Everyday Chef & Wife

A beautiful marriage of food and photography.

[Everyday Chef & Wife @TheChefandWife]

Honeycomb to elevate your cheese board 😍
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Are you not sure what to all put on a cheese & charcuterie board? It can be quite intimidating. Go with your top favorites (there’s absolutely nothing wrong with cheddar!) and pair it with something fun and exotic! People have f

[Everyday Chef & Wife @TheChefandWife]

I love seeing our brides and grooms, who have planned endlessly for their perfect day, get to enjoy the (in our case literal) fruits of their labors. They get to see the venues come together with their visions of flowers, decorations, table-scapes, and finally their food. They ge

[Everyday Chef & Wife @TheChefandWife]

The name of our business is The Everyday Chef and Wife which gives the illusion that Jason and I do everything by ourselves. This is faaaar from the truth. We wouldn’t be able to do what we do without the help of our incredible team. Either being behind the scenes and emailing

[Everyday Chef & Wife @TheChefandWife]

Ok, but don’t forget about dessert! We like to make sure treats have their place to shine. Dessert grazing table anyone?

We made these spiced heritage mini carrot cakes and our marbled-dipped dainty tea cookies for a beautiful photo shoot up at @frugthavenfarm and @hetlerphot

[Everyday Chef & Wife @TheChefandWife]

Our staff puts so much thought and design into our grazing tables. They take our visions, and make them come true. They think of their own design, and execute it perfectly. I cannot get enough of them. They are the thing of dreams.

We share this experience together.

Partage.

[Everyday Chef & Wife @TheChefandWife]

It’s all in the details. A simple design carefully executed can enhance any cheese board. We eat with our eyes first!

[Everyday Chef & Wife @TheChefandWife]

“Here’s Jason out in the wild, placing grain filled sustenance and creamy churned cow juice to be consumed while guests wait for their bodacious main cuisine.”

Aka:our bread service.

Made with @fieldandfire bread 😍

My question to you is, did you read that in Steve Ir

[Everyday Chef & Wife @TheChefandWife]

Radishes are a part of our logo because they are the fastest growing and one of the most sustainable vegetables in existence. We've been speaking that into our business ever since the beginning. We believe food as an ability to break down barriers and builds up community. We want

[Everyday Chef & Wife @TheChefandWife]

Not only is a tomahawk steak eye-catching, but they're also mouth watering. We love to bring memorable experiences to events, and a tomahawk meat carving station is one that is talked about for a loooong time after.

Undecided about how big to have your event? There are pros and

[Everyday Chef & Wife @TheChefandWife]

WOW! It's been a hot minute since we've posted anything. *Do not go and check the dates pleeeeease*

We have had our busiest summer yet. If you've followed us for a long period of time, you know that we're a catering, personal chef, and "food truck" (massive custom built mobile

[Everyday Chef & Wife @TheChefandWife]

I posted this 3 ingredient gluten free peanut butter cookies. They’re on my stories highlight on our profile page. They’re unspeakably easy, and only gets one bowl and one measuring up dirty. (And the cookie sheet they bake on obvs.)

Also pro tip, these make a KILLER s’mo

[Everyday Chef & Wife @TheChefandWife]

We have to admit—we make a mean late night snack.
Some of our favorites?
-Posole Rojo Tacos (grilled with stretchy chihuahua cheese)
-Sliders served multiple ways- American, Detroit style coney sauce, or chimichurri sauce with aioli (other styles available)
-Banh Mi sandwich

[Everyday Chef & Wife @TheChefandWife]

U L T I M A T E C H O C O L A T E B A R.

Graze your eyes upon this 😍🤤

Our team members create incrEDIBLE grazing tables. This one may be one of my favorites! 😋 It makes an unforgettable addition to an event!

We were able to be a part of our dear friends (and one

[Everyday Chef & Wife @TheChefandWife]

Our marble glazed tea cookies might be some of my favorite things to make. This recipe is an antique! It’s buttery, and just sweet enough. We used to make these as kids in fun pressed cookie shapes, and Jeremiah developed this cute, fun, and easy way to make them, and every ti

[Everyday Chef & Wife @TheChefandWife]

If you haven't seen the beautiful beast yet, this is our mobile kitchen. It's fully equipped, and dressed all cute and fancy. We want to make sure that we're as aesthetically pleasing on the outside as the food we're creating on the inside.
@cagedcrowcustoms built her from the g

[Everyday Chef & Wife @TheChefandWife]

One of the main reasons we love this job is meeting new friends. We were so excited to come alongside James and Jacob of @farrand1854 for their summer dinner series. We've been watching their success of the incredibly adorable estate, and when they asked us to be a part for a nig

[Everyday Chef & Wife @TheChefandWife]

|Final Course|
-- Buttermilk Panna Cotta with lingonberry jam, and candied pistachios--

"This dessert paired perfectly with the rest of the courses. It was light, creamy, with pops of bright flavor from the jam. The pistachio's we candied in house, and they gave a perfect crunc

[Everyday Chef & Wife @TheChefandWife]

|Main Course|
-- Smoked and Slow Braised Beef, with roasted potatoes, roasted garlic polenta, and shaved farm veggies, served family style--

"I wanted to take an ordinary cut of meat and capture the beauty from its flavor-- to make something simple into the star."
-Jason

This

[Everyday Chef & Wife @TheChefandWife]

|Second Course| --Table side Multicultural Ramen--
Three day reduced broth, with rehydrated shiitake mushrooms, pickled red onions, enoki mushrooms, shaved squash and soft boiled egg, topped with micro-greens. Served in a tea cup. Broth poured tableside.

"This broth is a labor

[Everyday Chef & Wife @TheChefandWife]

|First Course| -- Crab Salad--
Salty king crab meat, on a bed of artisan greens, sweet english peas, a mint and pea puree, and a champagne vinaigrette.

"I wanted something that the ingredients could speak for themselves. I wanted well balanced. With the natural sweetness of the