Maison - Bringing The Chef To You by Paul Lindemuth

February 21, 2018

Maison is beautiful French word that, according to the Cambridge Dictionary, translates to “house, household, home.” It is the perfect word to embody the wonderful addition to the Marcel’s and Marché family.

Maison was launched last year, and now 4 chefs from the Marcel’s culinary team pack up their knives, pots, pans and prep gear to bring the chef experience to your home. We also have a group of talented and professional staff working alongside us to create the perfect celebration.

Here’s how it all works: An initial conversation with the client determines date, time and guest count as well as any specific event details. A Maison chef is scheduled and begins work on a very personal planned menu that focuses on great taste and seasonal flavors. The chef will embrace every detail of the event, assessing any dietary restrictions, the need for any rentals of tableware and linens, floral arrangements, as well as making wine and beverage suggestions.

On event day the chef and staff arrive early to load in, unpack, set up and complete prep and cooking. Staff also assist with table setting, wine chilling, cocktail mixing and creating beautiful platters for passed appetizers. Guests arrive, cocktails and appetizers flow, dinner and wine are served and dessert is presented. At the end of the evening the chef and staff roll up their sleeves for final clean up before saying their goodbyes.

We’ve had the pleasure of being part of milestone birthdays and anniversaries, a vow renewal ceremony and celebration, two full hands-on evenings where the guests prepped and cooked alongside us, as well as some fun and casual gatherings for family and friends.

We’ve also had one event that began al fresco with a beautiful table set in the back yard. Then the rain started. Our team seamlessly moved everything indoors, shuffling furniture to accommodate tables and chairs, putting soggy linens in the dryer, polishing damp glassware and flatware, and resetting the tables – (all without missing a beat) while simultaneously serving cocktails and appetizers to the guests. And never without a smile on their faces!

The greatest compliment we’ve received (and more than once) was “this was perfect and I was able to be a guest at my own party”.

So when you have an occasion for a celebration, whether big or small, formal or casual, call us and let us bring the party to your maison!

Salmon Poached in Escabeche

Ingredients

2 pounds fresh salmon, cut into 2” chunks
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons sweet Spanish pimentón
2 cups virgin olive oil
⅔ cup cider vinegar
½ cup dry white wine
4 bay leaves
10 sprigs flat leaf parsley
2 sprigs fresh thyme
2 yellow onions, peeled, trimmed and thinly sliced
2 large carrots, peeled, trimmed and thinly sliced
8 cloves garlic, peeled and thinly sliced

Instructions

Lay the salmon pieces in a shallow pot, large enough to keep the salmon in one layer. Sprinkle the salt, pepper and pimenton over the salmon. Toss the salmon lightly to evenly coat.
Pour the olive oil, vinegar and wine into the pot. Add the thyme, parsley sprigs, bay leaves, onions, carrots and garlic.
Place the pot over medium heat. Bring slowly to a boil and then turn the heat off immediately the moment the first bubble appears.
Cover with a lid, set aside and let the salmon cook in the retained heat while releasing its juices, about 10 minutes.
Transfer to small plates and serve with some of the poaching liquid and vegetables on top.

By Paul Lindemuth

Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/