Take Away Gourmet was launched by ABC Member Chuck Adams, who currently serves as the company’s owner and executive chef. As a distinguished graduate of the Pennsylvania Institute of Culinary Arts, Chuck has been employed by some of the top resorts, hotels and off-premise catering institutions in the tri-state area. He has been featured on the Food Network as a freelance chef and food stylist alongside famed personalities such as Colin Cowie, Emeril Lagasse and Matthew Kenny.
Take Away Gourmet encompasses over 20 years of Chuck’s experience in the culinary arts by mixing in his strong hotel, resort and restaurant experience into one. Chuck believes in hands-on management, working with and encouraging his staff on a day to day basis. He asserts that there are three key ingredients to a successful event: great food, continuous communication and focused attention to detail. In order for Take Away Gourmet to stay on the cutting edge of ever changing food trends, Chuck has made an art out of tweaking classic American dishes with his own personal touch while incorporating the elements which made them popular to begin with.
What keeps Chuck motivated? “Passion, curiosity, and never lagging behind with what’s current & stylish”
We are happy to share one of Take Away Gourmet’s latest events!
It was a great night for Take Away Gourmet. Celebrating their private clients 60th Birthday Party, the theme of the evening was “Latin Fusion” at a private residence in Bergen County. Chuck Adams and Matthew Janson, Executive Sous Chef, headed up the evening in providing guests with a customized menu with Latin market sourced items which were both unique and very tasty!
As guests arrived, they had the opportunity to grab their place cards, mingle with fellow friends and experience some fine Latin-fusion h’orderves.
The featured appetizers for the evening were Corinader Crusted Tuna Medallions on a Baguette Crisp with Green Olive Puree, Goat Cheese & Lavender Honey in Phyllo, Gazpacho Shots in square shot glasses with lime infused Jicama Spear, Curried Vegetable Empanada with Tomato Tamarind Sauce, Mini Tuna Tacos with Julienne Seared Tuna Taco Sauce, Mango Salsa and Fresh Cream, Smoked Scallop in a Coconut Wonton with Lime Aioli and Fresh Lime Zest and finally Grilled Shrimp wrapped in Prosciutto and Dried Papaya with House-made garlic mayo.
Guests also got to experience the signature cocktails of the evening: Pineapple Batida Rose Cocktail & Blood Orange Margaritas! This was the perfect way to embody the Latin theme of the evening.
Guests were then invited to the basement, which was completely redesigned into a Latin-Fusion escape by Take Away Gourmet with the assistance of the client, for dinner accompanied by some speeches. Guitarists stood at the entryway helping create a nice, relaxed ambiance for all.
The Latin-fusion was integrated within the main menu itself by Take Away Gourmet. The first treat was Baby Arugula, Sweet 100 cherry tomato, toasted pecans, warm goat’s cheese with aged sherry dressing and plantain chip in a cucumber.
This was then followed by Mangospacho with shaved cucumber, chive oil with coconut lemongrass foam.
The main dish of the evening was a Certified Premium Black Angus filet of beef with Take Away Gourmet’s very own signature house made Adobo Rub. This dish included a Yucca Pancake and Sautéed Asparagus.
Finally, guests were treated to some coffee & tea, grilled pineapple skewers, mini key-lime tarts and beautiful wine-bottle designed cake provided by Tammy Dunwoody of the Art of Cake in Bergen County, NJ.
A great time was had by all at the event!
