The evening
An evening, considered.
Here is exactly what happens between the first conversation and the last dish put away, so nothing about the night is a surprise except the food.
Nine moments, in order.
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Day one: You tell us about the evening
The occasion, the guest count, the date you have in mind, and your kitchen. Kristie calls within a day or two to talk it through: who is at the table, what they love, what they cannot eat, and what you plan to pour.
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Within five days: Your chef proposes a menu
Composed for the occasion and the season, not pulled from a list. You approve it or ask for changes. A 50 percent deposit holds the date.
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Seven days out: The guest count locks
The balance is due and the allergen form is final. If a guest count changes after this, we will do our best, and we will tell you plainly what is possible.
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Three days out: Your chef reviews everything
Every allergy, every preference, the oven, the burners, the parking. If anything is unclear, the chef calls you directly.
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The morning of: The chef shops
Foothills markets and farm stands. Nothing is cooked ahead somewhere else; every course is made in your kitchen that evening.
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Late afternoon: The chef arrives
Coolers, a knife roll, a portable induction burner, sheet pans, aprons, and a cleaning kit. Your counters, your oven, your table.
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Dinner: Courses arrive, the room does the rest
Plated at the table, or passed family-style on the Long Table. The chef will tell your guests what they are eating if you would like, and stay quietly in the kitchen if you would not.
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After the last course: The kitchen goes back to how it was
Dishes done, counters wiped, coolers packed. The chef says goodnight while you are still at the table.
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The next morning: Photos and a thank-you
A few photographs from the evening if you asked for them, and a note from us. That is the whole thing.
What you do
Five things.
- Open the door
- Choose and pour the wine
- Tell us about allergies, honestly and early
- Have a working oven, two burners, and a sink
- Sit down
What we do
Everything else.
- Compose the menu
- Shop that morning
- Cook every course in your kitchen
- Serve the table
- Print the menu
- Leave the kitchen cleaner than we found it
We cook in your kitchen, so the kitchen matters.
A working oven, two burners, and a sink are the minimum. If your kitchen is smaller than that, the Long Table format usually still works, and we will say so on the call rather than after.
Wine and spirits are provided by the host. Our chefs are happy to open and pour what you have chosen. We never sell, bundle, or charge for alcohol.
Photographs of the evening are taken only with your written consent, and any guest can opt out. Your guest list stays yours.
Ready when you are.
Seven days minimum at launch. Requests inside two days are for returning hosts only.