Behind the Menu

When Linda first reached out, it was with a bit of hesitation. Her preferred chef wasn’t available, and while she was open to meeting someone new, she already had a menu in mind.

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I didn’t try to reinvent it. Instead, I listened.

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At our consultation, Linda shared that many of her guests had gluten sensitivities, so attention to detail was crucial. I assured her that I’d honor the spirit of the original menu, but prepare everything in my own style, staying thoughtful, elevated, and personal.

On the evening of the dinner, the home was filled with the warm scent of roasted herbs and citrus. We welcomed guests into the sitting room with signature cocktails and light bites: citrus and Dijon glazed salmon skewers, shrimp marinated in lemon and herbs with a bright aioli, and baked tomatoes stuffed with pesto and mozzarella. Casual, yes, but still refined.

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Guests began with shared bowls of salad passed around the table. One was a crisp mix of seasonal greens with shaved radish, carrot, and toasted almonds; the other, a classic Caesar reimagined with gluten-free croutons and a bold, freshly made dressing. As conversation deepened and glasses refilled, the next course arrived: platters of roasted baby carrots drizzled with chimichurri, a vibrant herb succotash, creamy fingerling potatoes with charred green onion, and a fragrant three-rice pilaf. Finally, the mains were unveiled. The guests delighted in the golden and aromatic tarragon and fennel roasted chicken, alongside deeply flavored, slow-braised red wine short ribs, so tender they barely needed a knife.

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Dessert was indulgent yet simple: a flourless chocolate hazelnut cake, paired with homemade vanilla gelato, melting slowly as the conversation wound down.

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Review from Linda - Chef Joey and Diego were fantastic. The meal was well planned and beautifully executed. And delicious! Joey took great care to attend to the guests dietary restrictions even down to the gluten free croutons. I can not recommend him highly enough.

- Linda W