Pre-event consultation and menu selection from seasonal offerings

Four-course seasonal menu with California wine pairings (3 to 4 wines)

Market-fresh, locally-sourced ingredients

All shopping, preparation, cooking, plating, and service

Complete kitchen cleanup

Chef's Welcome Bite

Whipped Ricotta Crostini

Grilled artisan bread, California olive oil, cracked black pepper

Paired with Prosecco, Veneto

First Course

Burrata al Tartufo

Creamy burrata, black truffle, aged balsamic, grilled crostini

Paired with Gavi, Piedmont

Second Course

Agnolotti del Plin

Brown butter, sage, Parmigiano-Reggiano

Paired with Barbera d'Alba

Main Course

Barolo-Braised Prime Beef Short Ribs

Creamy polenta, roasted cipollini onions, red wine reduction

Paired with Barolo, Piedmont

Dessert

Dark Chocolate Budino

Sea salt, whipped mascarpone, espresso

Paired with Vin Santo

Chef's Welcome Bite

Smoked Trout Mousse Gougère

Choux pastry, chive crème fraîche

Paired with Sparkling Rosé, Willamette Valley

First Course

Dungeness Crab & Honeycrisp Apple Salad

Baby greens, candied walnuts, Champagne vinaigrette

Paired with Willamette Valley Pinot Gris

Second Course

Chanterelle Tart

Gruyère, caramelized shallots, fresh thyme

Paired with Oregon Chardonnay

Main Course

Butter-Poached Pacific Sablefish

Miso beurre blanc, forbidden rice, baby bok choy

Paired with Willamette Valley Pinot Noir

Dessert

Roasted Bosc Pear

Vanilla bean mascarpone, honey, toasted hazelnuts

Paired with Late Harvest Riesling

Chef's Welcome Bite

Butter-Poached Santa Barbara Spot Prawn

Meyer lemon butter, micro herbs

Paired with Sparkling Rosé, Central Coast

First Course

California Sweet Corn Agnolotti

Brown butter, chives, Parmigiano-Reggiano

Paired with Santa Barbara Chardonnay

Second Course

Grilled Baby Artichokes

Lemon aioli, shaved Parmigiano, fresh herbs

Paired with Sauvignon Blanc, Edna Valley

Main Course

Pan-Seared California White Sea Bass

Spring vegetable succotash, saffron beurre blanc

Paired with Santa Rita Hills Chardonnay

Dessert

Meyer Lemon Olive Oil Cake

Macerated berries, whipped mascarpone

Paired with Moscato d'Asti

Chef's Welcome Bite

Local Oysters on the Half Shell

Champagne mignonette, fresh lemon

Paired with Sparkling Rosé, Sonoma

First Course

Butter-Poached Santa Barbara Spot Prawns

Garlic herb butter, grilled sourdough

Paired with Albariño, Edna Valley

Second Course

Heirloom Tomato Salad

Burrata, basil oil, aged balsamic, sea salt

Paired with Chardonnay, Central Coast

Main Course

Grilled Prime Ribeye

Charred broccolini, roasted fingerling potatoes, red wine butter

Paired with Cabernet Sauvignon, Napa Valley

Dessert

California Strawberry Shortcake

Carlsbad strawberries, buttermilk biscuit, vanilla bean Chantilly

Paired with Sparkling Rosé, Sonoma

Chef's Welcome Bite

Shrimp Cocktail

House cocktail sauce, horseradish cream, fresh lemon

Paired with Sparkling Brut

First Course

Classic Caesar Salad

Garlic croutons, Parmigiano-Reggiano, white anchovy

Paired with Sauvignon Blanc, Napa Valley

Main Course

Prime Dry-Aged New York Strip

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

Paired with Cabernet Sauvignon, Napa Valley

Dessert

Butter Cake

Vanilla bean glaze, whipped crème fraîche

Paired with Tawny Port

Investment: $225 per person

+ ingredient and wine costs

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

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

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

Do I choose the menu?

My seasonal menus reflect the dishes and wines I'm most passionate about, and they're a great starting point for browsing. But they're not the only option. Some clients come to me with a vision of their own, and I'm always happy to design a fully custom menu around your preferences, dietary needs, and the occasion.

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 accommodations 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.