Chef Nick Balla (currently: Duna, formerly: Bar Tartine, Nombe, O Izakaya Lounge) is a nationally-esteemed chef and cookbook author available for private events at Cookhouse.
Chef Nicolaus Balla
About Chef Nick Balla
Nick appreciates the flavors and philosophies of peasant cooking, using everything that nature provides, cooking with generosity and creating food with bold flavors. He uses homemade products to develop these intense flavors, creating experiences that are as unique as the individual ingredients they are built from. Nick was the chef of Japanese restaurants Nombe and O Izakaya Lounge and later Bar Tartine and Duna. He developed these culinary programs with a focus on cooking with preservation and wrote a James Beard winning cookbook on the subject. He is currently planning to open a food waste focused business that creates products using all of nature's abundance.
Assorted Homemade Breads, Dips, and Spreads
liptauer paprika farmers cheese, sprouted chickpea dip, charred sausage with yogurt and dill, preserved squash with pumpkin seed tahini, homemade seed and almond bread, sourdough potato bread
feta cheese, olives, and pickled ramps
California Black Cod
mushrooms, kale, and green chili broth
Apple Butter & Sweet Potato Custard
almonds and ginger
aromatic herb-flavored tea
Chef's curated family style feast
Japanese inspired celebration menu
Custom curated menu
mix of individually plated and family style
Nick is able to accommodate vegan, gluten, and dairy restrictions - and can prepare meals for other allergies - with prior notice.
Chef’s Fee: $4000
Cooks: $300 each; 2-3 required depending on menu
Menu: $800-1500; per ingredients