Culinary Mercenary LLC

Culinary Mercenary LLC Estate Private Event Chef Company. Culinary assistance including provisions. No set formats, Fully We delight in exceeding expectations. Cheers!

Specializing in Intimate and smaller groups, with single or multi event booking. Please note we do not respond to FB messenger requests, please go to www.culinarymercenary.net.

Come dine! drink! dance? under the stars Nov 11th at Feast it Forward tickets and more information here: www.feastitforw...
10/26/2022

Come dine! drink! dance? under the stars Nov 11th at Feast it Forward tickets and more information here: www.feastitforward.com

06/30/2021

Perfect for summer, Chef Christian Grazes Vegan Ahi recipe. Yup that's right. Vegan.
You can do this at home and it will even fool your friends. (seriously!)
*especially in a poke, or spicy "tuna" roll

πŸ‘‰Our (relatively)easy home recipe for vegan ahi for the future-
πŸ‘‡
16 Oz seedless watermelon peeled (obviously)
1/2 cup Bragg amino
1 cup of LOW Sodium soy or tamari (important!)
1/2cup water
4 sheets of nori seaweed
1 peice of Kombu seaweed (whole foods or Japanese market)
1 Tblspoon of Nigiri sake
1 Tblspoon of red miso
1/4cup of pickled sushi ginger juice. (save the ginger for later)
1 Ziploc gallon freezer bag
πŸ‘
Take soya, amino, sake, and ginger juice, add Kombu, bring to a simmer for 3 min and let cool.
Slice the watermelon into approximate "sheets" no more than 1 inch thick. place between sheets of nori in zip lock bag.
When mixture is cool pour over melon then seal ziploc (removing as much air as possible)
Freeze for 24-48 hours.
πŸ”₯
After 48nhours, let thaw, discard liquid. Watermelon will have miraculously (j/k its chemistry😁) taken on the flavor, colorand texture of ahi tuna.
Spectacular in poke, spicy tuna rolls, and even as its own Nigiri.

Enjoy.
❀

Want to flex your part-time Culinary Mercenary Muscles?How Culinary Mercenary works:Say we need a Cook/Server on April 1...
03/14/2021

Want to flex your part-time Culinary Mercenary Muscles?

How Culinary Mercenary works:
Say we need a Cook/Server on April 17; we give you the deets, you tell us what you would work the job for.
If the client agrees, you get paid what you asked at the end of the event. No waiting for paychecks, no working for less than you're worth.

πŸ‘‰Say you're someone wanting to get into the Private Chef/Maitre D life.

Since 2011 Culinary Mercenary has one of the Top Rated Personal Private Chef companies in the U.S.
Our clients include Department of State, California Consulates, Celebrities and CEO's visiting Northern California or traveling abroad.

We sponsor/guide you in joining USPCA (US personal/private Chef Association) and its background check/skills process.

We provide free regular training*, skills classes*, help you Re-cert servsafe/managers/etc*
(*mandatory, but why would you not?)
We screen your clients, protect you with contracts, negotiate your fee, collect deposits even assist with costing out your menu, or use one of ours!

We procure and recieve ingredients you need (you just pick up and head to the client)

Cover you with 500k insurance
Cover you under our licenses
Pay how you prefer with 3 month commitments: 6% of every gig, or $300 per month;
(and yes you can switch from one to the other depending on what works best for you)

πŸ‘‰Or- We do everything and you make $550 per day or $75p/hr up to 4 hours.
Interested? email us at:

[email protected]
Subject: I wanna be a merc
or:
www.culinarymercenary.net/contact
to get on our work roster

Culinary Mercenary300 Virginia St.Vallejo, CA, 94590(707) [email protected] look forward to working with you!Please give us a call or send a message with the form.

Its worth noting that of all of the lunches below, only one requires payment or penalties.
02/22/2021

Its worth noting that of all of the lunches below, only one requires payment or penalties.

Its that time of year again! Kick your festivities up "Old School" with our traditional holiday favorites!call 707-304-7...
11/07/2020

Its that time of year again! Kick your festivities up "Old School" with our traditional holiday favorites!
call 707-304-7963 ext 2 to place your orders and schedule your delivery.
(Delivery is for local CA bay area only.)

10/06/2020

How To socially distance and still Trick or Treat!
Have fun, Stay Spooky and Feel free to share!

09/29/2020

The Glass Fire Gutted the heart of Napa Valley Sunday Night.
Not just homes and wineries and property, but something that may not be as immediately obvious-

Pretty much every Service, Hotel, and Restaurant worker in Napa Valley woke up today with the heartbreaking realization that after fighting nonstop fires since 2017, coupled with a Pandemic, that valley tourism, along with careers and livelihoods, are basically over for the foreseeable future.

People are grieving, and many are in shock orvoverwhelmed or at a loss of what to do next.
You are not alone.
We see you.
Be kind to each other and help as much as you can.
The holidays this year will be especially rough for some.
Check in on your people.

To any and all leaders, philanthropists and politicians out there:
The service industry workers of Napa Valley, Vallejo, Sonoma, St Helena, Calistoga, Yountville, and Santa Rosa are heading towards a truly dire economic emergency. These are not jobs that are coming back as soon as an election happens. These people need help NOW, moreover they need HOPE.

Take care of yourselves and we love all you Culinary Mercenaries.

πŸ‘‰First let's move past the paycheck part (though ill come back to that) There is a level of care, love of attention to d...
09/14/2020

πŸ‘‰First let's move past the paycheck part (though ill come back to that)
There is a level of care, love of attention to detail, humor, and social interaction which are Vitally important to the people who gravitate towards this sector.
There are also high levels of artistic and social fulfillment (even though we love to b*tch about it) associated with these careers.
πŸ’™ For many these jobs were also a large part of self Identity and 80% of their social life. These workers have lost far far more than their source of income- many have literally lost themselves to the pandemic.πŸ’™

Check in often with your service friends- Even if they have a strong outward face or have some other bit of income:
They're not O.K. right now.

πŸ‘¨β€πŸš’As a Medic- I'm seeing a large uptick in psychological and emotional emergencies particularly among service sector workers in my area. Typically the main call is panic attack- which is a very real (if temporary) physical manifestation of mental stress..
We learn that so called panic attacks are a benign (though not to the person experiencing them!) early warning sign that the coping methods of this person are at their limit.

πŸ‘‰The 4 Dark horses of the mental apocalypse: Anxiety, Stress, Isolation, Low self worth.

These 4 left un-supported and uncared for can and do become depression, various disassociative disorders, social rage/anger, depression, lack of motivation, etc.
and left unchecked can develop into even darker mental states including self harm.

πŸ‘¨β€πŸ³As a Chef I also speak from personal experience: The amount my work was my social outlet was no small thing.
I used to joke that "I didn't like going out because my job was throwing parties"- which was true, but that was when the creative and social aspects needed in my life where being fulfilled by my job.

Now like many, there are moments of despair, rage, frustration, all of those things as we flail about in isolation knowing damn well Its not coming back anytime soon.

cont'-

❀❀So! What can we do?
Here's some suggestions based on psychology and my personal experience of what works:

πŸ‘‰ #1 Make and schedule a daily routine like a work week.
*using your phone calender is good for this, make a routine and set days for things like Monday 10 am: clean kitchen, or Thursday Midnight re-shave the cat. And stick with it.

πŸ‘‰ #2-Excercise every morning
This can be stretching the 3 yoga poses you actually can do ok-ish or 200 press ups like a beast, but make it something you can do every day.

πŸ‘‰ #3- Allow yourself to be "In your feelings" If you wake up feeling depressed a.f.- Thats ok. don't fight it or ignore it; set a timer and give yourself a time limit of how much you're just gonna go with it. Put on sad music, eat ice cream for breakfast, whatever but set a limit; and go for it. I learned this technique from Cheri Huber; a buddhist teacher and let me tell you; it really helps.

πŸ‘‰ #4 Make a checklist of goals and check them off as you do them.
This one right here is AMAZING for self esteem. The daily goals should be a mix of easy and some more challenging; but all REPEATABLE.
Like for example:
-Feed/walk the dog,
-Write a cookbook page
-Call a friend
-Do 20 crunches, etc, etc
Be sure to cross them off as you finish! This really does give you a feeling of having accomplished *something*

πŸ‘‰ #5- Go for a walk at least 30min. Yep. Thats it. Do it. Nature is best; but anything will do.

πŸ‘‰ #6- Do a daily kindness for a stranger.

πŸ‘‰ #7-Erase FB from your phone when you feel overwhelmed. You can keep it on your laptop if you want; but social media operates on feedback loops, so if you're feelin a way you want to change FB wont help its algorithms will feed you more of whatever is keeping you looking.

πŸ‘‰ #8 Reach out. This one is the hardest. You are allowed. If you need to compliment fish 🐟 or a hug ASK FOR IT. More people will understand than wont.

Yours in Service,

Chef Christian Graze

09/12/2020

Your Culinary Mercenary Produce Update 9-12-20

Due to the high heat and ash over the past couple of weeks across Northern California to the central coast and the Salinas Valley, please note that all berries, Spring Mix, Iceberg, Romaine, Green & Red Leaf lettuces may show both internal and tip burn for the next couple of weeks. Will require better washing, and will turn faster than normal.

Be sure to keep your leafy greens and berries refrigerated, shelf life will also be impacted.

There's a persistent myth, due to Scotland and Ireland's proximity to England (where they would boil pizza if they could...
08/03/2020

There's a persistent myth, due to Scotland and Ireland's proximity to England
(where they would boil pizza if they could get away with it) That Celtic cuisine is terrible too.
Not at all. Coldwater Salmon has been eaten by the Scots for nearly a millennia. Heathers purple blossoms attract bees and delightfully scented heather honey is the result. Its Used as a seasoning for everything from this dish to whiskey toddys. Root vegetables, squash, and barley are also timeless favorites barley baked into bread or turned into whiskey, or here steamed with butter and North Sea Salt for the platform. Root vegetable pickles brighten up cold days, and this classic dish is both delicious, hearty, and healthy.

Here's The Recipe from Chef ChristianGraze:

Equipment- cast Iron skillet, resting plate, lid.

You need:
Filet of de-scaled skin on salmon
2 Baby squash or parboiled (blanched) turnip quartered or cubed.
Cider vinegar
2TBs Heather Honey ( or wildflower honey and add a few lavender leaves)
rosemary sprig
Fresh Dill
2Tbs Clarified butter (ghee works)
1tsp mustard seed
1Tbs Stone ground mustard
Salt and Pepper

Prep-
pickle night before:
Take squash or blanched Turinp and other hard veggies and soak in the cider vinegar, mustard seed and dill overnight.
Glaze:
combine mustard and honey. thats it. Rub onto flesh side of filet only though. let rest on fish for at least 30min (longer is better)

Add ghee to hot skillet and add rosemary sprig and salmon Skin Side down. (glaze side up) As skin pops and crackles do not move, (when the skin is done it should no longer stick to the pan) tilt the skillet just enough so that with a spoon you can baste the salmon in the butter (similar to how the French do duck breast) The hot oil will both sear the fish and pick up additional flavor.
When the Salmon skin is crispy and the fish is at med, remove and let rest.
Quickly add your pickled vegetables and cover with a lid. after about 3-4min remove lid reduce any remaining liquid and use as sauce for fish.
Serve with Steamed Barley which thyme and butter.

07/29/2020

How we do at my home.
food

Fire Season in NorCal is fast approaching, and Lung Health both at home and at your venue are particularly important thi...
07/20/2020

Fire Season in NorCal is fast approaching, and Lung Health both at home and at your venue are particularly important this year with the COVID-19 pandemic. Here's how to build a HEPA air purifier in 10 min for under $40.

Blast from our non COVID-19 past:Braised Oxtails from Baxtalo. I'm thinking of making  a BAXTALO cookbook as I have time...
06/26/2020

Blast from our non COVID-19 past:
Braised Oxtails from Baxtalo.
I'm thinking of making a BAXTALO cookbook as I have time on my hands; please let me know if this is something you'd be interested in, and would you prefer a digital or hardcover format?

Not only did large corporations like Amazon, Chick Fil A, Outback Steaks, Shake Shack, Ruth's Chris and McDonald's take ...
05/08/2020

Not only did large corporations like Amazon, Chick Fil A, Outback Steaks, Shake Shack, Ruth's Chris and McDonald's take money that was supposed to be for small businesses but
Thousands of churches recieved PPP money as well.

Meanwhile less than 15% of small buisness and independent contractors (for whom this money was supposed to go) have as of this writing recieved a dime and the money is expected to run out this week.

It is time to call your Senators and demand oversight of whatever money is left.

More than 12,000 Catholic churches have now applied for the government's small business loans – and 75% of those applications have been approved.

Farming Tractors today is alot different than movies and advertising would have you believe: Check out the inside of thi...
04/29/2020

Farming Tractors today is alot different than movies and advertising would have you believe: Check out the inside of this John Deer!

You guys asked, I delivered. Here's the video uploaded to Youtube!

Address

Napa, CA
94590

Opening Hours

Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 6pm
Sunday 9am - 5pm

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