CHEF
ZOE ADELSTEIN

Meet Chef Zoe, a culinary goddess renowned for her impeccable ability to create vibrant, flavor-packed dishes that cater to a variety of dietary needs. With a deep passion for gastronomy and an intuitive understanding of flavors, Zoe transforms the art of cooking into a personalized experience. From gluten-free gourmet meals to delectable vegan feasts, she masterfully tailors her creations to meet each client's unique preferences and restrictions. Whether it’s a sophisticated dinner party or an intimate family gathering, Chef Zoe’s dedication to quality and innovation ensures every meal is a memorable culinary journey.

Educated in the Culinary Arts at Johnson & Wales, Zoe has worked for several families as their personal chef, and has catered 15+ weddings and numerous private parties. As the Co-Owner and Executive Chef of One More Bite Catering & Events, she also has experience in party planning, event coordination and weddings. Zoe is currently accepting private chef jobs and one off private parties, including but not limited to:
Bachelor and Bachelorette Parties, Anniversaries, Dinner Parties etc.

Chef Zoe has competed in multiple food competitions and won or placed in most of them.

SAMPLE MENUS

TO TANTALIZE YOUR TASTE BUDS

Delicious Entrees

Breakfast of Champions

72 Hour Short Rib Shoyu Ramen
Garlic Scallops over Creamy Parmesan Risotto
Miso Cured Swordfish Steaks with Sesame Pickles and Tamari Fried Noodles
Spiced Mahi Mahi, Crispy Butter Rice Crackers with Raw Endive Crunch Salad
Ahi Tuna Rice Bowl with Crisp Chickpeas and Fresh Vegetables
Pistachio Crusted Sous Vide Lamb Pops with Fondant Potatoes
Award Winning Carrot Jalapeno Soup with Shrimps
Chicken Curry Katsu Udon

Plantain and Peach Waffles with Cinnamon Cream and Candied Bacon
Big Blueberry Pancakes with Warm Berry Compote
Strawberry Buttermilk Scones with Fresh Cream
Mini Spinach and Roasted Tomato Quiche with Crisp Bacon Crumble
Eggs Benedict with Pancetta and Avocado
Avocado Toast on Fresh Bread with Scrambled Eggs
Fresh Baked Walnut Cinnamon Rolls
Apple Butter Bacon Scones
Fresh Berry and Flax Seed Yogurt Smoothie Bowl

Sample Week Menu (No Kids)

Monday

Breakfast: Shakshuka with warm pita bread and a small side salad
Lunch: Grilled salmon with quinoa tabbouleh and a lemon vinaigrette
Dinner: Herb-roasted chicken thighs, garlic mashed potatoes, and steamed green beans
Snack: Homemade hummus with carrot and celery sticks
Dessert: Vegan chocolate avocado mousse

Tuesday

Breakfast: Greek yogurt parfait with granola, fresh berries, and honey
Lunch: Roasted Chicken Wraps with tahini sauce, pickles, and Couscous
Dinner: Beef stir-fry with broccoli, snow peas, and jasmine rice
Snack: Apple slices with almond butter
Dessert: Coconut macaroons

Wednesday

Breakfast: Spinach and mushroom omelet with toast and compound butter
Lunch: Sesame-crusted tuna steak with mixed greens and soy-ginger dressing
Dinner: Lamb kebabs with turmeric rice and roasted vegetable medley
Snack: Roasted chickpeas with a pinch of paprika and olive oil
Dessert: Fresh fruit salad with mint and chocolate shavings

Thursday

Breakfast: Bagels with lox, dairy-free cream cheese, and capers Lunch: Sweet potato and lentil soup with a side of crusty bread
Dinner: Moroccan chicken tagine with couscous and dried apricots
Snack: Mixed nuts and dried cranberries
Dessert: Lemon Tart with Sorbet

Friday

Breakfast: Challah French toast with cinnamon and powdered sugar
Lunch: Cold chicken schnitzel sandwiches with cucumber salad
Dinner: Salmon filet with dill and roasted baby potatoes
Snack: Guacamole with baked tortilla chips
Dessert: Blackberry Maple Bourbon Bundt Cake

Saturday

Breakfast: Smoothie bowls topped with bananas, granola, and coconut flakes
Lunch: Nordic Inspired Avocado Toast with Lamb
Dinner: BBQ ribs with coleslaw and baked sweet potatoes
Snack: Popcorn with olive oil and sea salt
Dessert: Japanese Honey Cake

Health & Dietary Conscious Examples

Chicken, Asparagus & Shiitake Mushroom Nime Chow
Butternut Squash & Mushroom Ravioli with Fried Sage
Buttermilk Roasted Chicken with Honey Garlic Quinoa
Nordic Inspired Avocado Toast
Seared Ahi Tuna over Squid Ink Pasta
Pacific Salmon Cakes with Tropical Salsa
Almond & Peppercorn Crusted Tilapia with Corn Salsa and Spiced Yogurt Sauce

Tasty Salads

Grilled Salmon Salad with Raspberry Vinaigrette
Arugula Caprese Salad with Pomegranate Balsamic Reduction
Radicchio, Olive and Fennel Panzanella Salad
Baby Spinach, Strawberry and Jicama Slaw
Roasted Local Vegetable Timbale
Beet and Goat Cheese Salad
Seared Tuna, Carrot and Fennel Salad

Kid's Food

Breakfast Hot Pockets
Mac & Cheese Bites with Bacon
Grass Fed Beef Sliders with Cheese
Rainbow Veggie Wraps
Chicken and Waffles with Berry Syrup
Mini Margarita Pizzas
Broccoli and Cheese Pinwheels
Panko Crusted Fish Sticks
Mini Shepard's Pie

Hors D'oeuvre Party Menu

Tuna Tartare with Lemon Caper Aioli in a Crisp
Wonton
Fresh Vegetable Spring Rolls with Cucumber Dipping
Sauce
Sriracha Fried Chicken on Herbed Waffles & peach
Maple Jam
Spicy Beef Satays with Peanut Dipping Sauce

Dessert Examples

Tasty Snacks

Blackberry Maple Bourbon Bundt Cake
Samoas Cheesecake Bars
Individual Red Velvet Cakes
Lemon Meringue Tarts
Chocolate Mousse with Dark Chocolate Shard & Berries
Oreo & Strawberry Swiss Roll Cake
Rose Patterned Apple Tart
Mexican Chocolate Cupcake with Tequila Buttercream

Walnut Pumpkin Seed Brittle
Crispy Seasoned Chickpeas
Home Made Garlic Rosemary Potato Chips
Vermont Maple Syrup Candied Walnuts
Sweet and Spicy Glazed Edamame
Cayenne and Kafir Lime Popcorn
Broccoli Cheddar Bites
Edible Cookie Dough

All Menus for clients will be discussed at length to fit the client's likes, dislikes and dietary needs. Items listed here are only examples of what can be done for you. Whenever possible, we like to use fresh, local ingredients, and make whatever we can from scratch.

Items can be made ahead and refrigerated or frozen in

order to have meals and snacks prepared for when the

Chef will not be on site that day.