I serve straight-forward food that strives to let great ingredients speak strongly. My ideas are informed by many of the great world cuisines, as well as many of the chefs I have had the privilege of working with. I feel a strong commitment to serving food that is nourishing as well as being delicious. An emphasis on whole grains, vegetables, and pastured meats informs my cooking; I strive to highlight the natural flavor of responsibly produced foods.
Hearth and Cellar dinners are fun, relaxed events. We let the food do most of the talking, and will make sure that you have what you need without hovering or fussing. I try hard to encourage guests to engage with one another as well as with the meal. My goal with every dinner is to bring together an interesting group of people to participate in a relaxed feast.
What’s Next at Hearth and Cellar
My path leads me away from San Francisco. I look forward to my next adventure, traveling across the country, exploring food and cultures throughout America, and settling in a new home. Hearth and Cellar will travel with me; I’ll document my experiences, and look forward to introducing a new city to my brand of entertaining.
Before I leave, I have one final meal to share with you. I’m thrilled to be partnering with Michael Ireland and John Vuong of the new wine bar High Treason. They bring their experience as sommelliers at top-level Bay Area restaurants such as Ame and The French Laundry to their new project. Their mission of freeing excellent wine lists from the stuffy confines of “fine dining” dovetails perfectly with my relaxed style. I have the honor of cooking the first wine-focused dinner in their private dining room, and they will be putting together a set of imaginative, delicious beverage pairings to parallel the meal.
Wine Dinner at High Treason
Monday May 9, 6:00PM & 8:30PM
Sweet Pea Dip
radishes and Pecorino crackers
Romaine & Cucumber Salad
avocado mousse, spring onion, and mustard croutons
BN Ranch Beef Tartare
fermented & charred green beans, eggplant, and sesame flatbread
Dungeness Crab & Red Trout
herb broth, asparagus, young potatoes, and anchoiade