Supper Club Menus and Pop-up Announcements

When I develop a menu, I start with the season. Whether it is a French Christmas dinner or a Mexican supper club, the foundation remains my training in Modern European techniques.

My Approach to Menu Development

• The Seasonal Narrative: I source what is fresh and build the story around it. If it is winter, you might see root vegetables; in summer, expect lighter, brighter profiles.
• Vegetarian vs Non-Vegetarian: I refuse to make the vegetarian menu a lesser version. If I am serving a Duck à l'Orange, the vegetarian guest gets a King Oyster Mushroom preparation that matches the texture, depth, and technique of the duck.
• The Technical Foundation: From the fermentation in my purees to the precise puff pastry in my tartlets, the goal is technical excellence. You will see this in the menu structure—Amuse-bouche, Appetizer, Pasta, Main, and Dessert.

Understanding the Pop-up Experience

Each announcement here represents a collaboration or a solo event where I focus on atmosphere as much as the food. I partner with venues like The Conservatory or host at my own home to keep the energy intimate. When you book a seat, you are not just reserving a plate; you are joining a table where I will introduce each dish, explain the inspiration, and share why I chose these specific flavor combinations.