Iranian-style Dinner :

Hummus with crudités
Iranian herb fritters
Triple tomato Tabbuleh
Lamb koftas with cucumber sauce
Chicken shish and onion salad flatbread with charred sivri biber relish
Middle Eastern ‘ice cream sandwich’ with poached peaches

Italian-style Dinner

Antipasti, Artisanal Bread
Fried Calamari
Burrata from Puglia, Tomatoes, olive oil and Basil
Rose Veal Saltimocca
Pasta of your choice - vongole, pesto, pomodoro, carbonara, etc.
Tiramisu
Homemade Sorbet

New American style Dinner

guacamole with roasted tomato salsa, warm crunchy tortillas
crispy sushi with salmon and chipotle mayo
ripe avocado, persian cucumber, sweet roasted delicata, sprouts & seeds, serrano, lime
organic arroz con pollo, crackling skin, lemon zest Jean George style
chargrilled sirloin of beef with chimichurri and lime, fingerling potatoes
whole roasted cauliflower, turmeric tahini, za’atar, pomegranate, red zhug, fresh herbs, pistachio
chocolate fondant, housemade chocolate sorbet




Other Infomation

Dear Rhiannon,

I am originally from Moscow, and relocated to New York at a young age. While in NYC, I worked under Daniel Bouloud and later moved to Paris, where I lived in Julia Child's apartment and learnt French way of living !!!!
Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. I have spent every summer since my childhood on the coast of Italian Liguria and learned how to make fresh pastas and Italian cuisine. Additionally, I have 10 + years of private chef experience, collaborations and food styling. I offer private plated dinners, small gatherings (due to Covid) and private cooking classes.
I am extremely passionate about quality on all levels and work to ensure that all the elements within the event are as perfect as possible. As we are amidst the COVID, therefore, safety is my number one priority. I have quarantined since March and always wear mask and gloves as well as take weekly COVID tests. I mostly focus on seasonal ingredients, farmers markets, trusted butchers like Lobel’s, Ottomanelli Brothers and fishmongers like Citarella, Chelsea Market and Dorian's. I will make sure that your event will be absolutely fabulous and work with you to ensure that everything goes absolutely perfect and according to your taste and preferences!
I would provide the staff as well to make sure everything smoothly and professional.

Please feel free to ask to modify the menu or shoot me a message so we can work around it. I am extremely open minded. I promise you, you will be happy! Looking forward to cooking for you!

Meal for 12 on 06 February 2021