HAUTE POTATO
CULINARY CONSULTING
Culinary Consulting Services, providing expert Culinary Services, tailored to achieve guaranteed success.
Offering a range of services used to maximize sales, gain better control over costs, and deliver better results through effective marketing, better products and efficient guest relations.
We take our experience with an entrepreneurial approach and align it to your vision to ensure the project will be sustainable and profitable.
With a results driven strategy to meet and exceed your expectations, your success fuels our passion for work.
Meet The Chef
With more than 30 years of experience, Todd Alyn’s interest in cooking began at the age of 15. He has worked for a variety of food & beverage operations, including hotels, restaurants, a catering company, a private country club, and was the corporate chef for Shanghai City Supermarkets for 8 years.
Chef Todd Alyn has gained a wealth of knowledge and skills throughout his career working in 5-star properties across North America, Vietnam, Hong Kong, Shanghai and Singapore. He has been fortunate to have been involved with several pre-opening projects including the Alpenglow Stube in Keystone, Colorado, the Ritz Carlton Maui, Stars Café in San Francisco, the Furama Resort in Vietnam, the Shanghai Racquet Club and Shanghai City Supermarkets
His fondness for Asia and love of Asian cuisine has fine tuned his palette and expanded his knowledge of cooking methods and flavors. He continues to explore and experiment with ingredients with the never ending goal to become better in his work.
Chef Todd Alyn started his own Culinary Consultant Service in 2017. During this time, he was also the chef/owner for Sweet Basil Thai Cuisine and Publik Café in a modern food hall located in the heart of Shanghai. He has been the ongoing consultant chef for a well-known restaurant group, opening several successful restaurants in Shanghai and Singapore.
Sample Menus
Here are just a few of many catered menus available for any occasion
Farm to Table
A celebration of the Earth's bounty
SET MENU
_______
WARM FOCACCIA WITH EXTRA VIRGIN OLIVE OIL AND BALSAMIC CAVIAR
SPRING SEAFOOD SOUP WITH PRAWNS, CRAB RAVIOLI AND KALE PESTO
FARMERS MARKET SALAD
WITH KALE, QUINOA, BEETROOT HUMMUS, FRESH BERRIES, FLAX SEED GRANOLA AND YOGURT DRESSING
FRESH-MADE BUCKWHEAT LINGUINI WITH MIXED MUSHROOMS, LEMON SORREL AND TRUFFLE CREAM SAUCE
SLOW-COOKED PORK CHEEKS WITH PINEAPPLE, PEA SPROUTS AND FIG MOSTARDA
MOSIAC OF FRESH FRUITS
WITH COCONUT SORBET
CHOCOLATE TRUFFLES AND COOKIES
In Vino We Trust
Spanish Wine & Tapas Party
COCKTAIL PARTY
_______
COMPRESSED WATERMELON, FETA AND BASIL PEARLS
BOQUERONES WITH POTATO SALAD ON TOAST
SLOW COOKED LAMB BOMBA WITH PESTO
IBERICO HAM ON SQUID INK RICE NIGIRI
MUSSELS ESCABECHE WITH STRACCIATELLA
PAELLA DE WAGYU
CHOCOLATE GANACHE WITH SEA SALT LAVOSH
PROTOS 2021 VERDEJO
OSTATU BLANCO 2021 VIURA/MALVASIA
ALIAGA LAGRIMA 2021 GARNACHA ROSE
SEGONO MENCIE 2018 MENCIA /ALICANTE
ENEMIGO MIO, TERRA DE MURCIA 2021 GARNACHA
MUGA RESERVA DOC 2019 TEMPRANILLO
VIÑA 25 PEDRO XIMÉNEZ
Birthday Menu
A special person deserves a special day!
COCKTAIL PARTY + SET MENU
_______
PRE-DINNER SELECTION OF HORS D'OEUVRES
TUNA TARTARE, GINGER-LIME DRESSING, QUAIL EGG, AVOCADO CREMA, MANGO PEARLS
WARM KABOCHA SQUASH SALAD WITH PARMA HAM, MESCLUN MIX, PARMESAN AND HAZELNUT DRESSING
BEETROOT TROFIE PASTA WITH SALSICCIA SAUSAGE, KALE PESTO, CREAM AND CHILI PANGRATTATO
HERB AND SPICE BAKED SEA BASS WRAPPED IN BANANA LEAF WITH BASIL-PEA POTATO PUREE
FLAT IRON STEAK WITH COFFEE ROASTED PARSNIPS, BROCCOLINI AND POMEGRANATE CHIMICHURRI
BIRTHDAY CAKE SURPRISE
SERVED WITH ICE CREAM
Food Lab
Fun, Thought Provoking Shareable Dining
CHEF TODD'S SIGNATURE TASTING MENU
_______
ELEMENTS OF FIRE
HAY SMOKED TEA POACHED CHICKEN, BRUSSELS SPROUTS KRAPAO, FORBIDDEN RICE
TEXTURES
NORI CRUSTED SEA BASS STUFFED WITH SALMON POKE, SAKURA RICE, PONZU SAUCE, TOBIKO OIL, SEA ASPARAGUS
FLAVOR PAIRING
FARM YARD ROAST WITH COFFEE CRUST, POMELO SALAD, CARAMELIZED PARSNIP PUREE, RED CURRY SAUCE
SMOKE AND MIRRORS it’s not what it seems
DIY LEMONGRASS-PEA NOODLES IN TOM YUM BROTH, ASSORTED SEAFOOD, STRAW MUSHROOMS, TOMATO FILLET
SCENT HYPOTHESIS the smell-taste connection
CEDAR PLANKED BEET ROOT CURED SALMON, FOREST MUSHROOMS, POTATO PAVÉ, OAK MOSS VAPOR
PLAYING WITH DESSERT
ELECTRIC LEMON: THAI BASIL SPONGE, LEMON CURD, NITRO SORBET
REECE'S PEANUT BUTTER CUP - CHOCOLATE GANACHE, GORGONZOLA, SAUTERNES