Sample Menus

Copper River Sockeye Salmon, Asparagus, Herbed Yukon Gold potato
Seafood Chowder
Butter Lettuce Salad, Green Goddess Dressing

Pacific NW Summer Favorites

Breakfast Ideas:

  • Blackberry Muffins with Streusel

  • Coconut Chia Seed Protein Pudding, Seasonal Fruit, Homemade Granola

  • Asparagus and Smoked Salmon Egg Bites

  • Yukon Gold Potato Hash, Summer Vegetables, Dino Kale, 6-Minute Egg

Lunch Ideas:

  • Butter Lettuce, Grilled Chicken, Toasted Hazelnuts, Dried Cherries, Oregon Smokey Blue Cheese, Green Goddess Dressing.

  • Salmon Chowder, Bacon, Sweet Corn, Potatoes, Onions, Celery, Dill Chives

  • Chicken Teriyaki, Wild Green Salad with Creamy Ginger Dressing, Spicy Pickled Cucumbers, Scallion Rice

Dinner Ideas:

  • Cioppino with Clams, Mussels, Rockfish, Fennel, Tomato, Parsley, Grilled Sourdough Bread

  • Grilled Salmon, Blanched Asparagus, Herbed Potatoes, Chive Butter

  • Grilled Halibut, Harissa Roasted Veggies, Salad of Wild Greens, Blackberries, Manchego, Sherry Vinaigrette

Roasted Chicken, Roasted Potato, Roasted Brussel Sprouts
A quiche with spinach and cheese on a wire cooling rack on a marble surface.
Detroit Pan Pizza

Chef Brian’s Go-Tos

Breakfast Ideas:

  • Banana, Kale, Hempseed, Peanut Butter, Maple Smoothie

  • Wild Nettle, Caramelized Onion and Gruyere Quiche

  • Quinoa, Dino Kale, Baked Tofu, Sesame Ginger Miso Dressing

Lunch Ideas:

  • Roasted Red Pepper, Feta, Walnut Dip, Fresh Vegetables

  • Butter Lettuce, Bay Shrimp, Blanched Asparagus, Heirloom Tomato, Soft Boiled Egg, Classic Louie Dressing

  • Salad Niçoise - St Jude’s Albacore Tuna, 6-Minute Egg, Heirloom Tomato, Blanched Green Beans, Fingerlings, Olives

  • Falafel Pita, Harissa Tomatoes, Pickled Cucumber, Wild Greens Scallion, Tahini, Yogurt Sauce

Dinner Ideas:

  • Blackened Rockfish Tacos, Fresh Pico, Savoy Cabbage Slaw, Chipotle Lime Kewpie, Smokey Pintos

  • Detroit Pan Pizza, Tomato Sauce, Smoked Provolone, Arugula, Burrata

  • Wild Mushroom Bourguignon, Whipped Yukon Gold Potatoes

  • Simple Roasted Chicken, Wild Green and Radicchio Salad, Lemony Anchovy Dressing

Khao Soi
Chicken Larb with Fresh Vegetables
Stir Fried Fresh Rice Noodles, Gai Lan

From Around the World

Breakfast Ideas:

  • Mini Quiche Lorraine Tarts

  • Shakshuka, 6 minute egg, Smokey Tomato Sauce, Sweet and Spicy Peppers, Feta, Parsley, Toasted Ciabatta

  • Jasmine Rice Porridge with Chicken, 6-minute Egg, Ginger, Garlic, Scallion and Chili Oil (Jok)

Lunch ideas:

  • Chopped Salad with Romaine, Radicchio, Chickpeas, Salami, Provolone, Tomatoes, Pickled Peppers, Red Onion, Oregano Vinaigrette

  • Vietnamese Fresh Rolls filled with Shrimp, Lettuces, Fresh Herbs, Rice Noodle, Peanut Hoisin Dipping Sauce

  • Falafel Pita, Harissa Tomatoes, Pickled Cucumber, Wild Greens Scallion, Tahini, Yogurt Sauce

Dinner Ideas:

  • Moroccan spiced lamb tagine with vegetable couscous

  • Marinated, Roasted Thai Chicken, Green Papaya Salad, Sticky Rice (Gai Yang)

  • Vietnamese Beef Stew with Carrots, Lemongrass, Ginger, Spices, Fresh Herbs, Rice noodles. 

  • Eggplant Parmigiana alla Napoletana with lemony arugula and shaved pecorino

Focaccia with Plum Tomatoes
Cioppino, Fresh Shellfish, Halibut
Gnocchi with Morel Mushrooms and English Peas

Exploring The Flavors of Italy

Breakfast Ideas:

  • Strata with Wild mushroom, Dino Kale and Smoked Provolone

  • Frittata with Pepernota and Aged Provolone

  • Fresh Eggs Poached in a Spicy Tomato Sauce with Toasted Ciabatta (Eggs in Purgatory)

Lunch Ideas:

  • Burrata, Peaches, Heirloom Tomatoes, Arugula, Mint, Parsley, Chives, Aged Balsamic 

  • Cannellini Beans and St. Jude Albacore Tuna, Red Onion, Fennel, Celery, Parsley, Burnt Lemon

  • Minestrone, Seasonal Vegetables, Summer Greens, Heirloom Beans, Ditalini Pasta, Tomato Parmigiano Broth

Dinner Ideas:

  • Handmade Ricotta Gnocchi, Classic Marinara, Fresh Basil, Pecorino Romano

  • Baked Eggplant, Fresh Mozzarella, Tomato Sauce, Fresh Basil, Parmigiano Reggiano

  • Halibut in ‘Crazy Water’ – Halibut poached with Heirloom Tomatoes, Garlic, Calabrian Chile, Fresh Herbs

  • Italian Sausage, Garlicy Braised Rapini, Soft Polenta

 

Some people wonder if they really need to hire a Chef. What they often do not consider is how much time they will get back in their lives! At Drift Provisions, we want to take the stress out of planning and cooking nourishing meals and save you time so you can focus on what is most important!

  • "Hiring Brian was hands down one of the smartest decisions we’ve made as a family. Before finding him, 5 p.m. was basically a daily panic spiral. Now we open the fridge and there’s a whole lineup of meals that everyone wants to eat, even my picky 9-year-old who thinks all green food is “suspicious.” Brian is like a culinary mind-reader. Also, my husband thinks we should adopt him."

    - Lisa D.

  • “Brian showed up, took one glance at the chaos that is my kitchen, and didn’t even flinch. He got to work and turned our sad, unused pans into vessels of greatness. He is unfazed and unflappable. And the food? Ridiculously good. Every dish is simple in the best way: clean, bold, and full of flavor. He also just gets it. I threw out a few vague preferences, and he translated that into meals we genuinely look forward to. He listens, adapts, and makes the whole process feel easy.”

    - Anne M.

  • "As someone with a nonstop schedule and very specific dietary needs, I needed a chef who could keep up, pivot quickly, and still deliver food that doesn’t feel like ‘meal prep.’ Brian does all that — and more. He’s flexible, creative, incredibly easy to communicate with, and above all, a master at what he does. I have received meals that are beautifully balanced, healthy and full of flavor. He makes eating well effortless. Total pro."

    - David G.