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WE PREFER not to limit ourselves to set menus because each party is unique in it’s own way and we support the philosophy of letting the farmer’s market tell us what is fabulous and then going from there. We specialize in fresh pasta, but we enjoy cooking everything so please look at some of these parties, get some ideas, and then we can design something together to suit your own individual taste.
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 For this beautiful wedding we did various "action" stations where guests helped themselves to different courses of food and then moved onto another table featuring another course so that there never was a long wait to fill your plate. |
 The only restrictions on this party was that each course must pair with whiskey. This meant that we got to go nuts at the Farmer's Market and just hand pick whatever was terrific and then make a menu from that. This party was on a crisp January evening and the menu reflected a California winter. |
 We have a special place reserved in our hearts for Brunch. All sorts of Baked Goods, House-Made Maple Granola and Farmer's Market Berries, Pork Belly Bacon & House-Made Sausage, Fluffy Ricotta Blueberry Pancakes, Carved Ham and Slow Braised Brisket, Smashed Red Skin Potatoes with Cream Cheese, Cured Clair Island Salmon, not to mention an Omelette Station with all the fixins'.... |
 Every year Silverlake Conservatory of Music hosts a fundraiser for their program with lots of entertainment and an expansive vegetarian menu. Gilly did the flowers and we rented tables and chairs and linens and paired it all with a Family Style Vegetarian Menu... |
 Who doesn't like Mexican Food? Chunky Guacamole, Fresh Salsas, House-Made Tortillas, Shredded Peppadew Slaw, Roasted Vegetables, Pickled Peppers, Romesco, Smoky Garlic Infused Crema, Slow Braised Sausage & Veal Short Ribs and throw in a Whole Roasted Pig for good measure... |
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