Laurie Diaz, Personal Chef
Food is an art form to Chef Laurie Diaz of The Private Table, Personal Chef Service
As a 1996 graduate of the acclaimed French Culinary Institute in Manhattan. Chef Laurie has been pleasing the palates of the Tri State area as a Private Chef, for several years before following her roots back to Pennsylvania in 2003, to open her first restaurant in the Poconos. The Private Table soon became the hottest restaurant in the Pocono area. With an emphasis on fresh organic ingredients and attention to detail, offering specialized catering. Chef Laurie was well known with the locals and beyond.
In 2008 she opened her second restaurant, Sticks n Stones Bar and Grill. With great success the restaurant was sold a year later. Witch brought Chef Laurie to South Florida, where she brings with her 15 years of experience as a highly accomplished culinary professional with passion and creativity.
She continues to take pride in sourcing out only the freshest ingredients and turning them into gourmet creations.
Some tastes for your taste buds
| Passed hours d’oeuvres | Appetizers for Parties | Plated Entrees for Dinner Parties |
| Grilled peaches wrapped in prosciutto with basil leaf, drizzled with aged balsamic syrupGrilled fig stuffed with blue cheese wrapped in prosciutto de Parma, drizzled with 1000 flower honey
Petite Caprese of grape tomato, Bocconcini, fresh basil, garlic crostini Mediterranean brochette of feta cheese, Kalamata olive, red onion, sweet bell pepper, cherry tomato with a lemon vinaigrette Pepper crusted beef Carpaccio on garlic crostini, arugula, blue cheese drizzle Antipasto skewer of salami, provolone, artichoke, petite roasted pepper, queen olive Oven roasted Roma tomato on grilled bread with Chéve goat cheese with fresh herbs Petite assorted quiche; smoked salmon & herbs, grilled vegetable, Spinach & onion, ham & Swiss Spanakopita; spinach & feta in flaky filo dough Crisp apple & aged cheddar Quesadilla Mini crab cakes with Cajun tartar sauce Coconut Shrimp with a spicy raspberry sauce Mini baked brie with orange Grand Marnier sauce, toasted almonds Bacon wrapped scallops with a spicy mustard sauce Margarita grilled chicken skewer Petite black bean hummus tortilla, sour cream, red pepper, avocado Watermelon & feta cheese brochette, balsamic reduction Assorted steamed dim sum with soy sauce Grilled Italian sausage & sweet pepper skewer Smoked salmon crepe, Boursin & asparagus spear Andouille sausage & shrimp skewer Chicken Satay with peanut sauce Salmon Satay with fig sauce Conch fritters with spicy mango sauce Sundried tomato & smoked mozzarella “cigar” Artichoke & parmesan “cigar” “Fire” cracker shrimp, spicy shrimp in crisp wontons
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Caprese Salad~ fresh mozzarella, vine ripe tomato, basil, balsamic reduction, evooClams Oreganato~ steamed littleneck clams in a garlic broth with grilled baguette
Spiedini alla Romano~ fried mozzarella in a lemon caper sauce Spinach & Artichoke dip~ served with pita chips Tomato & Mozzarella Bruschetta~ fresh Parlini mozzarella, grape tomatoes and basil with grilled Ciabatta bread Asparagus & Brie Tart~ French Brie cheese, roasted asparagus, baby arugula, roasted Roma tomato, balsamic reduction Coconut Shrimp~ Florida prawns breaded in Panko and coconut served with a spicy raspberry sauce Stone Crab Claws~ key lime butter & mustard sauce Crisp Seasonal Crudités Basket~ seasonal medley of vegetables with a creamy parmesan dressing |
Citrus Herb Roast Organic Chicken~ creamy spring risotto, roasted cherry tomato, natural au jusGrilled Seafood Brochettes~ Shrimp, Scallops and lobster tail grilled with a Key lime butter, zucchini, grilled sweet potato
Herb Crusted Halibut~ smashed purple potato, grilled asparagus, citrus butter Spring Risotto- creamy Arborio rice with fresh leeks, peppers, zucchini, asparagus, peas, Mascarpone cheese, lemon zest Filet Au Poivre~ peppercorn crusted Filet Mignon, roasted wild mushrooms, sautéed spinach, Brandy Cream Sauce Shrimp Santorini~ medley of onion, sweet peppers, garlic, olives, fresh tomato, basil finished with a splash of Ouzo over grilled Ciabatta bread & crumbled Feta cheese Lobster Stuffed Chicken Breast~ lightly breaded and finished with a fresh basil cream sauce, sautéed seasonal vegetables Coconut Crusted Crab Cake~ spicy mango sauce, coconut Jasmine rice, sautéed Julienned seasonal vegetables Osso Bucco~ braised veal shanks in a red wine tomato sauce with root vegetables over crisp polenta cake Grilled Eggplant Steak Pizzaiola~ a sautéed medley of bell peppers, onion, garlic, banana peppers, capers & crisp potato finished with a splash of balsamic Pasta Primavera~ sautéed seasonal vegetables tossed with penne pasta in a light pesto sauce |
