Let us help you plan your dinner party. We shop, prepare, serve and clean up afterwards so you can focus on your guests and enjoying yourself.
Our specialty is California rustic-chic – we embrace a range from a simple Marin miyagi oyster bar to sustainable caviar service. We offer honeycomb service with our cheese and charcuterie platters. For vegetarians, we offer freshly made pasta with black trumpet chanterelles and sheep cheese, and for large groups, festive local rockfish tacos with Rancho Gordo beans and house made salsas.
We really love seafood. We pickle our own herring and confit local anchovies; we love local black cod cooked on cedar planks, Dungeness crab boils, & California halibut with spring peas and fiddleheads. Wild salmon is a magical food - we can make gravlax and rillettes for brunches, and for dinner, we might sear it over apple wood charcoal and serve with Meyer lemon kosho or for large parties as burgers with preserved lemon aioli - it's a seasonal favorite.
If we prepare meat, it's always sourced from places known for animal and environmental welfare. This might be slow roasted mangalitsa pork loin or pasture raised beef seared with autumn gold peaches and morel mushrooms. For vegans, we work wonders with beans, squash, wild mushrooms, seaweed and tofu. Keto or gluten free? We’ve got you covered. Email us for seasonal menus and prices at: firstname.lastname@example.org.
"Maria is an accomplished event coordinator, with a true aptitude for preparing meals that are both beautiful and delicious. She works creatively, and even under constraints, her process is always elegant. Maria uses only fresh, seasonal, local, sustainable and ethically sourced ingredients; as a storyteller first and foremost, narratives and themes are woven seamlessly into every one of her spreads. I've always admired and appreciated her ability to inspire others around her while pursuing her passion."
Madeline Girard, Program Manager, Stochastic Labs