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Make your event come alive with the help of exquisite gourmet. Where our professional chefs are here to fill your every desire. Don’t worry we can make it happen.

Exquisite Gourmet Service, LLC offers the following:
• Weekly Meals
• Personal or Private Chefs for hire
• Small Parties
• Romantic Dinners
• Catering
• Private Cooking Classes
• Weddings / Sweet Sixteen
• Any event

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Specializing in private chef services, Exquisite Gourmet Service LLC. brings professional chefs in Richmond, Virginia, right to your front door. Our chefs are certified and trained to prepare superior cuisine, as well as cater to your individual dietary and nutritional needs.

It’s not just about eating healthily, but improving your quality of living by eating good food. Food that is not only good for you, but tastes delicious, will make you feel great. Imagine the convenience of having nutritious, gourmet cuisine prepared for you right in your own home.

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It’s not just about eating healthily, but improving your quality of living by eating good food. Food that is not only good for you, but tastes delicious, will make you feel great. Imagine the convenience of having nutritious, gourmet cuisine prepared for you right in your own home.

Explore the most elegant foods and ingredients from around the world. The craft and art of food carries additional connotations of one who simply enjoys food in great quantities. Enjoy our elaborated preparations and presentations of aesthetically balanced meals.

Indulge to our selection of dessert. Whether you crave sweet, savory, decadent or healthy, we have top-rated dessert recipes to satisfy your taste buds.

We have a variety of wine selection from all over the world. Each bottle is only $40 for packages that doesn't include wine. We will give you nothing but the best and make sure your experience with us is beyond excellent.

Recipe for the day

Exquisite Gourmet Service LLC.

Exquisite Gourmet Service brings professional chefs in Richmond, Virginia, right to your front door. Our personal chefs have been trained in preparing superior cuisine and specialize in catering to your individual dietary needs.
Exquisite Gourmet Service LLC.
Exquisite Gourmet Service LLC.Saturday, July 2nd, 2016 at 1:25pm
Recipesof the day: Le Provencal Bouillabaisse

Ingredients

1/4 cup olive oil
2 carrots
1 bulb fresh fennel, diced
1 leek, diced
1 rib celery, diced
1 sprig thyme
1 sprig rosemary
1 bay leaf
10 cloves garlic, peeled and chopped
2 cups dry white wine
2 tablespoons tomato paste
1 quart fish stock or clam juice
6 pinches saffron threads
1 pounds red potatoes, quartered
1 pound clams, cleaned
1 pound fresh white fish of your choice, cut into 1-inch cubes
12 large shrimp, peeled and deveined
1 pound mussels, cleaned
1 ounce anise-flavored liqueur, like Ricard or Pernod
1 pound ripe Tomatoes, seeded and roughly chopped
Garlic toast, as an accompaniment
For the Rouille
2 egg yolks
1 teaspoon anise-flavored liqueur, like Pernod
4 cloves garlic, chopped
1 pinch cayenne pepper
1 pinch saffron
2 tablespoons olive oil

Instructions

In a stock pot, heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, and garlic. Stir and cook for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Simmer for 8 minutes. Blend for 1 minute with hand-held blender until smooth. Add potatoes and begin adding the seafood — first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then add the shrimp and mussels. Add the liqueur and chopped tomatoes. Simmer for 8 minutes. Place in large soup tureen or serve in individual dishes with garlic toast and rouille.

Directions to Make the Rouille:

Put all the ingredients (except olive oil) in a blender and whip on low until smooth. Add the olive oil in a slow, steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.
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Exquisite Gourmet Service LLC.Thursday, June 9th, 2016 at 9:21am
Recipes of the day: italian cannoli

Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine

Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Directions

Cook's Note: If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling.

For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.

For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

Cook's Note: Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.
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Exquisite Gourmet Service LLC.Sunday, May 22nd, 2016 at 6:38pm
Recipes of the day: Kung Pao Tofu
with Chinese Broccoli & Brown Rice

4 Cloves Garlic
2 Scallions
1 Small Piece Ginger
1 Bunch Chinese Broccoli
1 Package Firm Tofu
¼ Cup Roasted Peanuts
1 Teaspoon Szechuan Peppercorns
1 Cup Brown Rice
2 Tablespoons Black Vinegar
2 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
2 Dried Chilis
2 Tablespoons Sesame Oil

Instructions

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Slice the scallions. Roughly chop the Chinese broccoli. Drain the tofu and cut it into 1-inch cubes, then pat dry with a paper towel. With the side of your knife, smash the Szechuan peppercorns to crack them slightly. Roughly chop the peanuts.

2 Cook the rice:

In a medium pot, heat the brown rice, a big pinch of salt and 1½ cups of water to boiling on high. Reduce the heat to low, then cover and simmer 25 to 30 minutes, or until all of the water is absorbed and the rice is cooked through. Fluff the cooked rice with a fork.

3 Cook the tofu:

In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the tofu and cook 4 to 6 minutes, or until browned on all sides, stirring occasionally. Transfer to a plate.

4 Make the slurry:

While the tofu cooks, make the slurry. In a small bowl, whisk together the cornstarch, soy sauce, black vinegar and ¾ cup of water until smooth.

5 Cook the Chinese broccoli & enjoy:

In the same pan, heat a couple teaspoons of oil on medium-high until hot. Add the Chinese broccoli and cook 1 to 2 minutes, or until bright green. Add the scallions, ginger and garlic and cook 1 to 2 minutes, or until fragrant, stirring frequently.

6 Make the sauce:

Stir in the slurry, sesame oil, whole dried chilis and as much of the Szechuan peppercorns as you’d like, depending on how spicy you’d like the dish to be. Cook for 30 seconds to 1 minute, or until thoroughly combined. Stir in the browned tofu and cook 1 to 2 minutes, or until thickened and saucy; season with salt and pepper to taste. To plate your dish, divide the rice, tofu and Chinese broccoli between 2 plates, removing the whole dried chilis. Garnish with the chopped peanuts. Enjoy!
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Exquisite Gourmet Service LLC.Sunday, May 22nd, 2016 at 6:00pm
Recipes of the day: Sea Bass and Confetti Vegetables with Lemon-Butter Sauce

2 (6-ounce) sea bass or grouper fillets
1/2 teaspoon salt
Cooking spray
1/4 cup dry white wine
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon butter
1/2 cup frozen whole-kernel corn
1/2 cup chopped plum tomato
1 (6-ounce) bag baby spinach, coarsely chopped

Preparation

Sprinkle fish with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Place one fillet on each of 2 plates; keep warm.

Add wine and juice to pan; cook over medium-high heat 2 minutes. Remove from heat; stir in parsley and butter. Drizzle sauce over fillets.

Add corn to pan; cook 2 minutes. Add the tomato and spinach to pan; cook 1 minute or until spinach wilts. Arrange 1 cup vegetables on each plate.
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Exquisite Gourmet Service LLC.Saturday, May 21st, 2016 at 7:01pm
Recipes of the:ANTIPASTO SKEWERS RECIPE - ITALIAN APPETIZER

Ingredients

4 sweet banana wax peppers, cut in half
8 golden pepperocini
8 artichoke hearts
8 black olives
8 marinated cherry tomatoes
8 marinated fresh mozzarella balls (Boccon cini or Ciliegine)
8 cheddar cheese chunks
8 pickled crimini mushrooms
8 slices of genoa salami
8 slices of prosciutto
8 slices of sopresseta
8 skewers

Instructions

Take a skewer in hand. Slide one of each ingredient onto the skewer. Repeat until all skewers are full. Refrigerate until ready to serve.
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Exquisite Gourmet Service LLC.Thursday, May 19th, 2016 at 2:38pm
Recipes of the day: Pulled Pork Nachos

Ingredients:

1 (8-10 oz) bag oftortilla chips
2 cups prepared shredded bbq pulled pork, or some of my famous (Best Crockpot BBQ Chicken)

1/4 cup thinly sliced red onion.
1 cups cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded
2-4 TablespoonsBBQ sauce

Optional topping: 2-4 Tablespoons of ranch dressing

1 cup of coleslaw

1/4 cup shredded lettuce

Directions:

Preheat oven to 400 degreesF.Spread chips out on a preparedbaking sheet. I used parchment paper, but you could also use foil.

NOTE: If you have a oven proof skillet, you can also make your nachos in that.

Add on the red onion slices.

Sprinkle on your cheddar and Monterrey Jack cheese, and drizzle a couple tablespoons ( 2-4 depending on taste) of BBQ sauce on top.

Bake for 5-10minutes until cheese is melted. Add optional toppers and serve immediately.
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Exquisite Gourmet Service LLC.Wednesday, May 18th, 2016 at 5:56pm
Recipes of the day: Goat Cheese And Prosciutto Crostini

Ingredients:

2 tablespoons balsamic vinegar

½ tablespoon honey

5 tablespoons olive oil, divided
salt and pepper, to taste

1 red onion, chopped

2 cloves garlic, chopped
a handful of spinach leaves, sliced into ½-inch ribbons

8 thick slices ciabatta, or other Italian bread

5 oz. (140 g) soft goat cheese

4 oz. (113 g) Prosciutto, thinly sliced

2 sprigs thyme

Instructions

Preheat oven to 350 degrees F.

In a small bowl, combine the vinegar, honey and 3 tablespoons of olive oil. Season with salt and pepper. In a small pan, heat 2 tablespoons of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent. Add the balsamic sauce to the onions, mix well and cook over high heat for a minute or two. Remove from heat. In a small bowl, combine the caramelized onions and sliced spinach leaves.

Spread goat cheese on each slice of bread. Place on baking sheet and bake for 3-5 minutes, or until cheese softens. Remove from the oven. Top with prosciutto, the mixture of caramelized onions and spinach, and sprinkle with fresh thyme leaves. Serve and enjoy!
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Exquisite Gourmet Service LLC.Monday, May 16th, 2016 at 3:52pm
Recipes of the day: BALSAMIC PORK TENDERLOIN RECIPE

Ingredients

1 2-3 pound boneless pork tenderloin

1 cup chicken or vegetable broth

½ cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

½ teaspoon red pepper flakes

2 cloves garlic, chopped

Instructions

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)

Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

Store remaining gravy in an airtight container in the refrigerator for another use.
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Exquisite Gourmet Service LLC.Sunday, May 15th, 2016 at 9:35am
Recipes of the day: One-Pot Squash and Brussels Sprouts Panzanella with Dried Cherries

Ingredients:

1 onion, chopped

2 cups cubed fresh or frozen squash, such as butternut, kabocha, or calabaza

2 cups fresh or frozen Brussels sprouts

1 pear, cored and chopped

¼ teaspoon sea salt
Freshly ground black pepper

1 tablespoon fresh thyme (or 1 teaspoon dried)

1 tablespoon fresh rosemary (or 1 teaspoon dried)
Juice of ½ lemon (about 1 tablespoon)

1 thick slice of crusty bread, toasted and cubed

¼ cup chopped toasted walnuts

¼ cup dried cherries

Instructions:

1. Place the onion in a large skillet over medium high heat and cook until softened, about 5 minutes. If needed to prevent sticking, add a tablespoon of water to skillet from time to time.

2. Add the squash, Brussels sprouts, pear, salt, pepper to taste, and 2 tablespoons of water. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, until the vegetables are soft.

3. Add the thyme and rosemary, and stir to combine. Add the lemon juice and stir in the toasted bread, walnuts, and dried fruit.

4. Serve immediately.
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Exquisite Gourmet Service LLC.Thursday, May 12th, 2016 at 11:39am
Recipes of the day: Potato Scramble with Hot Chile Sauce

INGREDIENTS:

1 ½ cups chopped red onion

3 tablespoons prepared yellow mustard

¼ teaspoon ground allspice

1 ½ teaspoons finely chopped seeded jalapeño

2 pounds potatoes, any variety, scrubbed and cut into ½-inch cubes

Sea salt

2 ripe medium tomatoes, finely chopped (about 1 cup)

½ cup fresh cilantro, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

6 slices whole-grain bread, toasted, or 6 whole-grain tortillas, warmed

Hot Chile Sauce (optional)

Instructions:

In a skillet, combine the onion, mustard, allspice, jalapeño, and 1 cup water. Stir to combine and bring to simmer over medium heat. Cover the pan and cook until the onions are translucent, 5 to 10 minutes. Add the potatoes, salt to taste, and an additional 1 cup water. Raise the heat to high, cover, and cook, stirring once or twice, for 5 minutes. Reduce the heat to medium and continue to cook, covered, until the potatoes are tender when pierced with a sharp knife, 10 to 15 minutes. You can prepare the dish to this point up to 2 days ahead; just transfer the potato mixture to an airtight container and store in the refrigerator until ready to serve.

To serve, reheat over low heat if necessary. Just before serving, stir in the tomatoes, cilantro, and lime juice. Place a slice of bread on each of six plates and top them evenly with the potato scramble. Alternatively, wrap the scramble in warmed whole-grain tortillas. If desired, drizzle Hot Chile Sauce over the top or pass it in a bowl at the table.
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Exquisite Gourmet Service LLC.Monday, May 9th, 2016 at 7:03am
Exquisite Gourmet Service wishes, on this day all mothers happy mother's days
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