Chef Glenn B
Private Dining Experiences
California Cuisine · Wine Pairings · Your Home
I believe the best meals happen around intimate tables, where conversation flows as freely as the wine. As a personal chef specializing in California cuisine, I create custom menus that celebrate the region's incredible ingredients and the wines that make them sing.
Every event is personal. I work with you to design a menu that reflects your tastes, the season, and the occasion, then I handle everything from sourcing the finest ingredients to preparing and plating each course in your home. You get to be fully present with your guests. I take care of the rest.
The Aficionado's Table
The Pinnacle Experience · For 4 to 8 Guests
Choose from four seasonal wine dinners
Six thoughtfully composed courses, each paired with exceptional wines chosen to bring out every element of the dish. This is the evening for wine collectors, serious enthusiasts, and anyone seeking a truly memorable experience at the table.
I'll guide you through each pairing: the provenance of the wine, the technique behind the dish, and why they belong together. It's part dinner, part private tasting, entirely personal.
What's Included
Pre-event consultation and menu selection
Six-course tasting menu
Premium wine pairings (5 to 6 wines), with guided education throughout
Access to my personal cellar of more than 1,000 bottles, including direct allocations from sought-after producers in California, Oregon, Washington, and select Old World estates
Every pairing selected specifically for your menu and your guests
Full table setting with fine china, flatware, and glassware, including a different glass shape for each wine style, so every pairing is served the way it's meant to be
All shopping, preparation, cooking, plating, and service
Complete kitchen cleanup
Choose Your Seasonal Experience
The Aficionado's Table is offered as four seasonal tasting menus, each a showcase of the season's finest ingredients and wines. These menus reflect my favorite pairings, but they're a starting point. If you have something else in mind, I'm glad to build a menu entirely around your vision.
Spring Wine Dinner · Summer Wine Dinner · Fall Harvest Wine Dinner · Winter Wine Dinner
Spring Wine Dinner
Table setting and glassware selected to complement this season's menu.
First Course
Kumamoto Oysters
Cucumber mignonette, Meyer lemon, micro herbs
Paired with Sancerre, Loire Valley
Second Course
Butter-Poached Lobster
English pea purée, pea tendrils, tarragon beurre blanc
Paired with Russian River Valley Chardonnay
Third Course
Roasted California Quail
Morel mushrooms, grilled spring onions, spring herb jus
Paired with Willamette Valley Pinot Noir
Intermezzo
Strawberry-Basil Granita
Garden basil
Fourth Course
Herb-Crusted Lamb Rack
Pommes Anna, fava beans, spring carrots, red wine reduction
Paired with Paso Robles Syrah
Fifth Course
American & European Artisan Cheese Selection
Humboldt Fog, Pecorino Fresco Maremma, Harbison, California honeycomb, spring strawberries, Marcona almonds, artisan crostini
Paired with Paso Robles Roussanne
Dessert
Vanilla Bean Panna Cotta
Honey-roasted apricots, pistachio crumble
Paired with Moscato d'Asti
Summer Wine Dinner
Table setting and glassware selected to complement this season's menu.
First Course
Hamachi Crudo
Cantaloupe, cucumber, Fresno chile, yuzu vinaigrette, basil oil
Paired with Santa Barbara Sauvignon Blanc
Second Course
Diver Scallops
Sweet corn purée, brown butter, charred corn, chive oil
Paired with Sonoma Coast Chardonnay
Third Course
Pan-Seared King Salmon
Chanterelle mushrooms, summer leeks, Pinot Noir jus, fines herbes
Paired with Sta. Rita Hills Pinot Noir
Intermezzo
Lemon Verbena Granita
Lime zest
Fourth Course
Prime Beef Tenderloin
Potato pavé, grilled broccolini, Cabernet reduction
Paired with Napa Valley Cabernet Sauvignon
Fifth Course
California Artisan Cheese Selection
Point Reyes Brie, Fiscalini Truffle Cheddar, Monterey Blue, honeycomb, house fig jam, Marcona almonds, artisan crostini
Paired with Vouvray, Loire Valley
Dessert
Grilled Peach Crostata
Vanilla bean mascarpone
Paired with Sauternes
Fall Harvest Wine Dinner
Table setting and glassware selected to complement this season's menu.
First Course
Dungeness Crab & Autumn Apple Salad
Shaved fennel, celery leaves, Meyer lemon vinaigrette, chives
Paired with Anderson Valley Dry Riesling
Second Course
Wild Mushroom Agnolotti
Brown butter, roasted maitake mushrooms, Parmigiano-Reggiano, crispy shallots, thyme
Paired with Santa Lucia Highlands Chardonnay
Third Course
Roasted Duck Breast
Parsnip purée, sour cherry–Pinot Noir jus, crispy Brussels sprout leaves
Paired with Dundee Hills Pinot Noir
Intermezzo
Bosc Pear & Champagne Granita
Fresh thyme
Fourth Course
Prime Dry-Aged New York Strip
Parmesan polenta cake, roasted heirloom carrots, charred cipollini onions, Cabernet-shallot jus
Paired with Pauillac, Bordeaux
Fifth Course
California & European Artisan Cheese Selection
Laura Chenel Soft-Ripened Goat Cheese, Le Malghe di Vezzena, Taleggio DOP, honeycomb, spiced candied pecans, roasted red grapes with thyme, house lavash
Paired with Alsace Pinot Gris
Dessert
Caramelized Apple Tarte Tatin
Vanilla bean ice cream, salted caramel
Paired with Sweet Loire Valley Chenin Blanc
Winter Wine Dinner
Table setting and glassware selected to complement this season's menu.
First Course
Butter-Poached Lobster Gougère
Champagne beurre blanc, chives
Paired with Blanc de Blancs Champagne
Second Course
Pan-Roasted California Halibut
Braised winter leeks, Chablis cream sauce, chive oil
Paired with Chablis Premier Cru
Third Course
Caramelized Onion & Gruyère Soufflé
Fresh thyme cream
Paired with Savennières, Loire Valley
Intermezzo
Meyer Lemon & Champagne Granita
Fresh rosemary
Fourth Course
Individual Beef Wellington
Wild mushroom duxelles, Madeira jus, glazed winter vegetables
Paired with Stags Leap District Cabernet Sauvignon
Fifth Course
American & European Artisan Cheese Selection
Brillat-Savarin, Rote Hexe, Rogue River Blue, roasted Bosc pear, California honeycomb, walnut & black pepper crisps
Paired with Sauternes
Dessert
Dark Chocolate Soufflé
Grand Marnier crème anglaise, candied orange peel
Paired with Vintage Port
Investment: $385 per person
Plus ingredient costs · customized wine program priced separately
Pricing details, the booking process, and answers to common questions are below.
The Experience
Your Table. Your Guests. Everything Else Handled.
The Aficionado's Table is an intimate, chef-led food and wine experience created in your home. From the first consultation to the final course, the evening is thoughtfully planned around your guests, the season, the menu, and the wines that bring it all together.
I arrive with everything needed to transform your table into a polished private dining experience, including the ingredients, elegant dinnerware, professional stemware, flatware, linens, printed menus, serving pieces, and carefully selected tabletop details. I prepare, plate, and serve each course, guide the wine pairings, and leave the kitchen clean at the end of the evening.
What Your Home Needs
A Few Essentials for the Evening
A functioning kitchen with a stove, oven, refrigerator, sink, and adequate counter space.
A dining table that comfortably seats you and your guests.
Everything for the table, presentation, and service is provided as part of the experience.
Why Clients Choose The Aficionado's Table
Hosting Without Compromise
A special evening at home should allow you to enjoy your guests, not disappear into the kitchen.
I take care of the shopping, preparation, table setting, wine pairings, cooking, plating, service, and flow of the evening so you can experience dinner alongside the people you invited to share it.
As each course arrives, I'll introduce the dish and its wine, sharing as much or as little about the ingredients, techniques, producers, and pairings as you and your guests would enjoy. The experience is polished and engaging without ever feeling formal or scripted.
You remain where you should be: at the table, enjoying the food, the wine, and your guests.
Good Questions
Frequently Asked Questions
Do I choose the menu?
My seasonal menus are thoughtfully composed as complete food and wine experiences and are a wonderful place to begin. If you're celebrating a special occasion or have favorite ingredients, wines, or culinary preferences, I'm also happy to create a custom menu designed specifically for you and your guests.
What happens during the evening?
Once your guests arrive, your only responsibility is to enjoy them. I prepare, plate, and serve each course while guiding the table through the menu and wine pairings. I'll introduce the dishes, share the stories behind the ingredients and wines, answer questions, and manage the pace of the meal so the evening feels relaxed and natural from the first course through dessert.
Do I need to provide dishes, wine glasses, or linens?
No. The Aficionado's Table is designed as a complete dining experience. I provide the dinnerware, professional stemware, flatware, linens, printed menus, serving pieces, and selected tabletop details needed for the evening. All you need is an appropriate dining table and seating for your guests.
How far in advance do I need to book?
All events must be booked a minimum of 21 days before the event date. Weekend dates, holidays, and other popular periods often fill earlier, so I recommend reserving 6 to 8 weeks in advance whenever possible.
Do you accommodate dietary restrictions?
Yes. Dietary restrictions and food allergies are discussed during the consultation so they can be considered when your menu is planned. Because The Aficionado's Table is a multi-course tasting experience, some menus may require thoughtful substitutions to preserve the quality and progression of the dinner.
Can you source the wine, or should we provide it?
Either works beautifully. I maintain a personal cellar of more than 1,000 bottles and receive direct allocations from producers throughout California, Oregon, Washington, select Old World estates, and other sources. When I curate the wine program, each bottle is selected specifically for the menu and the role it will play alongside its course. If you have wines from your own cellar you'd like to enjoy, I'm equally happy to design the pairings around those bottles.
Is the wine included in the $385 per person investment?
The wine itself is priced separately. During your consultation, we'll discuss the style of wine experience you'd like to create and I'll develop a wine program appropriate for the menu, your preferences, and your desired investment.
Are ingredient costs included?
Ingredient costs are separate from the per-person service investment. This allows me to source the quality of seafood, meat, produce, artisan products, and specialty ingredients each menu requires rather than building ingredient limitations into the experience.
Do you bring assistants?
The Aficionado's Table is intentionally intimate, and I personally prepare and guide the experience. When the needs of a particular dinner call for additional service support, that will be discussed with you during the planning process.
What is your cancellation policy?
Cancellations made 30 or more days before your event receive a full deposit refund minus a $75 administrative fee. Cancellations 14 to 29 days before the event forfeit the deposit. Cancellations fewer than 14 days before the event forfeit the deposit plus 25% of the remaining balance. Reschedules are handled on a case-by-case basis whenever possible.
Do you travel outside San Diego County?
Yes. The Aficionado's Table is available throughout California, including destination dinners and private residences outside San Diego County. Travel fees apply for events more than 35 miles from downtown San Diego, and overnight accommodations may be required for certain destinations.
What makes The Aficionado's Table different from traditional catering?
Traditional catering is generally built around providing food for an event. The Aficionado's Table is built around creating the evening itself. I personally plan the menu, source the ingredients, curate the wine pairings, prepare and individually plate each course, provide the tableware and presentation, and guide your guests through the dinner. It's intentionally intimate, highly personal, and designed around one table at a time.
Reserve Your Evening
Let's Start Planning
Whether you're celebrating a milestone, gathering close friends around the table, or simply want to create an extraordinary evening at home, I'd be honored to design an Aficionado's Table experience for you and your guests.
Investment & Pricing
How It Works
Per-Person Rate
Covers my time, expertise, and services from consultation through final cleanup. Rates range from $125 to $385 per person depending on the package.
Ingredient Costs
Ingredients are billed separately at cost and selected specifically for your menu and guest count. A detailed estimate is provided before booking and finalized after sourcing.
Wine Program
I maintain access to a curated cellar of over 1,000 bottles and maintain direct allocations from producers across California, Oregon, Washington, select Old World estates, and other sources. Every selection is chosen specifically for your menu and your guests. Wine curation and service is priced as part of your overall event package and discussed during consultation.
Additional Costs
Travel beyond 35 miles from San Diego · Rental equipment if needed · Assistant for larger events
Deposit and Payment
50% deposit due at time of booking to secure your date. Remaining balance due 7 days prior to your event.
Getting Started
The Booking Process
01 Initial Inquiry
Submit the inquiry form below with your event details, preferred date, and any initial thoughts on what you'd like.
02 Consultation Call
We'll schedule a call to discuss your vision, dietary needs, wine preferences, and logistics.
03 Custom Proposal
Within 48 hours I'll send a detailed proposal: seasonal menu options, wine pairing suggestions, and a full cost breakdown.
04 Menu Finalization
Once you approve the proposal and submit your deposit, we finalize every detail from the first bite to the final course.
05 Your Event
I arrive 2 to 3 hours before service to set up and prepare. You focus on your guests while I handle everything else.
Frequently Asked Questions
Good Questions
Do I choose the menu?
Menus are selected from my seasonal offerings and signature experiences. This approach allows me to focus on the ingredients, dishes, and wine pairings I believe showcase California cuisine at its best. Seasonal customization and dietary accommodations are always available.
How far in advance do I need to book?
All events must be booked a minimum of 21 days before your event date, no exceptions. This allows adequate time for menu consultation, ingredient sourcing, and preparation. For weekend dates, summer events, and holiday gatherings, I strongly recommend booking 6 to 8 weeks in advance as my calendar fills quickly.
Do you accommodate dietary restrictions?
Absolutely. Most of my menus are naturally adaptable for gluten-free, celiac, vegetarian, vegan, and other dietary needs. We'll discuss any restrictions during the consultation to ensure every guest enjoys the experience.
Can you source the wine, or should we provide it?
Either works beautifully. I maintain a personal cellar of over 1,000 bottles and hold direct allocations from producers across California, Oregon, Washington, select Old World estates and other sources. I'll curate selections specifically for your menu, or if you have bottles you love, I'm happy to build the pairings around what you already have. Wine curation is priced as part of your overall event package and discussed during consultation.
Do you bring assistants?
For intimate dinners up to 12 guests, it's just me, giving you my full, personalized attention throughout the evening. For larger events, I may bring one assistant to ensure seamless service.
What is your cancellation policy?
Cancellations 30 or more days before your event receive a full deposit refund minus a $75 administrative fee. Cancellations 14 to 29 days out forfeit the deposit. Cancellations fewer than 14 days out forfeit the deposit plus 25% of the remaining balance. Reschedules are handled on a case-by-case basis with as much flexibility as my calendar allows.
Do you do events outside San Diego County?
Yes. I serve all of California. Travel fees apply for events more than 35 miles from downtown San Diego and overnight accomodations may be required for certain destinations.
What makes this different from typical catering?
This is more personal than traditional catering. I personally shop for your ingredients, cook every course, plate every dish, and remain present throughout the evening. It's a high touch experience designed specifically for you and your guests.
Ready to Begin?
I'd be honored to create a memorable culinary experience for you and your guests.