GourmandTech LLC

GourmandTech LLC GourmandTech LLC provides private dining, recurring chef-prepared meal service, and hosted culinary evenings for discerning households in Casper, Wyoming.

Expert culinary instruction and private consultation also available by arrangement.

Burrata holds its shape just long enough before the center gives — cool, dense cream meeting the resistance of the outer...
06/13/2026

Burrata holds its shape just long enough before the center gives — cool, dense cream meeting the resistance of the outer curd in a single quiet moment. Paired here with something bright and acidic, something herbed, something that cuts.

It is a simple thing done well.

New Zealand greentip mussels, steamed open in white wine with shallots, saffron, and fresh herbs. The broth alone is wor...
06/12/2026

New Zealand greentip mussels, steamed open in white wine with shallots, saffron, and fresh herbs. The broth alone is worth the bread.

Farro and quinoa, each with their own bite and depth, brought together with shaved vegetables and tender greens still ho...
06/11/2026

Farro and quinoa, each with their own bite and depth, brought together with shaved vegetables and tender greens still holding their structure. Two dressings — a cool herbed yogurt and a roasted romesco with quiet heat — work in contrast rather than competition. The kind of salad that reads light but stays with you.

Burrata this fresh doesn't need much. The outer shell gives way slowly, releasing a cool, yielding center that pools gen...
06/11/2026

Burrata this fresh doesn't need much. The outer shell gives way slowly, releasing a cool, yielding center that pools gently onto whatever is beneath it — roasted stone fruit, torn herbs, a drizzle of oil with some weight to it. It's a study in contrast: restrained on the outside, generous within.

Burrata this time of year earns its place on the plate. The confit beets bring depth and a quiet earthiness, the compres...
06/09/2026

Burrata this time of year earns its place on the plate. The confit beets bring depth and a quiet earthiness, the compressed melon cuts through with cold sweetness, and the prosciutto — crisped until it shatters — keeps everything honest. A slow balsamic reduction ties it together without overpowering.

Some plates are about balance more than any single ingredient.

Polenta pressed thin and roasted until the edges catch — it holds its shape the way a proper tart shell should, with a l...
06/08/2026

Polenta pressed thin and roasted until the edges catch — it holds its shape the way a proper tart shell should, with a little more texture and a little more character. House-smoked salmon, a few pickled vegetables for brightness, and a spoonful of lemon crème fraîche to pull it together. Clean, composed, and better eaten while the base is still warm.

White asparagus has a narrow window — tender, faintly bitter, with a softness that holds up just long enough to meet a p...
06/07/2026

White asparagus has a narrow window — tender, faintly bitter, with a softness that holds up just long enough to meet a properly seared piece of salmon. The morels bring an earthiness that keeps the hollandaise from feeling indulgent, pulling the whole plate into balance.

Spring, briefly.

Butter worked beneath the skin — tarragon, thyme, a little garlic — so the bird bastes itself from the inside as it roas...
06/06/2026

Butter worked beneath the skin — tarragon, thyme, a little garlic — so the bird bastes itself from the inside as it roasts. The skin pulls taut and lacquers gold. The meat stays. This is the kind of cooking that asks very little of the table and gives back everything.

Heritage pork — properly sourced, properly handled — doesn't need much. A thick cut, a well-managed fire, and enough pat...
06/05/2026

Heritage pork — properly sourced, properly handled — doesn't need much. A thick cut, a well-managed fire, and enough patience to let the interior come to temperature slowly, without force. The result is a chop that holds its moisture, carries the faint char of the grill, and finishes with the kind of quiet richness that lingers after the plate is cleared.

Yellowtail seared in furikake — sesame, nori, a little heat from the crust — then finished with yuzu and ponzu, bright a...
06/04/2026

Yellowtail seared in furikake — sesame, nori, a little heat from the crust — then finished with yuzu and ponzu, bright and clean against the richness of the fish. Fried avocado alongside, warm and yielding where everything else is sharp. A plate that moves quickly through contrast.

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Casper, WY
82601, 82602, 82604, 82605, 82609, 82615, 82630, 82638, 82646

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