FineFoods

Prepared Meals, Catering Services and Private Chef

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ABOUT, FOOD & PHILOSOPHY

Food
A focus on creating delicious food that is seasonal, delicious, and good for you (and your guests). This means that we search out the best organic produce, work with all natural and organic meats, frequenting farmers markets and look for ways to make our food and company socially responsible.

Passion
We love cooking almost as much as we love sitting down with family and friends for dinner and realize not everyone has the time to make dinner from scratch these days, or prepare for a special event. With FineFoods, by the time you set the table and get everyone seated, dinner is ready to be served. For events, we are here to ensure you enjoy your company without having to worry about a thing. Private cheffing allows you to enjoy a delicious meal while spending time with your family. The only issue will be who has to do the dishes.

Quality of the Earth
We strive to balance our footprint by incorporate the highest quality sustainable, local and organic ingredients whenever possible. FineFoods uses environmentally friendly packaging, including re-useable and biodegradable containers.

About

Established in 2007, FineFoods has been bringing tasty, rustic gourmet food to wonderful folks throughout the Bay Area to private residences and corporations for over nine years. FineFoods was originally created to provide prepared foods knowing the value of taking the time to enjoy great food after a long day at work and short on time. FineFoods at home grew out of that shared philosophy that no matter how busy you might be, there is always time for great, healthy and fine food in your home whether nightly weekday night dinners or a special event.

Kara has been working in the Bay Area food industry since 2006. Her first gastronomic experiences included slurping down raw little neck clams at 9 months, picking fresh local strawberries for homemade preserves and experiencing different cuisines through her aunt and uncle. After a stint in consulting, Kara started FineFoods to embrace her love of food including a degree in Culinary Arts Program from City College of San Francisco and stages at Foreign Cinema and NOPA. Since then it’s been a fabulous ride of cooking for Fine Folks throughout the Bay Area. Past experience and education in engineering and project management, from Brown and Stanford Universities, has been a compliment to event planning.

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- love is feeding people
- Private chef, catering and prepared meals

Kara
Quick follow up to my last “mussels alert” pos Quick follow up to my last “mussels alert” post as the dish up wasn’t uploaded. But this was the reward of our harvest - red curry Thai style #mussels. We obviously saved the broth for a future #seafood pasta dish ;-) Good rule of thumb - always prepping forward. ;-)
Mussel alert! One of my favorite times of the the Mussel alert! One of my favorite times of the the year is when the king low tides exposes a bounty. Harvesting #mussels on the coast of Northern California (easy angler permit)  for a truly local dinner. (We’ve been out previously waist-deep rolling waves in wetsuits so this day was an easy one.) Tucker (lover of all seafood) is always willing to “help” ;-). Adorned with curry paste, coconut milk, chilies, and tons of ginger and garlic, it’s a highlight of our winter season and fun exposition!
Growing up in New England, shucked oysters and cla Growing up in New England, shucked oysters and clams were an early favorite of mine. (I'm told my first solid food was a little neck clam!)
If you love oysters but loath shucking, I have a game-changer for you compliments of #ChefSteps.Briefly sous viding oysters makes them crazy easy to shuck! While still raw, the almost imperceptible "firming" of the texture was divine. Who knew? 
(Source: chefsteps.com/activities/firming-oysters) #oysters #sousvide
Properly roasted, with creamy interiors, Brussel S Properly roasted, with creamy interiors, Brussel Sprouts are one of my favorite winter comfort foods. This version, on next week's menu, layers sweet onion and chilies with an umami flavor boost of a little of soy sauce and shaoxxing vinegar (a nod to Ottolenghi's new book, Flavor, that I've been exploring). I do appreciate how he twists flavors.
Happy New Year! Forecast - cloudy with cleaning sk Happy New Year! Forecast - cloudy with cleaning skies and a fresh breeze! Taking time for a good hike in the Headlands to clear the mind. Here’s to new perspectives and supporting one another in the new year! 💥
Every celebratory meal deserves a fabulous sweet e Every celebratory meal deserves a fabulous sweet ending. The request was for classic cheesecake; unfortunately this photo fails to depict the mile high creamy goodness lurking below. Layering strawberries (as requested) with fresh, coulis, gel and dehydrated. Oh la la!
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