tag:blogger.com,1999:blog-71865588740945216802011-09-06T17:30:17.593-07:00Taste . Enjoy . RepeatChristina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.comBlogger341100tag:blogger.com,1999:blog-7186558874094521680.post-23019760089224995012010-09-08T15:31:00.000-07:002010-09-14T15:05:20.569-07:00

Pesto is amazing, it’s so fresh and light, you can do anything with it. Simply dip a piece of fresh bread in it as a snack or use it as an alternative to the heavy red sauces in traditional pasta. You can make it in large batches and keep it ready in the fridge for all sorts of yummy applications. Everyone should know how to make a pesto. It is so easy and I guarantee once you try it, you will be

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-37003457852399936262010-08-30T15:01:00.000-07:002010-09-14T15:04:45.979-07:00

Our website is now up and running! Check it out!http://www.chefbonvivant.com/

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-37933739981689134692010-08-28T15:14:00.000-07:002010-08-31T15:15:48.321-07:00

1 oz light rum1 cherry2 oz pineapple juice1 oz Blue Curacao liqueur1 oz cream of coconut1 slice pineappleBlend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.Can also be served over ice.

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-65974898552881743922010-08-19T09:03:00.003-07:002010-08-19T09:06:38.348-07:00

Chicken is boring. Most people have their “go to” chicken dishes and marinades and it doesn’t take long for you to tire of the same ol’ same ol’. Well let’s try to spice up your chicken, and make it exciting! Stuffing chicken breast is one of those things that look beautiful and complicated, but it’s really very simple. Once you master the technique you can easily switch out the stuffing for your

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-53257732894363664232010-08-17T13:35:00.000-07:002010-08-31T15:35:21.337-07:00

Senses- The means through which the body feels and perceives to include seeing, hearing, touching, smelling, and tasting.As a Chef it is our job to create not just food, but an experience. Most people do not realize that every time you eat it is an entire multi-sensory experience, one not saved for only the fancy restaurants. Are you eating at home, enjoying the smell of coffee and the warmth of

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-37168710074878907012010-08-11T09:06:00.002-07:002010-08-17T12:26:54.318-07:00

Risotto is a labor of love,don’t you dare walk away from that stove top…it takes all of your concentration and attention, but the reward is worth every swivel of your wooden spoon. Here is one of my favorite Risotto recipes: Wild Mushroom with Parmesan Cheese. It makes the perfect side dish to just about anything, and although it takes time it is not difficult at all…so enjoy.Wild Mushroom

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-55758393086818468912010-07-27T10:20:00.001-07:002010-07-27T10:22:26.023-07:00

"Chef Bon Vivant,The food was absolutely amazing and just like you said, everyone raved on about the cilantro/jalapeño hummus. :-) Everything you provided was exactly as you specified and I think this was the perfect menu for a hot July afternoon. I received several compliments on the food and appreciate your great service, fine attention to detail and great follow-up and communication with me.

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-17157983916249701512010-07-19T13:46:00.001-07:002010-07-27T10:48:25.398-07:00

Pad Thai is one of my favorite dishes. Really I love any kind of stir fry, but something about the way that a good pad thai sauce confuses my palette by mixing together a delicious blend of sweet, sour, spice and tang… gets me all worked up, and I just have to devour every last bite. Pad thai is surprisingly easy to make, acquiring your ingredients is the only challenging part but once you buy

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-66204753053582600832010-07-03T10:10:00.002-07:002010-07-10T10:20:23.411-07:00

This heat is in need of a serious drink refresher. Here is a recipe for Mango Mojitos. They are easy to make and served family style in a pitcher so you don't have to spend the whole day at the pool making drinks. Add the ice last minute to keep them from getting watered down and Enjoy!!Mango Mojitos(makes two good sized pitchers)32 oz Mango Nectar (find it at Trader Joes or the Spanish aisle of

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-68324701825108876542010-06-30T11:54:00.000-07:002010-07-10T10:20:50.085-07:00

Everyone loves BBQ. Its probably one of the easiest dishes I make. Whether I start off with a bottle of sauce from the store and add a little of this and a little of that (a la semi-homemade) or start from scratch, it never takes very long and the result is always fantastic. I really enjoy trying new things when I barbecue but my favorite has to be a spicy and sweet concoction I make that just

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-43438300352450588362010-06-17T10:42:00.002-07:002010-06-17T10:48:21.758-07:00

Last night I had the pleasure of catering a 5 course meal for some of the most interesting people to ever meet in one room. It was a night of good conversation, great wine and fabulous food. I had so many people rave about the Passion Fruit Crème Brulee that I figured I just had to share it with the world, or at least the 4 of you that read my Blog, thank you by the way =). It started with a

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-83752961428216732032010-06-17T08:59:00.000-07:002010-06-17T11:04:19.132-07:00

Seared Halibut served over Lemongrass Infused Black Rice and Watercress with a Pomegranate Citrus GlazeRecipe: Somethings are better left a secret...

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-37568583668154974482010-06-10T10:55:00.003-07:002010-08-17T12:27:48.340-07:00

Salads are simple, a summer time staple and they are ordered constantly at lunch time in restaurants. There are literally thousands of ways to make a salad, all kinds of ingredients to use and fun exotic dressings. Why is it then, that when people want to make one at home they chop up some lettuce, add carrots and a few other simple veggies and top it with “fill in the blank store bought dressing

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-55731054785152775952010-05-20T11:50:00.000-07:002010-05-28T12:04:48.282-07:00

What can Chef Bon Vivant do for you?We are constantly working on events and menus, creating the perfect experience for each of our clients. Here is another sample menu to give you an idea of the exceptional food we create, paired with customer service that will make you feel at ease knowing that your party or event will be exactly as you envisioned, only better.Cocktail Party for 30Hors d’

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-1850758148600825812010-05-05T11:27:00.001-07:002010-05-28T11:32:10.450-07:00

Cinco de Mayo celebrates the 1862 Mexican victory over the French in the Battle of Puebla, it is celebrated in Mexico however, it is celebrated surprisingly (or not so surprisingly) by Americans more then Hispanics. Living in Arizona and being so close to the border, Mexican Culture is part of everyday life. So when there is an opportunity to celebrate this, we do it with a bang. Cinco de Mayo is

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-40054798930283163352010-05-05T01:46:00.001-07:002010-05-29T17:21:42.693-07:00

How can you celebrate Cinco de Mayo with out the perfect Margarita? You can’t ,which is why I have decided to come to your rescue by sharing the best Margarita recipe, it is more complex then the pre made mixes but the end result will have you saying no to Mr. Jose Cuervo and his pre made margarita mix and yes to fresh… Drink up folks!MargaritasTwo parts tequila (good tequila is always better...)

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-49820351972186462952010-04-25T18:24:00.002-07:002010-04-25T18:31:07.685-07:00

Just finalized, here is the menu for a Cocktail Party we have coming up! Guest list is 50-60 people and we are very excited to be a part of it.Pass around Hors d’ oeuvresCrab Stuffed MushroomsProscuitto and Fig BruschettaBacon Wrapped Water ChestnutsSpanakopita with Sun Dried Tomatoes, Spinach and FetaBlue Cheese and Apple Stuffed EndiveFresh Jalapenos Stuffed with Cheese, Wrapped in Crisp

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-48557045239353080082010-04-20T14:46:00.004-07:002010-04-21T19:32:29.756-07:00

Salads. What can you really say? They are fantastic in restaurants but some how become mediocre at home. Why is that? You go to the store buy fresh ingredients, pile them in to a bowl and dump in some Wishbone Homemade Italian Dressing and enjoy. Now there is nothing wrong with this salad, it’s healthy, fresh and easy. What more could you ask for? That my friends is precisely the problem, you

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com1tag:blogger.com,1999:blog-7186558874094521680.post-39075297379458423522010-04-18T10:22:00.001-07:002010-05-28T10:28:47.082-07:00

I had the pleasure of being hired a few weeks ago by two sisters visiting Arizona from Manhattan. They were in town for 7 days and needed a chef for them and 11 other people. They shared with me there love of Mexican Cuisine and I assured them that they were in good hands. I realized quickly (in the first 15 minutes of finally meeting them) that they were not exaggerating when they said they

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-2433690444583532632010-04-10T09:46:00.000-07:002010-04-22T09:47:48.970-07:00

"We were visiting the Scottsdale area from Manhattan, staying at my parents’ winter home. I knew that with the large group of us and 5 children, cooking would be very difficult. I decided to hire a Chef for the week and came across one of Christina’s Ad’s for Chef Bon Vivant and I am so glad that I did. She delivered fresh and healthy meals for my family all week. She was a pleasure to work with

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-33736363527417596662010-04-06T11:06:00.006-07:002010-04-21T19:31:44.647-07:00

I remember (not to long ago either) when cooks and Chefs were thought of as misfits, kinda dirty, working odd hours and partying way too much. You almost never wanted to see who was cooking your food. Well times they are a changing and thanks to the ridiculously large amount of reality TV shows on now a days, it was bound to happen sooner or later. Someone got a great idea to showcase Chefs, real

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-48100872368751684262010-04-01T10:05:00.001-07:002010-04-21T19:33:15.052-07:00

In addition to what I do with Chef Bon Vivant, I also work very closely with a group of artists and designers at Private Label International ( www.facebook.com/privatelabelintl ).They are an amazingly talented group of individuals who design more than just a space, but an entire brand identity for there clients. When ever a restaurant concept rolls their way they bring me in for restaurant

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-83949243124126030602010-03-30T12:01:00.004-07:002010-03-30T12:06:16.618-07:00

When I was going through culinary school I got an amazing opportunity to see and taste foods that I had only heard about (and many dare I say had no clue about) the freshness of the ingredients we received was amazing and the quality was unmatched. I would go back to my apartment and want to replicate one of the meals I had learned (other times to practice things I new I was going to be

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-71573137402934957772010-03-23T15:18:00.000-07:002010-03-30T13:21:44.595-07:00

I love Asian food. Almost everything I cook for myself (and willing customers) has some sort of an Asian flare to it, a fusion if you will. I love stir-frys because they are simple in concept and the possibilities are endless. Once you have the knack for the core ingredients to a stir-fry sauce your imagination can really go crazy and to me it is so much fun watching flavors develop in a wok and

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-13438662642114786632010-03-16T11:52:00.003-07:002010-03-16T18:58:47.619-07:00

As a culinary student we frequently had “pop quizzes”, only ours were called market baskets. If any of you watch Top Chef you have seen this process take place. It looks something like this… everyone running around grabbing random ingredients and trying to make a cohesive meal out of it, all wile trying to impress the judges and show off your culinary skills. Well now that I am out of culinary

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-8641947287667816612010-03-14T09:31:00.000-07:002010-03-18T21:37:56.816-07:00

Seasonal Menu PackagesTry us in your home for a one of a kind dinning experience at a surprisingly low price. This seasons menu packages offer two delicious dishes that can surprise and excite every palate. Our seasonal packages are discounted and designed so that you can try the Chef Bon Vivant experience for yourself. We provide the experience so you can experience the food.

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-47629866110292099452010-03-13T16:00:00.004-07:002010-03-13T22:33:23.946-07:00

Nothing says fresh and seasonal like fish tacos. Every time I take a bite of a fish taco I am transported to the beach, where I’m watching the ease of a gentle sunset and sipping on an ice cold Pacifico. Food has that amazing ability to take you to a place you’ve been before and long so dearly to go back. For instance, fish tacos will always remind me of Huntington Beach, a surf tournament and a

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-78912926376702140732010-03-10T21:21:00.005-07:002010-03-12T20:20:09.906-07:00

I have to start this blog off with something dear to my heart. This blog is meant to join my professional career, along with my all around culinary spirit. I thought I would start off by pointing out the obvious to some and the interesting to the rest. Anyone who loves food will agree that Ratatouille is one of the greatest movies of all time. What they might not realize is that Thomas Keller (my

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-33991190562400382252010-03-05T16:00:00.004-07:002010-03-13T22:37:10.452-07:00

Fact- Arizona has to be the best place to live. Close to all things wonderful and you cannot beat the weather this time of year. I woke today donning my usual cardigan and t-shirt but, because the state of Arizona truly loves me the sun came out in all its glory and a cardigan just seemed unnecessary, giving me a taste of what the next 6 months of my life will be like. Food on the grill, friends

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-5334345583316892362010-01-29T15:27:00.001-07:002010-03-11T18:33:33.078-07:00

Everyone loves sandwiches, I don’t know a single person that doesn’t, and I don’t think it’s just because sandwiches are cheap and easy (although they are). I think its one of those perfect pairings that just makes sense. Centuries of happy customers can’t be wrong. Meat, cheese bread…yum. The great thing about sandwiches is that the possibilities are endless. You can go crazy with spreads and

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-23197786023348907842010-01-11T10:04:00.004-07:002010-03-11T10:06:16.924-07:00

Client Feedback "Christina has prepared over 500 dishes for my family and our guests including, multiple holiday menus, and special occasions. She is adept at accommodating my father in-laws diet restrictions, my sister in-law’s food allergies, and menu planning within budget and time constraints. There is no need to go to Maestro’s City Hall Steakhouse and spend $45 for a bone-in-fillet when

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-42739238109457440452010-01-09T16:52:00.000-07:002010-03-11T18:31:24.248-07:00

Client Feedback“We used Chef Bon Vivant for our Holiday Party and were extremely impressed with Christina’s ability to create the authentic ethnic menu we requested. Our party was a success, in budget and received rave reviews from our guests. We will use her again.”Plaza Motors Inc.

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-68227680675503070462009-12-05T09:29:00.001-07:002010-03-11T12:32:28.770-07:00

Client FeedbackTo Whom It May Concern:I have had the pleasure to take part in countless catered events in which Christina Gerome has provided the main direction for all culinary dishes. Her taste is impeccable and creativity is nearly unparalleled. She has such an extensive knowledge of cuisine that allows her to easily work within anyone’s specifics needs and tastes.In addition to her overall

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0tag:blogger.com,1999:blog-7186558874094521680.post-40907837687807597742008-11-14T14:11:00.000-07:002010-03-11T09:55:52.031-07:00

Chef Bon Vivant means more to me than anyone can imagine. Food is more than fuel, it is a lifestyle and the foundation for all my happiness. I make it my business to study and interpret this passion of mine to people willing to stop and smell the risotto. Chef - (shf, .\ˈshef)Function: nouna skilled cook, specifically the main cook:Bon Vivant -(bän-vē-ˈvänt, ˌbōⁿ-vē-ˈväⁿ)Function: nounA person

Christina Geromehttp://www.blogger.com/profile/02592706907893910937noreply@blogger.com0