Personal Chef for Greater Boston
--Bistro a go-go
Mission Statement: We strive to provide delicious, healthy, balanced, wholesome meals with an eye for those who wish to lose or maintain weight.
Ingredients:Meals are prepared with fresh, high quality ingredients, using whole foods whenever possible. Dawn Boulay makes sure all of your preferences and food concerns are taken into consideration in the preparation process. Dawn can also work closely with your personal trainer to make sure the meals she prepares fit the diet specifications your trainer has in mind.
The Meals: All entrees are accompanied by two side dishes (typically a starch and a vegetable), with the exception of some casseroles and stir-fries, which are complete meals. Menu appears below.
How It Works: All meals are prepared and packaged for the refrigerator to be consumed the same week. WE DO NOT PREPARE THE FOOD IN YOUR HOME--we prepare food at our site and bring it to your home pre-made. All you need to do is take the meals from the refrigerator and re-heat! This service is available on a weekly or bi-weekly basis. You may choose the number of meals you would like to purchase. All prices include the cost of food and labor and the initial containers.
Communties we serve: If you live up to 1 hour from Boston, MA, chances are good that we can serve your community.
How to get started or for more information: Scroll down to the bottom of this page and fill out the form, and the Personal Chef will respond to your request as soon as possible.
Bistro a go-go Menu
Moroccan Salmon with Citrus Yogurt Sauce
Grilled Salmon Steaks with Fresh Pineapple Sauce
Grilled Swordfish Skewers with Lemongrass Sauce
Roasted Cod Provencal with Tomatoes, Onions & Mushrooms
Leek-wrapped Snapper with Roasted Beef Sauce
Composed Grilled Tuna Nicoise Salad with Roasted Potato & Onion Wedges, Haricots Vert, Cherry Tomatoes, Tapande of Nicoise Olives with a Lemon-Basil Vinaigrette
Riverfish Surprise: Trout with Champagne-Citrus SauceSpecialty de Maison:
Crabcakes with Remoulade
Mussels with Coconut Curry Sauce and Brown Basmati Rice
Shrimp and Soba Noodle-Veggie Stir-Fry with Soy-Ginger Sauce
Shrimp, Cucumber & Mango Salad
Rosemary-Garlic Roasted Chicken with Basal-Mint-Orange Pesto
Carribean Chicken with Banana Guava Sauce
Chicken Verdicchio with Lemon, Artichokes & Capers
Chicken Roulades filled with Spinach, Roasted Red Pepper and Parmesan & Tomato-Basil Sauce
Goat Cheese and Herb-Stuffed Chicken Breasts with Basil and Sundried Tomatoes
Gemelli Pasta with Grilled Chicken or Grilled Shrimp, Sauteed Escarole, Dried Cranberries, Carmelized Onions and Peapods in a Sesame Citrus Sauce
Famous Turkey Pot Pie with Tarragon Sauce
Salad of Julienned Smoked Duck on Endive & Watercress with Candied Papaya and Spiced Pecans with Lemongrass Vinaigrette
Seared Peppered Tenderloin Steak with Onion Jam
Asian Beef Salad
Soy-Ginger-Orange Marinated Pork Loin with Mango-Tomatillo Sauce
Maple-glazed Center Cut Pork Chop with Sage-Cidar Cream Sauce
Baby Rack of Lamb with Lemon-Pear-Ginger Sauce
Perciatelli tossed with Herbs and Toasted Walnuts in a pool of Sweet Red Pepper Sauce topped with a Rosemary Plume and Tomato SauceSpecialty de maison:
Wild Mushroom Risotto Cakes with Sundried Tomato Compote and a Side Salad
Southwest Black Bean and Corn Tart with Corn CrustSide Dishes are Chef's Choice--Sampler Below
Quinoa Salad with Apricots, Baby Spinach and Lemon-Moroccan Spiced Dressing
Orange-Braised Leeks and FennelSpecialty de maison:
Sweet-Herbed Parsnip Cakes
Wild & Basmati Rice Pilaf with Lemon Zest, Pecans and Scallions
Escarole, White Beans, Tomatoes, Mushrooms with Shaved Pecorino Romano
Sauteed Pea Pods, Carrot Coins and Julienne of Yellow Pepper tossed with Herb Butter
Slow-roasted Tomatoes and Spring Green Beans
Big Pearl Cous Cous with Dried Apricots, Currants & Pistachio