We are moving forward...

Tuesday a breakfast for 16.  The skies had opened the night before and continue through the morning and when we arrived the loading dock was a lake, I even took off my shoes to get through it.
We have been getting regular inquires for events through the rest of the summer and into the fall and winter.
Taking the correct ones is always an interesting exercise, sometimes you want to take the events that have simpler food and balance those against the very high end projects.
Sunday is a lesson day for a group of young ladies who want to learn about pasta making.  I am sure there will be pictures of the group covered in flour Monday.
I hope to be back in the posting groove shortly so watch for me and tell your friends.
Chef

 

The first event in a while tomorrow, breakfast for 16 in Tysons. watch for pictures 

Check this out, coming back slowly but surely

 

www.thumbtack.com/biz/chef-scott-sunshine

Something new...

https://lessons.com/providers/Ekwt_zfZr/review

I have always taught but here is a new platform.

 

An interesting time... 

When we last left our hero he was talking about AirBnB, the place has been jammin' and I did my first meal for a guest the other day and have another coming next week.
I have NOT been actively seeking food related business but the changes in the Thumbtack app have directed people to me, additionally I have gotten several referrals from old friends.
I am working myself back in slowly which is great.  I look forward to getting on track.

 

Back again-ish...

I have been thinking about what comes next so we have some news, AirBnB in Falls Church, VA and the thing that makes this special is the option of my food prepared for you here in my home, not to shabby.  If you should choose to be a guest with me there will also be an option to make it a real bed and breakfast, or dinner stay.  I will also offer sack lunches for those of you that may be touring for the day.

I will start posting menus again shortly and hope that you share with your friends and neighbors or those visiting the area.

 

Good Morning!

I hope you have missed me.  The last months have been a challenge.  After successful back surgery there were a series of drug interactions that were very serious and kept me in the hospital for more than 3 months.  My legs went on vacation.  Physical therapy is tough but worth every step.

I will be back for the week of the 18th of March.  Until then keep me in mind.

 

 Change keeps us feeling alive!  We have been thinking hard about how we can best serve our guests and GROW!  We have two new members of our creative staff as well as seeking team members to reach out to our community.  Watch for many new presentations.

Chef’s Menu Choices please make selections for the week

We have the honor of introducing two new members of our team Chef Gift, a Thai CIA trained, talented creative addition and Chef Riive who has spent time as the Chef at the Spanish Ambassadors’ residence.  

1 .Middle Eastern Chicken Kabob with yellow rice and yogurt sauce

2. Grilled Duck Breast with Red Wine Reduction and tomato confit-FROM a NEW TEAM MEMBER Chef Gift

3. Chicken with Pesto over linguini with chef’s vegetables

4. Salmon Roulade with fresh vegetables-FROM a NEW TEAM MEMBER, Chef Riive

5. Panko Snapper Filet with Yellow Rice

6.  Pork Loin with Apples and Butternut Squash

7.  Salisbury Steak with mushroom gravy, smashed potato and vegetables.

8. Braised Beef Cheeks with rice

9. Cheese and Mushroom Ravioli with Pomodoro Sauce

10. Shrimp Piccata with Rice and Vegetables

$18/meal 5 meal minimum 

PLEASE ORDER BY FRIDAY THIS WEEK AT 

CHEFSCOTTSUNSHINE@GMAIL.COM

Look at past presentations, if we are able, we are happy to make them for you.