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Menus consist of three to seven course meals, with options from the following styles:

chef joni on beach

Chef Joni's

Thai, Sushi, Pan-Asian
Down East

FFrench, SpanishAmerican Nouvelle
East & West IndianNorthern &
Southern Italian
Spanish, Mexican
Jamaican, Bahamian

And my own style...Fusion

On Site Cooking Only
Different menus are available upon request
I always try to make each dish as healthy as possible

  • Great Munchies at the Beach with Joni

    Oysters Rockefeller, Fresh Suckulant Oysters with a bed of Sauted Spinich
    with Garlic, Bacon, Shallots, and Pernod
    and finally topped with Lemony Hollandaise Sauce

  • Baked Wonton Cups, filled with Thai Shrimp or Chicken Curry

  • Clams Casino, Baked Local Clams on the half shell, with Bacon, Onions, Garlic, Parsley, and topped with Parmesan Reggiano

  • Tuna Tartar mixed with Ponzu Sauce, Baby Chives,
    and Fresh Ginger in Won Ton Cups

  • Bruschetta with Tomatoes, Olives and Herbs on Crostini with Goat Cheese

  • Satay-O-Chicken or Shrimp or Scallops with Joni's Sassy Peanut Sauc.

  • Baked Portobello Mushroom Caps, stuffed with Crabmeat
    with a Roasted Red Pepper Scampi sauce, served over mixed Baby Greens

  • Bahamian Conch fritters, with a spicy Tortuga Sauce

  • Steamed Bogue Sound Clams, with tomato, garlic, beer, and herb broth

  • Baked Brie with Guava and Roasted Garlic in a Puff Pastry

  • Hummus  with roasted garlic and roasted red peppers,
    served with toasted pita points.

  • Herbed Goat Cheese on toasted tortillas, served with Joni's Sassy Mango Salsa

  • Mini Crab Cakes with a Basil, Key Lime, Chili Aioli

  • Fresh Jumbo Shrimp, lightly steamed and
    tossed with either a Jamaican, Old Bay or Cajun seasoning

  • Hot lump Crab Dip with French Bread Slices.

  • Hot Spinach-Artichoke Dip with various crackers

  • Mango or Black Bean Salsa with Blue & White Corn Chips

  • Imported Cheese & Fresh Fruit Tray

Sassy Soups

  • Cuban Black Bean Soup with Toasted Corn Frizzle Strips,
    Sour Cream and Mango Salsa Garnish

  • Seafood Gumbo with Chicken and Andoullie Sausage

  • Seafood Chowder with Shrimp, Crabmeat, Scallops and Organic Vegetables

  • Scallop Bisque with a hint of Sherry

  • Tomato Bisque with Pesto and Cheese Crostini

  • Maryland Style Crab Chowder

  • Jerked Chicken Soup

Sassy Salads

  • Fresh Arugula with Prosciutto, Shaved Parmigiana Reggiano, Roasted Garlic
    with Black Truffle Oil, and Herbed Goat's Cheese Medallions

  • Fried Green Tomato Napoleons, Tomatoes Stacked with Buffalo Mozzarella Cheese, Prosciutto, and Roasted Red Peppers with a Balsamic Glaze

  • Ceviche, A real treat! Minced Fresh Local Catch, prefrably Grouper or Snapper, tossed with Fresh Squeezed Limes, Grapefruit, and Oranges, with Julienned Peppers, and Onions, marinating , and cooking in the citrus. [This dish is a rarity in the states, but very popular in the Bahamas and Caribbean, as well as South America, and Mexico. It is actually cooked by the citrus]

  • Joni's Sassy Caesar with Homemade Sassy Croutons

  • Fresh  Mozzarella and a variety of sliced Organic Tomatoes
    with a Basilique Dressing

  • Baby Lettuce, Pear, Gorgonzola Cheese, Prosciutto and Spiced Pecans
    with a Balsamic Vinaigrette

Entrées with Joni

  • Uni, Sea Urchin Roe, with Penne Pasta in a traditional Southern Italian Garlic, Parsley and White Wine Sauce with a dash of Chili Pepper

  • Snapper En Papillote, in a Ginger, Lime, Tangelo Broth,
    and Edamame, Lemongrass and Red Curry Risotto.

  • Chicken Breasts Brushetta, Artichoke Raviolis,
    with Caramelized Roasted Garlic, and Shallots with Fresh Lemon Zest.

  • Cumin and Chocolate Dusted Seared Scallops, with Mango and Blood Orange Coulis, Saffron Rice with Black Beans and Lime Zest.

  • Wild Salmon with Sweet Pea Wasabi Sauce, Jasmine Rice Timbales,
    in a Miso -Lemongrass Broth.

  • Lobster Fra Diablo, whole cut up Lobsters, Clams, Mussells, Shrimp, and Calamari, in a Spicy Red Sauce, over Linguine,
    and served in a large saute pan so you can choose your favorite crustations!

  • Tortilla Encrusted Grouper, topped with Mango Salsa, Guava Garni,
    and Caramelized Plantains.

  • Salmon Cannelloni with a Lemon Caper Cream Sauce, Sauteed Spinach
    with Garlic, Shallots, Applewood Bacon, and Shitake Mushrooms.

  • New Zealand Lamb Chops, rubbed with Organic Extra Virgin Olive Oil, Rosemary, Oregano, Garlic, and Course Ground Malabar Pepper,
    topped with Fresh Peas, Feta, Pistachios and a Balsamic Reduction,
    served over Chedder-Sage Polenta.

  • Fresh Ahi Tuna Tenderloin Medallions,
    Marinated and Seared with Black and White Sesame Seeds,
    served over a Thai Vegetable Risotto, with Coconut, Lemongrass,
    Wild Mushrooms, and a Roasted Red Pepper and Wasabi Garni.

  • Lobster Medallions with Seafood Risotto and Grilled Organic Vegetables.

  • Grouper Oscar... Fresh Sautéed Grouper with a little Cajun spice, Crabmeat, and Fresh Asparagus with Béarnaise sauce, Roasted Garlic Mashed Potatoes.

  • Pan Seared Filet Mignon, with a Gorgonzola Chianti Sauce and Roasted Garlic, served with Herbed Mashed New Potatoes with Roasted Garlic
    and a Sautee of Fresh Seasonal Vegetables.

  • Medallions of Grilled Cuban Moho Pork Tenderloin, served with a Timble of Spicy Black beans and Spanish Rice, baked Plantains, and Mango Salsa Garni.

  • Jamaican Jerked Chicken Breasts, served with a Three Pepper, Sweet Red, Bell,
    and Jalapeno, Linguine, with a light vegetable broth and cream reduction,
    with fresh grated Parmigiano-Reggiano Cheese and Cilantro

  • Roasted Rack of New Zealand Lamb, encrusted with Crushed Black Pepper, Rosemary, Dijon Mustard, and Italian Bread Crumbs,
    and served with Sweet Potato Hash, and Marinated Grilled Vegetables

  • Fresh Filet of Grouper with Sea Scallops and Jumbo Shrimp
    with a Roasted Red Pepper Scampi Sauce
    and served with Rice Pilaf Timbles and a Vegetable Medley

  • Chicken Soprano... Boneless Chicken Breast, stuffed with Sautéed Spinach and Garlic Mozzarella Cheese and Sun dried Tomatoes, Penne Alla Vodka,
    and a Sautee of Vegetables

  • Clam Bake... Clams, Mussels (Lobster is optional), Onions, Carrots,
    Corn on the Cob, Kielbasa, Chicken, cooked together
    and served with North Carolina Hushpuppies

Daring Deserts with Joni

  • Chocolate Lava Cakes

  • Imported Cheeses pared with Seasonal Fruits

  • White Chocolate-Key Lime Mousse, in Blood Orange Compote
    with a Dark Chocolate Truffle.

  • Figs with a Balsamic Reduction, Marscapone and Walnuts

  • Hot Guava Cobbler with Vanilla Ice Cream

  • Banana Split Cobbler with Vanilla Ice Cream

  • S'mores

  • Chocolate Cheese Cake with Fresh Berries

  • Chocolate Fritters served with a Hot Fudge Sauce and Fresh Raspberries

  • Tiramisu

  • Chocolate Crème Brulee' with Caramelized Pistachio Crust

  • Black Forest Cobbler

  • Chocolate Fountain with Fresh Strawberries, Bananas, Pound Cake, and Pretzels




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