Our Charlotte Custom Menu

serving delicious Local Ingredients

the tiny chef

Your culinary adventure awaits! Discover our custom menu options featuring the finest farm fresh ingredients

Salad ideas for catering
A plate of mixed vegetable salad with greens, cucumber, tomato, radish, and edible flowers on a wooden table, with additional plates of salad in the background.
Salad with mixed greens, radishes, and black lentils on a decorative plate

  • Fresh & colorful heirloom tomato stack with layers of purple basil and pecan pesto

  • Local kale lettuce tossed with fennel, radish, couscous, quinoa, local feta, & hard boiled local eggs. Served with a creamy lemon-parsley vinaigrette.

  • Purple and Golden beet salad with fresh arugula, shaved Calavander cheese, cracked pepper and Black Walnut Vinaigrette.

Sample Appitizer, amuse bouche and salad

Bowls of creamy spinach soup topped with croutons and a drizzle of cream
Multiple bowls of cracked eggs, with toast on side, on white plates on a marble countertop.
A bowl of creamy vegetable and mushroom soup garnished with herbs, served in a white bowl on a wooden table, with additional bowls of soup in the background.

Sample Soups

  • Homemade chicken stock base, pork meatballs, cabbage, local green onion, ginger, cilantro, lime juice, coconut milk, red curry paste & rice noodles.

  • “Tega Hill Farm” Kale and Fennel, “Barrier Farm” sausage, & white bean soup made with homemade vegetable stock.

Plate of pasta with ground meat, zucchini, and shredded cheese, served on a white plate.

Sample Entrees

  • Handmade pasta with local eggs, hand cut and serviced with a “Two Pigs Farm” lamb and local spring onion ragu. Served with local bread on the side from “Verdant Bakery”.

  • Beautiful local chicken, flattened & breaded with local flour sauteed with capers in a lemon-butter sauce. Served alongside local asparagus & white risotto with local farm cheese.

  • “Coldwater Creek Farm” green onion, “Two Pigs Farm” asparagus, roasted local radishes, chives, “Tega Hills Farm” red sorrel & “Barrier Farm” pork tenderloin on top of herbed farro. Served with a creamy Dijon mustard.

  • Handmade pasta with local eggs, stuffed with local ricotta cheese & herbs. Served with Spring greens & walnut pesto. Side of Verdant bread.

  • “Barrier Farm” beef & “Cowan’s Fantastic Fungi” Mushrooms with local green onions, stir-fried and served on top of egg fried rice.

  • Thinly sliced zucchini stuffed with spiced pulled chicken, cilantro, and onion. It is topped with homemade enchilada sauce and served with a side of fresh Spring-inspired salsa, Greek yogurt, and local cheese.

private chef makes dessert
cookies and desserts by personal chef Susanne Dillingham
Charlotte chef Susanne Dillingham of The Tiny Chef

Sample Desserts

  • Topped with fresh berries, lemon balm, and drizzled with Tiny Farm Honey.

  • Roasted brie cheese-filled Apple with caramel biscuit.

GLUTEN-FREE, Vegan, Vegetarian

Please notify The Tiny Chef of any special food needs and/or allergies so we can adequately prepare your custom menu! Due to the weather and what is available seasonally, the final menu is sent closer to the event date.

Complying with dietary limitations  

Testimonials

Jeff Jones

“We recently hired Susanne and team to cook for a family birthday party in our home (9 of us). We had an outstanding experience and I can't recommend Susanne enough to others who may be considering something similar. She arrived exactly on time with the meal supplies fresh from a farmers market. The team got to work right away and kept us updated as they adapted the previously agreed menu based on what they procured. No major changes but great touches to take advantage of what she found. The meal was absolutely delicious, among the best we've had. But more than that Susanne and team added to the family environment making the entire evening comfortable and relaxing. They made a lot of hard work look easy, including preparation, presentation and service. At the end our kitchen and dishes were left cleaner than when we started and leftovers packed in the fridge. A fantastic evening enjoyed by all of us. Susanne will be the first call the next time we consider something like this. Thank you Tiny Chef!”

Black background with a gold dashed line forming a winding route across the image.
A detailed illustration of a bee with black and yellow stripes, transparent wings, and a fuzzy body.

Kelly Allman

“Susanne came to our home for a birthday event with 6 of our close friends. That was about 4 months ago and they still talk about what an amazing event it was. I spent about 6 weeks in coordination with Susanne, not only was she responsive and informative but provided great tips to enhance the evening. In fact, our company plans on using her for future events. She tailored the evening to our personalities and it was truly unforgettable. Her wine pairings, cooking instruction and food was absolutely phenomenal! If you ever get an opportunity to try her golden delicious apple risotto, beware, because it will change your life.”