Chef Chris Brugler developed his passion for the culinary arts as a teenager, and made it a goal to learn all that he could in the kitchen. He attended The Restaurant School at Walnut Hill College in Philadelphia, and soon the legendary Master Chefs Paul Bocuse and Joel Antunes had their eyes on him. They offered Brugler a position at the Ritz Carlton where he spent 6 years. Brugler then made his move to Los Angeles, where he became a private chef for high profile clients within the celebrity circuit. He offered customized, five-star dishes,and after some time (and rave reviews) decided to open his own namesake catering company, Chris Brugler Catering He is also known as the “Challah King of Beverly Hills“, and his Challah bread is available online in 11 flavors including Milk Chocolate, Sesame Seed, and Black Mission Fig.
Chef Chris Brugler works with his clients to provide an impeccable experience, whether the event is a luxurious, romantic meal for two, or an opulent wedding. We asked Chef Brugler to share one of his favorite summer recipe, he told us that “Our clients love this wonderful light tray passed appetizer as it offers many layers of flavors. We start with a cube of sweet ripe watermelon, then add a small piece of feta cheese for a wonderful salty/tangy flavor and then we finish it off with a drizzle of balsamic vinegar reduction. It is perfect on a hot summer day… think pool party!”
- 1 Seedless Watermelon
- 6 oz Feta Cheese – Crumbled
- 14 cup Whipping Cream
- Salt & Pepper to taste
- Crushed Pecans Balsamic Vinegar to garnish
- Knotted skewers
- Peel watermelon and cut into 2 inch x 2 inch squares. Scoop a small a piece from one end.
- In a bowl whip cream until begins to get firm. Then add crumbled feta and mix.
- Season with Salt & Pepper
- Spoon 1/2 tablespoon of feta mixture on top of each watermelon square.
- Sprinkle pecan on top and drizzle with balsamic.