasted Prime Rib Eye  served with bacon  fat smashed potatoes a wild mushroom and Gorgonzola Tart and Rib jus.

Pastries & Desserts

Muffins   Banana-Nut  ~ Chocolate Chip-Passion Fruit  ~ Apple-

WalnutBreakfast Breads 

   Coffee Cake ~ Carrot Cake ~ Pound Cake Danish

   Limon ~ Mango ~ Pear 

• Chocolate Souffle Cake with whipped Chocolate ganache  • Limon Sponge Cake Pudding with whipped Raspberry

mascarpone • Banana and Almond Cream Napoleon with Mango

• Espresso Cheesecake with Dulce De Leche and toasted Coconut

• Double Chocolate Tower ~ chocolate cake, raspberry mousse and chocolate ganache with a peanut butter crust

• Passion Fruit Curd Tart• Frozen Praline Souffles

• Pineapple Flan 

All Pastries and Desserts by ~   Sarah A. Gillis  (Pastry Chef)

    All Pastries and Desserts by ~   Sarah A. Gillis  (Pastry Chef)

Sample Breakfast Menu : 

Natural Fruit juices 

 Coffee/ Tea 

Assorted Fresh Fruit 

Bacon and Sausage 

Muffins, Breakfast Breads, Danish (flavor varies based on freshest ingredients available)

  

Poached eggs served over Lobster duxelle and portobellos with a mushroom glace creme'

  

Buckwheat Pancakes with Fresh Mango syrup and Whipped creme'  

* $20 per person( plus groceries)

  

 

Sample Lunch Menu :

Fresh Fruit/Salad  

Ceviche of Mahi-Mahi ~ Fresh diced Mahi marinated in a citrus vinaigrette served with Mandarin orange segments and cumin

spiced plantain chips.  

Charmoula Pork Sandwich ~ Slow roasted pork marinated in Charmoula (Spanish pesto), served on toasted ciabatta bread with grilled onions, marinated tomatoes, Spanish cheese and a

sherry wine potato salad.     

* We also have fresh fruit juices, water, soda, coffee/tea if you like.

** $30 per person(plus groceries) 

Sample Dinner Menu : 

Tomato-Basil ~ Thin sliced vine ripened tomatoes served with fresh basil, feta creme and a white balsamic glaze.

   

Butter poached Lobster ~ Lobster poached in a creamy herb butter reduction served over tostones with a sweet potato

relish and a guava-tamarind sauce.  

Tuna Trio ~ Tar Tar (small dice Tuna tossed with mango, cilantro, extra virgin olive oil, onions, peppers, served with sriracha, limon aoli and yucca chips); Nigiri Zushi

(thin raw slices served over sushi rice with wasabi); Seared (rare served over an avocado salad with a chili-limon

vinaigrette).  

Espresso Cheesecake with Dulce De Leche and toasted Coconut 

 *All Dinners served with fresh homemade bread and Wine.** $50 per person(plus groceries)

 

Testimonials/ Reviews(http://www.tripadvisor.com/ShowUserReviews-g309253-d2038822-r119396940-Jay_s_Private_Chef_Services_of_Tamarindo_Langosta-Tamarindo_Province_of_Guanacaste.html#REVIEWS

 Our group hired chef Jay on arrival night, so we could make the most of our first day. Jay & Sarah prepared a fabulous meal, we had time to relax, enjoy the pool & drinks- it was the perfect way to truly unwind and enjoy the evening after a day of travel. About the food- our group had two appetizers (avocado shrimp tower & beef tar tar), two salads (seasonal & tomato-basil), and all had the Tuna Trio as our main course. To finish , we had a wonderful chocolate stout cake w/ butter cream mocha espresso frosting to celebrate a birthday. Everything was absolutely exquisite- gorgeous presentation & delicious to the last bite. Service was professional and friendly. Our group definitely has high standards for food and service, and Jay & Sarah had high marks from all. So much so, we had them back our last night. There are many food options in Tamarindo, but if you are renting a place with a kitchen- make this happen. I highly recommend Jay & Sarah to anyone travelling to this area! Ken Leathers Make your stay special  Hi Jay! Thanks so much for the wonderful meals you prepared for us at Casa Pipilacha during our stay in Tamarindo. The dishes you created for us were by far the best meals we had on our vacation. We look forward to another visit and having you come even more often! Thanks to Sara, too, for the yummy bread and super awesome espresso cheesecake. You two rock! Wishing you both lots of success in your future endevours. Take care, Ian and Katie. Katie & Ian O'Connor Poway, Ca.  Thanks Jay, I also told the owners of the property about you and how happy we were with the entire experience with Chef Jay. Her name is Karen, she asked for your info once we raved about the service, so give her a call and introduce yourself. Everyone in our group commented that your food was the best dinner we had and we ate at El Coconut , El Pescador, and Langosta beach club. Take care and good luck with your business, Todd Liotine Photographer, client  From the moment I received my first e-mail from Chef Jay, I had a good feeling about our dinner for 6 in Costa Rica. He responded to every e-mail very quickly and worked hard to develop a menu to make everyone in our party happy. Chef Jay is extremely professional and our dinner was the best we had on our vacation. We had some amazing appetizers and a delicious steak, cooked to perfection. The presentation of each dish was beautiful and elegant. The amazing evening ended with Sarah's wonderful cake with freshly made whipped cream. The cost for this incredible meal was so reasonable, we wished we would have made plans to do it on more than one evening. Everyone in our party would highly recommend Chef Jay. He is a terrific chef, wonderful businessman, and all around nice guy. Thank you Jay and Sarah for a memorable evening! Diane