Private dinner, Needham, early September. A daughter hired me through Partum Events for her father’s birthday. Just the two of them at her place, a quiet Tuesday night. The whole menu had been built around her dad’s favorite proteins, and cod saffron cream sauce was the course everyone at the table was waiting on. I…
Flank steak aji panca chimichurri, plated for a private birthday dinner in Winchester, Massachusetts, late July. The house was a quiet colonial on a tree-lined street north of Boston, the kind of neighborhood where dogs walk themselves and everyone waves. Six people around the dining room table. The host was turning fifty and her husband…
Vacation rental dinner, Newport, late July. Four guests, a wraparound deck facing the water, and a client who said, “I want it to feel like we’re in Positano.” This pan seared branzino recipe is what I made. Branzino is a Mediterranean fish. Mild, white, flaky, with skin that goes paper-crisp when you do it right….
Peach bourbon pork tenderloin was never something I planned to put on a menu. It happened the way most good recipes do. A client had fresh peaches from a farm stand off West Main Road in Middletown, a bottle of Woodford Reserve already open on the bar cart, and a pork tenderloin in the refrigerator…
There is a dish I have made more times than I can count for private events, and every single time it lands on the table, the room goes quiet for a second. That is what butternut squash ricotta ravioli does to people. Not the kind from a store bag. I mean hand-rolled pasta, a filling…
This filet mignon apple brandy glaze recipe started as the answer to a very specific question. A client in Newport was hosting her October dinner party for the eighth year in a row. Eight guests, long dining table overlooking the water, and the ask was something she had never said before: step it up. She…
This mahi mahi coconut curry started the way most of my favorite dishes do. Not with a recipe, but with a feeling. It was one of those early spring evenings where the air still had some bite to it, and I wanted to cook something that felt warm and layered without being heavy. Something that…
If you’ve never made duck breast with cherry port wine sauce at home, this is the one to start with. It came together on a random Tuesday in November. I was cooking for a couple in Newport, anniversary dinner, just the two of them, candles, the whole thing. She’d told me during the planning call,…
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