Signature Experiences

The Heart of California Entertaining  ·  For 6 to 12 Guests

Four seasonal courses that celebrate the best of California's farmers markets, paired with exceptional wines. Sophisticated without being stuffy. Seasonal without being trendy. It's the dinner you'd love to host yourself, if you had the time to shop the markets and cook every course.

Explore five signature menus below, each with its own personality. 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.

What's Included

Chef's Welcome Bite

Prosciutto & Fig Crostini

Prosciutto di Parma, fig mostarda, aged balsamic

Paired with Franciacorta Brut, Lombardy

First Course

Garlic Prawns

Cannellini beans, Calabrian chile, lemon, parsley

Franciacorta continues

Second Course

Ricotta & Spinach Tortelloni

Sage brown butter, Parmigiano-Reggiano

Paired with Barbera d'Alba

Main Course

Barolo-Braised Prime Beef Short Rib

Parmesan polenta, glazed cipollini onions, Barolo reduction, gremolata

Paired with Barolo, Piedmont

Dessert

Tiramisu al Tavolo

Espresso-soaked ladyfingers, mascarpone crema, dark chocolate, cocoa

Paired with Vin Santo

Chef's Welcome Bite

Dungeness Crab Cake

Lemon-chive crème fraîche, pickled shallot, fresh herbs

Paired with Sparkling Rosé, Willamette Valley

First Course

Pacific Northwest Oysters

Champagne mignonette, green apple, fresh herbs

Paired with Willamette Valley Pinot Gris

Second Course

Wild Mushroom & Gruyère Tart

Caramelized leeks, thyme, dressed baby greens

Paired with Willamette Valley Pinot Noir

Main Course

Crispy-Skinned Wild King Salmon

Smoked Yukon Gold potato purée, sautéed Swiss chard, Pinot Noir beurre rouge

Pinot Noir continues

Dessert

Warm Oregon Hazelnut Brown Butter Cake

Roasted Bosc pear, vanilla bean mascarpone, salted caramel

Paired with Late Harvest Riesling

Chef's Welcome Bite

Santa Barbara Spot Prawn

Avocado mousse, Meyer lemon, crispy potato, chive

Paired with Sparkling Rosé, Central Coast

First Course

Heirloom Tomato & Burrata

Grilled peach, basil pesto, aged balsamic, toasted pistachio

Paired with Sauvignon Blanc, Edna Valley

Second Course

Handmade Ricotta Cavatelli

Sweet corn, brown butter, fresh thyme, Parmigiano-Reggiano

Paired with Santa Maria Valley Chardonnay

Main Course

Pan-Roasted California White Sea Bass

Dungeness crab, fondant potato, baby spinach, saffron beurre blanc

Chardonnay continues

Dessert

Tres Leches Cake

California strawberries, whipped cream

Paired with Muscat Canelli, Central Coast

Chef's Welcome Bite

Scallop Aguachile

Cucumber, Fresno chile, lime, cilantro

Paired with California Blanc de Blancs

First Course

Sweet Corn Bisque

Dungeness crab, chive oil

Paired with Carneros Chardonnay

Second Course

Grilled Little Gem & Point Reyes Blue

Applewood-smoked bacon, toasted pecans, pickled shallot, buttermilk-blue cheese dressing

Chardonnay continues

Main Course

Grilled Local Swordfish

Crispy Parmesan potatoes, summer vegetables, salsa verde

Paired with Santa Cruz Mountains Pinot Noir

Dessert

Stone Fruit Pavlova

Vanilla bean cream, blackberries

Paired with Late Harvest Viognier

Chef's Welcome Bite

Shrimp Cocktail

House cocktail sauce, horseradish cream, fresh lemon

Paired with Anderson Valley Brut

First Course

Lobster Bisque

Cognac crème fraîche, fresh tarragon

Paired with Chablis, Burgundy

Second Course

Classic Caesar Salad

Garlic croutons, Parmigiano-Reggiano, white anchovy

Chablis continues

Main Course

Prime Dry-Aged New York Strip

Duck fat fondant potato, creamed spinach, Cabernet-shallot reduction, garlic confit

Paired with Napa Valley Cabernet Sauvignon

Dessert

Warm Butter Cake

Brown butter caramel, vanilla bean crème fraîche, toasted pecans

Paired with 10-Year Tawny Port

Investment: $225 per person

Service fee, plus ingredients and wine. Minimum of 6 guests.

A functioning kitchen with basic equipment: stove, oven, refrigerator, and counter space

Table and seating for your guests (I'm happy to recommend rental companies)

Plates, glassware, and flatware, or I can arrange rentals (included with The Aficionado's Table)

Do I choose the menu?

Yes. My signature menus are a great place to start, and I'm always happy to design a custom menu around your preferences, dietary needs, and the occasion.

How far in advance do I need to book?

Events must be booked at least 21 days in advance. This allows time for menu consultation, ingredient sourcing, and preparation. For weekends, summer, and the holidays, I recommend booking 6 to 8 weeks ahead, as my calendar fills quickly.

Do you accommodate dietary restrictions?

Absolutely. Most of my menus adapt easily for gluten-free, vegetarian, vegan, and other dietary needs. We'll review any restrictions during the consultation so every guest enjoys the experience.

Can you source the wine, or should we provide it?

Either works beautifully. I maintain a personal cellar of more than 1,000 bottles, with direct allocations from producers in California, Oregon, Washington, and select Old World estates. I'll curate selections specifically for your menu, or if you have bottles you love, I'll build the pairings around them. [Wine is priced separately and confirmed during the consultation.]

Do you bring assistants?

For dinners of up to 12 guests, it's just me, so you receive my full, personal attention throughout the evening.

What is your cancellation policy?

A [50%] deposit secures your date. 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. Rescheduling is handled case by case, 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 accommodations may be required for some destinations.

What makes this different from typical catering?

I personally shop for your ingredients, cook every course, plate every dish, and stay with you throughout the evening. It's a high-touch experience designed entirely around you and your guests.