Dinners | Marja Samsom

Marja has been entertaining for many years, small or large parties, with a unique and exquisite attention to detail which will make any evening special and memorable.

Recently the Concierge of New York City 5 star hotel called on chef Marja to create an 8 course tasting menu for two, to be served on Christmas Day.

Starters:
» Japanese cucmber cups with Salmon tartare, Shiso & Wasabi Tobiko
» Jumbo lump Maine Crabmeat W Yuzu & Salmontrout Caviar
» Tiny Pumpkin & Edamame Dumplings w Ponzu Dip
Main Course:
» Consome Double w Beef marrow
» Shaved Fennel w Orange & Basil salad
» Rosemary Roast Fresh Turkey w Prociutto& Chestnut stuffing
Dessert:
» Dark Choclate& Raspberry Desert Dumplings
» Freshly made Clementine Gelato
» Xmas ‘Tuiles’

When requested to arrange for fun engagement party for a client’s daughter, Marja arranges a Summertime rooftop celebration with Dumpling Making, B.B.Q., and informal cooking instruction for 25 guests under moonlit sky.

‘How to’ prepare 4 different kinds of Dumplings:
» Pork & Prune
» Tuna Tartare
» Shitake Mushroom
» Tomato, Basil & Mozzarella
Dessert:
» Marja’s fabulous Mini-cupcakes with Champagne

Marja travels as Private Chef with clients, in this case to the South of France to create an ‘al fresco’ lunch.

Appetizer:
» Tiny Toast Points, Creme Fraiche with Local Caviar & Champagne
Main Course:
» Langoustines, Scallops sauteed with Fresh Basil & White Wine
Dessert:
» Pear William Tartlets

For the inauguration of new Lower East Side Gallery, still under construction with no lights, kitchen, etc., Marja presents a formal, sit-down dinner for 50 guests. Marja arranges rental tables and chairs, crew, lighting and candles.

Starter:
» Curried Potato Soup with Cheddar Cheese Straw
Main Course:
» Stuffed Chicken Breast with Spinach & Walnuts
» Radicchio & Pomegranate salad
Dessert:
» Chocolate Sandwich with Creme Chantilly

For a pre-holiday buffet dinner with h’ors d’oeuvres for 30 guests at client’s private residence Marja arranges:

Starters:
» Chipped Smoked Trout in Radish Cups with Nori (seaweed) Strip
» Parmesan Crostini
Buffet:
» Black Risotto w Seafood (Shrimp, Monkfish& Baby Squid)
» Roasted Heritage Pork loin w Garlic & Rosemary au Jus Naturel
» Caramelized Fennel
» String Beans with Fresh Thyme & Warm Cherry Tomatoes
» Frisee with Hazelnuts & Balsamic Reduction
» Baked Celery Root with Truffled Mushrooms
Dessert:
» Triffle or ‘Zuppa Inglese’
» Fresh Mixed Berries & Home-made Biscotti