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…
Short rib arancini, Christmas dinner party, Cape Cod, late December. A family home in Falmouth that I still think about. Not because of the kitchen, but because there were four full Christmas trees. Four. One in the entryway, one in the living room, one in the dining room, and one I found in a back…
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…
The first time I made cinnamon spiced lamb lollipops for a client, I was setting up for a cocktail hour at a micro wedding in Newport. Twelve people on a back patio overlooking the water, late August, the kind of evening where the light does most of the work. The couple wanted passed appetizers. Something…
This post contains affiliate links. If you purchase through them I may earn a small commission at no extra cost to you. Sticky toffee pudding is one of those rare desserts. There are desserts that people politely enjoy, and there are desserts that stop a table. Sticky toffee pudding is the second kind. I served…
There is a specific moment every October when fall stops being a concept and starts being a feeling. The light changes, the air gets serious, and the requests at private dinners shift. Less raw, more richness. That is when pumpkin spiced cheesecake starts showing up on my menus. Not pumpkin pie, which everybody expects, but…
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…
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