Now, I’ve attended many food tastings in Central Florida within my recent years. However, I would’ve never thought that I would be attending a food tasting right here in my own home. Who needs to go out and fine-dine when you can do it right here in The Manor? Last month, Chef Juvon—an award-winning chef and personal chef to many of Florida’s residents—decided to bring his talents over to The Manor to introduce his newest menu.

Chef Juvon offers a plethora of services for his customers. From catering, meal prepping, and his personal chef services, he can tackle just about any of your culinary worries. As I prepared The Manor for my guests, I decided to whip out a few appetizers, drinks, and board games to lighten the mood.

Chef Juvon and his team swiftly arrived, toting all the equipment they needed in order to turn this normal night into a magical one. One thing I really enjoyed about Chef Juvon and the experience that he provides is that you don’t actually have to do anything. From the table set-up, drink service, and cleanup, Chef Juvon and his team took care of everything—and there was a butler too!

After knocking back a few wine glasses and chatting up a storm with a few friends, it was dinnertime. Chef Juvon quickly seated everyone in their designated seats—name tags and all. The first dish on the menu was the Chef’s Jerk Shrimp and Grits. It was a marinated Tiger Shrimp served with grits that were slowly cooked in chicken broth, milk, goat cheese, parmesan cheese, and was coated in a silky jerk sauce.

Not only that, the chef decided to throw in a sample of his vegan shrimp. Yes…you heard that correctly, vegan shrimp! I was quite shocked myself, and with very good reason too. In all honesty, I didn’t realize the vegan shrimp was manufactured until Chef Juvon announced it. The texture, color, and seasoning were spot on.

The next dish on the menu was the Rack of Lamb & Braised Collard Greens. The rack of lamb was sautéed in house spices and crusted over a flambee fire. Slowly braised collard greens were served on the side with bacon that was paired with caramelized strawberries to top it off.

Yum!

The next entrée—and my favorite of the night—was a thoroughly seasoned tomahawk steak with crusted brown sides, a pink core, and seasoned peppers.

The chef even flambeed the Holy Grail of steaks for us, and we all gawked in amazement as the fire slowly trickled down the steak’s savory body.

All though my stomach was filled to the brim, there was still one more dish left on the menu…dessert! As I chatted away with my guests, Chef Juvon and his team were in the kitchen quickly pulling together the night’s finishing touch, a mouth-watering flambeed Peach Foster—which was a spin to his original Banana Foster.

Dessert consisted of sweet peaches, caramelized with cognac and vanilla, and served over French vanilla ice cream that was topped with cinnamon toast crunch and edible 24k gold flakes. Yes…I said 24k gold! If your night doesn’t end with you eating 24k gold…you clearly didn’t eat right?

Make sure to check out Chef Juvon and all the spectacular services he offers at the website below. I can say from a first-hand experienced that I was thoroughly impressed, and Chef Juvon and his team exceeded any and every expectation I ever had. – David Plowden, David’s Manor.

Cheers to Black Boy joy! 

 

Chef Juvon Private Chef Services