My goal for my clients is to provide a unique experience styled to suit their culinary desires.
I do not do a preset menu each event is specifically designed to the individual taste and desire of the specific client. I prefer to discuss how you would like your event to take shape and what cuisine will best suit you and your guests. Dinners may be a small intimate gathering at your dinner table with multiple courses and pairings to suit. I also do events such as weddings, showers and all forms of festive gatherings in your home or at another venue. A unique menu will be designed for up to 150/160 persons with the cuisine accenting or punctuating your event as you desire. Staff will also be provided as needed.
Desserts - There is a fairly boundless variety of cakes, tortes, pastries ice creams, gelatos, sorbets, and other sweets for any occasion that can be prepared to specifically suit your needs.
Instruction - Perhaps you would like to plan your dinner or lunch party, but need assistance preparing your meal. If you would like to learn a specific dish, a regional cuisine or skill a lesson can be constructed to suit.
Chocolate marble brûlée cheesecake. 
Wild roasted pheasant in coconut mushroom pheasant stock with bacon and sorrel. 
Seared hake w cilantro/ 4-pepper crema. 
Sugar cane skewered wild pig over bed of arugula w cilantro vinaigrette, mango/scotch bonnet coulis and black rice. 
Crepe filled w wild dove caramelized fennel & Gorgonzola w dove stock and black raspberry gastrique. 
Wild pheasant and mushroom ravioli in pheasant stock reduction w bacon salt and crispy sage. 
Two layer red velvet cake banded in white chocolate. (I do not use food coloring it is colored with beet pulp juice.) 
Black & white crème brûlée w vanilla bourbon meringue straws. 
Seared diver scallop in Spanish onion/ saffron soup w crisp pork belly and oregano. 
Chocolate box; chocolate chiffon cake topped w bitter orange custard banded in dark chocolate drizzled with sel Gris caramel. 
Dessert trio red velvet torte, triple chocolate ganache & maple, fennel, bourbon & bacon brittle gelato. 
Wild elk stuffed mini bell pepper w black rice jalapeño and cubanelle pickles and mole sauce. 
Poached cold water lobster claws w mango/cilantro butter 
Wild boar sausage & belly w heirloom tomato smoked Gouda béchamel over puff pastry. 
Chicken roulade stuffed w artichoke speck and roasted red pepper, over black sushi rice w crispy fennel and smoked Gouda Gruyere Béchamel. 
Seared hake w cilantro/ 4-pepper crema. 
grilled pork loins and grilled squash 
heirloom tomatoes; Aunt Ruby's Green, German Stripe, Bailey's Beefsteak and balsamic glazed tomatoes and basil 
imagepan seared Mahi, Vera Cruz over basmati rice with sautéed ribbons of squash 
grilled pork loins and grilled squash