‘A Posto’ is an Italian expression that means ‘everything is in place’ which symbolizes what we want our clients to experience: To enjoy a delicious healthy meal made with fresh, seasonal ingredients without the worry of meal planning, shopping, cooking, or cleaning up afterwards—a posto!
Chef Pati holds the appropriate business licenses and liability insurance, is certified in food safety through the nationally recognized ServSafe program, holds a State of Oregon Food Handler’s Card, and is a graduate of the International Culinary Center in New York City. She spent five months in Italy learning the secrets of Italian cuisine and is ready to share them with you.
Our service is not what you will get with a traditional caterer. We prepare all food onsite at the client 's location, whether that is a private residence, a vacation rental or local venue with an available kitchen. All ingredients are purchased locally and are as fresh as can be. You will taste the difference.
Are you looking for more than deli and fruit platters? Hire a private chef for your next event. We work with each client to discuss their tastes, dietary requirements, budget, and schedule to develop a menu that is customized just for them and their guests.
Please note: We are best suited for intimate events and smaller gatherings of 2 to 30 people. For larger events that may include the rental of china and silverware, tables/chairs, linens, entertainment or bartending services, we recommend using a full-service caterer.
We can prepare food from nearly any cuisine and we are happy to work with local purveyors of wine and spirits to develop beverage pairings to match your menu choices; however, as we are not OLCC licensed, we do not offer bar service.
All food is prepared in a kitchen that is located either in the client’s home, vacation rental, or event location to ensure it is fresh and delicious upon serving. We do not purchase premade or frozen food items to reheat onsite; all of our food is made from well-tested recipes created or modified by our chefs.
3 course meals starting at $40 per adult for 6 or more (children 6-12 are half-price and free age 5 or younger). A 20% service fee is added to the total. All pricing is based on current market prices.
A Posto Personal Chef Services LLC offers custom Private Cooking Classes designed for people looking to increase their culinary skills within the private setting of their own home or vacation rental. We have developed three formats for your learning preference: demonstration only, hands-on, or a combination (interactive). Our Private Cooking Classes are ideal for holiday parties, reunions, retreats or weekend getaways with friends. And for businesses, you can use the hands-on cooking class format for corporate team building.
We develop the menu and format of the private class based on your requirements. And you get to enjoy the finished products at the end of the session no matter the format.
You can choose a private class that focuses on specific topics such as pasta making or one based on a broad topic such as seafood preparation. Our chefs can develop a private class on an ethnic cuisine or comfort foods. For those staying in a vacation home, private cooking classes offer a unique entertainment option, especially during seasonal inclement weather.
Private Cooking Classes can be customized to integrate with our Small Dinner Parties Service. With either chef instruction format, we can arrange the menu items to be served in a group dining setting. Guests get to enjoy watching or participating in the food preparation, and we take care of all the other details like the grocery shopping, serving and kitchen clean up. Private Cooking Classes are also a unique way to celebrate a wedding, retirement, birthday, anniversary, or graduation.
Pricing for recipes, ingredients and instruction starting at $60 per person. All pricing is based on current market prices.
Simple to complex dishes to make you want more
Variety of seasonal toppings to choose from
Sticky wings glazed with pomegranate molasses
Shrimp, scallops, asparagus, pears; everything is good wrapped in prosciutto! Drizzled with balsamic glaze...or not.
Chickpea flour flatbread
Family recipe full of garlic, lemon, parsley and Parmigiano Reggiano
Thinly sliced zucchini, eggplant, chicken, roast beef or ham stuffed and rolled with your choice of filling.
Salads, soups, pasta, grains and more
Made in summer with local tomatoes and with sundried tomatoes in winter.
Seasonal greens, fruit, vegetables, nuts and cheese served with white balsamic vinaigrette.
Locally smoked pacific wild salmon is paired with traditional New England-style corn chowder made with fresh corn when in season.
Roasted pears and butternut squash are pureed into a creamy soup without any cream. The soup is topped with crumbled blue or goat cheese for a tangy contrast.
This is the real deal direct from Rome. Fettucine is cooked al dente and tossed with butter, Parmigiano Reggiano cheese, and pasta water. No cream, no grilled chicken or shrimp, or anything else is added or necessary. This simple pasta dish is especially delicious with dried pasta.
A super cheesy dish that is truly American yet has Italian origins made with any of the following cheeses: cheddar, blue, fontina, gouda, pecorino, goat, or jack. The pasta is small penne and the casserole is topped with toasted breadcrumb and baked till brown and bubbly. Bacon can be added for extra decadence.
Made the traditional way with butter, wine, stock, cheese and the protein & seasonal vegetable of your choice.
Traditional main dishes
Rubbed with an espresso-spice mix, sear roasted to perfection and served with choice of compound butter, gastrique or sauce.
Pork Tenderloin butterflied and stuffed with Parmgiano Reggiano cheese and prosciutto and crusted with fresh rosemary sage & garlic. Roasted, sliced & served with a reduced pan sauce.
Thinly sliced chicken breasts sautéed and cooked in a sauce of chicken stock, lemon juice, thinly sliced lemons, capers, and parsley.
This dish is classic Southern Italian and is made with eggplant that is roasted in the oven for a lighter, more flavorful version.
Garlic, butter, olive oil, parsley and shrimp or scallops
Dungeness crab and your choice of style: traditional with breadcrumbs, lemon, and green onions, spicy Asian, Cajun, or Southwest. You can choose a sauce to accompany the cakes if you like, or just eat them as is . . . they are delicious in whatever way you have them.
Fresh seasonal salmon sear-roasted to desired doneness. Served with choice of compound butter, gastrique or sauce
A different twist on a favorite dish: sear-roasted firm white seasonal fish is topped with horseradish-garlic aioli and an arugula, parsley and lemon zest salad and served with roasted fingerling potatoes.
A delicious way to end a meal
A classic Italian dessert made with ladyfingers dipped in espresso and brandy, and topped with mascarpone, whipped cream and cocoa powder.
Panna Cotta (cooked cream in Italian) is a delightful alternative to custard. It’s thickened with gelatin and can be made with all kinds of flavors. Try pumpkin with maple syrup and toasted pecans, buttermilk with chestnut honey, or chile chocolate.
Gooey, rich dark chocolate brownies mixed with cream cheese and hazelnuts. Serve warm with ice cream…..you’ll want a double batch! Note: these brownies are also great with chunky peanut butter in place of the hazelnuts.
Your choice of fresh seasonal fruit goes into one of these classic American desserts. Vanilla ice cream or whipped cream is always an optional side.
Chocolate cookie crust, cocoa powder, and bittersweet chocolate make this cheesecake decadently delicious. You won’t want to share.
Delicious and decadent classic French desserts that can be made in a variety of flavors: vanilla, lemon, coffee, and chocolate.
Please note: this is Merely a a sample menu and while we specialize in seafood and Italian cuisine, we are well versed in many others. All courses are fully customized to meet the client's taste preferences, dietary requirements and budget.
"There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing."
– James Beard
Newport, Oregon, United States
(971) 506-6695 Please note that due to Covid-19, I am not taking any new business at this time. Thank you.
Serving Pacific City to Florence on the beautiful central Oregon coast