After 25 years in the business, I like the comraderie of the kitchen table---the intimacy, the connection. Granted you've got to be super organized to orchestrate a party of 2000, but there's something more special about working in someone's kitchen and sharing stories. My cooking style is all about connection: connection sparks memory; flavors enhance memory and that's what I bring to the table. It's a story told through food.
Good story---age 8, rolling Piroshki (meat pies) in my Mom's house. Svetlana: "If you don't pinch the dough at the end, it's going to explode in the oil and ruin everything." Was there any question where my career was headed? I graduated the CIA, worked with some top name Chefs in NYC, and managed an Upper East Side restaurant for 7 years. Further work continued with catering companies and hotels. I tired of the corporate structure and left the game to get back to the table. End note: I mastered the piroshki, and Mom loved it!
Maitake mushrooms, Asparagus and Kaffir Lime Leaf
Pumpkin Bisque with pepitas and blackbread croutons; spinach salad with warm bacon/red wine dressing; braised short rib, dijon mashed potatoes, tomato jam
Pulled Pork Sliders
Thai Curry Short Rib, Ginger/Tomato Jam served on a bed of fresh pea and raisin quinoa
Sexy cheese plate
Prosecco Toast with Tomato/Herb Crostini
Ricotta Gnocchi, Sage, Brown Butter, Lamb's Tongue "Ice"
Seared sea scallop, plum tomato, new potato, cilantro pesto, maldon salt
Stuffed piquillo peppers with goat cheese and grilled asparagus
Mixed Berry Crumble with Crème Fraiche
Spiced Cornish Hen, Mustard Greens, Tangerine Jus
Veal osso bucco, brussel sprouts, parsnip puree, gremolata
Crustless veggie quiche
Beef Filet with Braised Fennel, Marble Potatoes, Tomato Jam and Balsamic Onions
Pickled Radish, Sesame