Dinner Series
Once a month I build one evening around one region: its food, its wine, its music, and the history behind all three. I cook. You're a guest at your own table.
Every evening: a story before every course. A wine chosen for each one. A printed booklet to take home. Your people, and nobody turning your table.
Any table up to ten, from $900. Wine is separate.
Inviting friends?
One corner of Europe.
One evening. Your table.
2026 Winter Schedule
NOVEMBER | DECEMBER
NOVEMBER 2026
Normandy Coast & Cider Orchards
Windswept beaches, apple orchards, and some of France's best butter and cream. Normandy is the Riviera's rugged, buttery opposite, and the largest region of France without a single vineyard, so cider does the job wine does elsewhere.
The courses
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Moules à la Normande. Mussels steamed in cider and cream, served from the pot in the middle of the table, with bread for the broth.
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Coquilles Saint-Jacques. Scallops seared in butter, with a sauce of leeks and crème fraîche.
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Le Trou Normand. A pause between the fish and the meat: ice-cold Calvados, the apple brandy, poured over lemon sorbet.
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Poulet vallée d'Auge. Chicken browned in butter and braised in cider, finished with Calvados, apples, and cream.
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Fromages de Normandie. Pont-l'Évêque and Camembert with sliced pear and bread.
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Tarte normande. Apples under a baked custard in a short crust, with a little Calvados, served at room temperature.
One story, in full
No vines to speak of, so the Normans ran on apples, cream, and the sea. You’ll eat mussels from the pot, scallops on leeks, chicken in apple brandy, and an apple tart nobody can trace back to its baker. Somewhere in the middle of the evening, we dig a hole. You’ll find out why. Six courses, a story before each, about three hours. Nobody turns your table.
The wine list: three tiers (Reserve, Curated, Trader Joe's), with prices and sources for each bottle.
Link: Download the November wine list (PDF)
Open dates: Requests close two weeks before each date.
DECEMBER 2026
Lisbon & the Tagus Valley
Portugal sailed everywhere, borrowed everything, and made all of it its own. December’s table is built from what it took home.
The courses
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Welcome. Bread, olives and olive oil, with a glass of sparkling wine.
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Sopa da pedra. Stone soup, with beans, vegetables and chouriço. It comes from Almeirim, up the Tagus, and it has a statue of a friar.
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Caldeirada de peixe. A fisherman's stew of fish and vegetables from the river towns.
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Arroz de pato. Duck and rice baked together with smoked sausage, a dish from the north that Lisbon took as its own.
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Queijo e marmelada. São Jorge cheese from the Azores, with quince paste.
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Bolo rei. The king's cake. Yeast dough, candied fruit and nuts, shaped like a crown.
One story, in full
The red bridge over the Tagus was built by the American company that built San Francisco's Bay Bridge. It opened in 1966 under the name of the dictator then in power. After the 1974 revolution the name came down and a date went up: the 25th of April. That revolution is named for a flower. A restaurant worker handed red carnations to soldiers, and they put them in their rifles. Portugal does this. The founding legend of Lisbon is Greek. The rice came with the Moors. The Christmas cake came from France. Then the Portuguese made all of it theirs.
Every course carries a story like this one. We tell it before the plate arrives. Five courses and a welcome pour, about three hours. Nobody turns your table.
The wine list: three tiers (Reserve, Curated, Trader Joe's), with prices and sources for each bottle.
Link: Download the November wine list (PDF)
Open dates: Requests close two weeks before each date.
Reviews
What people are saying
"Not rushed — intentionally slowed, to actually savor wine, food, and friends. Extraordinarily peaceful, educational, and restorative."
Steven Justice
Host, Italian Snow Social, Dec 2024
"It was a passport to Friuli without ever leaving our table. Each course revealed another layer of the region, every bite seemed to tell a story, and every wine was thoughtfully chosen to complement the journey.
For three hours, we walked our tastebuds down little culinary lanes we had never imagined before."
Laurie Pierson
Guest, Friuli-Venezia Giulia, Aug 2026
"An exquisite, unique, adventurous evening of flavors, stories, travel, and culture. Never before have I experienced this level of attention to detail in dining."
Suzanne Tulien
Guest, Piedmont Dinner, Sep 2026
Want a region that isn't on the list?
You name it, I build the evening.
A birthday, an anniversary, a reunion. A thank-you for your best customers, or a dinner for clients and colleagues. An evening for guests who'd rather keep it private.
Tell me who's coming and where they'd like to go, and I'll build the whole evening: the menu, the wine list, and the stories behind both. Up to ten guests, at your table. Your table, my curation.
2027 Outlook
01
The Sicilian Citrus Season
Blood oranges at their peak: January on Sicily's winter table, where the orange harvest sets the menu.
02
The Swabian Winter Table
Cheese, flour, and patience, the slow home cooking of southern Germany's hills, served during carnival season.
03
The Valencian Fallas Table
Paella and buñuelos, the dishes tied to Fallas, Valencia's March festival.
04
The German Asparagus Season
Spargelzeit, when Germany builds its spring table around one vegetable and keeps at it until June 24.
