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Bohemian Bacon Brittle
$32.00 – $40.00 Select options
Bohemian Brittle
$30.00 – $40.00 Select options
Magic Garlic Bits
$12.00 – $25.00 Select options
Sherry Onions
$10.00 Add to cart
Balsamic Onions
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Lumpia Love Sauce
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White Truffle Balsamic Vinaigrette
$20.00 Add to cart

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Bohemia:
Movable Feast Caterers

Chef Teri Fermo
Phone: (918) 688-2915
Email: chef@bohemialove.com

Hours & Info

3309 S Harvard Ave, Ste A
Tulsa OK 74135

By appointment only.
Unless hours are announced on the website or on Facebook.

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Most products listed are for local pickup. Chocolate Almond Toffee, Bohemian Brittle, and Bohemian Bacon Brittle can be shipped.

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missfermo

The magic of chrome powder. Celina Espinoza, you

The magic of chrome powder.

Celina Espinoza, you are a master of your craft!

I love catering events. It is an opportunity to be

I love catering events. It is an opportunity to be creative and to help people have fun with food.

A lot of people think I am a chocolatier and patisserie chef, but the truth is I produce savory items as well.

I do not regret earning baking and pastry certification at Le Cordon Bleu in London and Paris after I earned my bachelor’s in culinary arts at the CIA. I wanted the exposure, the knowledge, the street cred, the ability to produce it all.

Becoming a chef was the best decision of my life. I love the catering revenue stream, but I am grateful for toffee. It saved me during the COVID years. So did Tulsa Farmers' Market, Norman deliveries and curbside. I am thankful to have many revenue streams so that if one is weak, another compensates.

Heavy hors d’oeuvres is my jam. It is a lot more work than the formulaic soup, salad, protein, starch, veggies, dessert, but tasting many things—both savory and sweet—is how I like to dine. I love it when people feel the same and are willing to share.

Food is a lot of things. It is pleasure, political, diverse, infinite, but most importantly it is part of who we are. It lives in our memories.

Whether it is a sit down meal, buffet or heavy hors d’oeuvres party, I have never duplicated a menu in the many years I have been in the kitchen.

It is imperative for creative people to stay curious, to travel, to be inspired and brave. There is no better teacher than falling short, then to work that shortcoming until you get it right.

Chefs must evolve.

The kiss of death for me is boredom. That is why I play with food—research, dine out, gain inspiration through people and experience.

I love change. I love evolving as I get older and more experienced. Over the years, it has gotten easier. I rely on my palate, instincts and intuition now more than ever.

I just wanted to share this because once upon a time in a land before COVID, my catering calendar was packed. I am ready for that once more.

I pray about this.

My driving force? I always want to make Mommy and Dad proud. I hope it shakes out that way. I will absolutely give it my best college try.

Dark chocolate tins: check. Milk chocolate bags: c

Dark chocolate tins: check.
Milk chocolate bags: check.
Milk chocolate poured: check, check.
Spicy cayenne cashew brittle: check.
Above with bacon: check.
Party prep: check.
Curbside: just gotta pour pralines.

I’m feelin’ sassy, classy and bad assy up in here—and it’s only 8:10!

Holiday gift ideas . . .

Holiday gift ideas . . .

Week in review, y’all. Info on parties, candy,

Week in review, y’all.

Info on parties, candy, curbside.

Yesterday afternoon pre-catering packing.

Yesterday afternoon pre-catering packing.

No leaving garlic unpackaged on rainy days. It’

No leaving garlic unpackaged on rainy days.

It’s a rule now—even if I’m busy with other stuff.

Before—the sad empty speedcrach. After—and I

Before—the sad empty speedcrach.

After—and I stayed after school to do it.

Poured 74 pounds Friday. Got the toffee flipped.

Tomorrow I chocolate-motize and spread nuts on that flip side.

I do it for you. Because I love you, mang!

Melanie, the leftovers tonight were as good as yes

Melanie, the leftovers tonight were as good as yesterday’s Thanksgiving meal at your house.

Jerry was right—this was your best feast ever, ever, girl.

Thank you for sharing your family and food with me. I’m so grateful for YOU.

Happy Thanksgiving, y’all!

Happy Thanksgiving, y’all!

From 🦚 La Belle Epoque 🦚’s page. I luuuuu

From 🦚 La Belle Epoque 🦚’s page.

I luuuuuuuuuuzzzzzzzz their page.

Just finished these—and their all sold.

Just finished these—and their all sold.

From BEAUTIFUL PLANET EARTH’s page. (((((le sig

From BEAUTIFUL PLANET EARTH’s page.

(((((le sigh)))))

Got to do another cave man dinner tonight, only th

Got to do another cave man dinner tonight, only this time I made a new friend. His sister got a bone, too!

Bow wow wow yippie yo yippie yay
Bow wow yippie yo yippee yay . . .

Week in review and holiday candy info.

Week in review and holiday candy info.

So my lovely artistic friend, Lavada’s order arr

So my lovely artistic friend, Lavada’s order arrived last week and it’s time I give her a shout out and get these in the mail.

If you go to Lavada's Things you can order your own know I’m I d

Lien, you sure know how to host an awesome Friends

Lien, you sure know how to host an awesome Friendsgiving. I loved how much everyone at the table was so into food. Conversation was great, too, although I got all food geeky on everyone. But I reeled that in and enjoyed hearing about other people’s travels and experiences. That’s what really makes a great meal—camaraderie.

Dishes ranked:

First Prize
Steamed sea bass with ginger cilantro broth—that fish was like velvet, perfectly cooked and juicy while the sauce was balanced and sublime. I cussed inside when I ate it. What really blew me away was how delicate that bass’s flesh was closest to the bone. For me sauce is the love of the plate (the rest is technique) and you best believe I put that sauce on my white rice. That sauce could be a beverage.

Second Prize
Salt and pepper lobster with the most beautiful crispy texture that made my toes curl. Anyone who’s had this dish can testify to the perfect execution of this dish. In fact you can’t go wrong with anything prepared salt and pepper style from this kitchen. The salt and pepper shrimp was divine, too, and I’m glad Lien ordered it peeled. Usually it’s prepared shell on, which is a bit more work.

Third Prize
Tough call because the yang chow fried rice had those love bits of char siu in it. But the beef chow fun noodles with the spicy soy sauce that Lien prepared for me punched up the flavor. Texturally this dish did it for me.

Honorable Mention
The duck with the five spice broth was great, too. Again Chef nailed that broth. As with any Asian spice, you have to know how to use them. A little too much of something and the whole balance is thrown off.

Kudos, honorable Chef at Asian Cuisine. You got it going on.

My Cali boyfriend eating ube ice cream with malt b

My Cali boyfriend eating ube ice cream with malt bits.

Medium rare on the Fred Flibtstone dinner tonight!

Medium rare on the Fred Flibtstone dinner tonight! The fried Brussels sprouts drizzled with honey and sprinkled with toasted garlic was as good as that Drambuie brown sauce.

The date pecan bread pudding got a Kahlua hard sauce slathered all over it. For a bit, the dining room was silent.

:D

I cannot WAIT to cook up this Fred Flintstone bad

I cannot WAIT to cook up this Fred Flintstone bad boy tomorry.

Thank you, Devin, for the pointers. I agree—it’s about low and slow for even roasting.

I’ll post pics when it’s done.

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Contact Info

3309 South Harvard
Tulsa, OK

918.688.2915

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