Chef Lauren Covas

Chef Lauren Covas Chef Lauren Covas is a Portuguese-American celebrity chef, two-time Food Network champion, cookbook author, social media personality, caterer and mom.
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We believe that every gathering deserves to be unforgettable. Our tagline, "impress your guests while you savor the moment," encapsulates our commitment to ensuring that your special occasions are not only memorable but also remarkable in every way. At Chef Covas Catering, we understand the importance of cherished moments spent with family and friends. That's why we go above and beyond to create c

ulinary experiences that elevate your gatherings to new heights. From intimate family dinners to lavish social events, our dedicated team is here to make sure that every detail is perfect, allowing you to fully savor each moment with your loved ones. With a focus on elevated comforting cuisine, we pride ourselves on offering an exquisite dining experience that delights the senses. Whether you're hosting a sophisticated soirée or a casual get-together, our diverse menu options are sure to impress even the most discerning palates. But our dedication doesn't stop at the food. We understand that the ambiance and atmosphere play a crucial role in creating memorable moments. That's why we work closely with you to tailor our services to your specific needs and preferences, ensuring that every aspect of your event reflects your unique style and vision. No event is too grand, too intimate, or too complex for us to handle. Whether you’re orchestrating a lavish dinner party, a laid-back gathering, a corporate luncheon, a sophisticated cocktail reception, or an elegant wedding, we excel in managing every detail and logistics with finesse. We’ll elevate any space—your office, your home, or a venue we find just for you—into a stunning backdrop for your occasion. The true magic lies in the details. Our comprehensive catering services encompass menu development, rental of exquisite china and stemware, elegant table linens, meticulous table settings, attentive service staff, skilled bartenders, curated music, floral arrangements, and so much more. At Chef Covas Catering, we believe your event planning journey should be seamless and effortless, which is why we take care of everything you need. What sets us apart? Our commitment to quality ingredients, an unwavering eye for detail, and exceptional service. We take immense pride in our craft. If you’re contemplating catering for your next event, reach out to us today. We promise to create an unforgettable experience that you and your guests will cherish. Let us help you impress your guests while you savor the moment, creating memories that will last a lifetime.

05/31/2026

Welcome to Sunday Salads. 🥗🍤

First up, Green Goddess Salad with Grilled Shrimp and Herbed Dressing, and yes, the dressing alone is reason enough to make this. Fresh herbs, tahini, lemon, and yogurt blended into something you'll want to put on everything. Smoky grilled shrimp, avocado, snap peas, and arugula to pull it all together.

A full meal that looks as good as it tastes.

Ingredients:
1 bag 16x20 Grilled shrimp
Spinach & Arugula
Shrimp seasoning 1tsp- cumin, garlic powder, smoked paprika, salt and pepper
1 Avocado (diced)
6oz Sugar Snap peas (chopped)
1 cup grape tomatoes (cut in half)
¼ red onion, thinly sliced

Green Goddess Dressing:
Herbs
1 clove garlic
1tsp. dijion
1 lemon juice & zested
¼ cup tahini
¼ cup olive oil
¼ cup yogurt
Blended- season with salt and pepper

Directions:
Layer greens on platter, marinate shrimp & pan sear 2min on each side. Top greens with shrimp and all salad toppings, drizzle dressing on top.

05/29/2026

No stove. No stress. Just the most refreshing thing on your spring table.🫛

Spring Green Gazpacho with cucumber, avocado, fresh peas, green apple, and fresh herbs. Blend it, chill it, done. Impressive without the effort.

INGREDIENTS
2 large English cucumbers, peeled & chopped
1 ripe avocado
1 cup fresh or thawed peas
1 small green apple, peeled & chopped
1 clove garlic
2 tbsp shallot, chopped
2 tbsp fresh lemon juice
2 tbsp white wine vinegar
¼ cup olive oil
1 cup cold water
¼ cup fresh herbs (mint, basil, parsley)
Salt and white pepper to taste

DIRECTIONS
Add all ingredients to a blender and blend until smooth. Adjust consistency with more water if needed (should be light and pourable). Season to taste with salt, pepper, and additional acid if needed. Chill for 2–3 hours before serving.

Good food is just the beginning. ✨The table, the menu, the feeling in the room. Every detail is intentional, every event...
05/28/2026

Good food is just the beginning. ✨

The table, the menu, the feeling in the room. Every detail is intentional, every event is designed around you.

Chef Lauren Covas Catering handles it all, so you don't have to think twice.

https://www.chefcovascatering.com/

BIG NEWS!!!I'm running 26.2 miles for the girls who need someone to believe in them earlier in life. I'm teaming up with...
05/27/2026

BIG NEWS!!!

I'm running 26.2 miles for the girls who need someone to believe in them earlier in life. I'm teaming up with Strong Girls United, and together we're taking on the NYC Marathon 2026 to help them keep doing what they do every single day.

A lot of people know me as Chef Lauren Covas, the chef on television, the business owner, the cookbook author, the loud personality in the kitchen who seems confident and fearless. But the truth is, confidence was something I had to fight hard to build.

Growing up, I struggled with body image, feeling different, and trying to figure out where I fit in. Sports gave me structure and confidence. Food gave me purpose. But neither erased the insecurities I carried and battled with self-image and confidence struggles throughout different seasons of my life, even while building a career in front of people and cameras.

That's exactly why Strong Girls United matters to me so much. There are so many young girls growing up today struggling silently with anxiety, bullying, body image, and simply not feeling enough. If I had a program like this when I was younger, it would have helped me find my voice so much sooner.

So this isn't just a marathon. It's about proving that growth never stops. It's about showing my boys what strength and vulnerability look like. And it's about helping young girls feel seen, supported, and powerful long before adulthood tells them who they should be.

Use the link below or scan the QR code to donate and help me cross that finish line. Every dollar gets us closer and helps me cross that finish line. 💪

🔗 https://fundraisers.nyrr.org/ChefCovas

05/25/2026

BBQ season officially starts this weekend. And so does the potato salad debate. 🥔

German-inspired and built on a bacon fat vinaigrette made entirely in one pan. Red onions, whole-grain mustard, red wine vinegar, a little mayo whisked in for creaminess. Fresh parsley, scallions, and chopped bacon tossed with warm potatoes.

Make this once and it is the only potato salad anyone will ever ask you to bring again.

Warm German Potato Salad
Ingredients
• 2 lbs Yukon potatoes, cut into chunks
• 6 slices bacon, diced
• 3 scallions, sliced
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 2 tbsp mayo
• Salt + pepper
• Fresh parsley if desired

Directions:
Boil potatoes in salted water until fork tender, about 12–15 mins. Drain. Cook bacon until crispy and leave a few tablespoons of bacon fat in the pan. Add scallions and cook 1 minute. Stir in whole grain mustard, Dijon, red wine vinegar, and mayo until smooth and warm. Add warm potatoes and bacon back in and toss gently until coated. Season with salt and lots of black pepper. Finish with parsley and extra scallions. Best served warm!

05/23/2026

Hot honey is having a moment, and your Memorial Day cookout needs this recipe.

Grilled Hot Honey Chicken Skewers marinated in olive oil, salt, and pepper, finished with a warm honey and chili flake glaze that hits sweet and spicy in every single bite. Marinate them overnight, throw them on the grill the next day, and watch them disappear before anything else on the table.

Easy enough for a weeknight. Legendary at a cookout. 🍯🔥

Ingredients:
1 1/2 lbs boneless chicken breast or thighs, cut into 1 1/2-inch cubes
2 tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
Hot Honey
1/3 cup honey
1/2–1 tsp red chili flakes

Directions:
In a small bowl, gently warm honey and chili flakes until combined. Let it sit to infuse. Toss chicken with olive oil, salt, and pepper. Marinate for at least 30 minutes or up to overnight. Thread chicken onto skewers. Preheat grill to medium-high heat (400–450°F). Grill skewers for 8–10 minutes, turning every few minutes until fully cooked. Brush with hot honey during the last 2 minutes of cooking. Serve immediately, with extra hot honey if desired.

05/22/2026

This is how you host Memorial Day weekend. 🍔🔥

Set up a smash burger bar and let everyone do the rest. 80/20 ground beef cooked on a ripping hot griddle until you get that crust you cannot replicate any other way. Melted cheese, toasted potato rolls from , homemade burger sauce, and a full DIY topping bar.

INGREDIENTS
2 lbs ground beef 80/20
1 tsp paprika
1 tsp garlic powder
1 1/2 tsp kosher salt
1 tsp black pepper
6 potato roll buns from
6 slices cheese
Bacon
Thinly sliced onions

BURGER SAUCE
Ketchup
Yellow mustard
Mayo
Relish
Splash of Worcestershire

TOPPINGS
Shredded lettuce
Sliced tomato
Red onion
Pickles

DIRECTIONS
Divide beef into 6 loose balls (5-5.5 oz each). Do not overwork the meat. Preheat grill or griddle to 450-500F. Place beef balls on hot surface and smash thin immediately with a spatula. Season with salt, pepper and paprika. Cook 2-3 min until deep crust forms. Flip, add cheese, cook 1-2 min more. Butter and toast buns 30-60 seconds. Mix sauce ingredients together. Assemble and serve with toppings.

05/20/2026

Memorial Day weekend side dish: sorted. Make ahead of time and enjoy light, stress-free flavor.

Grilled zucchini, sun-dried tomatoes, feta, scallions and a lemon dill vinaigrette that comes together right in the bowl. Prep it Friday night and it's ready when the party starts.

INGREDIENTS
12 oz pasta
2 zucchini, sliced lengthwise
1/2 cup sun-dried tomatoes, chopped
1/2 cup feta cheese, crumbled
1/4 cup scallions, thinly sliced

DRESSING
1 lemon, juiced and zested
2 tbsp olive oil
1/4 cup fresh dill, torn
Salt and pepper to taste

DIRECTIONS
Grill zucchini over medium heat for 2-3 minutes per side until tender. Chop into bite-sized pieces. Cook pasta according to package directions. Drain and cool. In a large bowl, add lemon zest and juice, olive oil, dill, salt and pepper. Mix to combine. Add pasta, zucchini, sun-dried tomatoes, feta and scallions. Toss everything together until evenly coated. Serve at room temperature.

Note: Can be made the night before. If refrigerated, remove 45 minutes before serving to allow the olive oil to soften.

05/18/2026

The butcher section is one of the things that makes Seabra’s stand out. Cuts you’re not finding in a typical grocery store, a lot more variety, and everything feels intentional.

And yes, even the chicken feet. Glad that didn’t scare Bill off!

This is where you come when you want better, fresher meat that actually adds more flavor to how you cook.

05/17/2026

The summer dessert you didn't know you needed 🍑

Ripe peaches grilled cut-side down until caramelized and soft, served warm with a scoop of vanilla ice cream and chopped candied pecans from . Light, seasonal, and impressive with almost zero effort.

Ingredients:
4 large ripe peaches, halved and pitted
2 tbsp unsalted butter, melted
1/3 cup Costco candied pecans, chopped
1 pint of Nicholas Creamery vanilla ice cream

Directions:
Brush the cut side of the peaches with melted butter. Preheat grill to medium heat. Place peaches cut-side down and grill for 4–5 minutes until caramelized and softened. Serve warm with a scoop of vanilla ice cream and a sprinkle of candied pecans.

Address

12 Fourth Avenue
Long Branch, NJ
07740

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

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