What Brides Want

The feeling that I want to create for the bride on her wedding day is the sense that every detail has been discussed with me and then, obviously, verified before that.

So when I see her for the first time in her wedding dress, which is for me, special. Because it’s all those things we’ve been talking about.  Everything is coming together. And, then when I look at her and she looks at me, she knows that every detail’s been thought about and handled. And, taken care of.

And, she has that sense that comes over her and that’s the look from her face. It’s “Wow!” I’m okay. It’s okay.  There’s a comfort. There’s a peace, even, really, that comes over her. And, I’ve had brides tell me that when I’ve talked to them.   Later on they said that just to know that I’m there. I’m in my chef outfit. They see me and they know all that stuff is being taken care of behind the scenes.





Listen to the sound file of my thoughts about brides at www.aprivateaffaircatering.com

Contact chefjohn@aprivateaffaircatering.com to book your wedding or event.

Download our Menus

Cold Appetizers

Shrimp Cocktail - Large 16-20 ct. Prawn Shrimp Peeled, Deveined and Boiled in White Wine, Brandy, Thyme and Peppercorn, Served Chilled with Homemade Cocktail Sauce

Crab and Shrimp Dip with Assorted Crackers and Breads

Snow Crab Claws Served with Homemade Cocktail Sauce and Dijon Mayo

Whole Smoked Salmon - Norwegian Salmon Sliced Thin and Served with Whipped Cream Cheese, Chopped Onion, and Capers Served with Assorted Crackers and Bread Basket

Smoked Salmon Rosettes – Salmon Slices Rolled with Cream Cheese and Onion, Garnished with Dill and Capers

Shrimp Ceviche Cups – Baby Shrimp with Cilantro, Plum Tomatoes and Lime Juice Served in a Torte Shell

Filet Gorgonzola Bites – Seasoned Filet on top of a House Waffle Chip with Sweet Roasted Pepper and a Gorgonzola Sauce

Spicy Chicken Cups – Cilantro Marinated Chicken Tossed with our Homemade Salsa and Stuffed with Havarti Cheese

Cheese Platter - including Imported Sharp Cheddar, Aged Provolone, Havarti or Gouda Cheese Cubes and Soft Garlic and Herb Cheese Spread, Served with Assorted European Crackers

Cheese Terrine - Sun Dried Tomato, Herb Soft Cheese and Pesto, Served with Assorted Crackers

Tri Color Cheese Stuffed Tortellini Tossed with Homemade Basil Pesto, Served on Skewers

Tuscan White Bean Dip with Garlic, Lemon and Rosemary with Pita Bread Points

Antipasto Platter - Imported Genoa Salami, Italian Sweet Ham, Sliced Provolone, Black Olives, Green Olives, Sun Dried Tomatoes, Petite Dill Pickles, Pepperoncini Peppers and Artichoke Hearts

Cherry Tomatoes Filled with Italian Eggplant Relish - Eggplant, Olives, Tuna, Olive Oil, Green Beans, Capers, Red Onion and Italian Parsley

Cherry Tomatoes Stuffed with Homemade Ham Salad

Pinwheel Sandwiches - Smoked Turkey with Monterey Jack, Ham & Swiss on Rye and Genoa Salami on Wheat, All Mixed with Herb Cream Cheese Rolled in Flat Bread and Sliced to Bite Size Portion


Fresh Mozzarella Skewers with Grape Tomato and Fresh Basil, Drizzled with Italian Vinaigrette Dressing

Grilled Vegetable Platter - Red and Green Bell Peppers, Zucchini, Roma Tomatoes, Eggplant, and Portabella Mushroom Lightly Marinated and Char Grilled, Served with Tarragon Raspberry Dip (Fennel or Asparagus included when in season)

Bruschetta - Assortment of Toppings, All Served on Ciabatta Bread Toasted with Garlic and Olive Oil

Fresh Mozzarella with Roma Tomato and Basil

Smoked Salmon with Goat Cheese and Herbs

Eggplant with Roasted Red Pepper

Artichoke with Romano Cheese and Lemon

Black Olive Compote

Other seasonal chef’s selections

Tuscan Bread Spoons - Fontina Cheese with Black Olives, Basil, Parsley, Capers and Roasted Red Peppers

Phyllo Cups in Three Colors Filled with Artichoke and Jalapeno with Cheese, Smoked Goat Cheese with Olives and Bleu Cheese with Bacon

Seasonal Fresh Fruit Platter with California Strawberries, Hawaiian Pineapple, and California Grapes

Fresh Fruit Skewers Served with Strawberry Yogurt Dipping Sauce

Vegetables En Cru – Broccoli, Cauliflower, Carrots, Celery, and Tomatoes Served with Ranch Dip

Caviar Platters Served Elegantly with Bone & Horn Serving Spoons, Blini, Sour Cream, Capers, Egg Whites and Yolks



Download our entire menu right here . . . http://www.aprivateaffaircatering.com/menu_a_private_affair.pdfA Private Affair Catering Menu Items

To book an event contact Chef John at chefjohn@aprivateaffaircatering.com

A Private Affair is unique:

Every client works directly with the owner and head chef, John Riedle, who purchases the ingredients, prepares the food and personally supervises your event. Every affair receives all the attention to detail that you and your guests deserve.

It’s our pleasure to be your full service caterer serving American, European and ethnic cuisines, including Italian, traditional French, Asian and Japanese.

Themed events include Hawaiian Luau, Mardi Gras, Cajun, Texas BBQ, Caribbean and many more.

Our 2700 Sq. Ft. commercial kitchen is fully licensed by the Illinois Department of Health and Sanitation. Conveniently located in Carpentersville, we serve the entire Chicagoland area, as well as southern Wisconsin.

Full service catering. Let us make it an affair to remember! Contact us today at chefjohn@aprivateaffaircatering.com

You can listen to sound files of my thoughts about serving you as your event caterer at www.aprivateaffaircatering.com

From Nicks Fishmarket to Catering

Raised in an Italian household, some of my earliest memories of cooking with my mother and grandmother developed my young curiosity and taught me the joy that food can bring to an occasion.

After working in many positions within the restaurant industry, I was approached by a captain at Nick’s Fishmarket to join their staff. I went on to learn all aspects of the fine dining experience and hone my passion for food service for almost 20 years, leading to an apprenticeship with French-trained Chef Bobbi Rucci. This experience ignited my already burning desire to deliver my own foods to clients who appreciate extraordinary quality and care.

Visit www.aprivateaffaircatering.com and Click on the Audio Button to listen to Chef John.
Email us today and book your event at chefjohn@aprivateaffaircatering.com

Experience counts in the catering business

Chef John Riedle's career in the Food and Hospitality Industry began in 1977. My work as a waiter and then assistant manager at an upscale Mexican restaurant awakened my natural passion for food.

Full Service Catering in the Greater Chicagoland area, including Elgin and Barrington.


www.aprivateaffaircatering.com

John Riedle's Blog for upscale cuisine by A Private Affair Catering

Chef John Riedle and A Private Affair Catering

Upscale Cuisine

On site Chef

Superior Service

847-695-5511

www.aprivateaffaircatering.com

for Full Service Catering

Chicagoland area.

chefjohn@aprivateaffaircatering.com