Smaller table, longer pace, chef at the kitchen. For under twenty guests, when the night is meant to feel close.
Four to twelve at the table. Multi-course seated dinner, chef plating at the table.
A six or eight course tasting menu paced over an evening. Wine pairings against each course.
A guest winemaker, a sommelier, or a personal cellar. Each course paired and pour-timed.
Family-style platters down the middle of the table. Closer, looser, no plate-at-table service.
A guest winemaker, a sommelier, or a personal cellar. Each course paired and pour-timed.
Family-style platters down the middle of the table. Closer, looser, no plate-at-table service.
Four to twelve at one table. The chef walks each course out to the room.
Each course gets the breath it deserves. The talk slows down, the night opens up.
Chef cooks in your kitchen, walks each course to the table, answers the questions the room has.
Crudo, tartare, or a chilled soup. Sets the night.
Pasta or a vegetable-forward course. The course that wakes the table.
Protein with technique. Cut and plate at the table for the room.
Tiramisu, a cheese plate, or a poured liquor finish.
Protein with technique. Cut and plate at the table for the room.
Tiramisu, a cheese plate, or a poured liquor finish.
The chef cooks intimate gatherings across Connecticut and Massachusetts. Primary focus is the Springfield-to-Hartford corridor. For dinners outside the primary area, inquire about availability.
Suffield · Avon · Glastonbury · Granby · Simsbury · South Windsor · West Hartford · Windsor · Enfield · Springfield MA · Longmeadow · East Longmeadow · Wilbraham
Four to twenty guests. Larger seated dinners fit private dinner parties.
Yes. Six or eight course tasting menus are the standard for tasting-menu nights.
Yes. The chef can advise pairings against the menu. The wine is usually yours.
Two to four weeks for an intimate dinner. Tasting menus need three to six weeks for menu planning.
For four to twelve the chef plates each course at the table. Family-supper format runs family-style down the middle.
Yes. For weekend daytime gatherings, see weekend brunches or daytime events.
Every plan is custom. Pricing reflects guest count, course count, and pairing depth. Inquire and you get a real number.
A small table, a long pace, a chef at the kitchen. The chef cooks.