Chef Graham Overal
Private Chef Services

Chef Graham Overal Private Chef ServicesChef Graham Overal Private Chef ServicesChef Graham Overal Private Chef Services
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Chef Graham Overal
Private Chef Services

Chef Graham Overal Private Chef ServicesChef Graham Overal Private Chef ServicesChef Graham Overal Private Chef Services
  • Home
  • About CGO
  • Blog
  • Contact
  • Reviews & Testimonials

"Good Food and Drink is the basis of true happiness." - Chef Marco Pierre White

Experience Personal Fine Dining

Private Chef Services

Weddings, Bachelorette, Private Dining, Anniversaries, Birthdays.

VRBO’s-AirBnB’s, Wine Pairing Dinners & Cooking Classes.


Special menu service.

All menus can be adjusted for Gluten Free, Lactose Free, Seafood/Shellfish Allergies & Nut Allergies.

Please let us know when booking & we will accommodate you & your guests. Private Chef Gluten Free Fine Dining & Private Personal Chef Dining

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Chef Graham, At Your Service!

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    Private Events

    Wine/Food Pairing

    Wine/Food Pairing

      We bring the professional chef dining experience to the comfort of your home or chosen venue without the hassle of reservation hunting, or pretense.

    Book Your event

    Wine/Food Pairing

    Wine/Food Pairing

    Wine/Food Pairing

     We are very pleased to announce our new Wine & Food Pairing dining experience! 

    Message us to find out more and reserve you next special event.

    Book Your event

    About Me

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    I  began my journey in the Culinary & Hospitality industry over 25 years ago and worked alongside some of the finest chefs in Europe...

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    A variety of Menu options. Whether it be a Romantic French Dining Experience for two or a Southern Cookout for you and 20 of your closest friends! 

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    "Hands down one of the best meals we’ve ever had..and that says a lot as we are huge foodies and travel a ton. He was the perfect addition to our celebration last night. Can’t wait to hire him again."


    -Jasmine, Asheville, NC

    Experience Private Personal Chef Dining, Food and Drink (GF)

    Menu 1

    To Start: French Onion Soup de Paul Bocuse.

    Served with a Grilled Camembert Crouton and Pickled Red Onion.


    The Salad: Lyonnaise Seasonal Salad. 

    Greenfield Manor Hens Poached Egg, Smoked Bacon Lardon, Brioche Croutons. Red Chicory Romaine & Frisée Lettuce. Dressed with a Champagne & Dill Mustard Vinaigrette.


    Meat Course: Bougie Beef Bourguignon. 

    Locally Raised Ribeye & tenderloin of Beef, slow-cooked in Burgundy Red Wine with Wild Mushrooms, Smoked Bacon, Pearl Onions & Organic Carrots. Served with Black Truffle Mashed Potato.


    To Finish: Pumpkin Spiced Creme Brûlée with Pistachio Biscottis 


    Menu 2

    An Aperitif:  Asparagus & Tarragon Velouté.

    Chive Créme Fraîche 


    To Start: Smoked Salmon 3 ways. 

    Cold-smoked with Dill and Citrus Vinaigrette, Applewood & Cedar Hot smoked. Poached Ballotine of Scottish Salmon Mousse   


    Meat Course:  Roasted White Pheasant.  

    Winter Root Vegetables Infused with Thyme, Sage & Garlic. Smoked Bacon Wrapped Sausage with a Port wine and Red current Jus 


    Intermezzo: Glazed Berry, Cinnamon, and Ginger Sorbet


    Dessert: Chocolate Chess Pie.

    Cremé Chantilly


    To Finish: Port, Stilton, and Camembert 

    Menu 3

    To Start: 

    Opt 1. Pan-fried escalope of Duck Fois Gras.

    Roasted Polenta, Caramelized Apples, Sweet Wine & Chive Jus.


    Opt 2. Snow Crab & Avocado Salad. 

    Cherry Tomato Vinegar Dressing, Roasted Italian Red Peppers, Baby Gem Lettuce.


    Opt 3. Lobster Ravioli.

    Celeriac Puree, Sautéed Wild Mushrooms, Madeira Cream Sauce & Black Truffle.


    Opt 4. Carpaccio of Prime Ribeye Beef.

    Aged Parmesan, Arugula & Horseradish cream.


    In the Middle: 

    Opt 1. Roast Fillet of Local Beef. 

    Seasonal roasted vegetables, Red Wine Jus, Scottish Langoustine, European Salsa Verde.


    Opt 2.  Wild Caught Sea Bass.

    Saffron Saffron Risotto, truffled Wild mushrooms & Wilted Spinach


    Opt 3. Wild Caught Salmon. 

    Parsley & Sorel cream, Baby potatoes, Crispy Leeks.


    Opt 4. Vegetarian Mushroom Wellington. 

    Sauce Au Poivre, Butter Roasted Rainbow carrots.


    To Finish: 

    Opt 1. Chocolate Brownie (GF) Vanilla Bean Ice cream.


    Opt 2. Pot Au Creme Fresh Berries & Rossini Wafers.


    Opt 3. Creme Brûlée, Pistachio Biscotti.


    Opt 4. Local Cheeses & Dessert Wines.



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    Wine Pairing Dinner Menu 1

    The Chef’s Selection


    Red Wines


    Nebbiolo 2020.

    Terriors d’Anton Boudin Noir.

    Reduced Red Current Demi Glace & Parsnip Chips.


    Allin Red Table Wine.

    New Zealand Lamb Lolly Pops.

    Coffee & Sichuan Pepper Rub, Cauliflower Puree & Bacon Powder.


    Twenty-Nineteen BDX 2019.

    North Atlantic Halibut.

    Dauphinoise Potato & Caper Remoulade.


    Cabernet Sauvignon 2019.

    Dark Berry Creme Brûlée.

    Pistacchio & Candied Citrus Biscotti.


    Rosé Wine.


    Rosé 2020 Cab Sauvignon. NC.

    Salmon Roulade wrapped in Herb Crust, filled with Scottish Smoked Salmon & Lobster Mousse.

    Butter Roasted Fingerling Potatoes and White Asparagus.


    White Wines.


    Chardonnay 2019 NC.

    Dungeness Crab & Avocado Salad Tian.

    Roasted Red Pepper, Tomato & Lobster Mayonnaise


    Viognier 2019 NC

    NC Prime Beef Carpaccio.

    Champagne & Dijon Dressing, Arugula Salad & Salsa Verde.


    Sauvignon Blanc 2020.

    Wild Caught Sea Bass with Steamed Shellfish Broth.

    Clams, Mussel, Calamari, South Carolina Shrimp & Sea Beans.

    Mini Crispy Herb Roasted Potatoes.


    Riesling 2021.

    Lemon Meringue Pie.

    Honeycomb, Jasmine & Honeysuckle Syrup.


    Menu d’Bubbles!


    Cava 2021.

    Wild Mushroom Soup.

    Finished with Truffle Cream & Chives.

    Diver Caught Scallops.

    Cauliflower Puree, Sultana Sweet Sherry Dressing.

    Old Spot Pork Wellington.

    Roasted Root Vegetables and Cava Cream & Sorrel Sauce

    Wild Mushrooms in Cream Sauce.  Fresh Garden Herbs and Toasted Granary Bread.

    Chocolate & Marshmallow Tart.

    Graham Cracker Pop Corn & Raspberry Coulis.


    Presented by Chef Graham Overal

    www.chefgrahamoveral.com

    Wine Pairing Dinner Menu 2

    The Chef’s Selection


    ~ Amuse ~

    Beet Cured Salmon Gravlax.
    Topped with Whipped Crème Fraiche, Sliced Chives and Dill.

    ~ 1st ~
    Select Wild Mushrooms On Sour Dough Toast.

    From the Asheville Farmers, a Selection of the Finest Wild

    Mushrooms, Fried in the Chefs own Black Truffle Oil, Finished with Reduced Butter Cream Sauce & Chive Blossoms.

    ~ 2nd ~

    Terrine of Gloucester Old Spot Pork.

    Rainbow Carrots & Village Farms Wild Asparagus, Wrapped with Cedar Smoked Bacon. Served with Blackberry & Fig

    Chutney

    ~ 3rd ~
    A Tian of Lobster, Avocado, Red Pepper, Tomato & Romaine. A

    shot of Spiced Lobster Bisque. Finished with Lobster Aioli.

    ~ 4th ~
    The Marked Tree Bespoke Dessert...TBA



    (The Marked Tree selection 2023

    Gravlax - Blossom

    Lobster – Chardonel

    Terrine - Chloe

    Mushroom Toast- Flat Rock Red

    Dessert - Gruner!



    Presented by Chef Graham Overal

    www.chefgrahamoveral.com

    My Suppliers

    A huge thanks to all the local suppliers, Farmers, Fishermen and Women, Butchers, Bakers, and Employees of those listed below. I wouldn't be able to do this job without your hard work!


    • Farmer Gregg's Produce (Fairview, NC) Fruit & Vegetables
    • Trout Lilly Farmshop (Fairview, NC) Grass Fed Beef, Eggs & Ciders
    • Hickory Nut Gap (Fairview, NC) Beef & Pork
    • Apple Brandy Beef (Wilkesboro, NC)
    • Sunburst Trout (Waynesville, NC)
    • East Asheville Farmers Market (Asheville, NC) Micro Cress, Vegetables & Selected Local Meats
    • Village Farms. (Asheville, NC) Fruits, Vegetables, Bard Rock Chicken, Lamb & Herbs (Food and Drink)

    Visa/Matercard/Amex/Venmo/PayPal/Zelle

    Chef Graham Overal Private Chef Services

    cgo@chefgrahamoveral.com


    Copyright © 2022 Chef Graham Overal Private Chef Services - All Rights Reserved.


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