A five-course dinner, sourced and cooked in your home
Buttery cubes of Wagyu, seared hard in cast iron to a deep caramel crust and kept rosy at the center, then turned through a glossy reduction of Tennessee whiskey, brown sugar and Dijon until each bite glistens like polished mahogany. Basted in foaming thyme butter and finished with flaky salt.
crowned with chives & market microgreens
A bracing tangle of arugula, radicchio and frisée that leans into its pleasant bitterness, then softens against cool fresh raspberries and pillows of torn burrata. Marcona almonds lend their toasty crunch while a bright raspberry-shrub vinaigrette, sharpened with Dijon, pulls the whole plate into focus.
sweet, tart, bitter & rich, all at once
Bronze-die fusilli, its rough spirals built to catch sauce, folded through a hand-torn basil pesto stirred bright and emerald with toasted pine nuts, Parmigiano and Pecorino. Crowned with cherry tomatoes blistered until jammy, a knot of molten burrata, and a lift of lemon zest and good olive oil.
served while the burrata is still warm at the center
Sweet, briny prawns poached just to tenderness in a velvety coconut sauce perfumed with vadouvan — the gentle French-Indian curry of shallot, garlic and toasted spice. Rounded with a whisper of honey and fish sauce, brightened with fresh lime, and spooned over fragrant jasmine rice.
finished with cilantro, scallion & crispy shallot
The French countryside classic: ribbons of ripe Bosc pear fanned beneath a silky custard batter scented with vanilla, almond and a quiet pour of Calvados, baked until puffed and golden at the edges and just barely set within. Served warm from the skillet under a snowfall of powdered sugar.
with a quenelle of crème fraîche & local honey