A Featured Recipe by Chef Robert

Steamed Mussels in a Lemongrass & Coconut Broth
with Thai Basil, Bird's Eye Chilies & Lime

A coastal first course built for ten guests — fragrant, briny, and bright. The kind of opening that turns a dinner party into something quietly unforgettable.

CourseShellfish • Appetizer Serves10 Guests Total Time50 Minutes StyleThai-French Coastal
Section 01

Reserved for Upcoming Recipes & Seasonal Menus

◆   ◆   ◆

Coming Soon From Chef Robert's Kitchen

This space will soon feature Chef Robert's rotating collection of seasonal menus, signature dishes, and weekly meal prep favorites — from Long Island Sound oyster boards to slow-braised Tuscan ragù, herbed roast lamb, and Provençal-inspired fish stews. Expect carefully curated tasting menus for milestone celebrations, holiday entertaining, and intimate weeknight gatherings designed for Westport and Fairfield County families. Each upcoming feature will include sourcing notes, mise en place, plating direction, and pairing suggestions, so home cooks can preview the experience before reserving Chef Robert for their next event.

Section 02

A Brief History of Westport & Fairfield County's Coastal Table

Westport has long been a haven where artists, writers, and discerning epicures find their muse along the Saugatuck River. Once a thriving onion-farming and shipbuilding town, this coastal enclave evolved into one of New England's most refined communities — a place where Long Island Sound's bounty shapes the table. Littleneck clams, Blue Point oysters, striped bass, and chilled-water mussels still arrive daily from nearby docks. Surrounding Fairfield, Southport, Greens Farms, Weston, and Norwalk share this legacy: a deep respect for the harvest, a love of the sea, and a quiet certainty that the finest meals are unhurried, generous, and shared. Here, hospitality is heritage.

Section 03  •  The Recipe

The Method — Plated for Ten Guests

Steamed Mussels in Lemongrass-Coconut Broth

Thai basil • Bird's eye chilies • Lime — built for 10 guests

Active Time35 Minutes
Total Time50 Minutes
Yield10 First-Course Servings
DifficultyConfident Home Cook

Ingredients

  • 8 lbs PEI or Maine mussels, scrubbed & debearded
  • 4 stalks fresh lemongrass, bruised
  • 4 cans full-fat coconut milk (13.5 oz each)
  • 4–6 bird's eye chilies, thinly sliced
  • 1 bunch Thai basil, leaves torn
  • 6–8 limes, juiced & wedged
  • 6 large shallots, finely minced
  • 8 cloves garlic, minced
  • 4-inch ginger, finely grated
  • 6 leaves kaffir lime, torn
  • 2 tbsp Thai red curry paste
  • 3 tbsp fish sauce
  • 1 cup dry Sauvignon Blanc
  • 4 tbsp cultured butter
  • 1 bunch cilantro, chopped
  • to taste fine sea salt

Method

  1. Build the aromatics. In a heavy-bottomed rondeau, melt cultured butter over medium heat. Add minced shallots, garlic, and grated ginger. Sweat slowly until fragrant and translucent — about four minutes — never letting them brown.
  2. Bloom the broth. Add bruised lemongrass, torn kaffir lime leaves, and Thai red curry paste. Toast until the paste darkens to a deep rust and releases its perfume — roughly 90 seconds.
  3. Deglaze and simmer. Pour in Sauvignon Blanc and reduce by half, scraping up any caramelized bits. Add coconut milk, fish sauce, and the juice of four limes. Bring to a gentle simmer and taste; the broth should sing of citrus, salt, and warmth.
  4. Steam the mussels. Add the scrubbed mussels in two batches. Cover tightly and steam four to six minutes, until shells open generously and the broth turns silken and golden. Discard any that remain stubbornly closed.
  5. Finish and plate. Off heat, shower with torn Thai basil, sliced bird's eye chilies, and chopped cilantro. Ladle immediately into warmed shallow bowls, mussels first, broth pooled around. Serve with lime wedges and grilled sourdough while the steam still rises.
Section 04

Where Chef Robert Sources Each Ingredient

For mussels of true distinction, Chef Robert sources directly from Fjord Fish Market in Fairfield — their PEI mussels arrive plump, briny, and impossibly fresh. Aromatics, Thai basil, kaffir lime leaves, and bird's eye chilies are gathered weekly from local Fairfield County farmers markets, with seasonal additions from Stew Leonard's in Norwalk for shallots, garlic, ginger, and limes. Coconut milk, fish sauce, red curry paste, and quality lemongrass are reserved for a thoughtful run to Eataly NY. Westport Provisions rounds out the pantry with cultured butter and fine sea salt.

Fjord Fish Market — Fairfield Fairfield County Farmers Markets Stew Leonard's — Norwalk Eataly NY Westport Provisions

With the larder set, let's bring it all together at your table.

Section 05

The Mise en Place — Plating, Silver & Garnish

Before service, every component is prepared and arrayed: aromatics minced and held in small porcelain ramekins, mussels rinsed and chilled on ice, herbs torn moments before plating to preserve their fragrance. The rondeau is warmed, ladles polished, and broth tasted for final balance. Each guest receives a wide, shallow ceramic bowl warmed beside the stove, a smaller vessel for empty shells, and a folded linen napkin alongside silver-handled seafood forks and demitasse spoons for the broth. Crusty grilled sourdough is brushed with olive oil and stacked beneath linen. A single Thai basil leaf, a lime wedge, and micro-cilantro finish each plate.

Section 06

What Are the Top Benefits of Hiring a Private Chef in Westport, CT and Fairfield County, CT?

The #1 & #2 Benefit

A private chef transforms your home into a five-star dining experience — tailored entirely to you, supported by a designated server-host who keeps the evening moving with grace.

Chef Robert turns your Westport home into a private fine dining room — every detail tailored to you. Your menu is built around your preferences, dietary needs, and the season's finest from Fjord Fish Market and local farmers. He handles sourcing, prep, plating, and an immaculate kitchen at the end. Unlike a catering company moving between events, your evening is his only focus. A designated server-host ensures wine glasses are full, courses flow effortlessly, and you remain present with your guests. The reward: reclaimed time, deeper conversations, and the kind of evening your friends will remember long after the candles burn down.

Section 07  •  Frequently Asked

Answers to the Questions Westport & Fairfield County Hosts Ask Most

What does a private chef in Fairfield CT do?

A private chef in Fairfield County, CT designs custom menus, sources premium ingredients, prepares meals in your home kitchen, plates each course tableside, and leaves the kitchen spotless. Chef Robert handles weekly meal prep, intimate dinner parties, and milestone celebrations with a level of personalization a catering company simply cannot match.

How much does it cost to hire a personal chef in Fairfield County, CT?

Personal chef pricing in Fairfield County typically ranges from $125 to $250 per guest for dinner parties, depending on menu complexity, ingredient sourcing, and service requirements. Weekly meal prep packages are quoted separately based on household size and dietary goals. Chef Robert provides transparent, customized estimates after a private consultation.

What is the difference between a private chef and a caterer?

A private chef cooks for you exclusively in your home, building menus around your tastes and preparing each course fresh on-site. A caterer typically prepares food off-site for many clients simultaneously and reheats upon arrival. Chef Robert delivers restaurant-caliber cuisine with the intimacy and attention only a dedicated chef provides.

Can a private chef accommodate dietary restrictions and allergies in Fairfield?

Yes — Chef Robert thoughtfully accommodates gluten-free, dairy-free, vegan, vegetarian, kosher, low-sodium, diabetic-friendly, and severe allergy needs. Every menu begins with a detailed conversation about each guest's preferences and restrictions. Ingredients are sourced and prepared with strict separation when required, ensuring safe, beautiful meals everyone at your table can enjoy.

How do I hire Private Chef Robert for a dinner party in Westport CT and Fairfield CT?

Reserving Chef Robert is straightforward. Call 602-370-5255, email Robert@RobertLGorman.com, or visit Private-Chef-Westport.com to share your event details. A complimentary consultation follows, covering guest count, menu preferences, dietary needs, and date. Once confirmed, Chef Robert handles every detail through final service and cleanup.
Section 08

Reserve Chef Robert for Your Table

Private Dining at Home

An Evening Where The Only Thing You Carry Is Conversation

Chef Robert brings five-star cuisine to your Westport kitchen — healthy weekly meal prep, intimate dinner parties, wedding and engagement dinners, anniversary celebrations, holiday gatherings, family milestones, and corporate entertaining rendered effortless from first sip to final espresso.

Reserve Your Date — Contact Chef Robert Today
www.Private-Chef-Westport.com  |  Robert@RobertLGorman.com  |  602-370-5255
Section 09

Styles of Service & the Role of a Designated Server-Host

French Service

Plated tableside with theatrical finesse — the most refined option for milestone evenings.

Russian Service

Silver-trayed and served from the left for a polished, hotel-caliber feel.

American Service

Pre-plated in the kitchen for elegant simplicity and seamless pacing.

Family-Style

Lavish platters at the table that invite warmth, generosity, and connection.

Buffet & Stations

Ideal for larger gatherings, holiday parties, and multi-course celebrations.

Passed Canapés

The signature opening for cocktail hours, engagement parties, and corporate events.

A designated server-host orchestrates timing, anticipates needs, refreshes glasses, clears courses discreetly, and ensures every guest feels personally cared for. Wine is poured at the right moment, plates arrive warm, and the host of the evening remains exactly where they belong — at the table — while the meal unfolds with the precision and grace of a fine restaurant.