Chef's Philosophy

Our incredible team of talented chefs love to create amazing food. Under the leadership of visionary Jerry Edwards CPCE, and Executive Chef William Jones, we pride ourselves in pushing the boundaries while going above and beyond established expectations to develop delectable culinary creations and beautiful catered events.

Our Creations

From appetizers and small plates to buffets and stations, seated menus and six-course pairings, Chef’s Expressions creates award-winning food experiences you’ll never forget.

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Spring
Local Grass Fed Lamb Loin with Demi Glaze
Tea Party Sandwiches
Hanging Shrimp Cocktail
Brie Tartlets with Pesto Onions
Chicken and Avocado Torchon
Fish and Chips
Orange Crush Shooter
Smoked Salmon Cones
Sushi Station
Cream of Asparagus Shooters
Spring in Bloom
Pleasent Present Cake
Pineapple Raspberry Upside Down Cake
Pink Ranuclus
Pie Man Station
Natalie’s Lemon Blueberry Cake
Chocolate Volcano with Raspberry Molten
Celebration Cake
White Peach Sangria
Ice Spheres and Bubbly
Thai Chicken Lettuce Wrap
Salmon Gateau
Rack of Lamb
New Age Tuna Niscoise
Grilled Lamb Loin with Spring Vegetables
Filet of Sole Florentine
Egg Roulade
Citrus Glazed Atlantic Gadus
Buffalo Style Cauliflower
Black Angus Loin with Fresh Vegetables
Asian Shrimp on Lotus Root
Atlantic Gadus Grilled Lemon Beurre Blanc
Summer
Tomato Caprese on a Fork
Chorizo Chopsticks
Mini Hand Dipped Corn Dogs
Crab and Corn Sabayon
Thai Basil Peaky Toe Crab Cones
Mini Crepes
Summer Vegetable Rolls
Tequila Shrimp
Sugar Cane Crab and Shrimp Mousse
Rice Paper Rolls and Peach Sangria
Reflections of Caprese
Tomato Gazpacho
Tomato Avocado Spoons
Shrimp Symphony
Seared Scallop with Lemon Aioli
Mediterranean Shrimp on Cucumber
Lobster Knuckles with Caviar
Lobster BLT
Honeydew Shooters
Coquilles Au Pamplemousse
Caviar and Salmon
The Naked Berry Cake
Tableside Nitro Gelato
Strawberry Tart and Chocolate Mousse
Strawberry Landslides
Pomegranate Sorbet
Lemon Tarts with Fresh Blueberries
Lemon Ginger Cake
Lemon Curd with Fresh Raspberries
Lemon and Orange Chiffon
Key Lime Cake
Fresh Berry Parfait
Dessert with Strawberries Smoking
Cupcake Pedestal
Chocolate and Vanilla Cake
Chocolate Banana Cream Pie Shooters
Cocktails and Martinis
Vegetable Timable
Tomato Salad with Gazpacho
Smoking Lobster Salad Smoking
Shrimp, Crab and Avocado Mousse
Shrimp Cous Cous Tower
Shrimp and Grits
Seafood Salad Globes
Seafood Martini
Scallop Crudo with Garden Vegetables
Roasted Salmon Florentine
New England Boil in Champagne Sauce
Lobster Starter
Jumbo Lump Crab, Corn Souffle and Blistered Tomato
Grilled Rib Eye with Peas
Eggs with Lobster and Caviar
Crab Consomme with Zuccini and Scallops
Chil Glazed Firecracker Salmon
Chesapeake Bay Small Plate
Cedar Planked Samon over Zuccini Noodles
Black Sesame Tuna
Champagne Tower
Alaskan Crab with Sea Foam
Canolli Cake
Berry Sundae
Arancini Over Field Greens
Fall
Golden Crab Bisque
Miso Glazed Bacon in a Bucket
Meatball and Breadsticks Skewer
Marinated Mussels with Green Tomato Beurre Blanc
Polynesian Pork Belly
Forest Mushrooms, Red Beets and Sea Scallops
Tuna Tartar Spoons
Roasted Beets Balsamico
Lobster Mac and Cheese
Lamb Medallions with Blackberry Demi Glaze
Lamb Loin with Garlic Custard
Crispy Pork Belly with Orange Crush Sidecar
Crakcakes with Smoked Tomato Ketchup
Confetti Scallops
Super Bowl Strawberries
Pear Charlotte
Mocha Mousse Shooter
Friands
Chocolate and Carrot Mini Cakes
Carrot, Red Velvet and Chocolate Mini Cupcakes
Carrot Spice Cake
Orange Side Car
Wild Mushroom Crepes
Vegetable Napolean
Three Little Pigs
The Chicken and the Egg
Seared Scallops over Risotto
Seared Halibut over Ratatouille
Ricotta Ravioli with Brussel Sprouts
Rabbit Baklava
Potato Pave
Porkbelly Tower
Papardelle Rose
Pan Roasted Halibut and Asparagus
Homemade Pasta in Wild Mushroom Cream Sauce
Filet with Fois Gras
Filet El Greco
Duck Confit with Beet Jus Lie
Dim Sum
Citrus Smoked Salmon with Roasted Beets
Cinnamon Smoked Shrimp
Chared Rib Eye with Garden Vegetables and Crispy Potato Cup
Brulee Tomato and Shrimp
Carrot Cake Bites with Candied Carrot Ribbons
Assorted Shooters and Candied Brittle
Arepas
Alaskan Cod Coconut Crust
Winter
Chilled Roasted Plum Tomato and Fennel Soup
Mac & Cheese Spoons
Crispy Risotto and Mozzarella
Cheesesteak Slider
Slide Car Cocktail
Petite Eggs Benedict
Stuffed Redskin Potatoes
Lobster en Caviar Gelee’
Oyster Shooters
Poached Shrimp and Shrimp Bisque
Bacon and Green Pea Risotto Spoons
Soup Shooters
Smoked Salmon Maki
Shiitake Chop Sticks
Grilled Cheese and Tomato Soup
Winter White Cake
Sea Salted Chocolate Truffles
Peanut Butter Sins
Cheesecake Lollipops
Red Wine
Jack Frost Martini
Short Rib Small Plate
Poached Egg over Pork and Pasta
Lamb Baklava
Crostini topped with Pork Rillette
Cod wrapped in Eggplant
Braised Short Rib and Garden Vegetables
Black Angus Loin with Potato Pave
"We don't want to be the largest caterer, we want to be the best!"
– Jerry Edwards, CPCE, President and Corporate Chef
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(410) 561-2433 · Cheers@ChefsExpressions.com

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