Private Dining & Catering

High-end menus, cooked where you are.

Small events, cooked à la minute, with the sourcing and pacing of a restaurant service. Based in Mechanicsburg, Pennsylvania and available to travel.

Formats

Ways to Host

4 – 12 guests

Six to nine courses cooked and served from your kitchen, paced and narrated by the chef. The most technique-driven format I offer.

8 – 24 guests

Three to five courses, plated or served family style, with house-baked bread and a dessert course. Front-of-house support available.

20 – 60 guests

Passed canapés and a stationed raw or charcuterie display, built for movement and conversation rather than a seated pace.

By arrangement

Rehearsal dinners, anniversaries, holiday tables, and corporate hospitality — menu and staffing scoped to the room.

Process

Share the date, headcount, venue, and the occasion.

A seasonal draft menu and transparent all-in quote within a few days.

We adjust for allergies, preferences, wine, and service style.

I arrive with everything, cook on site, serve, and leave the kitchen spotless.

What's Included

Custom seasonal menu written for your event

Sourcing from local farms, fishmongers, and purveyors

House-baked bread and cultured butter with every seated menu

On-site cooking, plating, and coursed service

Dietary restrictions and allergies accommodated

Full kitchen clean-down before departure