Gallery – Chef Kenneth Payette

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About
- News
How It Works
Catering
Testimonials
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Gallery
Menus
- Cooking/Reheating Instructions
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Gallery

Wedding Appetizers

Tuscan Chicken

Tomato Rose

Teriyaki grilled chicken with cherry glaze

Taco bowl

Smoking pork butt

Smoked pulled pork with jack daniels bbq sauce

Smoked pork

Setting up antipasto display

Seafood stuffed sole with lemon butter

Panseared Sea Scallops with Truffled Roasted Fingerlings, and a Corn Soubis, and garnished with scallion oil

Shrimp and chocolate bark

Shepherd's pie (uncooked)

Salted caramel cheesecake with toffee bits

Salmon

Roast beef on crostini with red pepper jelly and boursin cheese

Root vegetable medley

Quiche lorraine with tomato

Monkfish

Mini crab cakes with remulade

Mac and cheese (uncooked)

Mac and cheese (close-up uncooked)

Chef Kenneth Payette

Italian chicken roulade

Holiday pies

Finished antipasto display

Eagle garnish for ceremony

Duck

Chicken Parmesan

Brown sugar mini blt's

Boneless pork chops - grilled

Boneless pork chops

Chicken florentine

Chicken florentine

Beef lasagna

Antipasta

Beef pinwheels

Beef pinwheels with bordelaise

Beef pho bowl