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.
I’m very comfortable accommodating restricted diets. If you let me know about your needs ahead of time, you can trust I’ll keep you safe and make you something great.
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.
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It’s time to show off a little bit! On January 28th, I’m presenting a menu you could never get in a restaurant. I’ve designed a series of dishes that I’m thrilled to share with an audience, but can’t realistically execute the way I want to in a traditional restaurant setting. With fewer customers, in the more controlled environment of a pop-up dinner, I can truly do justice to these concepts. Check out the menu below. Thanks for the great support! The upcoming dinner is SOLD OUT.
Don’t worry if you missed your chance to get a ticket for this menu; there’s another Hearth and Cellar dinner coming up soon. I’ll be having my next event on February 18th. The theme will be “Food From Afar.” I’ll be easing the winter blues, and biding my time until local produce returns, by celebrating some of the best ingredients from other parts of the world. Check back soon to see the menu, and to reserve your spot.
Sunday January 28th, 6PM at Lento Restaurant
an individual loaf straight from the oven;
served with seasonal spreads
shrimp, calamari, Delicata squash, and fennel
with lemon aïoli
raw & slow-roasted carrots
with tahini, yogurt, and sprouted lentils
Raviolo al Uovo
pasta filled with squash puree & an egg yolk;
served with sage brown butter and walnuts
sweet peas and Prosciutto crisps
Rosenkrans Family Farm dry-aged ribeye, creamed spinach, and caramelized shallot steak sauce
White Bean & Roasted Tomato Gratin
seared rapini and Parmigiano-Reggiano
chocolate chip, peanut butter-sea salt, and snickerdoodle; served with a glass of milk
frangipane & honey-lavendar whipped cream