Saturday, January 2, 2016

I want to cook for you and your friends.

In 2015, there was something I returned to again and again (and again!), but I never fully acted on it. This year, among other goals and aspirations, I resolve to make this one thing happen because I thought about it and studied it more than anything else last year. It also came up in conversation with many groups of friends and family, and I was encouraged time after time to pursue it. I even mapped out a business plan for a related venture with my close friend. My idea has been simple from the start:

I want to cook for you and your friends.

I want to do something you've likely enjoyed in past experiences with supper clubs, dinner parties, going to a local pop-up, or even coming over for a meal--all incredibly fun! But this is no potluck, friends...What I will do is cook a three-course meal (appetizer, main course, and dessert) for six guests on a Saturday and a Sunday evening one weekend a month. The menu for January 23rd and 24th is as follows:

Orange Roasted Beet Salad with Rocket Greens, Goat Cheese, House-made Vinaigrette 

Utica Greens Stuffed Veal, Brussels Sprouts Mash, Seasonal Vegetable Bake

Seasonal Fruit Tarte Tatin with Vanilla Bean Gelato

I've priced the dinners in January and February at $38 per person. BYOB/W is recommended (no beverage license, yet!). Handcrafted cocktails, wine pairings, and/or coffee with your dessert are each available if arrangements are made in advance. 

The catch to these dinners is that I won't dine with you but will instead cook the entire meal from start to finish, pour your wine, and clean up everything. This is how it has to be and why it will be different from you coming over for a meal like in times past. This will be a fun experience, something new to do with your closest (or new!) friends, and you will support my passion. Added bonus: January dinner guests will help me brand it for 2016!

It will be one of the most private and intimate dinners you will find in Shaw this year.

Please email me ( if you and friends are interested in making reservations for January 23rd or 24th or if you'd like to reserve in advance for February 27th or 28th (menu forthcoming, reservation confirmation required after posting). 

Now the fine print: I will post an update here once the reservations for each night have been filled. Full payment required one week in advance. Agreement with terms, conditions, and cancellation policies required  on reservation confirmation. Legal jargon, blah blah...more simply: 

I look forward to cooking for you in 2016!
Sunday, January 24th is now fully booked. Wait list only. Spaces are still available for Saturday, January 23rd. Reservations are also now available for February 27th and 28th.


  1. I love this!!! In home chefs are the best! Do you travel? :)

  2. Dude, you are my hero. So glad you are doing this. Wish I was there for the opening dinner! One of these days...