News from Chef Barry's Table

What is Chef Barry’s Natural Eclectic Bistro Fare all about?

2009-12-19T06:36:00.000-08:00

Bistro means approachable, recognizable and delicious comfort food, unpretentious, yet made with sophistication and care using real ingredients and made from scratch.

This season some of my favorites are an Organic Chicken Pot Pie served with an English Beer, a Roasted Holiday Turkey with a Wild Mushroom and Whole Grain Stuffing with Sweet Potato Pie, a healthy southern meal of Corn Bread, Collard Greens cooked with Organic Turkey Sausage, Summer Squash Casserole, Black-eyed Pea Caviar and Brisket, and a Teriyaki Grilled Salmon Caesar Salad with Minestrone Soup.

I have also been plating some bistro meals such as a Prime Rib Steak Sandwich with Root Vegetable Frites and Tabouli Salad, a Spinach and Mushroom stuffed Beef Tenderloin with Edamame and Roasted Garlic Mashed Potatoes, and a Lamb Tenderloin grilled with Blackberry Hoisin Sauce and Spanikopita Empanadas.

My approach to cuisine is often by what looks good in the market, and being a chef in private service, what my client’s tastes are for that day. I always prepare everything from scratch—stocks, quick breads, ravioli dough, empanada dough, pizza dough, pastries, dressings, etc. to leave my personal stamp on everything I serve.

American food is a forever growing realm of influences from local as well as global cultures. Latin American cuisine is becoming more popular with Basque and Spanish foods like Paella, Bouilabaisse, Spanish Eggs Benedict (Poached Eggs in a savory tomato sauce on Spelt Biscuits and Turkey Bacon), and Turkey Sausage and Potato Soup.

Some of my preferred Carribean and South American favorites are stuffed Whole Snapper with Fennel, Peppers and Tomato, Mojo-marinated Strip Steak with Quinoa and Corn Salad, Avocado and Orange Relish and mashed Plaintains, Salt Cod Stew in a rice Tomato Broth, or Salt Cod Fritters with a Romesco Sauce and Sauteed Vegetable Fried Yellow Rice, and Brazilian Black Bean Fejioda with Roasted Garlic Yucca and Collard Greens.

I enjoy preparing real Mexican Food like Fajitas, Enchiladas, Mole Stews, Chile Relenos, Fish Tacos, Roasted Chicken with Pumpkin Seed Mole, and Tequila and Lime Crab Tortilla Soup all made with fresh seasonal ingredients and organic and free range meats far surpass any notion we have of Tex Mex cuisine in America.

My influences, based on following sustainable and farm-to-table food practices as well as pioneering American Chefs like Norman Van Aiken, Rick Bayless, Alice Waters, Deborah Madison and Christina Perillo have given me the inspiration to be bold in offering a wide variety of whole grains, vegetables, and healthy and organic menus to my clients, while retaining the authenticity and comfort of the dishes they grew up with or order in restaurants.

I often think what would my client’s meal look like in a restaurant, hotel or spa, and how can I make it healthier? Whether it be Mediterranean, Italian, Thai, Chinese, Japanese or California Cuisine I approach each meal with care and diligence, taking the time to coax the authentic flavors my client and I am looking for, bringing a sense of higher nutrition to the plate without compromising the comforting look and taste of the dish.

Chef creating Performance Diet for Athlete helps balance his game.

2009-11-29T18:43:00.000-08:00

Chef Barry Kraemer is currently the Private Chef to one of the Atlanta Hawks' Top Performers, Al Horford.

Creating a daily regimen of performance foods consisting of whole grains, whole grain products, legumes, lean meats, vegetables, fruits, protein shakes, soups, salads, organic ingredients and Latin flavors to optimize comfort as well as good nutrition and digestion.

Chef Barry Kraemer of Sage Kitchen has been cooking for Sports and Entertainment Professionals as well as busy executives, and families for over eight years specializing in Natural Gourmet Cuisine, and Organic and Comfort Foods.

To contact Chef Barry for a free consultation, or to schedule and interview or tasting, please visit his website: http://www.chefbarry,health.officelive.com/

or email chefbarry@comcast.net

or call 404.372.3699

Click on the link below to read the actual text from the above article from the Atlanta Journal Constitution.

http://msn.foxsports.com/nba/story/10450438/Horford%27s-winning-diet

Holiday Menu—Chef Barry Kraemer—Sage Kitchen Personal Chef Service and Supper Club

2009-11-04T10:19:00.000-08:00

Welcome to this year’s Holiday Supper Club Menu! Depending on the size of your dinner party or holiday event, and what you are ordering, including whether or not you want organic foods, Chef Barry can make your holiday experience delicious, healthy, affordable and stress-free. Meals can be cooked off-site and delivered to your home, or cooked directly in your home by Chef Barry, and set up buffet-style, or dinner service provided (bartending also available).

Pricing quotes given over email or by phone with inquiries:
Please contact Chef Barry Kraemer at 404-372-3699, or chefbarry@comcast.net

Choose from the following menu selections to make your holiday a memorable event:

• Cranberry-Walnut Zucchini Bread with Orange Butter
• Pumpkin Scones with Cranberry Butter
• Butternut Squash-Coconut Soup
• Chicken Soup with Noodles or Won Tons
• Roasted Red Pepper Soup with Dill Crème Fraiche
• French Onion Soup with Gruyere and Home-made Croutons
• Herb Roasted Whole Turkey with Citrus Glaze, Savory Rosemary & Giblet Gravy
• Roasted and Sliced Turkey Breast with Vegetable Pan Gravy
• Prime Rib Holiday Dinner – Roasted to Medium Rare with a beautiful Horseradish-Mustard Aioli crust, sliced thin and served Au Jus, accompanied by Mini Yorkshire Pudding Puffs and Creamy Horseradish-Dill Sauce
• Lentil and Macadamia Nut Loaf with Miso Gravy, Wild Mushrooms and Savory Herbs and Vegetables
• Cube Steak with Gravy for the kids
• Mashed Potatoes with Chives & Butter
• Fresh Corn on the Cob
• Sweet Potato Casserole with Crystallized Ginger, Maple Syrup and Toasted Pecans with or without Marshmallows
• Twice-baked Red Potatoes with Chives, Sour Cream, Turkey Bacon and Green Onions
• Potatoes Au Gratin
• Cauliflower and Brussels Sprouts Au Gratin
• Mushroom, Pumpkin Squash and Kale Foccacia Stuffing
• Stuffed Acorn Squash – sweet and tender Acorn Squash filled with seasoned Millet (a complete protein grain), Ginger, Pineapple, Pecans, Golden Raisins and Fontina Cheese
• Mashed Roasted Garlic Parsnips
• Green Bean Casserole with Fried Leeks and Onion, Slivered Almonds & Wild Mushroom Bechamel Sauce
• Medium Spicy Green Chili Turkey Enchiladas (for the day after Thanksgiving)
• Cranberry or Apricot Chutney or Fresh Cranberry Relish
• Cornbread, Sweet Onion and Squash Casserole with Three Cheeses
• Sweet Cornbread with Jalapeno Butter
• Pecan Pie
• White Chocolate Brownies/Blondies
• Peach Cobbler with Almond-Oat Crumble
• Pumpkin & Praline Pie, with Hazelnut Whipped Cream
• Decadent Triple Apple Pie

Atlanta Dish: Looking for a Personal Chef?

2009-08-27T07:18:00.000-07:00

Atlanta Dish: Looking for a Personal Chef?

California Menu for Film Star

2009-07-31T06:58:00.000-07:00

I got a call recently from an agent in California to be hired as a Personal Chef for a Film Star (sorry can't say who) to prepare meals daily in her rented home as well as delivering some of the meals on set, while shooting a film in Alpharetta, Georgia. Here is what I will be cooking:

Green Chili Chicken Coconut Soup with Cashews, Ginger, Green Onions, Eggplant, Red Peppers, Bok Choy and Potatoes

Fried Red Snapper Sushi Rolls with Carrot, Jicama and Mango

Vegetarian Pad Thai with Asian Cole Slaw (Red Cabbage, Green Cabbage, Daikon, Jicama and
Nappa Cabbage, tossed with Green Onions and a Rice Wine Vinaigrette)

Grilled Halibut with Red Pepper Aioli, Quinoa Lemon-Herb Tabouli and Black Bean Soup

Grilled Filet Mignon with Mashed Parmesan Cauliflower, French Onion Soup and Baked Cajun Steak Fries

Vegetable Fajitas – marinated and grilled Portabella Mushrooms, Bell Peppers, Onions, and Butternut Squash, served with Flour or Corn Tortillas, Sour Cream and fresh Pico de Gallo

Vegetarian Calzones with Organic Cheeses, Wild Mushrooms, Grilled Peppers and Red Onions, Spinach and Sweet Marinara Sauce for dipping

Chicken Cacciatore; Chicken Marsala, Chicken Cordon Blue, Salmon Wellington

Tender Prime Rib Roast, thinly sliced and served with Mini Yorkshire Puddings, Creamy Horseradish-Dill Sauce and Mashed Roasted Garlic Parsnips

Jerusalem Artichoke, Artichoke Heart and Parmesan Polenta Tart – a delicious gluten-free dish with a crispy Parmesan-Polenta Tart Shell filled with thinly sliced Jerusalem Artichokes (Sunchokes), Goat Cheese, Sun-dried Tomatoes and Artichoke Hearts

Vegetarian Hot & Sour Mushroom Soup with Fried Tofu

Kung Pao Chicken with Brown Rice & Steamed Broccoli

Butternut-Coconut Soup; Split Pea Soup with Turkey Bacon; Minestrone; lobster Bisque; Red Pepper Soup with Lemon Crab; Tomato-Dill Soup; Gazpacho

Smoky Chicken and Black Bean Quesadillas with Fresh Guacamole, Corn and Poblano Salsa, and Spinach Salad with Turkey Bacon Dressing

Mango-Mate Tea, Chai Tea, Chocolate Upside Down Cake, Scones and Fudge Brownies

Fresh Organic Vegetable Juices and Fruit Smoothies

French Roast French Pressed Coffee

Assortment of Organic Fruits and Pastries

Hire Atlanta Private Chef Barry Kraemer to improve your life.

2009-07-30T09:59:00.000-07:00

If you are time-starved, want to eat better, and like to bask in the comforts of your own home while dining, and you live in Atlanta, why not think about hiring a Private Chef? If you think hiring a Private Chef or a Personal Chef is out of your reach, you may be amazed to discover that more people than ever before are opting to employ a Personal Chef for at least some of their meals each week, or a Private Chef for their daily needs, as well as special events. Here are five reasons to employ an Atlanta Private Chef:

1. Save some money.
Yes, it seems counterintuitive, but you can in fact afford to hire a Private Chef. Think about how much it costs you each week picking up take-out, going out to dinner, paying for parking and a babysitter, as well as all your household groceries at several markets. Odds are, you and your family spend more than the fee of having a Personal Chef prepare five days worth of personalized meals in your own house. If you entertain a lot, or host special events or charity functions in your home, have special dietary needs, want to eat healthier, more organically, without having to spend the time shopping, cooking, cleaning up, and keeping your kitchen spotless on a day to day basis, then hiring a Private Chef is in your reach.

2. Save your time.The majority of people think that Professional In-Home Cooks go to your home every day. Depending on your needs and size of your family, A Personal Chef usually goes to your home one day each week and prepare five days' worth of food at once. Then they pack up and store the other foods so that all you have to do is heat them up and serve. Imagine how much time you can save - time that isn't spent going to the store or piling your families in the car to go to restaurants.

A Private Chef may also be your House Manager or Personal Assistant and not only cook for you and your household and staff on a daily basis, but stay and serve the meals either formally or informally, stay and clean-up, handle all your household inventory, assist with paying bills, and outside vendors, and manage your kitchen like a spa or hotel.

3. Reunite your family.Well, the Chef himself doesn't reunite the family, but gathering together for a family dinner goes far in helping family members stay close. With work, schools, sports, extracurricular activities, and driving the kids everywhere, as well as trying to locate everyone for dinner, it's easy to see how your family members disperse to the four winds. Having a Personal or Private Chef in your home makes the kitchen the center of your home and your daily lives, and brings a sense of peace and tranquility, as well as fun and entertainment to your table like you never have experienced.

4. More nutrition to the table. Nutrition is often forgotton when planning meals in a busy house-hold--packing the kids' lunches and even planning a dinner party for friends or colleagues-- healthy choices give way to convenient and quick cooking foods. When you hire a Private or Personal Chef, like Chef Barry Kraemer, good nutrition, fresh and natural foods and even local and organic foods--the best ingredients around are on his mind with each dish prepared. A good Chef knows that his food is only as good as the choices he makes behind the scenes--from healthy fats, wild caught fish, grass -fed organic beef, free-range and hormone-free chicken, and organic or pesticide-free produce not only taste better, but add a power punch of nurtition to even the most basic of comfort foods and your family's recipes.

5. Having a party doesn't have to be stressful when you are utilizing your Chef for his catering and party planning experience. Whether you're having a dinner celebration for six or a brunch for sixty, Private Chefs and Personal Chefs can be the magic and convenience you are missing in your kitchen. They can whip up delicate meals that your visitors will find unforgettable, and you can focus on ensuring that everyone has an excellent time. Personal and Private Chefs have the knowledge needed to create meals that complement one another, and also have the skill and crfeativity to accomplish those dishes to perfection.

If you need additional help for the party, like bartenders or servers, a Private Chef ought to be able to provide you with dependable referrals. Once you look into the expenses and benefits of employing a Personal or Private Chef, you'll rapidly see that he will make your life better with less stress and more time to spend with your loved ones.

for more information on how to hire Chef Barry Kraemer for your daily needs or for a party or event contact: 404.372.3699 or email: chefbarry@live.com
or visit his website: http://www.chefbarry.health.officelive.com

Best in health!

Chef Barry Kraemer

DISHING WITH LOCAL PERSONAL CHEF BARRY KRAEMER OF SAGE KITCHEN

2009-05-13T19:52:00.001-07:00

For Immediate Release:
Contact:
Elizabeth Kraemer
Miracle Management
miraclemanagement@comcast.net
404.213.1980

DISHING WITH LOCAL PERSONAL CHEF BARRY KRAEMER OF SAGE KITCHEN

Atlanta, Georgia, May 14, 2009 – Phoebe West of Miracle Management recently caught up with local Private and Personal Chef Barry Kraemer to pick his brain on the local food scene and about being a Personal Chef to celebrities in Atlanta:

Phoebe (PW) “Chef Barry, what is like to cook for high profile individuals or celebrities like Kris Benson of the Texas Rangers, or R & B sensation Keyshia Cole?”

Chef Barry (Chef) “Well, Phoebe, everyone I cook for is treated with the same attention, respect and care, I treat all of my Personal Chef clients like they are royalty, and think of them as part of my extended family. Since I signed confidentiality agreements with some of my higher profile clients, I can’t discuss anything about them personally, but they are just regular people with demanding lifestyles, and usually specific dietary requirements. I have always been treated kindly by them and their families. I guess you have to behave yourself around someone who always has a chef’s knife in their hand!”

(PW) “I’ll say so! So who are you cooking for now?”

(Chef) “I have several clients in the Atlanta area, mostly busy families or top executives at large firms that are so busy with their careers and family that they need personal services such as mine. I come into their homes usually once or twice a week, or when they are entertaining, and bring in the areas finest produce, as well as any locally grown, and organic and natural ingredients that are available to me. I find when someone makes the commitment to hiring a Personal Chef, they are typically into improving their health and diet, and want the best ingredients, and the most nutrition in their meals, but they also want food that they recognize and is comforting and delicious. They also don’t have ten hours a day to devote to menu planning, shopping for food, gourmet cooking and cleaning a kitchen.”

(PW) “What are you cooking today?”

(Chef) “I recently purchased some large purple asparagus from Trader Joe’s, and lightly steamed it, and my whole family went nuts. So sweet and crunchy, with just some fresh ground pepper on it! I couldn’t believe it. I have also been perfecting a homemade Thai Yellow Curry Sauce recipe, which I like to use on Haddock, Snapper or Halibut, maybe steamed or broiled, then over some soba noodles. I use a lot of Tamarind Paste and Turmeric in it, and it is one of the most flavorful mild curries, so kids will eat it!

(PW) “Where do you like to dine out?”

(Chef) “Well, when I am out with my family, which is rare, since we all cook at home, we try to support local businesses in our community which is Peachtree Corners (Norcross), so we either take the kids to Ted’s for dinner, or hit the local coffeehouse (45 South) for lunch, or sometimes go to the Flying Biscuit for breakfast. We try to keep it healthy and fun. When I venture out with a friend to check out restaurants, some of my favorites have been Tacqueria Del Sol, Sotto Sotto, Pizza Fusion in Buckhead, and I have been meaning to get over to Richard Blaise’s new place, Flip Burger.”

(PW) “What kinds of menu items can your clients look forward to this Spring?”
(Chef) “Let’s see…here’s some items from a menu I just put together for a new client: Linguine with flaked grilled Tuna, Green Olives & Baby Spinach with White Wine-Clam Sauce; Filet of Venison grilled with a Blackberry Reduction and roasted Pearl Onion Salsa, Sweet Potato Fries, broiled Asparagus and Chipotle Aioli; Miami Grilled Ceviche Scallop Salad, with Tequila-Lime Vinaigrette, served over Butter Lettuce, with Cucumber, Red Pepper and Mango; Primavera Salad of Arugula, Avocado, Asparagus, Radish and Baby Greens with Basil-Shallot Vinaigrette; White Chocolate Parfaits with Raspberry Ganache; and Tiramisu Parfaits.”
(PW) “Wow! That sounds amazing, do you have a fork and a napkin?”

For more information on Sage Kitchen, Chef Barry Kraemer’s Personal Chef services to families in the Atlanta area,
Please visit: www.chefbarry.health.officelive.com
Email: chefbarry@live.com
Direct: 404.372.3699