Home Cooking by Personal Chef Piper Services

Chef Piper has been cooking for 17 years and has operated her Chef Business for more than ten years; her customer service is outstanding with five stars on Google.

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Bachelor & Bachelorette Parties

Popular Menu Samples/ Call for Per Person Pricing/ Buffet/ Family Service or Platted Courses to discuss.

Mediterranean Night

Plated 3 Courses or Buffet with No Staff:

First Course: Authentic Greek Salad w/ cherry tomatoes, cucumbers, red onion, slices of red pepper, pitted kalamata olives, garnished w/crumbled feta cheese w/ Greek salad dressing

Second Course: Herb roasted wild sockeye salmon w/ dill, parsley, & scallions in a vermouth sauce
served w/ yukon gold & celery root mash w/ haricots verts

Dessert: Tiramisu Cake, or Greek Baklava, Greek Orange Honey cake w/ Pistachios, or Custard Fruit Tart


Italian Night

Plated Service w/ Staff - 3 Courses

or Buffet Option w/ no staff

First Course: Classic Caesar salad w/ home-made Caesar Dressing w/ croutons served w/ a basket of garlic bread

Second Course: Chicken Piccata boneless breast of chicken in a succulent lemon butter sauce garnished w/ capers & parsley 4 cheese ravioli
in marinara sauce, garnished w/ parmesan cheese w/ string beans w/ heirloom cherry tomatoes & toasted almonds

>Third Course: Home- Chef Pipers signature New York Style Cheesecake w/ raspberry coulis, whipped cream & garnished w/ mint


Bistro Night!

Plated 3 Courses, or Buffet with No Staff:

First Course: Crab cakes w/ remoulade sauce

Second Course: Restaurant style Seared Flank Steak w/ chimichurri sauce an Argentinian pesto
served w/ garlic mashed potatoes & cream of spinach w/ nutmeg & lemon zest

Third Course: Chef Piper’s home-made apple pie å la mode w/ vanilla ice cream


Special Occasion

Plated Service with staff or buffet service

Passed Hors d’oeuvres.

Swedish Cocktail Meatballs (scrumptious mini meatballs
made from beef & pork in a Light cream sauce
speared with tooth picks for guests to enjoy.) Delectable

Dinner: Plated

First Course: Wild Gulf Shrimp Scampi served on a bed of mixed Spring Greens

Second Course: Grass fed Frenched & trimmed rack of lamb w/ garlic & rosemary,
served with a dollop of pesto sauce w/ sweet potato purée & the freshest organic
spring greens asparagus & shiitake mushrooms (to discuss vegetables seasonal)

Third Course: Crème Brûlée.

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The food was delicious and our group loved her.

I hired Piper to cook for my sister's bachelorette party of 20 people, outside of Asheville. We communicated regularly for about 2 months prior to the event. She was consistent in her communication, and always prioritized our needs and preferences when it came to timing, menu, etc. She made sure to be proactive in her grocery shopping and provided fresh ingredients for our fabulous meal. Piper cooked our meal all day while we were out in the community. Throughout our night, she was personable and flexible to our groups needs. She pulled off the entire event by herself without batting an eye. The food was delicious and our group loved her. I whole-heartedly recommend Piper for your event and meal needs!
-Hollis Couch