Sometimes you don’t want to go out for a meal, but rather have one to come to you. That is where private chefs come in to play.
A great option when hosting a large family dinner, a special occasion, or a celebration and want to be an equal participant in the affair. Having such a professional in charge of the food means it will always be served hot, you have more time to host, and one lest thing to worry about.
Truth be told my home is too small to host anything so elaborate, so I was ecstatic when Mildret opened up her home to my friend and I, so that we could get a taste of this home cooking experience. And to further my benefit and delight she has an amazing view of Burnaby that served as the perfect backdrop for tonight’s romantic two person dinner.
Mildret comes with 25 years of cooking experience, which includes growing up with a terrific cook for a mom. A few of the recipes she still prepares are from her. Officially Chef Mildred has left her office job to pursue her passion for cooking and has been doing this in a full time capacity for 5-6 years. She currently spends most of her time as a private chef, as well as teaching Mexican cooking classes at Vinca’s Kitchen in Surrey.
Tonight the four course menu she prepared promised to take us around Mexico in a culinary feast. We started in the south with this fish ceviche. Prepared just like how they do it on any beach side menu.
Fresh tilapia marinated in zesty citrus, mixed with tomatoes, onions, cilantro, and a blend of salsas and juices. Served with homemade tortilla chips that had a fantastic crunch, crispier than most others.
Together, this served as an excellent aperitif, a lighter start with brightening acidity to get our appetites going, and we would need it! There was a lot of food and everything was delicious.
The second course was my favourite. We travelled North of Mexico with these Zarandeados Shrimps. Grilled Shrimp marinated with our chef’s secret sauce, and served with a side of corn ribs.
This was an exciting presentation that invited me to eagerly go hands in. The shrimp had a lovely sweet and spicy char to it. A light flavour to perfectly pair with the lemon accented corn, where the sweetness of the vegetable still shines. I was licking my fingers clean of this one.
Next, Chef Mildret was happy to showcase her handmade sopes, as one of the most famous dishes of Mexico and her family’s recipe. Ribeye Sope with tender rib steak sliced and layered over a sope, spread with creamy mashed beans. All topped with fresh cherries, crisp radish, cilantro, and creamy avocado.
Sope is basically a thicker tortilla and you eat it open faced as is. Things will inevitably get messy, with toppings falling off, but that is half the experience. The steak was perfectly prepared, accompanied by vegetables for freshness, and red chilli for a bit of kick.
And for dessert we had Flan. Creamy custard made with eggs, milk, and vanilla, topped with golden caramel and fresh strawberries.
This was a lovely delicate end to a very healthy feeling meal. The flan’s melty texture was perfect on the tongue. I found it a little too sweet for my tastes, with all the extra syrup pooled, but it still served as the perfect flavour to end on.
In short, this was such a great experience, and I definitely recommend her services as a Private Chef, for a unique date night idea or for a group gathering of 10. Traditional Mexican cuisine with an elevated presentation for a modern Vancouver meal. Healthy and clean eating, perfect for the sunnier weather. I expect more great things from Mildret, as she is currently working on a fusion Mexican menu.
She is easily assessable at @MildretCooks on IG.
