Chef Rose Bigelow

Chef Rose Bigelow Personal Chef services offering meal planning, culinary instruction, and specialization in personali

Chef Rose has over fifteen years experience with catering and food services management in small and large-scale social and commercial functions. She specializes in specific nutritional protocols such as Gluten-Free, Paleo, Vegan, and Vegetarian. It is her passion to make people happy through the marriage of good food, good people and good places.

Wild Caught Albacore Tuna Salad, Balsamic Palm Hearts, Spinach, and Radish, with Skillet Seared Asparagus 🤗 ...
02/03/2016

Wild Caught Albacore Tuna Salad, Balsamic Palm Hearts, Spinach, and Radish, with Skillet Seared Asparagus 🤗

Wild Caught Cod with Farm Red Paper Lantern Peppers and Coconut Aminos, Crispy Sesame Kale, and Cauliflower Fried Rice ...
12/18/2015

Wild Caught Cod with Farm Red Paper Lantern Peppers and Coconut Aminos, Crispy Sesame Kale, and Cauliflower Fried Rice

Wedge ❗️❗️❗️
10/16/2015

Wedge ❗️❗️❗️

One of my favorites! A classic Shrimp Caesar Salad...heavy on the balsamic~ yes, please ;-) *photo credit to Luanne Diet...
09/14/2015

One of my favorites! A classic Shrimp Caesar Salad...heavy on the balsamic~ yes, please ;-)

*photo credit to Luanne Dietz

Teriyaki Cedar Plank Salmon, Braised Sesame Broccolini, and Almond Cole Slaw
08/25/2015

Teriyaki Cedar Plank Salmon, Braised Sesame Broccolini, and Almond Cole Slaw

Braised Grass Fed Short Ribs
01/04/2015

Braised Grass Fed Short Ribs

Getting my smoke on 😊
12/08/2014

Getting my smoke on 😊

Yummy Pork Belly Sizzling!
12/04/2014

Yummy Pork Belly Sizzling!

08/26/2014

Braised Local Kale with Spotted Trotter “The Original” — Sorghum and Cracked Black Pepper Bacon

4-6 Slices of Spotted Trotter “The Original” — Sorghum and Cracked Black Pepper Bacon diced
1 tbs Olive Oil
1/2 Onion Diced
3 Cloves Garlic Minced
4-6 Cups Kale Chopped Finely
2 tbs Apple Cider Vinegar
Sea Salt and Cracked Pepper to Taste

In a deep cast iron skillet cook bacon in olive oil until the bacon is slightly cooked to crisp. Add onions and garlic and cook at medium until translucent. Add the Kale and braise on med high for 10-15 min. Add Vinegar and braise 10 min longer. Season with salt and pepper.

Creative Ideas: Substituting Leeks or Ramps for Onion and Garlic, adding Golden Raisins for a sweet touch, using Balsamic Vinegar instead of Apple Cider Vinegar, and including fresh Red Cabbage in the braise mixture.

Gazpacho reprise with Heirloom Tomatoes from Davis Farm :) DELICIOUS!
07/17/2014

Gazpacho reprise with Heirloom Tomatoes from Davis Farm :) DELICIOUS!

07/10/2014

Summer Gazpacho with Fresh Herbs

3 lbs Tomatoes - diced
1 large Cucumber - peeled, deseeded, and chopped
2 Red Bell Peppers - diced
¼ cup Sherry Vinegar
1/3 cup Extra-Virgin Olive Oil
½ clove Garlic Minced
¼ cup Scallions – diced
¼ cup Basil – Diced
Market Herbs
Salt and Pepper to taste
Directions: In a large bowl combine all ingredients. Stir to combine, cover, and rest for 1 hr. Dice the remaining cucumber and set it aside until ready to serve. In a Vitamix or good blender, puree the mixture until smooth.
Garnish with chopped Cucumber and fresh bread.

Variations can include Jalepenos, Cilantro, Yogurt, Chili Powder, and other fresh herbs.

Address

Atlanta, GA

Telephone

+14046647920

Website

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