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    Chef Paul Barron

    4.7 (12 reviews)
    Open Open 24 hours

    Services - Chef Paul Barron

    Catering

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    Shrimp Ceviche
    Monique R.

    On Friday, March 23rd a group of us finally was able to go to The Table by Chef Paul Barron. The pre set menu was shrimp ceviche, ceasar salad, braised Beef Ribs and chocolate cake with ganache and fresh strawberries and whipped cream. The shrimp ceviche had the right amount of heat and was served with popcorn. A perfect combination....who would have known. The ceasar salad was delicious and was served with lemon zest. Again, who knew something so simple made such a huge difference. The braised Beef Ribs was flavorful and tender. Finally, my favorite part of dinner. CHOCOLATE CAKE. OMG. DELICIOUS. Great experience. Will definitely go again.

    Chef Paul is a wizard of gastronomic delight!! He and his support staff provided the most delicious appetizers, charcuterie board and entrees at a comfortable pace, so that each course was so very enjoyable!! Treat your family to a " night out" at 5 star restaurant by hiring Chef Barron!! You will feel as if you were on a vacation!

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    Ask the Community - Chef Paul Barron

    Review Highlights - Chef Paul Barron

    Our first course was lobster risotto: risotto cooked in a tomato-based sauce with bits of lobster meat and 4 kinds of mushrooms.

    Mentioned in 2 reviews

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    Weekend Kitchen - Chef Dany Roche at the weekend Kitchen Paella Cooking Class

    Weekend Kitchen

    (11 reviews)

    $$

    More often than not, we hear of local shops shutting their doors, so it was great news to learn of…read moreWeekend Kitchen's move and expansion. We love this destination in Essex for all kinds of kitchen accoutrements, and we love it even more now. Nancy Kirkiles has a knack for mixing vintage finds with kitchen necessities, and the new, larger space has allowed her to flex her merchandising muscles. You'll find an extensive selection of her lovely letterpressed cards on thick stock (and you'll want to stock up), plus a tempting mix of vintage glassware, interesting cookbooks, antique cleavers, teeny silver spoons, crystal salt cellars, linen aprons, essentials for baking; an entire batterie de cuisine. If you're on a spring cleaning rampage, head here for natural bristle brushes and potions with names like "Boys Bathroom" and Superlative Hand Soap. Over the years, Nancy has developed a talented team of collaborators. If you've been to one of her cooking classes or pop-up dinners, you'll know what I'm talking about. Chef Paul Barron will continue to offer classes and dinners through Weekend Kitchen (coming up: Potato Gnocchi and Easy Thai), plus home chef services and (coming soon) grab-and-go meals. You'll find Plenty of Cake, literally. Lesley Moore's imaginative treats will be available and by custom order (her gluten free versions may just be the best I've had), and a refrigerator case is on the way, to be stocked with Arethusa Farm's ridiculous fresh butter, milk, and cheese. I've been known to race over pre-party for a last minute ladle or gravy boat; now I'll just have so many more reasons to visit.

    Very nice store with lots of nice things but sales person was NOT wearing a mask. It made me quite…read moreuncomfortable as the store has aisles that are a little tight.

    Chef Arno Jullien - Cook like a pro with my online classes

    Chef Arno Jullien

    (1 review)

    Chef Arno cooked and catered my wife's 40th birthday celebration. I have to admit I was a bit…read moreskeptical with hiring Arno at first considering he had just moved to the US. I did a bit of due diligence and discovered he ran a successful private chef business while living in New Zealand. Additionally he was trained at one of the best culinary schools in France, Paul Augier Culinary Cooking School. We chatted over Skype, phone and e-mail to find the best menu that fit my wife's palate and for the broader party. When I suggested a wine pairing party, Arno sent across the types of wines that would pair best with each course. On the day of the party, Arno came accompanied by 2 assistants and immediately began cooking, exhibiting clear signs of a professional and experienced cook. Despite my having an electric stove and oven, he had no issues with cooking one of the best meals I've ever had. We started with raw oysters seasoned with an exquisite red vinegar and shallot dressing. The second course of Chicken liver & Cognac pate on a baguette was addictive and full of flavor. The main course of pork medallion, creamy risotto and confit tomato and garlic was delicious and simply perfect. Finally for desert we had crème brulee infused with mint and lemon. It was a unique pairing of sweet and tangy capping off a memorable meal. All the ingredients used were fresh and of high quality. At the end of the night, Arno's staff cleaned up the tables and put away left overs. I highly recommend hiring Arno for your next private event. He's a one stop shop of knowledge pertaining all your culinary, cooking and event needs. CT is lucky to have gained such a talented chef.

    From the owner: Bonjour I am Arno your French personal chef on Zoom and I offer group and private live cooking…read moreclasses! Get a great present for yourself or a loved one or bring your family and friends together for a fantastic and real fun time. Cook like a pro at your pace, improvise a meal from your pantry or fridge, create a signature dish or make restaurant food in 1, 2 or 3 hours with me, your online personal French chef Arno.

    Newbrook Kitchen

    Newbrook Kitchen

    (14 reviews)

    Newbrook Kitchen definitely lived up to the hype! This was one of the best culinary experiences…read moreI've had in a while. We went for their first October seating, and this month's menu has such cozy fall dishes. The cod and filet were cooked perfectly! The courses are on the smaller side, but it works out well so you can comfortably enjoy each of the six courses, plus bread. We had a front row seat to the open kitchen, and you could see how much care chef Danielle and her team put in to every dish. The timing of the courses flowed perfectly, and having it be capped at 40 people with a prix fixe menu made for a smooth experience. The servers were attentive and made sure we always had enough water and that empty plates were cleared. Perfect for a unique date night or girls night out!

    Finally had a chance to check out Newbrook kitchen. This place is sooooo amazing. Loved the cozy…read morefeel, service and decor! The food was a real knockout here. We chose to sit at the kitchen bar to be close to all the action. They started us off with bread service which was cranberry bread with orange butter, and mind you gluten free but you couldn't even tell! The amuse bouche was pimento cheese bread with pork belly lardons and almonds. So tasty. Next we had honey nut squash with whipped cheese and sage. So good. The cheese was out of this world. Next we had Chorizo crusted sea bass in an herb oil cream sauce. This was my favorite dish of the evening. I honestly wanted to lick the cream sauce out of the empty dish. Next was a curry chicken which was so tasty and then our final savory dish Pomegranate braised beef with coconut rice which was my second favorite. The flavors were spot on and there was this interesting popping texture to the dish. Our final course dessert, Brown butter miso cookie cake with chai gelato was delivered by chef Danielle herself who also took the time to check in on our experience. The whole experience was phenomenal and I recommend for any foodies. This place is catching on quickly so be sure to secure a reservation as they fill up so fast!

    Chef Paul Barron - catering - Updated May 2026

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