Personal Chef Michael
San Francisco, CA, United States
Fusion to many mean Asian, but as a Chef living in a diverse world- I consider Fusion as the bond that unites us all. Combining worldwide spices and the combination components from all over the world in my courses & menus is key to preparing meals that strikes a chord of familiarity with everyone who is apart of my events. A little something for everyone so to speak.
Amuse Bouche 
Blood orange, raspberry sorbet in kiwi cup topped with lime dust
Appetizer 
Colorful soy paper (free formed) filled with teriogi aioli, sushi grade rice, soy pearls, crisp flying shrimp, cilantro and sweet chili lime
Main Course 
Grilled lamb shoulder chop w/ poppy seed cherry balsamic reduction, on a bed of Creole butternut squash hash, roasted salmon w/ Meyer's lemon grape seed oil drizzle on baby spinach and grilled asparag
Dessert 
Chocolate cake w/ rich dark or milk chocolate center, creme anglaise, raspberry coulis and fresh seasonal berries. Comes in other flavors as white chocolate, butterscotch or toffee