A plate of cooked steak topped with chopped onions and herbs, served with two roasted potatoes, on a white dish in a kitchen with bread and other food in the background.
Tray of assorted mini tacos on a wooden board on a marble countertop, with a white potted plant and some electronic devices in the background.
A meal with two white plates of food, a small glass of sauce or dressing with a dollop of white cream, and a dark table surface. The top plate contains a mixed salad with cherry tomatoes, avocado, mozzarella cheese, and greens. The bottom plate has a
Small glass jars filled with layered dessert, topped with whipped cream, arranged in a row on a metallic surface.
Creamy macaroni and cheese in a black cast iron skillet placed on a wooden cutting board, on a kitchen countertop.
Lobster tail with baked stuffed beef medallions and lemon wedges on a wooden platter
A plate of chopped avocado, cherry tomatoes, and sliced red onions, with a blurred kitchen background.
A black bowl containing macaroni and cheese with a piece of cooked lobster claw and a serving of greens on a white tablecloth with blurred kitchen background.
A row of six silver chafing dishes with lids, set on a white tablecloth with small white plates and spoons in front of each, in a restaurant or buffet setting.
A plated serving of beef short ribs garnished with microgreens, served over rice with carrots in the foreground, at a dinner gathering with people dining and conversing in the background.
Person drizzling dark sauce over a colorful vegetable salad in a white bowl.
Close-up of a white bowl containing a side salad with greens, cherry tomatoes, and sliced cheese, accompanied by a piece of cooked salmon with crispy skin, placed on a dark wooden surface with blurred additional bowls of similar dishes in the backgro
A white plate with slices of grilled steak, cooked shrimp, and topped with herbs, accompanied by a small side of roasted potatoes and sauce. Next to it, a smaller white bowl holds a colorful salad with arugula, cherry tomatoes, and cheese. A small gl
Bowl of cooked noodles topped with a cooked salmon piece, garnished with lime wedges, chopped green onions, and herbs, with similar bowls in the background.
A bowl of white cheese curds or mozzarella balls on a black plate in a kitchen setting.
A man with dark hair and beard, wearing a black shirt and gray apron, is preparing food at a buffet-style setup with plates of cooked meat and greens.

SOCIAL MENU

    • Shopping & Prep: Your chef handles all the shopping and prep work, sourcing high-quality ingredients so you don’t have to worry about a thing.

    • Cooking & Service: On the day of your dinner, your chef arrives at your home, prepare each dish in your kitchen, and serve it beautifully plated or family-style.

    • Clean Up: Once the last bite is enjoyed, your kitchen will be spotless — no dishes left behind, just happy guests.

    • Invite Your Guests: Decide who’s at the table. Whether it’s 6 or 20 people, you set the guest list.

    • Provide Table & Settings: You’ll provide the table, chairs, place settings, and glassware for your guests.

    • Set the Table: Arrange the table as you’d like — formal or casual, simple or dressed up.

    • Enjoy the Experience: That’s it. No stress, no hassle. Just sit back, relax, and enjoy the evening with your guests.

  • Three-Course Dinner

    • $400 minimum for 2 to 8 guests

    • $50 per person thereafter

    • 2-8 guests will be served plated

    • 9+ guests will be served family style

    Four-Course Dinner

    • $480 minimum for 2 to 8 guests

    • $60 per person thereafter

    • 2-8 guests will be served plated

    • 9+ guests will be served family style

    Travel fees:

    • San Antonio & Hill Country $75

    • Houston & Dallas $125

BOOKING AUSTIN, SAN ANTONIO, HOUSTON & DFW

Small Bites & Salads

Spicy Salmon Crispy Rice – Sushi-grade salmon, spicy mayo, scallions, sesame, over crispy rice squares.

Italian Braised Beef & Red Wine Meatballs – Slow-braised beef meatballs, rich tomato-red wine sauce, Parmesan, basil.

Traditional Italian Bruschetta – Grilled ciabatta, garlic-rubbed, topped with marinated tomatoes, basil, extra-virgin olive oil, and balsamic drizzle.

Prosciutto-Wrapped Asparagus – Charred asparagus, balsamic drizzle, shaved Parmesan.\

Shrimp & Chorizo Skewers – Garlic oil, smoked paprika, charred lemon.

Mini Pork Belly Bao Buns – Pickled vegetables, hoisin glaze, scallion curls.

Crispy Polenta Cakes – Roasted cherry tomatoes, fresh basil, balsamic glaze, Parmesan crisp.

Shaved Fennel & Citrus Salad – Olive oil, cracked pepper, shaved Parmesan.

Caprese Salad – Heirloom tomatoes, fresh mozzarella, basil, olive oil, balsamic reduction.

Steakhouse Wedge Salad – Crisp iceberg, blue cheese dressing, crispy bacon, tomato, pickled red onion.

Entrées

Braised Beef Short Ribs

Red Wine Braised – Classic French-style short rib in a rich demi-glace.

Korean Sweet Soy – Gochujang-braised short rib with sesame finish.

Chipotle Adobo – Smoky, spicy braised short rib with a hint of lime.

ROASTED CHICKEN

Garlic & Herb Roasted – Classic whole roasted chicken with garlic, thyme, rosemary, and a rich pan jus.

Chipotle-Lime Roasted – Smoky, spicy roasted chicken finished with fresh lime and cilantro.

Sweet Soy Glazed – Sticky roasted chicken lacquered with a soy, brown sugar, and ginger glaze, finished with scallions and sesame.

Flat Iron Steak

Chimichurri – Garlic-herb sauce, bright and zesty.

Steak Frites – Finished with Parmesan-truffle butter.

Steak Diane – Pan-seared steak with a mushroom-brandy sauce.

Roasted Garlic & Herb Butter Flat Iron – Simple and rich, topped with compound butter.

Salmon

Blackened Salmon Tostada – Refried bean purée, jicama-lime slaw, avocado crema.

Miso-Glazed Salmon – Savory-sweet glaze, sesame finish.

Maple-Dijon Roasted Salmon – Slightly sweet and tangy, perfect for cooler months.

Pistachio-Crusted Salmon – Finished with honey-balsamic glaze.

Chef’s Entrées

Sous Vide Pork Chop – Finished with apple pie butter for a sweet-savory note.

Pan-Seared Scallops – Served with cauliflower purée, roasted delicata squash, and brown butter-sage drizzle.

Sous Vide Prime Filet – Choice of peppercorn cream, red wine demi, or blue cheese butter.

À la Carte Sides

Creamy Whipped Mashed Potatoes

Three-Cheese Mac & Cheese

Truffle Parmesan Fries

Crushed Potatoes with Parmesan & Truffle

Creamed Spinach with Shallot & Nutmeg

Charred Brussels Sprouts with Calabrian Chili Honey

Maple-Glazed Heirloom Carrots with Thyme

Crispy Smashed Fingerling Potatoes with Garlic Mojo

Roasted Delicata Squash with Brown Butter and Sage

Balsamic-Roasted Beets with Goat Cheese & Pistachio

Sweet Potato Gratin – Thinly sliced, baked with cream and Gruyère.

Shaved Brussels & Kale Slaw – Apple cider vinaigrette, toasted pepitas.

DESSERTS

Key Lime Pie – Tangy key lime custard in a buttery graham cracker crust, topped with lightly whipped cream and lime zest.

Caramel Budino – Silky caramel custard layered with salted caramel sauce and finished with a dollop of whipped cream and sea salt.

Lemon Cheesecake with Raspberry Coulis – Creamy lemon-infused cheesecake drizzled with tart raspberry coulis and garnished with fresh berries.

Triple Chocolate Cupcakes – Moist chocolate cupcakes filled with rich chocolate ganache, topped with chocolate buttercream and chocolate shavings.