Private Dining

THE SOMMELIER'S TABLE

For 4-8 guests

The pinnacle of wine-focused dining. Six thoughtfully composed courses, each paired with exceptional wines selected to enhance every element of the dish.

This is for wine collectors, enthusiasts, and those seeking an educational, elevated evening. I'll guide you through each pairing, sharing stories about the wines and the culinary techniques behind each course.

What's Included:

• Pre-event consultation and custom menu design
• 6-course tasting menu
• Premium wine pairings (5-6 wines)
• Chef interaction and wine education throughout service
• All preparation, cooking, plating, and service
• Complete kitchen cleanup

Sample Menu: Spring Wine Dinner

First Course:
KUMAMOTO OYSTERS
Meyer lemon mignonette, caviar, micro herbs
Paired with Sancerre, Loire Valley

Second Course:
BUTTER-POACHED LOBSTER
English peas, pea tendrils, sauce Américaine, lemon oil
Paired with Russian River Valley Chardonnay

Third Course:
DUCK CONFIT SALAD
Frisée, candied walnuts, lardons, champagne vinaigrette
Paired with Willamette Valley Pinot Noir

Intermezzo:
BLOOD ORANGE GRANITA
Mint, prosecco

Fourth Course:
HERB-CRUSTED LAMB RACK
Pommes Anna, asparagus, red wine reduction, mint gremolata
Paired with Paso Robles Cabernet Sauvignon

Fifth Course:
CALIFORNIA ARTISAN CHEESE SELECTION
Point Reyes Blue, Humboldt Fog, aged cheddar
Honeycomb, fig jam, marcona almonds, crostini
Paired with Late Harvest Viognier

Sixth Course:
DARK CHOCOLATE TART
Raspberry coulis, chantilly cream, candied orange
Paired with Tawny Port

Investment: $385 per person + wine costs

FARM TO FORK DINNERS

For 6-12 guests

The heart of California entertaining. Four seasonal courses that showcase the best of local farmers markets, paired with exceptional California wines.

This is intimate dinner party perfection: sophisticated without being stuffy, seasonal without being trendy. It's the dinner you'd create if you had a private chef who shops at the same markets you love.

What's Included:

• Pre-event consultation and custom menu design
• 4-course seasonal menu
• California wine pairings (3-4 wines)
• Market-fresh, locally-sourced ingredients
• All preparation, cooking, plating, and service
• Complete kitchen cleanup

Sample Menu: Summer Coastal Dinner

First Course:
HEIRLOOM TOMATO SALAD
Burrata, basil oil, aged balsamic, sea salt, microgreens
Paired with Albariño, Edna Valley

Second Course:
SANTA BARBARA SPOT PRAWNS
Garlic, white wine, herb butter, grilled sourdough
Paired with Chardonnay, Central Coast

Third Course:
GRILLED RIBEYE
Charred broccolini, roasted fingerling potatoes, red wine butter
Paired with Cabernet Sauvignon, Napa Valley

Fourth Course:
LAVENDER PANNA COTTA
Fresh berries, berry coulis, shortbread cookie
Paired with Sparkling Rosé, Sonoma

Investment: $225 per person + ingredient costs

CALIFORNIA GATHERINGS

For 12-24 guests

Elegant, approachable entertaining for larger celebrations. Three to four seasonal dishes served buffet-style or as interactive stations, allowing guests to move freely while enjoying exceptional food.

Perfect for milestone birthdays, rehearsal dinners, holiday parties, or casual yet sophisticated celebrations.

What's Included:

• Pre-event consultation and custom menu design
• 3-4 dishes (buffet or station service)
• Beverage program consultation
• All preparation, setup, and service
• Complete cleanup

Sample Menu: Mediterranean Garden Party

GRILLED PROTEIN STATION
Herb-Marinated Chicken Breast
Garlic Rosemary Lamb Chops
Grilled Vegetable Skewers
Accompaniments: Chimichurri, Tzatziki, Harissa Aioli

MEDITERRANEAN SIDES
Quinoa Tabbouleh
Roasted Vegetable Medley
Lemon Herb Couscous
Hummus & Baba Ganoush

FRESH SALAD BAR
Mixed Greens, Heirloom Tomatoes, Cucumbers
Kalamata Olives, Feta Cheese, Red Onion
Dressings: Lemon Vinaigrette, Tahini, Red Wine Vinaigrette

DESSERT
Assorted Baklava
Fresh Fruit Platter

Investment: $125 per person + ingredient costs

HOW PRICING WORKS

Transparent, Per-Person Investment

Every event is quoted individually based on menu complexity, guest count, and ingredient costs. Here's how it works:

Per-Person Rate

Covers my time, expertise, and services from menu consultation through final cleanup. Rates range from $95-385 per person depending on the package and menu selections.

Ingredient Costs

Billed separately at actual cost. This includes all food, wine (if you'd like me to source it), and any specialty items. I provide detailed itemized receipts.

Additional Considerations

• Travel beyond 35 miles from San Diego
• Rental equipment (china, glassware, linens) if needed
• Assistant for larger parties (12+ guests)

Deposit & Payment

50% deposit required to reserve your date. Balance due 48 hours prior to event.

THE BOOKING PROCESS

Step 1: Initial Inquiry

Complete the inquiry form (accessed via the "Submit Your Inquiry" button below) with your event details, preferred date, and any initial thoughts on what you'd like.

Step 2: Consultation Call

We'll schedule a 30-minute call to discuss your vision, dietary needs, wine preferences, and logistics.

Step 3: Custom Proposal

Within 48 hours, I'll send you a detailed proposal including custom menu options, wine pairing suggestions, and a transparent breakdown of costs.

Step 4: Menu Finalization

Once you approve the proposal and submit your deposit, we'll finalize every detail—from the first bite to the final course.

Step 5: Your Event

I arrive 2-3 hours before service to set up and prepare. You focus on your guests while I handle everything else.

WHAT YOU PROVIDE

Kitchen Access

A functioning kitchen with basic equipment (stove, oven, refrigerator, counter space)

Dining Space

Table and seating for your guests (I can recommend rental companies if needed)

Basic Serviceware

Plates, glassware, and flatware (or I can arrange rentals)

Timeline

Events should be booked 3-6 weeks in advance when possible

FREQUENTLY ASKED QUESTIONS

How far in advance should I book?

For best availability, 4-6 weeks is ideal. However, I can sometimes accommodate shorter timelines depending on my calendar.

Do you accommodate dietary restrictions?

Absolutely. I work with all dietary needs including vegetarian, vegan, gluten-free, allergies, and religious restrictions. Just let me know during our consultation.

What if we don't have fancy kitchen equipment?

I work with what you have. As long as you have a stove, oven, and sink, I can create an exceptional meal. I bring specialized tools when needed.

Can you source the wine or should we provide it?

Either way works beautifully. I'm happy to curate and source wines (charged at cost), or I can create pairings around wines you already have.

Do you bring assistants?

For intimate dinners (up to 12 guests), it's just me providing you personalized attention throughout the evening. For larger events, I may bring an assistant to ensure seamless service.

What happens if we need to cancel?

Deposits are non-refundable but can be applied to a future date if you reschedule at least 14 days before your event.

Do you do events outside of San Diego County?

Yes! I serve all of California. Travel fees apply for events more than 35 miles from downtown San Diego.

What makes your service different from typical catering?

You're not hiring a caterer: you're hiring a chef. I personally shop, cook, plate, and serve your meal. It's an intimate, high-touch experience where I'm present throughout the evening, not dropping off food and leaving.

READY TO BEGIN?

I'd be honored to create a memorable culinary experience for you and your guests.

For general questions, email me at: glenn@chefglennb.com
Phone: 619.300.8811
Based in San Diego, serving all of California