Signature dish:
Whole Roasted BranzinoHello my name is Chef Logan and I would love to bring my passion for delicious, seasonal food and exceptional service to your next dinner party or event!
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I was born & raised in beautiful San Diego, California, where my passion for cooking took hold from a young age.
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I have over a decade of extensive experience working in some of the City’s best Farm-To-Table restaurants. My career started at DBar in Hillcrest working under Celebrity Chef and former Food Network Challenge Host Keegan Gerhard.
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From there I helped found and manage the kitchen at the first Coin Op location in North Park before being transferred and promoted to Kitchen Manager at The Lions Share in downtown San Diego under the same ownership.
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After that I spent years mentoring under acclaimed Chef Ryan Johnston at his original restaurant WhisknLadle as well as his Michelin Star Italian restaurant Catania, both in beautiful La Jolla, where the focus was on using classic gourmet cooking techniques to transform the freshest seasonal ingredients into delicious and nutritious meals.
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Here is my Formal Dinner Party Menu but I offer many other options including Brunch, BBQ, American Casual, French, Italian, Mexican, Taco Bar, Mediterranean Bowl Station, Wedding Reception, or whatever else you would like me to customize for you!
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FORMAL DINNER PARTY MENU
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*Please Make One Selection Per Course For The Table. Entrée Course Can Be Up to 2 Selections, One Per Guest
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STARTERS:
French Onion Soup
Sherry Wine, Thyme, Rosemary Garlic Gratinee, Caramelized Gruyere
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Mussels w/ Leeks & Potatoes
Green Curry Broth, Basil, Chili Oil, Garlic Toast
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Shrimp & Grits
Braised Chard, Polenta Medallions, Chorizo Vinaigrette, Scallions, Crispy Garlic
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Ahi Crudo
Citrus Marinade, Pomegranate Granita, Orange Supremes, Pomegranate Seeds, Chives, Sea Salt, Chili Oil
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Charcuterie Board
Blood Orange Tomato Jam, IPA Mustard,
Pickled Vegetables, Fresh Fruit, Crackers
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Whole Roasted Branzino
Chimichurri Marinade, Clams, Charred Broccolini, Shallots,
White Wine, Garlic Butter, Parsley
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Fall Vegan Chili
Butternut Squash, Black Beans, Crème Fraiche,
Pickled Fresno Peppers, Chives
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SALADS:
Fall Salad
Persimmon, Pepitas, Pomegranate Seeds, Arugula, Red Onion, Blood Orange Vinaigrette
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Citrus Salad
Arugula, Shallots, Olives, Chopped Pistachios, Red Wine Vinaigrette, Parsley
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Mixed Greens Salad
Avocado, Goat Cheese, Red Onion, Pepitas,
Jalapeno Vinaigrette
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Kale Salad
Fried Chickpeas, Radicchio, Celery, Fresh Grated Parmesan, Meyer Lemon Vinaigrette
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Caesar Salad
Fresh Grated Parmesan, Brioche Croutons
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Green Goddess Kale Salad
Celery, Fried Chickpeas, Fresh Grated Parmesan
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ENTREES: (Up to 2 Selections, One per guest)
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Buffalo Bolognese
San Marzano Tomato, Pappardelle, Grated Parmesan, Basil
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Crispy Salmon w/ Coconut Curry Sauce
Charred Cherry Tomato, Roasted Mushrooms, Black Pearl Rice, Scallions
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Brown Butter Seared Scallops
Parsnip Puree, Braised Collard Greens, Crispy Leeks & Potatoes, Chili Oil, Chives
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Brined & Roasted Chicken Breast
Celery Root Puree, Sautéed Spinach, Brussels Sprouts, Chicken Jus Gravy, Parsley
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Steak Au Poivre
Grass-Fed Ribeye, Peppercorn Crust, Au Poivre Sauce, Charred Broccolini, Potato Puree, Parsley
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DESSERTS:
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Pumpkin Pie Bread Pudding
Brioche, Chocolate Chip, Vanilla Whip
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Vanilla Pots De Crème
Salted Caramel, Coffee Sabayon
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Grandma’s Chocolate Cake
Organic Cacao, Chocolate Frosting
(Gluten-Free, Dairy Free & Egg Free Option Available)
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Creme Brûlée
Seasonal Mixed Berries, Mint
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Cast-Iron Fudge Brownie Pie
Graham Cracker Whipped Cream, Salted Caramel
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Coconut Panna Cotta
Tropical Fruit, Mint
(Dairy-Free Option Available)
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*Happy to accommodate Vegetarian, Vegan or any other dietary restriction. An extra option can be available per course at no extra charge
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I chose Chef Logan based on his elegant selection of courses. They all sounded so delicious it was really hard to choose. My family of 14, is very into food and wine. They were delighted by the texture, flavor and presentation of the Chef’s menu. I highly recommend his services and I will be sure to retain his services again.
Holly J.
San Diego