Pride Tasting
A six-course tasting menu I designed for Pride. Conceptual, joyful, and built around the colors of the flag — from rainbow linguini to a brisket plated like one.
A few menus from my work over the last decade — a Pride tasting at ALX, a winter ten-course at Alexander's, and an intimate private dinner. Every engagement is built bespoke around the room, the guests, and the produce available the week of service.
A six-course tasting menu I designed for Pride. Conceptual, joyful, and built around the colors of the flag — from rainbow linguini to a brisket plated like one.
Nine courses that blend Japanese and Western technique. Coffee-cured sturgeon, truffle chawanmushi, dry-aged Creekstone ribeye, and a gingerbread finished with stollen ice cream and fire.
A four-course private dinner with wine pairings, built around the host's favorite ingredients. Beet and pomegranate, wagyu tartare, scallop and sturgeon caviar, duck and foie — each course paired with care.
The menus above are a starting vocabulary. Tell me about your room, your guests, and the season, and I'll write something to fit.
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