~ Kitchen Surfing ~

Chef Sean O’Brien

My sister and I booked a chef through Kitchen Surfing to have dinner one night together after work.  Kitchen Surfing is a website where you can find a chef to cook for you in the city you live in.  You can choose to have them come into your home and give you a cooking lesson, cook for you and your guests, or just drop off a meal.  It’s very easy to do; first, request a chef, the date and time, your budget, and then work with your chef to customize a menu.

We chose Sean O’Brien because of his positive reviews and we heard he was a great chef. We suggested a few dishes that we read on his website that looked appealing to us and asked for the dinner to be gluten-free and dairy-free because of my sister’s food allergies. Chef Sean O’Brien was very accommodating and put together a delicious and healthy menu for us.

The chef arrived on time and the food was warm and ready to eat. He came in and showed us each meal and what was in it. The food was packaged neatly in separate, labeled containers. We started with the Roasted Stuffed Eggplant, then the Salmon Sliders, and finished with the Lamb. Below are more detailed descriptions of the menu items and pictures of each dish.

Mahshi Batinjaan (Roasted Stuffed Eggplant): Baby bell eggplant stuffed with a combination of onion, fresh tomato, herbs, and pine nuts, roasted and finished with butternut squash oil. The eggplant was very delicious and soft and the veggies were tender.

Stuffed Eggplant2

Salmon Dosa Sliders: Herbed Salmon patties with brown mustard seed, carrot, fresh coriander, onion, and ginger with a mint coriander chutney.  These are usually served on fresh made Dosa cakes, but since our meal was gluten-free, he left those off.  The salmon patties were so moist and full of flavor from the Indian spices, cumin, coriander, and ginger.


Lamb Tagine: Tender lamb, slow cooked with purple carrots, sweet potato, celery root, and a blend of Mediterranean herbs and spices. So good! The lamb was cooked perfectly.  It was flavorful and very tender. The Indian flavors were subtle and not too overpowering.  There is a balance of sweetness from veggies and spice from the Mediterranean herbs.


Pumpkin Berry Oat Bars

(Gluten-Free & Dairy-Free)

Pumpkin Berry Oat Bars pic



  • 1/3 Cup Pumpkin Puree
  • ¼ Cup Honey
  • 3 oz. Apple Sauce
  • ¼ Cup Dried Cranberries
  • 1/3 Cup Pumpkin Seeds
  • ¼ Cup Chopped Raw Almonds
  • ½ Cup Rolled Oats
  • 2 Tbsp. Coconut Flakes
  • ½ Tbsp. Cinnamon
  • 1 tsp. Salt

You will need:

–          1 large mixing bowl
–          9×9 inch baking pan, ungreased
–          Mixing spoon


Preheat oven to 350 degrees F.  Combine dry ingredients and set aside. Mix the pumpkin puree, apple sauce, and honey together in the large bowl.  Gradually add the dry ingredients to the pumpkin puree mixture.  Stir until all of the ingredients are combined and sticking to each other.  Spread the contents of the bowl into the baking pan evenly and pack down firmly with the back of a spoon.  Bake in the oven for 10-15 minutes. When cool, refrigerate for 2 hours and then cut into bars and enjoy!  Keep refrigerated.