Each guest will receive a questionnaire which will assist the chef in creating the perfect dining experience!
The menu is based off of your location and what is in season. The chef will scout the area in which the dinner will take place and connect with local farmers to see what they have available. He hand picks everything!
All menus will have what is seasonally available, so you are assured that nothing is frozen or preserved. All produce is purchased from either the local farms directly, or from farmers markets, with a conscious effort to buy from sustainable farms. All ingredients will be purchased no more than 3 days in advance for optimal freshness.
Depending on the type of dinner, the chef buys meats either from local butchers that use dry-aged grass-fed beef or he has true Japanese Wagyu shipped in from Japan. Either one is simply divine.
All game is either hunted by the chef himself or purchased from local vendors.
All fish, unless otherwise stated, will be sashimi grade. The fish will be caught by the chef himself, purchased from Santa Monica Seafood Co., or from a local vendor.
All crustaceans will be purchased from local vendors near the San Fransisco Bay, Morro Bay, or Santa Monica Bay.
All produce (fruit and vegetables) will be purchased from local farms and/or farmers markets. Occasionally menus will feature produce from the chef’s personal garden.