Meeting, Interactive Cooking, and Dinner

Here’s a sample event page for 14 guests. A meeting, then snacks and a demonstration. Afterwards, guests are invited to participate at optionally-interactive cooking stations.

This chef is very farm-to-table (brings ingredients straight from her own farm) and this dinner is family-style!

Timeline

  • 2:00pm: Reservation begins. Chef & team arrive, load-in, and do any noisy set-up; we also understand you will arrive to set up materials for the brainstorming session at this time.

  • 2:30pm: Guests arrive, enjoy a charcuterie board, get an introduction by the chefs in the first 10 minutes.

  • 3:00pm: Guests sit down in a circle of chairs for an offsite meeting.

  • [4:00pm:] Chefs will start to prep again, as quietly as possible.

  • 5:00pm: Meeting ends; guests get up and enjoy fresh snacks; leader turns it over to chefs; chefs introduce stations in first 10 minutes.

  • 5:30pm: Seated dinner.

  • 7:30pm: Dinner ends.

  • 8:00pm: Load-out finishes; reservation ends.

Menu

2:30pm Welcome & Snacks

Charcuterie and Cheese Board
with Olives, Fresh Fruit, Crackers, Pickles

3:00-5:00pm Meeting

5:00pm Happy Hour & Interactive Cooking

Bites & Drinks

Farm Crudité, Butternut Squash Hummus, Kale Pesto and Bruschetta, Roasted Peppers, Mozzarella, Herbs

Bubbles offered to start: Graham Beck Brut Rosé, South Africa (subtle red berries, hints of lavender, elegant and structured)

The wine pairings below, and all other beverages, will also be offered.

Cooking Stations

  1. Shaping Cavatelli

  2. Making a Good Tomato Sauce from Scratch

5:30pm Family-Style Dinner

Chicories from the Farm

Persimmons, Pecorino, Herbs, Sherry Honey Vinaigrette

Wine pairing: Domaine Roger Moreux Sancerre "Les Bouffants", France (wild flowers, fresh figs, great minerality, refreshing finish)

Homemade Cavatelli

Preserved Cherry Tomato Sauce, Ricotta, Spigariello

Wine pairing: Pavia Barbera 'Blina' 2016, Italy (luscious, bright berries, long finish, classic Barbera)

Braised Shortrib

Farro Verde, Delicata Squash, Swiss Chard, Cauliflower, Breadcrumb Salsa Verde

Wine pairings: Holus Bolus Syrah 2015, Santa Ynez Valley (black olives, rosemary, smoke)

Adaptation Cabernet Sauvignon 2016, Napa Valley (red berries, dried herbs, espresso and cocoa, fresh acidity)

Pescatarian Entrée: San Francisco Black Cod

Farro Verde, Delicata Squash, Swiss Chard, Cauliflower, Meyer Lemon Salsa Verde

Wine pairing: Scribe Chardonnay 2016, Carneros (refreshing, unoaked, bright fruit, structured body)

Spiced Apple Cake

Maple Whipped Cream

Dietary restrictions and allergies have been noted to the chef with the seating chart for easy identification of individuals with the restrictions.

Other Beverages

Wines

  • Pairings selected by the chef are listed above with each course.

Coffee & Tea

  • Nespresso Coffee is available by guest request.

  • Tea (Jasmine Green, Earl Grey, Chamomile, and Peppermint) is available by guest request.

Beer

  • Easy Jack Session IPA

  • Trumer Pils

  • Deschutes Mirror Pond Pale Ale

  • Deschutes Black Butte Porter

  • Stone Delicious IPA

  • Lagunitas A Little Sumpin' Sumpin' Ale

Non-Alcoholic Beverages

  • San Pellegrino

  • La Croix: Pamplemousse, Lime, or Lemon

Flowers

Beautiful understated floral design to enhance space. Palette reflecting the season in subtle shades of white, green, gold and rust. Use of seasonal flowers such as dahlias, artichokes, marigolds, kumquats, nandina and possibly other material to coordinate.

  • Tall, striking arrangement for the end of the bar near entry space.

  • One long, low arrangement for center of dining table.

  • Medium sized arrangements to place throughout room (on ledge near stairwell, wine shelf near back of the room, and/ or kitchen island) which can later be moved to either side of the centerpiece.

  • Small bud vase for the bathroom.

Flowers will be delivered to the venue between 12pm-1pm.

Guests are welcome to take flowers and vases home.

Confirmed with Vendors

Tableware and Glassware

  • All dishes, silverware, glassware, and serveware, per your guest count.

A/V

  • Screen, projector, and speakers. Tip: If you plan on using a projector, use large font and high contrast for best visibility.

Chef’s Kitchen

  • All cookware and appliances needed for the cooking stations.

Votives

  • Oil-wick candles in clear glasses.

Linen Dinner Napkins

  • Charcoal linen dinner napkins, ironed.

Stationary

  • Marquee for entrance.

  • Printed menus & placecards for each place setting. Seating chart noted.

Layout

  • A circle of loveseats and chairs in front of the balcony for the meeting & discussion.

  • Plus a table across from the kitchen for dinner.

Payment and Fees

As we are handling the planning, your bill will be simple - all charges will be on a single invoice. No extra agreements to sign or vendors to pay.

No surprise taxes, service, or other fees.