Fine Food + Cooking by J. Ricardo Sanchez
If you are in need of a personal chef, you will want to speak to J. Ricardo Sanchez. With a long history of four-star cuisine, he is the go-to chef to create the perfect at-home dining experience. Sanchez grew up in California, where he attended the Napa Valley Cooking School in St. Helena. He went on to work at highly rated kitchens such as The White Barn Inn and Arrows Restaurant in Maine and famous Le Cirque in New York City. The lure of a more intimate cooking environment brought Sanchez to join one of New York City’s premiere catering companies—Peter Callahan Catering. Today Ricardo lives on the North Shore where he loves to garden and, of course, create memorable dinner parties for his clients and their guests. Try his mini crab soufflés, slow-baked heirloom beets, Brussels sprout leaves, Amaranth and pistachio mousse, or calotte de boeuf with bordelaise sauce, and you will be hooked. His favorite quote: “There is no sincerer love than the love of food,” by George Bernard Shaw. And after tasting Sanchez’s food, you can see why.
978-561-9865, finefoodandcooking.com
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Got Thyme
Chef Deffley is known to many a Newburyport denizen. He once worked at the Grand Trunk Cheese Shop helping shoppers choose cheeses, wines, and other nibbles. These days, he decides entire menus for clients—whether they are individuals too busy to cook, families looking for balanced, nutritional meals, or small gatherings that call for special occasion cuisine. Deffley prepares food at David’s Tavern in the historic Garrison Inn and delivers diverse meals and great desserts. He is praised for his personable demeanor (and his lasagnas and a tortellini). Of special note are the “culinary coaching sessions” he offers to lackluster chefs looking to step up their game.