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.

Chef Scott Sunshine are diving into the season
We have an amazing deal this week, LOBSTERS and Tilapia stuffed with crab  We are now teaming with The Los Wingeez food truck and the VFW Post 9274 to offer many more options in both product and locations.  The Post has a great space for your event.  Watch for details
PLEASE ORDER BY SATURDAY FOR SUN DELIVERY 
1. Split Grilled 1.25# Lobster

2. Grilled Duck Breast with roasted Red Bliss Potato (GF)

3. Smoked Paprika Seared Salmon with garlic quinoa (GF)

4. Tilapia stuffed with crab meat over fresh pasta

5. Sesame Seared Hanger Steak over Ramen with Mango Salsa

6. Roasted Wild Mushroom smothered Rib Eye (GF)
5. Grilled London Broil with sweet onions and peppers (GF)
6. Pan Seared Crab Cake with Heirloom Tomatoes
7. Grilled Mahi over Penne Pasta Prima Vera (GF)
8. NY Strip frites with vegetable Risotto (GF)
9. Chicken Kabob with Cashew Yogurt Dressing and Yellow Rice (GF)
10. MY MOM’s Brisket of Beef with Red Wine and Onions (GF)
5 item/$90 minimum to order please, for the time being, CIRCLE YOUR CHOICES.
FILL IN THE INFORMATION BELOW AND EMAIL TO CHEFSCOTTSUNSHINE@GMAIL.COM
NAME_______________DELIVERY ADDRESS_______________________________________________
EMAIL___________________________PHONE #___________________________________

Some new things this week,

We are starting a relationship with mysocialcalendar.com.
Our first event is a date night dinner with lesson and meal.  Check it out.  
Holiday makes it important to get information out early this week, so..

1. Duck Confit with Gnochi

2. Sweet BBQ Grilled Flat Iron Steak

3. Sea Bass with Picatta

4. Chicken Breast with Grilled Figs and Heirloom Tomato

5. Roasted Rib Eye of Beef w/chèvre Mashed Potato

6. Sweet Thai Chili  Seared Jumbo Shrimp with Rice Noodles

7. Honey Glazed Ham with Grits

8. Saueteed Soft Shell Crab

9. Risotto with Chanterelles and Vegetables

10. Beef Brisket with tomatoes and mushrooms  Please order by FRIDAY, 5 unit min, SUNDAY delivery chefscottsunshine@gmail.com

 

Wonderful and wonderful...

We continue to work with Los Wingez, Jose and the team did well at the festival last weekend. We added some interesting specials including my Mom's Brisket of Beef and Crab Ball Tacos.  This week is the Bluemont Festival Saturday and Sunday and we are adding Lunga (tongue) and Soft Shell Crab Sandwiches.
Our core business also did well with clients in Del Ray, Woodley Park, Arlington and Falls Church.
We added a lovey retirement party in McLean.

This week we got in some great products and the menu is

1. Duck Breast

2. Flat Iron Steak

3. Snapper Meunier 

4. Chicken Breast with Figs

5. Grilled Rib Eye w/chèvre

6. Seared Jumbo Shrimp 

7. Grilled Pork Loin

8. Soft Shell Crab

9. Risotto with Chanterelles and Vegetables 

10. Beef Tongue with tomatoes and mushrooms 

Please add one of these; Ramen, Rice Noodles, Gnocchi, Brown and Red Rice, Risotto or Fingerling Potatoes.

We always shop the Farmers Market for Vegetables so the veg is only what is good and fresh.  If you would like to skip the carbs and double the veg let me know.  

Please try to order by FRI but early SAT will do.

Chefscottsunshine@gmail.com

Chef Scott Sunshine and team are gearing up for the FALL
A break in the action has brought us…more action.  We are now teaming with The Los Wingeez food truck and the VFW Post 9274 to offer many more options in both product and locations.  Watch for details
PLEASE ORDER BY SATURDAY FOR SUN DELIVERY 
1. Vegetarian Cutlets with Zathar (Vegan) These are homemade and NOT patties

2. Roasted Chicken with roasted Red Bliss Potato (GF)

3. Tomato Roasted Salmon with garlic quinoa (GF)

4. Seared Mahi with fresh mint pea salsa over fresh pasta

5. Sesame Seared Sea Bass over Ramen with Mango Salsa

6. Grilled Boneless, Wild Mushroom smothered Rib Eye (GF)
5. Grilled Pork Loin with sweet onions and peppers (GF)
6. Pan Seared Crab Cake with Heirloom Tomatoes
7. Grilled Swordfish over GF Sweet Potato Penne Pasta Prima Vera (GF)
8. NY Strip frites with vegetable Risotto (GF)
9. Chicken Kabob with Cashew Yogurt Dressing and Yellow Rice (GF)
10. MY MOM’s Brisket of Beef with Red Wine and Onions (GF)
5 item/$90 minimum to order please, for the time being, CIRCLE YOUR CHOICES.
FILL IN THE INFORMATION BELOW AND EMAIL TO CHEFSCOTTSUNSHINE@GMAIL.COM
NAME_______________DELIVERY ADDRESS_______________________________________________
EMAIL___________________________PHONE #___________________________________