| Personal Chef |
Your Personal Chef For a Day
What can you experience in
your home that you can't in a
restaurant?
Privacy.
How you Entertain,
Play and
Live
should be special to you.
Enjoy the pleasures of freedom.
your home that you can't in a
restaurant?
Privacy.
How you Entertain,
Play and
Live
should be special to you.
Enjoy the pleasures of freedom.
 | Interactive Cooking Class |
| The event host is treated to a full day with Chef | |
| Luna, including the shopping trip to select the ingredients for the cooking class. | ||
| or Chef Luna can arrive fully equipped to bring | |
| the hands-on demonstration into your kitchen. |
| Fully seated table dining affair with five | |
| courses. |
| Guest limits for this option are defined by your | |
| dining room and dining table capacities. For example, if your dining room table can seat up to 20 guests, that is the guest limit for your event. |
Having A Ball, Making
Mozzarella
by Cynthia Thomet
Six women gathered to enjoy Mothers'
Day on the Chesapeake Bay in
Pasadena, Md. Some of them had
brought along their male companions,
who preferred to spend the afternoon
outside of the kitchen. This was
probably best, as the ladies would not
have learned to make mozzarella balls
quite the same way they did that
Sunday.
Mozzarella
by Cynthia Thomet
Six women gathered to enjoy Mothers'
Day on the Chesapeake Bay in
Pasadena, Md. Some of them had
brought along their male companions,
who preferred to spend the afternoon
outside of the kitchen. This was
probably best, as the ladies would not
have learned to make mozzarella balls
quite the same way they did that
Sunday.
Chef Luna prepares the
curd to make mozzarella.
curd to make mozzarella.
The hostess of the event arranged a personal Cooking Class
for her mom and was already uncorking the third bottle of wine
– another red. The women had already worked their way
through a red and a white, but truly the wine was secondary to
the food and the experience.
"Now, it’s your turn to participate,” said chef Paul Luna, who
prepared this menu specifically for women’s palates.
They had already learned how to add a sprig of rosemary to a
plate of roasted peppers and olives for nibbling. They already
toasted walnuts in a pan on the stove, blended extra virgin
lemon vinaigrette, and fluffed spaghetti squash to give it height
in the final presentation. And they had already peppered chef
Luna with every cooking quiz question imaginable (“I have
heard that you should tear basil, and not cut it, is this true?”).
“I want you ladies on this side of the counter,” chef Luna said
with a mischievous grin, “And I’m going to show you how to
manipulate a perfect mozzarella.”
“He’s cute,” one of the ladies whispered to another.
Chef Luna wiped his hands on his towel strapped to his sides
by his apron strings. “In fact, I’m not going to do a thing. It’s your
turn to do the work.”
The ladies giggled and acquiesced. Chef Luna poured boiling
water into a bowl of rennet, which would eventually become one
of America’s favorite stringy cheeses.
“I really want to learn to do this,” said another one of the
women. “My father used to make this, but I never had the
chance to learn.”
“Put your hand in the bowl and feel the curd breaking down,”
chef Luna commanded.
“Me? In there? But it’s hot,” the celebrated mother protested.
“Do you want to make the mozzarella or not?” Chef Luna
plunged his hands into the bowl of hot water and took out a soft
lumpy mass, explained how one needs to treat the cheese as
delicately as a woman’s breast, rolled the mass into a small
ball, and dropped it into another bowl of ice water. The women
were mesmerized by the gentle calm and swift process. Maybe
one of them swooned.
Another bottle of wine was uncorked, who knew if it was red or
white.
He stood by the woman who claimed to no longer cook at
home, as she tried to fold the lump into itself.
“Don’t pull too tight,” he coached. “You have to relax – smooth
your hand over the ball. Be gentle, and then you can just pull it
off.” His hand slipped delicately over hers as they both worked
to smooth the mozzarella into a perfect ball. He poured a little
bit of hot water over her fingers as she manipulated the white
mass.
And like a magician, he twisted a perfect little ball out of her fist,
held up the testicle with this forefinger and thumb. The women
exploded in laughter, and chef Luna didn’t skip a beat: “Your
boyfriends and husbands will thank me for teaching you this
trick.” He dropped the little ball into a bowl of ice water.
for her mom and was already uncorking the third bottle of wine
– another red. The women had already worked their way
through a red and a white, but truly the wine was secondary to
the food and the experience.
"Now, it’s your turn to participate,” said chef Paul Luna, who
prepared this menu specifically for women’s palates.
They had already learned how to add a sprig of rosemary to a
plate of roasted peppers and olives for nibbling. They already
toasted walnuts in a pan on the stove, blended extra virgin
lemon vinaigrette, and fluffed spaghetti squash to give it height
in the final presentation. And they had already peppered chef
Luna with every cooking quiz question imaginable (“I have
heard that you should tear basil, and not cut it, is this true?”).
“I want you ladies on this side of the counter,” chef Luna said
with a mischievous grin, “And I’m going to show you how to
manipulate a perfect mozzarella.”
“He’s cute,” one of the ladies whispered to another.
Chef Luna wiped his hands on his towel strapped to his sides
by his apron strings. “In fact, I’m not going to do a thing. It’s your
turn to do the work.”
The ladies giggled and acquiesced. Chef Luna poured boiling
water into a bowl of rennet, which would eventually become one
of America’s favorite stringy cheeses.
“I really want to learn to do this,” said another one of the
women. “My father used to make this, but I never had the
chance to learn.”
“Put your hand in the bowl and feel the curd breaking down,”
chef Luna commanded.
“Me? In there? But it’s hot,” the celebrated mother protested.
“Do you want to make the mozzarella or not?” Chef Luna
plunged his hands into the bowl of hot water and took out a soft
lumpy mass, explained how one needs to treat the cheese as
delicately as a woman’s breast, rolled the mass into a small
ball, and dropped it into another bowl of ice water. The women
were mesmerized by the gentle calm and swift process. Maybe
one of them swooned.
Another bottle of wine was uncorked, who knew if it was red or
white.
He stood by the woman who claimed to no longer cook at
home, as she tried to fold the lump into itself.
“Don’t pull too tight,” he coached. “You have to relax – smooth
your hand over the ball. Be gentle, and then you can just pull it
off.” His hand slipped delicately over hers as they both worked
to smooth the mozzarella into a perfect ball. He poured a little
bit of hot water over her fingers as she manipulated the white
mass.
And like a magician, he twisted a perfect little ball out of her fist,
held up the testicle with this forefinger and thumb. The women
exploded in laughter, and chef Luna didn’t skip a beat: “Your
boyfriends and husbands will thank me for teaching you this
trick.” He dropped the little ball into a bowl of ice water.
| Forming a mozzarella ball. |
Give Your Guests An Event
Worth Talking About
A personal chef can take any
event to the next level.
Worth Talking About
A personal chef can take any
event to the next level.
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Chef Luna understands the importance of
entertaining. Indeed, the essence of hospitality
is good food, good friends and good
conversation. Out of your home kitchen, Chef
Luna can prepare:
 | |  | |  | |  | |  |
| Formal Dinners with a Fine Dining | |
| Menu in the comfort of your home to entertain your most important guests. | ||
| ||
| Intimate Gatherings |
| Cooking Classes out of your own | |
| kitchen (big or small) for up to 16 people. |