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If you feel like you're drowning in clutter, hiring a personal organizer can be the answer you've been looking for. The Mountain Garden Chef Personal Organizers tackle the places in your home or commercial kitchen that have gotten just a bit out of control.
Chaotic closest, cupboards, Kitchens & much more!
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We will make an assessment to understand your personal needs, then build an easy to follow system to keep that clutter gone for good. Privacy and integrity are key components to being a personal organizer, so we pride ourselves on being discreet and professional at all times.
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Private Dining, Weddings, Bachelorette Parties, Anniversaries & Birthdays.
Meal Kits, Wine Pairing Dinners.
~Special menu service~
Personal Chef Services for Private Home & Families. Long & Short Term Availability
(All dietary needs can and will be catered for)
Locations in Asheville NC, Charlotte NC & Charleston SC
Hourly Rate includes Travel/Tax/Cooking Time & Cleanup
Hourly Rate includes Menu Planning Only
Rates Vary Depending on Services Required
Rates Vary Depending on Services Required
Prices
Private/Commercial (inc. Tax & Travel. Hourly rate: 3 hour minimum $165.00
Private/Commercial
Private/Commercial
Private/Commercial
Private/Commercial
Private/Commercial
Charges will be added for Storage Containers/ Equipment Boxes/ Stationary/ Disposal of Refuse
We bring the professional chef dining experience to the comfort of your home or chosen venue without the hassle of reservation hunting, or pretense.
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.
I began my journey in the Culinary & Hospitality industry over 25 years ago and worked alongside some of the finest chefs in Europe...
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!
-Jasmine, Asheville, NC
Soups.
London Particular
(Garden Pea & Smoked Ham Soup)
Coq Au Vin
Joyce Farms Chicken Broth, Reduced Red wine with Bacon, Mushrooms & Winter Vegetables.
French Onion Soup a la Paul Bocuse.
Gruyere Cheese Crouton & Puff Pastry Lid.
Roasted Butternut Squash.
Toasted Pumpkin Seeds & Brioche Parmezan Croutons.
Salads.
Parma Ham & Roasted Butternut Squash Salad.
With toasted Pumpkin Seeds, Brioche Croutons, Pickled Red Onions & Emilia Romagna Parmesan
The Winter Warmer.
Spicy Chicken Chorizo, Toasted Pine Nuts, Endive Lettuce, Castelvetrano Olives & Red onion.
Extra Virgin Olive Oil & Balsamic Vinegar.
Golden Beet’s & Goat.
Roasted Mixed Beets, Citrus Segments, Arugula & Local Goat Cheese.
Toasted Pine nuts, Reduced Fig & Balsamic Dressing.
The Chefs Italian Chop Salad.
Fine Chop of Cued Italian Hams, Green Olives, Gem Lettuce, Orzo Pasta &
Garlic Vinaigrette
Starters.
Charcuterie Board.
Selection of Cured Meats and Fine Cheeses with Olives, Cornichons & Fig Chutney. Herb Toasted Ciabatta Bread.
Local Beef Tenderloin Carpaccio.
Arugula, Parmesan, Horseradish Dressing & Vegetable Chips.
(This can also be done with a cured meat replacement for those the don’t do raw product)
Scottish Smoked Salmon Tian.
Lemon & Chives Creme Fraiche, Chopped Avocado, Fire Roasted Red Peppers & Lightly Spiced Ocean Remoulade.
Entrees.
~8oz NewYork Strip~
With Roasted Vine Tomatoes, Garlic oil & Skinny Fries. Watercress & Fennel Salad.
~Bougie Beef Bourguignon~
Red Wine Marinated Ribeye & Fillet, Bacon, Mushrooms and Roasted Vegetables.
Scallion Creamed Potato & Crispy Leeks Topped with Puff Pastry & Shaved Black Truffle.
~Breast of Joyce Farms Chicken~
Cider & Garlic Butter Sauce, Baby Potatoes & Braised Savoy Cabbage Finished with Smoked Pancetta Lardons
~Fillet of Wild Caught Red Snapper.~
Saffron Risotto, Truffled Wild Mushrooms & Wilted Spinach.
~Gloucester Old Spot Pork Chop~
Champ (Bacon & Green Onion Mashed Potato), Roasted Root Vegetables, Red Berry Jus & Caramelized Granny Smith Apples.
~Spicy Sausage Rigatoni con Fungi~
Roma Tomatoes, Mushrooms, Ricotta, Zucchini & Creamy Tomato Sauce.
Rosemary Focaccia.
~Wild Loch Duart Scottish Salmon~
Served with a Rich Parsley Cream Sauce, Roasted Leeks & Baby Potatoes in Chive Butter.
Desserts.
~Ultimate Tia Maria Tiramisu~
Vanilla Mascarpone Cream, Coffee Sponge, Chocolate Sauce & Salted Carmel.
Nonnies Chocolate Biscotti.
~Pot Au Crème~
A rich dark Chocolate dessert, with Vanilla bean & Creme Caramel. Served with Dark Chocolate dipped Strawberries with Raspberry Sorbet & Rossini Waffers.
Raspberry Crème Brûlée with Chantilly Filled Ginger Snap.
~Strawberry New York Baked Cheesecake~
Fresh Strawberries, Fruit Coulis & Chocolate Biscotti.
Topped with Chocolate Rossini Wafer Crumble & Fresh Chantilly Cream.
Presented to you by Chef Graham R Overal
~
Chefs Signature Beef Wellington $65.00 pp (min 4 person)
~
7-Course tasting menu. $395.00 pp
Caviar Service for two
~
Scottish Langoustine Ravioli, Chives & Black Truffle
~
Citrus Sorbet
~
Minted Lamb Lolli Pops
~
Sichuan Venison Tenderloin, Pomme Mousline
~
White Fish in Sorrel Cream Sauce
~
Poached Pears in Burgundy Syrup
Vanilla Bean Ice Cream
~
(Compliment this menu with a wine pairing menu by a level 2 Sommelier)
Presented to you by Chef Graham Overal.
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
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.
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
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
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!
Visa/Matercard/Amex/Venmo/PayPal/Zelle
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