SOLD OUT

Valentine’s Day with Chef Scott Clarke    $65 per person ($250 for a table of 4)

Reservations for two will be seated at a four-top with another reservation for two)
MENU:

Wild Mushroom Mousse Stuffed Heart-Shaped Ravioli with Sun Dried Tomato, Alfredo Butter, Cheese Chip, Beet Oil, And Baby Greens

Wok-Wilted Spinach Salad with Smoked Chicken, Caramelized Corn, Pistachio Crunch, With Sour Dijon Dressing;

Lobster-Lover’s Purse “Pot Pie”, with Shrimp and Scallops, Balsamic Glazed Bacon, and Baby Brussels Sprouts

Sexy Cherry Chocolate Jubilee Flambé, Winter Spearmints, Macerated Fresh Berries

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About the Chef:          Scott W. Clarke 

Chef Scott W. Clarke is a graduate of the Restaurant School in Philadelphia. He is currently working on his degree in Vocational Education at Temple University.  Until the spring of 2004, Chef Clarke was employed at Mercy Vocational High School as a Chef/Instructor, where he developed their culinary arts curriculum.  Thereafter, he shared his passion and culinary skills with students enrolled in the culinary program in the Philadelphia School District (Dobbins Vocational High School).  In addition, Chef Clarke also guest chefs at Celebrity Kitchens, works for an outstanding New York Kosher Catering Company and operates Blue Monkey Catering Company.  

Chef Clarke was employed for seven years at the Ritz-Carlton Hotel in Philadelphia.   He was also the Executive Sous Chef at the Cherry Hill Hilton in New Jersey, and the Executive Chef for Williamson Hospitality at Chestnut Hill College.  At Chestnut Hill College, he fed 1,000 students daily, three times a day.  Chef Clarke has also worked at the Philadelphia Union League part time, as the beverage manager. Chef Clarke also has done guest chef spots for Philadelphia Radio Station 610 AM WIP. Chef Clarke has also worked for Eric Snow, Andy Reid, and many more sports notables in the Philadelphia area.

Future plans for Chef Clarke include television shows and publishing books on various culinary subjects including sauces and rubs.
Blue Monkey Catering           (215) 651-8300    chefclarke@hotmail.com