VK Personal Chef Experience

Vanderkamp has partnered with Personal Chef Brian Isbell to deliver a truly unique dining experience where you will feel like a celebrity for an evening.

Chef Brian and his team will come into your lodge to prepare a complete meal just for you- and then clean up. You will have the opportunity to participate in the preparation of the meal, learn about the ingredients being used, and enjoy a curated menu of locally sourced and seasonal food.

Accommodating Parties from 2-20

Restrictions: Chef needs 1 week advance notice and does not currently provide private dinners Monday-Wednesday.

Pricing

Dinner: $100 per person + the cost of groceries*

Breakfast & Brunch: $85 per person + the cost of groceries*

* $400 minimum chef fee for dinner. $200 minimum for Breakfast and Brunch* (fee does not include groceries)

Note: Payments are made directly through Chef Brian. He accepts Cash, Check, Credit Card, & Debit Card.   

How it Works

  1. Fill out the booking form.

  2. Explore the sample menu below.

  3. Chef Brian will reach out to discuss all the details of your experience.

  4. Approve your proposed menu.

  5. Pay a deposit to secure your date and time.

  6. Sit back relax and leave the rest to Brian and his team!

  7. Final payment is due at time of service.

Book My Experience

If you submit a form and do not hear from Chef Brian in 24 hours or less please reach out to info@vanderkampny.com so we may assist.

Sample Menu Selections

Hors D' Oeuvre

​Course One (choose 2 or 3)

  • ​Chef Brian Isbell's Custom Charcuterie Board

  • ​Pan Seared Sea Scallops Wrapped in Canadian Bacon w/ a

  • Maple Brown Sugar Demi Glaze

  • ​Garlic Long Stem Artichokes Over Parsley Crostini

  • ​Garlic Compound Butter Covered Roasted

  • Red Pepper Bruschetta on a Baked Crostini

  •  Citrus Lime Shrimp Ceviche w/ Tostones

  • ​Creamy Spinach Artichoke Flatbread

  • ​Authentic Mexican Guacamole

  • ​Shrimp Cocktail w/ Jumbo Lump Crab Meat

  • ​Prosciutto & Figs w/ Gorgonzola & Toasted Walnuts

  • Seared Ahi Tuna Wonton Towers w/ Cilantro Lime & Avocado Mousse

  •  Fried Goat Cheese Balls w/ Tomato Jam

  • ​Lobster Roll Bites (Celery, Japanese Mayonnaise, Onion)

  • ​Five Cheese Macaroni and Cheese Poppers (Smoked Gouda, Cheddar, Cream, Panko)

Salad

​Course Two (choose up to two)

  • ​Strawberry Salad w/ Poppy Seed Drizzle

  • ​Cashew-Pear Tossed Salad

  • ​Tangy Berry Tossed Salad

  • ​Roasted Beet Salad w/ Pear and Walnuts

  • ​Heirloom Tomato w/ Feta & Weezy's Champagne Vinaigrette

  • Iceberg Wedge w/ Crumbly Blue & Weezy's Champagne Vinaigrette

Entrees

​Course Three

  • Ahi Tuna Filet-Sashimi Grade-Seared Pepper Rub-Wasabi

  • Whole King Crab Cluster-Drawn Butter-Split Shell

  • Blackened Halibut Filet Topped w/ Mango Salsa

  • Twin Maine Lobster Tails Butterflied Stuffed w/ Jumbo Lump

  • Maryland Blue Crab

  • Braised Bone-In Short Rib Truffle Green Peppercorn

  • Roasted Chicken Breast w/ Sherry Jus

  • Pecan Dusted Sea Bass w/Sweet Cream Butter Béchamel

  • Petite Filet Mignon w/ Garlic Herb Butter

  • Beef Wellington with Mushroom Duxelles

  • Boneless or Bone in Ribeye  & Caramelized Onions

  • We can make any steak Oscar style. Steak, Crab, Asparagus, Drizzeled w/ Hollandaise Sauce

  • Chateaubriand  White Wine in a Shallot Demi Glaze - Butter -Tarragon-lemon

  • Chicken Francaise - Sea Salt - Cracked Pepper - Butter - Lemon - Dry White Wine

  • Shrimp Scampi - Garlic Cloves - Lemon - Butter - White Wine - Crushed Red Pepper Over Linguine 

  • Filet Mignon & U10 Pink Shrimp w/ a Vegetable Medley and Rice Pilaf

  • Pan-Seared Airline Chicken Breast w/ Roasted Butternut Squash Puree and Bok Choy

  • Pork Tenderloin over Parsnip Puree with a Maple Orange Balsamic Glaze

  • Seared Scallops over a Mediterranean Cous Cous and Kale

  • Old Bay & Herb Seared Salmon with Rice Pilaf and Creamed Spinach

  • Togarashi Dusted Ribeye with Sweet Potato Casserole and Creamed Spinach

  • Curry with Yams & Swiss Chard over Jasmine Rice

Sides

  • ​Roasted Sweet Potatoes - Bourbon - Torched Marshmallow

  •  Sautéed Sweet Corn - Cilantro - Chopped Parsley

  •  Roasted Brussel Sprouts - Garlic Clove - Sea Salt - Cranberry Reduction

  • ​Portobello Mushrooms - Garlic - Parsley - Thyme

  • ​Maryland Blue Crab Cake

  •  Grilled Asparagus w/ Lemon Mosto

  • ​Loaded Twice Baked Russet Potato - Cheddar - Bistro Butter - Sour Cream-Paprika - Chives

  • Yukon Gold Dauphinoise Potatoes - Heavy Cream - Garlic - Bay Leaves - Nutmeg - Gruyere Cheese

  • ​Southwest Style Collard Greens - Smoked Ham Hocks - Red Pepper Sauce -Garlic Cloves - Butter

  • ​Vegetable Medley - Shallots - Chives

  • Mushroom Risotto Primavera 

Desserts

​Course Four

  • Creme Brûlée (most requested)

  • ​Homemade Cheesecake w/ Fresh Fruit Compote

  • ​Classic Bananas Foster (2nd most requested)

  • ​Mini Peanut Butter Cup Cheesecakes

  • ​Mascarpone Cream Mousse

  • ​Peach, Apple or Banana Tarte Tatin