Singing Chef ® Booking Information
Have Andy at Your Next Event
Great for Casinos, Fundraisers, Corporate Events, Bus Lunches and wherever 100 or more people gather for food, fun and entertainment!
A full 90 minute show with the very best of food and song. All of Andy's music is on DVD with beautiful images of some of the most loved places in Italy. The words to the songs Andy sings are also on the screen so that everyone can join in and sing along.
Andy also invites a few of your clients and guests up on the stage with him to assemble one on the recipes.
Everyone goes away with a good feeling inside from the food and entertainment and can't help but sing 'That's Amore" all the way home.
How The Show Works...
After each food demomstration, the courses are presented in a progressive manner until the wholemeal is served. The menu is a four course feast and is as following:
First Course:
Sweet Orange & Fennel Salad with a Sherry Wine Honey dressing over Baby Organic Arugula
Second Course:
Grandma’s Italian Meatballs in The Singing Chef’s Tomato Basil Sauce over Imported Spaghetti.
Third Course:
Chicken Scallopini with Seasonal Vegetables.
Dessert:
Nonna Graces Sicilian Ricotta Cheesecake with Strawberry Sauce dusted with Powdered Sugar.
Optional Plate:
Sicilian Braciole Stuffed with Pine Nuts, Prosciutto, Garlic & herbs in The Singing Chef’s Tomato Basil Sauce with Sautéed Rapini and Creamy Polenta
Andy works with your caterer and chef's to plan the all Italian menu. He will also suggest and work with the food and beverage team to pick a few wines that could go with the meal and truly compliment it if needed.
A Taste of Italy Show
- A. A state of the art sound system with mixer.
- B. DVD with a switcher unit and a CD player for playback.(CD player only if needed) All of Andy's music is on the DVD along with words to the songs he will sing. The images require at least one if not two drop down screens so that people can see the images, read the words, to the songs and sing along. We can also use one or two 60" to 70" Flat Screen TV's with a DVD player)
- C. Technicians to work the AV.
- D. A follow spot if the show is in a large venue for a dinner show.
- E. Andy will provide an E6i countryman wireless mike, with a Shure GLX-D4 2.4 GHz Wireless Receiver. The client will provide one (1) hand held wireless mike.
- F. A stage set up with a cooking area that would include two portable butane burners or electric induction burners. An equipment list for what is needed on stage will be provided by Andy. (suggested stage size12ft x16ft and 20 inches high)
- G. One serpentine table for the cooking surface, that would be raised at least 32 inches off of the riser, waist high.
- H. One 8 foot table behind the main cooking table to hold all the food and equipment for the show.
- I. At least one (1) if not two cameras to show what Andy is cooking on the stage. Three is the best.
- J. Depending on the size of the venue, at least two drop down screens to project the DVD and the camera images on.
- K. Accommodations Ground Transportation and meals provided by event. (See contract for details)
- L. One professionally trained chef assistant or culinary student to work with Andy on stage. This person will assist in the procurement of all the food, do all the prep and make sure that everything is ready. The client will provide transportation for Andy if any appearances on local TV shows are booked and provide whatever is necessary for the segment, i.e.. food, assistant, etc.
- M. A merchandise table for Andy's Cookbooks & CD's with one assistant to help with sales before and after the show.
First Course: (pre-set on tables)
Fennel and Orange Salad with Walnuts and Sherry Vinaigrette
(View Full Recipe)- A.) 1-large metal or glass bowl to mix dressing in
- B.) 6-8-smalll glass bowls or ramekins for ingredients
- C.) 1-medium whisk
- D.) 1-black pepper mill
- E.) 1-whole fennel
- F.) Kosher Salt
- G.) Creamy Polenta
- H.) Garlic Mashed Potatoes
- I.) Seasonal Julienne Vegetables
- J.) Broccoli Rape (Rapini)
- K.) Nona Grace's Sicilian Ricotta Cheese Cake with Fresh Strawberries and Mint
Chicken Saltimbocca (optional)
(View Full Recipe)- A.) 4-6oz skinless boneless chicken, breast halves, butterflied, lightly pounded
- B.) 8 large sage leaves
- C.) 1/2 cup shaved parmesan cheese
- D.) 4 thin slices prosciutto de parma
- E.) All purpose flour for dusting
- F.) 2 tbls extra virgin olive oil
- G.) 4 tbls unsalted butter
- H.) 1/4 cup white wine
- I.) salt and black pepper
- J.) 1 medium lemon, juiced
Chicken Scaloppine with Garlic Mashed and Julienne Veggies Bracioli with Red Sauce over Creamy Polenta (optional)
(View Full Recipe)- A.) 2-small butane burners (extra gas cans)
- B.) 2-12 inch saute pans
- C.) 1-cutting board
- D.) 1-large black pepper mill
- E.) Kosher Salt
- F.) 1/2 cup of Brandy or Liquor for flaming
- G.) 2-Chicken Breasts or 2-Flank Steaks (if serving Brasioli)
- H.) Plastic wrap
- I.) 1-meat mallet to pound Chicken or Flank Steak
- J.) Finished sides, i.e. Garlic Mashed, Julienne Veggies Polenta, Sauce
Ricotta Cake and Polenta
(For Demo Only)
- A.) 1-large metal or glass bowl to mix cake in
- B.) 1-10" spring form pan
- C.) 2-wooden spoons
- D.) 1-rubber spatula
- E.) Medium or small glass bowls or Ramekins
- F.) 6-eggs
- G.) Vanilla
- H.) 1-cup sugar
- I.) 1/2 cup flour
- J.) 3-lbs RicottaVeggies Polenta, Sauce
- K.) 1-cup chocolate chips
- L.) 1-finished product
Polenta
(For Demo Only)
- A.) 1-Portable butane burner
- B.) 1-4-cup saucepan with 1/2 water
- C.) Ramekins or glass bowls for ingredients
- D.) 1-cup polenta
- E.) 2-pats butter
- F.) 1-clove garlic
- G.) 1-bay leaf
- H.) 1/2 cup milk
- I.) Black Pepper Mill
- J.) 2-wooden spoons
- K.) 1-finished product
First Course: (pre-set on tables)
Bruschetta with Gorgonzola, Kalamata Olives & Red Roasted Peppers Crostini of Caramelized Onions, Roasted Eggplant, and Cracked Green Olives
(Andy will make on stage)
- A. Two 7 or 11 cup Food Processors
- B. 2-Cutting Board
- C. 1- Serrated Knife
- D. Technicians to work the AV.
- E. 1-Chef Knife
- F. 2-Wooden Spoons
- G. Black Pepper Mill
- H. 2-Portable Butane Burners
- I. 2-metal tongs
- J. 2-10' or 12" sauté pans
Grilled Polenta Points with Grilled Shrimp, Goat Cheese, Mint & Roasted Red Pepper Sauce
(Caterers will pre-cook)
- A. Grilled Polenta Points with Grilled Shrimp, Goat Cheese, Mint & Roasted Red Pepper Sauce
Classic Pasta Fagioli
(Caterers will pre-cook)
- A. 1-Portable Butane Burner
- B. 1-4 to 8- Quart Pasta Pot for soup
- C. 1-Bottle of Olive Oil
- D. 2-Wooden Spoons
- E. Kosher or Sea Salt
- F. Black Pepper Mill
Bellini's Pasta Norma (1 - lbs.)
(Andy will make on stage)
- A. 2-Portable Butane Burner
- B. 1-8 court Pasta Pot
- C. 1-14" sauté pan
- D. Cutting Board
- E. Kosher or Sea Salt
- F. Black Pepper Mill
Ricotta Cheesecake & Double Chocolate Almond Biscotti
(Andy will assemble Ricotta Cake on Stage. Caterers will have finished product of both the Ricotta Cake and Chocolate Biscotti already done)
- A. 1 -10"inch spring form pan & Rubber Spatula
- B. 12-small glass bowls for all the ingredients
- C. 1-wire whisk-1--medium glass or metal bowl to mix all items in
- D. 4 to 6 White presentation platters
- Singing Chef's Logo
- Sample Menu Sample
- Invite Sample RSVP
- Sample Postcard 1
- Sample Postcard 2
- Sample Poster 1
- Sample Poster 2
- Sample Poster 3
- Sing-Cook-Eat! Press Release
- See Sample VIP Dinner Invitation
- Dinner with the Singing Chef
- Promo Photo - Andy LoRusso The Singing Chef 1
- Promo Photo - Andy LoRusso The Singing Chef 2
- Promo Photo - Andy LoRusso The Singing Chef 3
- Promo Photo - Andy LoRusso The Singing Chef 4
- Promo Photo - Andy LoRusso The Singing Chef 5
- Promo Photo - Andy LoRusso The Singing Chef Italian Collage
- Promo Photo - Andy LoRusso The Singing Chef Cut Out
Sing . Cook . Eat. Enjoy!
— Andy LoRusso