Personal Dinners
Ten-course tasting menus at home
I host ten-course tasting menus at home for 10+ people, usually built around a season, a place, or a loose idea from something I have eaten while traveling or cooking in professional kitchens.
The menus are not tied to one cuisine. They might start from a market ingredient, a dish I had abroad, a technique from a kitchen I worked in, or a pairing idea from wine study. Studying wine (WSET Level 3) shapes the structure of the meal: acidity, texture, weight, temperature, and progression matter as much as the individual dishes.
The goal is not to recreate restaurant food exactly, but to make a focused dinner that feels personal, balanced, and good to eat. I return often to broths, ferments, charcoal grilling, raw fish, noodles, and simple dishes where the details matter.
Notes
- ▸Ten-course tasting menus for 10+ guests
- ▸Menus inspired by seasons, travel, wine, and professional kitchens
- ▸Global flavors, seasonal ingredients, technique-driven cooking
- ▸Pairings shaped by WSET Level 3
- ▸Recurring projects: ramen, charcoal, broths, ferments, raw fish