Chef and The Host

Introduction: CHECK OUT OUR WEBSITE FOR SAMPLE MENUS + INQUIRIES Working as a duo, Chef and the Host creates an attentive & unique culinary journey by bringing you a private restaurant experience all in the comfort of your home. Step into a world of epicurean delights as Chef Will transforms your kitchen into a gourmet haven. Immerse yourself in the aromas of freshly picked herbs, the sizzle of a perfectly seared steak, and the delectable presentation of each plate. We are committed to bringing our clients the highest quality and freshest ingredients by shopping throughout San Diego's farmers markets and local shops. We have variety of mouthwatering dishes that we offer, but we can always curate a menu based on our clients’ personal preferences. The Chef and the Host experience begins as soon as you contact us. With her genuine warmth, Karen takes the time to communicate thoroughly with the client to make sure all their needs are met prior to the event. On the day of the event Karen takes the reins by transforming any occasion into a breathtaking celebration. As your host/server, she ensures that every moment in your home is a true delight. One of the distinctive features that is included with your booking with Chef and the Host is the table set up. This include plates, gold flatware, chargers, napkin linens, glassware, candle votives, and personalized menus + name tags. Once the last dish is served, we work together to leave the kitchen spotless as if we were never there. With a keen eye for detail and a commitment to using the freshest seasonal ingredients, we craft a culinary experience that will surpasses your wildest expectations. SAMPLE OF 5 COURSE MENU: -AMUSE BOUCHE- Chef's whim -BITES- (choose 1) Osetra Caviar | buttermilk + rye blini, creme fraiche, pickled onions, chives Wagyu Beef Tartare | organic cured egg yolk, Italian capers, local chicharron Stuffed Cabbage | handpicked dungeness crab, purple cabbage, yellow pepper + aji amarillo sauce, mint Arancini | risotto, toasted nettle, basil, gruyère, parmesan aioli Yakitori Eggplant | binchotan charcoal, marinated egg yolk, sake glaze -STARTERS- (choose 1) Salt Spring Mussels Escabeche | saffron, fennel , tomato, paprika, Prager Brothers sourdough Green Garlic Bisque | sourdough croutons, smoked crema, thyme oil, toasted peppercorn Fried Sweetbreads | chanterelle mushroom custard, black truffle, demi glacé Charcoal Asparagus | poached egg, nori dressing, furikake bread crumb Spinach Gnocchi | roasted snap peas, charred broccoli, fried kale, basil pine nut pesto, whipped ricotta -SALAD- (choose 1) Heirloom Tomatoes | burrata, grilled hearts of palm, shiso, toasted buckwheat, sesame + black garlic dressing Little Gem Lettuces | farmers market vegetables, torn herbs, honeycomb + meyer lemon vinaigrette Romaine | grilled artichoke, buffalo mozzarella, smoked almond, candied lemon dressing Arugula | shaved fennel, raw and roasted porcini mushrooms, parmesan, evoo, white balsamic Mizuna | snap pea, prosciutto di parma, toasted bread crumb, brown butter vinaigrette -MAIN-(choose 1) Scallops | sunchoke puree, crispy artichoke hearts, black truffle beurre blanc, gremolata Seared Alaskan Halibut | buttered parisian carrot, roasted baby fennel, bagna cauda Heritage Pork Tenderloin | garlic scape, english pea, morel mushroom, polenta New Zealand Rack of Lamb | fava bean tapenade, crispy new potato, mint aioli, lamb jus American Wagyu Tenderloin | smoked carrot, potato gratin, bone marrow, bordelaise (option to add grilled San Diego Spot Prawns ) -DESSERT- (choose 1) Meyer Lemon Semifreddo | vanilla granita, roasted apricot, oat streusel Macerated Stone Fruits | sabayon, coconut crumble, mint gelee Strawberry Soufflé | crème anglaise Dark Chocolate Mousse | vanilla cream, rosemary lemon shortbread, cocoa nib, EVOO Chevre Cheese Cake | gingersnap crumb, candied hazelnut, olive oil, caramelized honeycomb