Joshua J

Midwest vegetable comfort with crisp green tomatoes, a savory mushroom and white bean pot pie, and brown butter pear crumble. Appetizer: Fried Green Tomatoes — Cornmeal-crusted green tomatoes with roasted-poblano buttermilk dressing. Salad: Roasted Beet and Apple Salad — Roasted beets, crisp apple, goat cheese and tender greens with cider vinaigrette. Main and sides: Mushroom and White Bean Pot Pie — Browned mushrooms, cannellini beans, carrots and leeks in thyme cream with a little white miso, beneath golden butter pastry; lemon green beans. Dessert: Brown Butter Pear Crumble — Baked pears with a crisp oat-brown butter topping and lightly whipped cream. Allergens: milk, wheat, soy; possible egg and mustard. Oats may have wheat cross-contact. Vegetarian; contains dairy and may contain egg. Tell us all allergies before booking. Includes ingredients, cooking, plating, cleanup and local travel. Customer supplies a suitable kitchen and cookware. Drinks and waiting staff excluded. Photo: illustrative pear dessert by Sylwester Ficek, Pexels. Actual preparation follows this menu; not Chef Josh’s own finished dish.

A generous Korean sharing supper with sweet corn scallion pancakes, tender pork wraps and ginger-poached pear. Appetizer: Scallion and Sweet Corn Pajeon — Thin, crisp scallion pancakes with sweet corn and soy-ginger dipping sauce. Salad: Oi Muchim — Cucumber and sweet onion with gochugaru, garlic, rice vinegar and toasted sesame. Main and sides: Bossam Pork Shoulder Wraps — Tender ginger-garlic pork shoulder with lettuce and perilla, steamed short-grain rice, napa kimchi and pickled radish; roasted-poblano ssamjang alongside. Dessert: Ginger-Poached Asian Pear — Ginger-poached pear with vanilla ice cream and a crisp black sesame crumble. Allergens: wheat, soy, sesame, milk and possible egg. Kimchi may contain fish or shellfish. Main includes pork. Tell us all allergies before booking. Includes ingredients, cooking, plating, cleanup and local travel. Customer supplies a suitable kitchen and cookware. Drinks and waiting staff excluded. Photo: illustrative cucumber salad by Alex Bayev, Pexels. Actual preparation follows this menu; not Chef Josh’s own finished dish.

French bistro comfort with red wine-braised chicken, roasted garlic potato puree and a caramelized apple tart with a quiet Southern touch. Appetizer: Gruyère Gougères — Warm Gruyère cheese puffs with cracked black pepper and chives. Salad: French Lentil Salad — French green lentils, roasted carrot, shallot and parsley with Dijon-sherry vinaigrette over tender greens. Main and sides: Coq au Vin with Smoked Lardons — Red wine-braised chicken with smoked lardons, browned mushrooms and pearl onions; roasted garlic potato puree and lemon-butter green beans. Dessert: Apple Tarte Tatin — Deeply caramelized apples beneath golden butter pastry, served with vanilla creme fraiche and a light sorghum accent in the caramel. Allergens: milk, wheat, egg, mustard; possible celery and sulfites. Main includes pork. Tell us all allergies before booking. Includes ingredients, cooking, plating, cleanup and local travel. Customer supplies a suitable kitchen and cookware. Drinks and waiting staff excluded. Illustrative photo: Gourmet coq au vin by Beck / Girl Interrupted Eating, cropped, CC BY 2.0. Source: Wikimedia Commons, File: Gourmet coq au vin; Creative Commons Attribution 2.0 Generic license. Not Chef Josh’s own finished dish.

A Greek Mediterranean dinner of crisp spinach-feta pastry, herb-baked fish and lemon potatoes, with honey-roasted fruit to finish. Four courses prepared at your Houston location. Appetizer: Spinach and Feta Spanakopita. Golden phyllo triangles filled with spinach, feta, dill and scallion, with lemon yogurt alongside. Salad: Greek Village Salad. Ripe tomato, cucumber, sweet onion, Kalamata olives and a light scattering of feta with oregano and olive oil. Main and sides: Fish Plaki with Charred Lemon. White fish baked in a tomato, garlic and oregano sauce with olives; crisp-edged Greek lemon potatoes and green beans with dill. Dessert: Honey-Roasted Figs and Greek Yogurt. Warm honey-roasted figs with thick Greek yogurt, orange zest and toasted walnuts. Contains wheat, milk, fish and walnuts; possible egg. Discuss all allergies before booking. Customer supplies a suitable kitchen and equipment. Drinks and additional waiting staff are excluded. Photo: illustrative stock spanakopita, not Chef Josh's own finished dish; actual plating may differ.

A generous Italian supper with red wine-braised beef, soft Parmesan polenta and a bright fennel-orange salad, finished with espresso tiramisu. A four-course private dinner prepared at your location in Houston. Appetizer: Cannellini and Rosemary Crostini. Grilled country bread with creamy cannellini beans, rosemary, roasted garlic and blistered tomatoes. Salad: Fennel and Orange Insalata. Shaved fennel, orange, arugula and Kalamata olives with lemon-olive oil vinaigrette. Main and sides: Red Wine-Braised Beef with Ancho. Slow-braised beef in rosemary-red wine jus with a gentle ancho warmth; soft Parmesan polenta and charred broccolini with lemon and garlic. Dessert: Espresso Tiramisu Cups. Espresso-soaked ladyfingers and light mascarpone cream, finished with bittersweet cocoa. Please share dietary needs before booking so the final menu and arrangements can be confirmed. Contains wheat, milk and egg; other allergens depend on ingredients and substitutions. Cover image is illustrative stock photography, not Chef Josh's own finished dish.