What You'll Get
Having a personal chef makes you feel like royalty, only without the abiding hatred of democracy. Feast in comfort with this Groupon.
$179 for a Four-Course Farm-to-Table Meal for Two ($400 Value)
This deal can be used for one of three menus: Texas Local, Italian Countryside, or Hearty Mediterranean. Click here to see full menu descriptions.
The chef brings along all of the groceries and cookware necessary to prepare the four-course meals, and provides cleanup. Meals include dishes such as local-trout rillettes with smoked-tomato confit on texas-toast crostini, pan-roasted wild mushrooms with poached eggs, shaved pecorino cheese, and truffle oil, and carrot soup with cumin crema and honey-fig paninis for dipping.
The Fine Print
Promotional value expires Jul 10, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Appointment required. 48-hr cancellation notice required. Subject to availability. Pricing is based per couple, can combine up to 3 vouchers to accomodate up to 6 people per dinner party. Valid in San Antonio, extra fee may apply for locations beyond. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sweet Thyme : A Personal Chef Service
Michelle and Mouhssine, the chefs behind Sweet Thyme : A Personal Chef Service, both picked up culinary skills at a young age. Michelle remembers making butter cream with her father at the age of 4, and later worked as a sous chef for her mother’s pastry business. Mouhssine counts pulling carrots from the family garden and helping his grandfather to butcher lambs among his childhood chores in Tiflet, Morocco. Both eventually came to San Antonio to hone their skills at the Culinary Institute of America.
The two chefs distill their long immersion in the culinary arts into cooking sessions when they travel to clients’ homes. There, they fashion locally acquired ingredients into menus tailored to preferences and needs. They can prepare American dishes such as short ribs braised in Brooklyn brown ale and served with root vegetables, or craft international dishes such as Moroccan-style tagine lamb shanks with black-currant couscous. Meat-free entrees such as pumpkin enchiladas in mole sauce offer vegetarians an alternative to plastic fruit. Mouhssine is also a wine steward, and shares his knowledge through wine classes and presentations.