Jolene's Custom Cuisine
A Personal Chef Service
 Call at: 321-626-7019
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Elegant, custom, creative meals by Chef Jolene
Welcome to Jolene's Custom Cuisine
Do you like to host parties but don't want to be away from your guests to prepare the food and clean up?  Chef Jolene specializes in private dinner parties, so you can enjoy your party without all the extra work. She prepares elegant, custom and creative meals that will never disappoint your guests. With over 30 years experience in cooking, Chef Jolene can offer customize meals for you to enjoy.

Chef Jolene specializes in:
  • Elegant Parties
  • Weekly Meal Preparations
  • Romantic Dinners
  • Special Diet Meals
  • Outdoor Parties and more!
*Gift Certificates are also available*
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Fall / Winter Menu 
Breakfast /Brunch
  • Eggs Benedict - Oven Roasted Potatoes - Fresh Fruit Assortment
  • Blueberry Baked French Toast - Maple Bacon - Hash Browns
  • Quiche Lorraine - Assorted Muffins - Fresh Fruit Assortment
  • Baked Brie - Fresh Fruit Assortment - Coffee Cake
  • Smoked Salmon with Toasted Pita Points, Capers, Red Onions and Cream Cheese - Fresh Fruit Assortment

Lunch
  • Cream of Romaine Soup - Honey Dijon Chicken over Fresh Greens
  • Ham, Brie & Pear Sandwich - Baked Potato Soup
  • Ruben Loaf - Butternut Squash & Apple Soup
  • French Dip - Oven Baked Sweet Potato Fries
  • Cincinnati Chili
  • Chili and Cornbread

Dinner
  • Beef Fillets with Red Wine and Bourbon Sauce - Snow Peas - Duchess Potatoes
  • Pineapple Glazed Ham - Butternut Squash Soup - French Green Beans
  • Spiced Pork Medallions - Mashed Potatoes with Caramelized Onions - Steamed Vegetable Medley
  • Apricot Chicken -Wile Rice - Oven Roasted Carrots
  • Beef Stroganoff with Buttered Noodles - Peas
  • Pork Medallions with Port Wine and Cherry Sauce - Creamed Spinach Casserole - Carrot Souffle
  • Chicken a la' Orange - Rice Pilaf with Sauteed Mushrooms - French Green Beans

Featured Recipe at the Wines of the World in Downtown Titusville on September 12, 2014

Chicken Piccata - Serves 4

Season:
8 Chicken cutlets (may use 4 breasts cut lengthwise)

Saute in:
2 Tbs. vegetable oil

Deglaze with:
1/4 cup dry white wine
1 tsp. garlic, minced

Add:
1/2 cup chicken broth
2 Tbs. fresh lemon juice
1 Tbs. capers, drained
Sauteed cutlets

Finish with:
2 Tbs. unsalted butter
Fresh lemon slices

Garnish with:
Chopped fresh parsley

SEASON cutlets with salt and pepper, then dust with flour.  Coat a saute pan with nonstick spray, add vegetable oil and heat over medium-high heat.

SAUTE cutlets 2 minutes on one side, turn over and cover cooking for another 2 minutes.  Transfer cutlets to a warm platter, pour off excess fat from pan.

DEGLAZE pan with wine and add minced garlic.  Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.

ADD broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plate.

FINISH with butter and lemon slices.  Once butter melts, pour sauce over cutlets.

GARNISH with chopped fresh parsley and serve.