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How It Works

Eating Royally Personal Chef Service

Having the former chef to Queen Elizabeth II, Princess Diana and Princes’ William and Harry cook for your family is much more affordable than you may think.

Consider how much time and money you spend on shopping, cooking and cleaning, not to mention those expensive meals out, standing around waiting for a table and wasted food. Having a personal chef gives you back 10-15 hours per week saving you precious time and money.

  • Come home after a long day at work and sit down to a delicious, ‘home-cooked meal’ made with fresh, seasonal ingredients, with no chemical preservatives.
  • No stopping for groceries, no laboring over a hot stove and no cleaning pots and pans.
  • Choose your menu each week from my list of dishes, many of them I served in the royal kitchens at Buckingham Palace.
  • Have a ‘family favorite dish’ you don’t see on the list? That’s not a problem! Just let me know.

HOW IT WORKS

Each weekend I email a list of menu suggestions to my clients. They choose what they would like me to prepare for the following week and email me back their order. I ask for a minimum of two days for two people (4 entrees) to cover delivery time/gas. Some clients choose 5 days worth of meals and others choose just two, three or four days. The choice is yours.

You only need to mail me when you want to use the service, no need to let me know when you don’t.   I suggest you print off the weekly suggestions though and highlight any dishes you do want to try at some stage.

Entrée’s are $30.00 each and include a protein and starch and either a vegetable or side salad.

Soups are $18.00 a quart (and enough for two people)

Salads are $15.00 ($18.00 if you add a protein)

Sure, it’s a little more expensive than a grocery store take out. But remember, no more standing in line at grocery stores, no preparing food, no messy kitchens, no food wasting in the refrigerator, just good wholesome, better than restaurant quality dishes delivered to and waiting for you in your refrigerator when you get home.

And you don’t have to order the same entrée. I have one client who only eats fish and her husband only eats meat. They order 3 entrees for two every week, which becomes six different meals. THAT’S THE JOY OF THE PERSONAL CHEF SERVICE.

My food is equivalent, if not better than most of the best restaurants in Dallas and the portions are generous too. I only shop at Central Market for my produce so I know the quality is always high.

Delivery days can be Monday, Tuesday, Wednesday, Thursday or Friday afternoons… you choose the day. (I shop for the ingredients fresh each day.) I then email out an invoice for your order. You can pay by check, cash or put a credit card on file. (Currently only available in the Dallas area) 

 

If you have any questions, feel free to email or give me a call 214 293 4516  

        You work hard! You owe it to your family to be Eating Royally

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PERSONAL CHEF SERVICE SAMPLE MENUS

 

SALADS

Grilled pears, shaved Montgomery cheddar, buttered walnuts, baby spinach and a port wine dressing.

Roasted, marinated beets with baby arugula, Greek yogurt, caramelized pecans and a white balsamic reduction.

Shredded kale with blueberries, quinoa, red onion and a grain-mustard dressing

Winter squash, lardons of bacon, grilled red onions and pine nuts with a paprika, poppy seed dressing

Chipotle Caesar salad with shaved Parmesan, croutons, egg and grilled shrimp.

 

FISH

Chili and garlic crusted shrimp with three cheese grits.

Panko crusted tilapia with parmesan

Grilled salmon on a bed of ratatouille and wilted spinach.

Smoked trout terrine wrapped in smoked salmon with horseradish panna cotta, micro-greens and a pureed herb dressing

Tuna and penne pasta casserole with corn

Pepper crusted teriyaki tuna with a mango and cilantro salsa and edamame brown rice salad.

Maryland crab cakes with smoked paprika aioli

 

CHICKEN/TURKEY

Chicken Eden Isle – breast of chicken, wrapped in prosciutto and baked in a creamy, mushroom sauce served with a wild rice medley.

Mushroom duxelle stuffed chicken breast with hollandaise sauce

with shredded brussels sprouts with bacon and onion.

Healthy chicken gumbo

Honey and lime glazed cilantro chicken breast

Adobo chicken – chicken thighs slow braised in a soy, garlic ginger stew

Lemon and thyme roasted chicken with creamy mashed potatoes

Chicken scaloppini with artichokes, capers, mushrooms and pasta

Chicken enchilada casserole

 

BEEF

Beef tenderloin steaks stuffed with Cypress Grove Truffle Tremor and a rosemary, red bell pepper sauce.

Braised beef and red wine pot roast with cream cheese mashed potatoes.

Seared beef tenderloin with Burgundy, balsamic reduction, compote of tarragon scented wild mushrooms and fondant potatoes.

Classic beef pot roast with vegetables.

Terriyaki beef tri-tip with stir-fried vegetables and noodles.

Bacon wrapped mini meat loaves.

Grilled, marinated flank steak with onions, peppers, cilantro and tortillas.

 

LAMB

48–hour braised lamb shanks with polenta, stewed cherry tomato compote and gremolata.

Shepherds pie – braised ground lamb stew topped with creamy mashed potatoes and cheddar cheese and baked.

Irish stew – chunks of slow cooked lamb and vegetables in a Guinness sauce.

Lamb Koftas – ground lamb, cumin, mint, cilantro and garlic mixed together, formed into rolls and skewered and grilled. Served with saffron rice.

Sous-vide grilled leg of lamb cutlets with mint jelly and scalloped potatoes.

 

PORK

Sous-vide pork loin with caramelized apples, macaroni cheese balls and grain Mustard Sauce

Fennel and garlic roasted loin of pork with sage scented jus.

Chipotle rubbed pork tenderloin with slow cooked charro beans

Smothered pork chops with sweet potatoes.

Pork carnitas with blue corn pancakes and jalapeno jelly.

 

DESSERTS

“Princess Diana’s” Bread and butter pudding with salted caramel sauce.

Rustic fig and goat cheese tart with agave syrup drizzle.

Crème brulee with a Cointreau orange compote.

Sticky toffee pudding with clotted cream.

Crème brulee cheesecake with salted caramel sauce and compote of fruit.

Triple chocolate brownies with Chantilly whipped cream.

 

Contact Darren McGrady