Behind the scenes in the kitchen
A day of preparation for a four hundred guest dinner.
We began by cooking for friends' weddings from a home kitchen and quickly outgrew it. Now we have a professional kitchen, a team of fifteen and a van that knows every venue in town.
Yes, we offer tasting sessions for larger events.
Our menus change with the seasons. In spring we cook with asparagus and herbs, in autumn with squash and mushrooms, and in winter we slow roast everything.
