Catering in PhoenixScottsdale Arizona

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k8r/phxModern Catering Home

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About

About k8r/phx

Chef Dennis Frazier is a 14 time award winning chef and owner of K8R/PHX Modern Catering. His long list of awards include:

* 2000 Bronze Medal Recipient, Orlando Culinary Invitational, Orlando Florida

* 2001 Grand Prize, Best in Show "Best Chefs in the West" Culinary Competition, Phoenix, Arizona

* 2001 Silver Medal Recipient, Las Vegas Culinary Challenge, Las Vegas Nevada

* 2002 Gold Medal Recipient, State of Arizona Culinary Challenge, Phoenix, Arizona

* 2002 "Culinarian of the Year" Chefs Association of Greater Phoenix

* 2003 Recipient of 2 Silver Medals, Las Vegas Culinary Challenge, Las Vegas, Nevada

* 2003 Chef of the Year, Chefs Association of Greater Phoenix

* 6 Additional Awards in Local, Regional and National Culinary Events

After leaving the Phoenician Resort in Scottsdale, Arizona in 2003, Chef Dennis worked as a private chef from 2004-2011. He is often considered one of the premiere private chefs in the country. He has cooked for titans of industry, professional athletes, A-List celebrities, and distinguished politicians.

In early 2011, sensing an opportunity to differentiate himself from the pack, he founded K8R/PHX.. It was a simple idea... do it better than everyone else. The response has been incredible! His cuisine is described as delicious, whimsical, and at times theatrical. If you are having a party, call K8R/PHX for a free consultation. We can fit into any reasonable budget.

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clients

Partial Client List

SubZero/ Wolf Appliances

MRA Luxury Homebuilders

Charles Glover Interiors

All State Kitchen and Bath

Gemini Air Group

P.V. Design Center

Quarles and Brady Law Firm

Cause and Effect Foundation

Luster Luxury Builders

DPV Wines

Sample Menus

Sample Menus Scroll Down for More Menus
Cold Canapes:- Antipasto Cones filled with Caprese Salad, Balsamic Grilled Vegetables, or Pear, Blue Cheese and Candied Walnut Bruschetta- Smoked Salmon Cigars with Boursin and Ostera Caviar- Seared Muscovy Duck with Fig Jam and Shallot Creme Fraiche - Chicken Liver and Cognac Pate Lollipops- Vegetarian Sunchoke and Watermelon Radish on Pita Chip- Seared Ahi Tuna "Puzzle", Ginger Aioli and Fresh Mint- P.B.& J's with White Chocolate and Pretzels- Prosciutto Bruschetta with Thyme Butter, Arugula, and Crushed Pinenut- Tuna Salad with Shallot and Golden Raisin Profiteroles- Tomato/Basil Towers with Olive Oil Powder and Blackberry/Balsamic Reduction- "Chicken and Waffles", Truffle Scented Chicken Salad Served in a Petite Waffle Cone- Firecracker Salmon Pyramids- Rocky Point Shrimp Cocktail ShooterHot Hors d' oeuvres:- Kobe Sliders with Arugula, Horseradish, and Cabernet Onions- Honey/Shallot Brined Lamb Chops- Grilled Cheese Straws with Tomato Soup Shooter- Mashed Potato Martini with Creamed Spinach and Blue Cheese- Pulled Pork Sandwich Eggrolls with Southern BBQ Sauce- Chili/Garlic Shrimp with Cilantro on Forbidden Rice- Smoked Brisket and Jack Cheese Quesadillas- Petite Grilled Salmon Tacos with Mango and Spicy Buttermilk Sauce- Bacon Wrapped Dates Stuffed with Blue Cheese- Beef Neginiki, Filet Mignon Skewers with a Spicy Asian Glaze- Mini Chicken Florentine Pizzas with Alfredo Sauce and Parmesan- King Crab Stuffed Vol au vent Shells With Celery OilStations:- Mashed Potato Martini Bar, served in a martini glass by a uniformed attendant with the following self serve toppings:*Sirloin Beef Tips, *Grilled Vegetables, *Sauteed Mushrooms, *Creamed Spinach, *Brown Gravy, *White Country Gravy - Nacho Bar: Crisp Tortilla Chips, Seasoned Ground Beef, Con Queso Sauce, Tomato, Black Olives, Jalepenos, Green Onions, Salsa, Sour Cream, and Guacamole- Paella Station: Saffron Rice, Chorizo, Shrimp, Chicken, Clams, and Mussels Simmered in a Rich Seafood Stock- Antipasto Station: Cured Meats, Imported Cheese, Marinated Olives, Grilled Vegetables, Seasonal Fruit, and Artesian Crackers- Fruit and Cheese Display: Imported and Domestic Cheese, Seasonal Fruit and Artesian Crackers- Comfort Station: Sirloin Sliders with Jack Daniels BBQ Sauce and Caramelized Onions, Wisconsin Cheddar Mac and Cheese- Honey Shallot Lamb Chops, Grilled to Order by a Uniformed Attendant. Whole Grain Mustard Sauce- Carved Tenderloin of Beef, Soft Rolls and Horseradish Aioli- Chicken Yakitori Station, Asian Slaw, Kimchi and Ginger Sauce- Dessert Station: A Lavish Display of Petite Desserts Including our Famous Double Chocolate Cigars, Petite Cupcakes, Assorted Cake Pops, and Chocolate Fondue with Pretzel Rods, Strawberries, Marshmallows, and Bread CubesBox Lunches:Choose any combination of the Box Lunches Belowone.Pan Roasted Turkey with Muenster Cheese, Sage Mayo, Arugula and Cranberries on Sour DoughKettle ChipsSeasonal Fruit SaladFresh Baked Cookiestwo.Tuna Salad with Shallots and Golden Raisins on Whole WheatPetite Garden Salad with VinaigretteMarinated Olives with Fresh HerbsLemon Barthree.Antipasto Wrap (Cured Meats, Red Onion, Arugula, Fresh Mozzarella, Herbs, and Balsamic Grilled Vegetables)Brie with CrackersSeedless Red GrapesPetite Strawberry Cheesecakefour.Southwestern Chicken Caesar Salad ShakerGrilled Chicken, Romaine, Red Cabbage, Grilled Corn, Cheddar Cheese, Tomatoes and OlivesChipotle Caesar Dressing on SideTortilla Chips with Salsa FrescaWatermelon Salad with Mint and Orange ZestFresh Baked Cookiesfive. (Vegetarian)Thai Noodle Salad with Tofu, Broccoli, Scallion and Sesame SeedsAsian Snack MixMarinated CucumbersFortune Cookie and Chopsticks*All box lunches come with cutlery pack, napkin, and salt and pepper packetsEach box lunch will come with a bottle of water on the sideIn addition to the above, we offer full buffets, plated mutli course dinners and much more. Call for a consultation.

Contact

Contact Us

Dennis Frazier, Owner/Executive Chef

602.705.7126 mobile

k8rphx_gmail.com