As a micro-event private chef, I travel throughout Rochester and the Finger Lakes to execute high quality, seasonal meals in my client’s homes and event spaces. I’m committed to making your event memorable, stress-free, and delicious with seasonal cooking and down-to-earth hospitality… <3

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‘26-27 Event Planning Guide

chicken cutlets over whipped lemony yogurt, spring green salad

[photos by Jacalyn Meyvis https://jacalynmeyvis.com/] — chicken cutlets over whipped lemony yogurt, spring green salad [photos by Jacalyn Meyvis https://jacalynmeyvis.com/]

charred zucchini + sungold tomato, mint,
ricotta salata, toasted breadcrumbs — charred zucchini + sungold tomato, mint, ricotta salata, toasted breadcrumbs

basque pumpkin cheesecake with amaro whip, toasted pistachio

spring pot pies with carrots, leeks, ramps,
asparagus + favas, gruyere cream sauce — spring pot pies with carrots, leeks, ramps, asparagus + favas, gruyere cream sauce

fresh ramp ravioli, ricotta, brown butter,
dressed pea shoots — fresh ramp ravioli, ricotta, brown butter, dressed pea shoots

red wine + juniper braised short ribs, creamy
rosemary polenta, charred radicchio — red wine + juniper braised short ribs, creamy rosemary polenta, charred radicchio

fresh + pickled beet, citrus, fennel, pistachios,
orange vinaigrette — fresh + pickled beet, citrus, fennel, pistachios, orange vinaigrette

caramelized onion, chestnut + wild
mushroom arancini, aioli dip — caramelized onion, chestnut + wild mushroom arancini, aioli dip

peach panna cotta with toasted almond,
honey and thyme — peach panna cotta with toasted almond, honey and thyme

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