This is the most important page on my website! My clients which I consider my friends feed
back and party request is something I take seriously!

I'm very eager to hear your party request, consultant request, comments, and feed back.
Your feed back keeps me striving to be the best I can possibly be each and every day.

All event requests will be responded to with in 24 to 48 hours. Initial consultation will be with
in one week after request has been submitted.
Phone: 215-586-3005
Contact Chef B
Chef Brian Clark
Your name:
Your email address:
Your phone number:
Your Event Date:
Your Event Party Size:
Your Event Budget:
Your Event Party Style:
Sit down dinner,
buffet, drop off service,
cooking class, etc.
At this time please fill in the information below. Under the comment section leave any
additional details regarding your event such as the following.

Party style, party size, food request, location, date, time, and estimated budget per person.
This information allows me to create a package that BEST fits your needs.

Thank You,
Chef B

Kicked Up Chilli
Recipe Of The Week

2 medium onions, chopped
2 tablespoons vegetable oil
2 cloves garlic, finely
1/2 to 1 hot chile pepper -
jalapeno, serrano, or
habanero, seeded and minced
1 teaspoon ground cumin
1/3 cup pure mild chili
3 pounds coarsely ground
1 teaspoons dried Mexican
oregano or Italian leaf oregano
1/2 teaspoon salt
1 can (14.5 ounces) diced
tomatoes with juice, or chili
style tomatoes
2 cups beef broth
1/2 teaspoon ground cayenne
1 cup (15 ounces) pinto
beans, drained and rinsed
3 to 4 tablespoons tequila
shredded Cheddar or
Monterey Jack cheese,
sour cream, optional
canned nacho-sliced jalapeno
peppers, optional

Directions Below!
Recipe Directions:
In a large pot, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the
onions are golden, but not browned, about 5 minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook,
stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes.
Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes. Add the crushed
tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for
about 1 1/2 hours.

Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with
additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.

Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving.
Serves 8.
Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeno pepper slices, if desired.