Private Parties, Events, Consultancies, Pop-ups.
Private Dining at Park Cafe or in your Home
Events
Pop-Ups
Consultancies
Cookery Lessons.
Over the last few years I have found it preferable for myself and my customers that I concentrate my efforts on providing private lunch or dinner parties, whether gastronomic, tapas or accessible garden or pool food. I am also able to provide consultancies for restaurants and hotels, as well as short-term pop-ups. In addition, I have recorded a whole series of cookery lessons that help the individual chef, whether professional or enthusiastic amateur, with advice on everything from shopping, identifying excellent produce to storage, cutting, slicing, flavour combinations, decoration techniques, cooking methods to financing restaurants, understanding notions such as staff-to-turnover ratios and menu structure and size according to clientele, kitchen staff and capabilities.
Please contact me at richardneat@hotmail.com or WhatsApp (506) 8562 2390 for details of any of the services and look at the rest of the blogspot to see more dishes, press and background.
Private Lunches and Dinners at Park Cafe.
We are very privileged by the fact that Park Cafe is actually an Antiques store so the environment is stunning, making it a perfect venue for small functions from 6 to twenty people.
Drinks, including our signature cocktails such as the Park Cafe Gin & Tonic that is chilled with a frozen (unsweetened) Cucumber and Mint Sorbet Taste Cube that chills and flavors without diluting with nasty water ice cubes. These can be served in our beautiful internal garden, before sitting down to lunch or dinner, where I would recommend a fixed tasting menu with matching wines.
Chicken Liver Parfait served with a French Rosé
Ceviche of Red Snapper with Guacamole, Fried Plantain and Tomato Vinaigrette. Served with a New Zealand Sauvignon Blanc
Deep Fried Shrimps with Tempura Vegetables, Parmesan Tuile and Wasabi Mayonnaise. 
Meringue Swan with Homemade Sorbet, served with a Chilean Dessert Wine.
Our Pizza
Pork Tacos with Black Bean Puree and Pineapple
Homemade Ice Creams and Sorbets
Original Cocktails
Smoked Salmon Raviolis with Provencal Vegetables
Awesome Entraña Burger. 
A very different Chicken Caesar Salad
Homemade Sorbets and Ice Creams
Fresh Tuna Salad Niçoise
Fresh Fruit with Homemade Granola and honey flavored Yoghurt improved the breakfast menu.
A Coconut Creme Anglaise soaked ‘Pain Perdu’ with Strawberries and Homemade Sorbet brought quality to the breakfast menu.
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A recent menu at Park Cafe included:
Served with a US Chardonnay
Lamb Cutlet with Wild Mushroom Ravioli and Truffle Oil.
Served with an Argentinian Malbec
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Pop-Ups and Events.
I’ve had a lot of fun recently with pop-up events where I’ve jumped into an existing site for a short period of time, cooked all the dishes myself and team, helped marketing the event with my extensive clientele list and kept very controlled costs so that the event has been financially viable for all parties. In the last few years I’ve done pop-ups throughout San Jose, not to mention London, Vancouver, Marrakech.
This week, I participated in a hugely successful charity event at the fabulous Florblanca in Santa Teresa.
Throughout much of January and February at the gorgeous Villa TAI in Mal País, where I created tapas plates that were ideal for enjoying by the pool, as well as more elaborate dinner plates.
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Private Events in your Home
Had the pleasure of cooking in some of the most beautiful homes in Costa Rica, whether in San Jose or at the beaches, I’ll help you with all aspects of your dinner, whether staff, crockery and glasses, paired wines and cocktails. Can arrive with prep, though most, as is best, to finish at the moment on site.
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Consultancies.
From my decades of experience of owning, running and leading my own businesses, I am able to provide advice and help with food and beverage operations. Where, with the desire and collaboration of your team I am able to create menus that can be executed after my departure. I have helped train chefs about the importance of keeping tight inventories, working with restaurant staff to achieve best sales and created everything from breakfast menus for hotels, to pool menus, cocktail and wine lists that suit the profile of the place.
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