This maple panna cotta was built for a Newport anniversary dinner in late October, and it’s been in my rotation ever since. Private dinner, Federal-style house off Bellevue, six guests around a long candlelit table. The host’s only brief for dessert was, “make it feel like fall.” A spiced pear compote and chopped walnuts on…
This white chocolate raspberry cheesecake was the dessert of last summer. I made it for almost every bachelorette party in Newport and then kept right on making it for every Cape Cod bachelorette booked through Partum Events from June through September. A mansion rental on Bellevue Avenue, a waterfront Airbnb in Chatham, a shingled cottage…
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…
Mother’s Day dinner, Providence, mid-May. The house was one of those College Hill Victorians two blocks up from Thayer Street, the kind with a wraparound porch and more windows than walls. Six women, a table set outside, a lemon ricotta tart already sketched in my head, and a brief that came in exactly three words:…
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….
Newport in October has a particular stillness to it. The summer crowds are gone, the harbor settles down, and the evenings get cold enough that candlelight actually means something. That was the backdrop for this anniversary dinner, a private chef engagement through Partum Events that I won’t forget quickly. The couple had been together fifteen…
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…
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