Such GOOD food - both sweet & savory! I would definitely…read morerecommend Soul Food With A Twist for any time or any event!

From the owner: Specialize in soul food, Spanish, Caribbean, Italian, gourmet dishes and Desserts. We accommodate…read moreweddings, birthdays, office luncheon, meal prep and personal chef. All foods are made from scratch and with fresh ingredients.

My husband and I recently hired Chef Walter Busconi as our personal part-time Chef. He has been…read moreoutstanding in every regard. He is an excellent chef, with all the credentials, including expertise in nutrition. Chef Walter has an extensive collection of tried and true recipes and has self-published several cookbooks. He is creative and knowledgeable when it comes to food prep, pleasant to be around, eager to please and focused on the job at hand. We like him a lot. His meals have great eye appeal, contain healthy ingredients and have been delicious. Best of all, Chef Walter suggests a meal plan, does the shopping, prepares three meals that are easy for me to reheat and get on the table with minimal fuss, and leaves my kitchen spotless. I highly recommend Chef Walter Busconi. Kathleen Cort

For Valentine's Day this year, I decided to mix things up a bit and hire a private chef to cook…read moredinner for me and my wife. After some back-and-forth with several prospects, I decided to go with Chef Walter Busconi Lage or "Chef of the World" as he bills himself. He created a few different menus based on our preferred cuisines and we worked together to mix and match some of the elements of each to come to a three-course meal I knew we'd both enjoy. Arriving promptly at 4pm for a 6pm service, he was very friendly and accommodating. Chef Walter brought all of the necessary equipment to perform his craft, and right around 6pm we sat down to our first course of a goat cheese souffle. Impossibly light and rich at the same time, it was a fantastic starter. It came with some mixed greens on the side that were dressed with a flavorful vinaigrette. Our entree was surf and turf: bison ribeye with lobster, served with potatoes dauphinoise and asparagus in an orange zest hollandaise. The bison was cooked to perfection, with a delicious compound butter that helped with the natural leanness of bison. The potatoes were rich and yielding, and the asparagus was tender but still with a nice snap and the creamy hollandaise made it a joy to eat. The one miss on this course was the lobster, which was overly soft and didn't add much to the plate. For dessert we were served a cognac creme brulee with whipped topping. This was the best creme brulee I've ever eaten; the hint of cognac really set off the other flavors and it was not overly sweet. While not inexpensive, Chef Walter is a man who knows his craft. He was friendly, hospitable, punctual, and I wouldn't hesitate for a second to work with him again in the future.

Amazing service, amazing food, and an amazing price. Can't recommend this place enoughread more

Service and atmosphere was fantastic! The food was fresh and arrived at a consistent rate. Our…read moreserver, Angel, was patient and explained the process of the bbq. My favorite was the spicy octopus and the pork belly. Will definitely return!

Hello Yelpers!!! It's a new year, and it's time for me to finally share opinions about a few places…read moreI failed to mention last year. My first stop has to be Chef Amadeus. This incredible chef hosts a monthly event called The Tiny Kitchen Series, and if you are ever lucky enough to grab a ticket before they sell out, you are in for an amazing treat. I've attended two events, and they did not disappoint. Both events were held at The Palate, which fits the name of the series perfectly. It's truly a tiny kitchen where you watch Chef do his thing up close. It may sound basic, but it's anything but that. Chef Amadeus engages with guests from arrival through the very end of the experience. We were introduced to fellow diners, made great connections, and I've even stayed in touch with a few people so we can alert each other when future events pop up to RSVP. During meal preparation, Chef explained the ingredients, where they were sourced (many locally), and shared stories from his childhood that inspired his menus. An excellent addition to the experience. Now, let's talk about the food. At the first event, we were greeted with the cutest charcuterie cups from Biscuit and Brie - Mobile Charcuterie & Catering. I had to pace myself because I didn't want to spoil my appetite. I would absolutely have them cater an event for me. The appetizer was shrimp and a fritter with mango salsa, topped with a garnish that surprised everyone (and I won't spill Chef's secret). The salsa was light and refreshing, perfectly paired with the shrimp and fritter. The entrée was chicken and spinach with a cream sauce. It was incredible. The chicken breasts were juicy (a rare win when dining out), and the spinach and cream sauce brought everything together beautifully. One guest was pescatarian, so Chef prepared a separate dish featuring salmon and shrimp with the same sauce and spinach. OMG. We all begged him to add that to a future menu, and she confirmed it tasted as amazing as it looked. Dessert was a decadent ganache cheesecake, which I believe may have been provided by Crème de la Cocoa. One word... WOW! I'm not usually a dessert person, but I enjoyed more than a couple of bites. That said, the wine pairing was more my version of dessert. It was a night full of delicious food, great conversation, laughter, and lovely wine. The second event came with better notetaking on my part and was paired with rum from FishHawk Spirits (locally owned). We were again welcomed with charcuterie cups from Biscuit and Brie, and this time I received one without pork. That meant a lot and showed how attentive Chef and his team are. Extra points for that. The first course was a silky smoked corn chowder topped with chilled crab salad and finished with a sofrito oil drizzle. Hands down, the best chowder I've ever had. The smoky corn and lump crab were perfectly balanced, and Chef did not skimp--every spoonful delivered equal parts of corn and crab. Absolutely delicious! The second entrée was poached speckled trout in citrus pepper, butter, and silver rum, served with wilted spinach and crisp shrimp toast. I usually avoid trout because it doesn't feel "meaty" enough for me, but Chef's trout completely changed my mind. It was meaty, moist, and outstanding. The shrimp toast was also a highlight and a first for me. Dessert was a spiced rum cake with caramel sauce and whipped topping--to die for--and the perfect ending to the night. Unfortunately, Yelp's word limit wouldn't allow me to include the names of the cocktails Chef paired with our meal, they were just as amazing as the meals. If you ever see a notification for The Tiny Kitchen Series hosted by Chef Amadeus, trust me and do your best to get a seat. TREAT YOURSELF!!!! You'll enjoy an up-close experience with a chef, watch your meal prepared in front of you, sip quality beverages, meet great people, and have some really good laughs. It's different, fun, and incredibly satisfying. He has an upcoming event this month, A Taste of Bourbon, which I'm devastated to miss. I shed a tear just thinking about missing a bourbon cocktail paired with one of his creations. Geez Louis! Yelp, I need you to allow for more words to be included in my words. It's been way too long since I've posted, and I have ALOT to say! CIAO for now.

From the owner: The Tiny Kitchen Series™ Our Signature Experience…read more The Tiny Kitchen Series is where our creativity shines brightest. Curated, limited-seat dinners (10 guests) Multi-course tasting menus with bold global influence Thoughtful pairings (rum, bourbon, wine, cocktails)

Definitely highly recommend! Vlad is very easy to work with and the food is just delicious! All…read morecooking was done from his mobile kitchen and perfectly displayed. Everything was excellent and the service was really beyond expectations. Above and beyond! All guests loved everything and left full and happy!

We had his food at a wedding and all was fantastic. The meatballs appetizer was so good. I had…read morethree. They are large meatballs too. The egg plant parmigiana was very good as well as sea bass. The many choices of appetizers were presented fantastically at the cocktail party. I highly recommend this service.

After attending an event where toast with cocktails was among with other service vendors I left…read moretheir set up with a memorable experience, first of all, as I walked up to their area they were courteous and responsive. Presentation of the cocktail was striking as they presented it in glassware that was cute and adorned it with a aloe leaf. All other vendors used plastic so real glassware was very noticeable to the recipient's. At a wedding or formal setting, this drink would have been a wow factor as it was for me. On top of Hawaiian Hibiscus fizz was an aloe leaf demanding the show. The drink was refreshing with their homemade hibiscus syrup and I definitely would want a second. This is the bar tending service I would choose as it stood out from all the others for me.

Toast with Cocktails were wonderful at our event at the Pena Peck House in St. Augustine. We had…read moreclose to 90 attending our son's wedding rehearsal dinner, and they kept everyone happy with drinks both during the cocktail hour and also served table side during dinner. They are very responsive, flexible, reliable and easy to work with. Also very reasonable cost. Highly recommend for a wedding, rehearsal dinner or any event! Thanks.