Cooking for you

Bring the things you see on twohelmets.com into your own home!

Experience exceptionally planned and executed new american cuisine at your next romantic dinner for two, cocktail soiree, or seated dinner party. Perfect for busy Washingtonians, our services allow you to spend time with your guests instead of your kitchen.

Services include:

>Pre-event menu planning and shopping list preparation;
>Day-of meal preparation at your own home (family style, formal, or buffet);
>Complete cleaning of kitchen area after service;
>Presentation of hand-written menu.

Contact Two Helmets Cooking for details. References are available.

Vegetarians are welcome clients.

SAMPLE MENU ITEMS AND PICTURES:

SMALL BITES

Warm madjool dates, mascarpone, sea salt

Roasted sweet onions, danish blue, pine nuts, thyme

Pear vol-au-vents, warm brie, sage ice cream

Carbonated grapes, gorgonzola dulce, walnut dust, honey

Fire-roasted red peppers, olive tapenade, chevre, rosemary

Pommes noisette, crème fraiche, salmon roe

SOUPS AND SALADS

Carrot-ginger consommé, cilantro, herb crouton

Beets “carpaccio,” rocket, parmesan, balsamic reduction

Herb salad, mollet eggs, garlic crouton, dijon vinaigrette

Arugula, halloumi, pears, roasted beets, hazelnuts, pomegranate

White gazpacho, composed salad of muscadet grape, almond, herbs

VEGETABLES

Morels, rainwater madeira, chives

Roasted eggplants, almond sauce, pomegranate molasses

Braised root vegetables, spiced-wine reduction, saffron-almond couscous

Swiss chard, ricotta, hot peppers, garlic, sultanas

Seared brussels, toasted pine nuts, apricots, marjoram

Sweet onions and fennel, white wine, lemon, cream, sage, sage flowers

Sauteed fiddlehead ferns, spring ramp pesto

MEATS AND FISH

Sea bass, celery root “risotto,” pine nut broth, meyer lemon confit

Crispy-skin salmon, lavender-honey glaze, tourned carrots

Seared halibut, stinging nettle puree, black trumpet mushrooms, lemon verbena

Shrimp-pimenton fritters, garlic lemon aioli

Herb crusted pork tenderloin, cranberry gastrique, orange foam

Seared lamb chop, lemon-mint shortbread, milk poached new potato, english peas

AFTERS

Agave-lavender infused watermelon steaks, currants, toasted pepitas

Grilled nectarines, bergamot-cardamom reduction, crème anglaise

Chocolate mousse quenelle, blini, espresso “caviar”

Chocolate torte, meyer lemon cream