Chef Michael Schock has over 14 years experience working in professional kitchens. He has worked in Denver and Summit county’s finest restaurants, learning from some of the most creative and talented chefs in the state. He earned his degree in arts at Colorado Mountain College, and an Executive Sommelier Certification at the Art Institute of Colorado. With many years spent as a competitive athlete, (as high as the semi-pro level), he understands the importance of healthy, nutritionally balanced meals with certain emphasis in mind.
Chef in a Flash specializes in demonstrational dinners and wine pairing. Chef Michael has done countless cooking demonstrations and is an expert on wine. Most of these demonstrational dinner parties are very intimate with just three to six couples. After Chef Michael creates the menu and wine pairings, with input from the client; he then comes to their kitchen and walks the guests through the cooking process answering questions and giving helpful hints along the way. Because all the chopping and other prep work is done at their commercial kitchen, these demonstrations usually take about an hour. Chef in a Flash will bring all the equipment and ingredients to your house, and will thoroughly clean your kitchen while you and your guests enjoy the food and wine.
Chef in a Flash can cater weddings, open houses, or parties of any kind from 10 to 300 people. We can provide anything from elegant plated dinner parties that are fully staffed, to drop off buffet style parties with minimal to no staff required.
We customize your party with the freshest, finest ingredients.
Weddings
Elegant Dinner
Champagne Brunch
Bridal Showers or Grooms Party
Reception Dinner
Corporate
Breakfast Buffet
Brunch
Gourmet Soup and Sandwich
Holiday/Celebration Parties
Open House
Pass Appetizers, Drinks
Decorative Food and Drink Displays
Dessert Trays
Demonstration Dinners and In-House Parties
4-6 course tasting menu
Wine Pairing
Efficient menu planning
Kids Party
Themes
Finger Food
Healthy and Friendly
Allergy Sensitive
Here are a few of my favorite menu items…
Appetizers
Crab Stuffed Mushrooms
with a poblano beurre blanc
New Orleans Shrimp Skewer
with posole and corn coulis
Seafood Ceviche
on a rice chip
Indonesian Chicken Skewer
with a mild peanut sauce
Chicken Waldorf Roulades
Harissa Ricotta Chicken
baked in puff pastry with Green Olive Tapenade
Mini Pork Tacos
with cojita cheese and peach pico de gallo
Goat Cheese Stuffed Dates
wrapped in Prosciutto with aged balsamic
Blue Cheese Meatball Bites
in a pear and roasted tomato marinara
Braised Beef Bite
on a horseradish potato cake
Beef Carpaccio
with aged parmesan and micro greens
Caprese Bites
with pesto drizzle
Spinach Feta Quiche Popper
Mushroom Ravioli
with Scallion Oil
Entrees
Sherry Poached Lobster
with Tuxedo Orzo, spaghetti squash, finished with a saffron nage butter sauce
Panko Crusted Diver Scallops
topped with wasabi buerre blanc, green apple slaw, served over white cheddar mashers
Coconut crusted Tuna Sashimi
with sake mango sauce over poke rice and sesame bok choy
Phyllo wrapped Salmon
with Israeli Cous Cous, and pomegranate drizzle
Prosciutto wrapped Chicken breast
with roasted garlic parsnip puree, brussel sprouts, and an apple cider gastrique
Green Tea Smoked Chicken breast
with Lomein noodle stir fry, curried Napa slaw, and Dashi Broth
Herb Crusted Pork Tenderloin
stuffed with Fig and Blue Cheese finished with a port wine reduction, sautéed spinach, and polenta cake
Chili Rubbed Pork Chop
with andouille pineapple cornbread finished with cherry ancho sauce, pine nut green beans
Porcini Crusted Beef Tenderloin
with celery root mashers, wild mushroom sauté topped with house made steak sauce, served with truffled zucchini fries
Peppercorn Marinated Tenderloin
with Perrano Potato Cake, Broccolini, finished with aged balsamic and olive oil
Grilled Venison
with roasted rosemary potatoes, blackberry currant sauce, grilled asparagus
Cranberry Glazed Duck Breast
with pumpkin risotto, gold beets and sage brown butter
Espresso Braised Lamb Shank
with Foccacia Pine nut Stuffing, baby zucchini and sunburst squash and mint pan sauce
Braised Osso Bucco
with Wild Mushroom and Rosemary Risotto, and Pine nut Gremolata
Vegetarian Strudel
with Roasted Red Peppers, Artichokes, Olives and topped with tomato coulis
Grilled Portabella Mushroom Pasta
with asparagus, caramelized onion, and roasted tomatoes, finished with aged parmesan
We will be selling our delicious food at the
South Pearl Street Farmers Market
Sundays from 9:00 am to 1:00 pm
June 8th to October 26th
Please come shop for beautiful, local produce and enjoy delicious hot food at our booth!
