Party for 5 to a party of 200, we have you covered! I begin by working with you to create a custom menu for your event. We’ll begin with your budget and create a custom menu. I’ll take into account any dietary restrictions, seasonality of food, and the general execution so that you and your guests can relax and leave the food preparation, serving and cleanup to us!
Fresh, hand prepared meals delivered to your doorstep. No preparation required! All you have to do is preheat your oven, follow cooking/reheating instructions, and serve!
Are you vacationing in Big Sky, and in need of groceries? No worries, send me your list! I will support local Big Sky markets to fulfill your needs. I will also stock the desired items in your home/condo.
Lavash crust topped with sun dried tomatoes, olives, artichoke hearts, drizzled with fresh lemon infused oil.
Roasted red pepper coulis, lemon aioli, garnished with roasted jalapenos.
A variety of the finest cheeses, cured meats, smoked fish, fruits, nuts and artisan crackers.
Roasted blueberries, whipped goat cheese.
Filled with the choice of cream cheese or blue cheese, wrapped in bacon, and smoked to perfection.
With mango sauce.
Sesame seed crumble, seasonal fruit, fresh mint, confit chicken.
Honey mustard vinaigrette, tomatoes, bell peppers, cucumber.
Fresh strawberries, red onion, feta, walnuts.
Warm salad with roasted corn, sugar snap peas, and arugula. Tossed in a fresh lemon vinaigrette.
Croutons, imported cheese.
Roasted pear, bibb lettuce, gorgonzola, candied walnuts.
Blue cheese croutons.
Crème fraîche, fresh lemon zest.
Sautéed with tomatoes, zucchini, capers, lemon, and fresh herbs.
With broccoli rabe, and fennel mustard sauce.
Cajun apricot glaze, rosemary fingerling potatoes, crisp green beans.
Fresh mint yogurt sauce, roasted root vegetables, whipped potaotes.
Celery root puree, red wine sauce, pan seared vegetables.
Cognac sauce, creamy garlic potatoes, roasted brussels sprouts.
Sun-Dried tomato and oregano butter, brussel sprouts and fingerling potatoes.
Wasabi butter, crisp arugula salad.
Quinoa and apple salad, butternut squash puree.
Bourbon poached pears, orange simple syrup.
Dark chocolate sauce, burnt blood orange sauce, almond biscuit, caramel garnish.
Bourbon cream cheese glaze.
Fresh fruit, berry coulis, creme fraiche.
Spiced rum infused caramel, candied hazelnuts.
I was born in New York, my family and I moved to Big Sky when I was eight. I grew up in the kitchen cooking Italian food with my mother and grandmother. Shortly after finishing Highschool I pursued culinary arts. I followed my dream studying at Missoula College, attending their two year culinary program.
After graduating I expanded my culinary knowledge on a week long culinary tour in Italy. We worked at Ciros & Sons for two nights, where we learned many techniques and recipes. in addition I spent a month in Saint Thomas, working at a local bakery and a non profit.
I spent two seasons working at the Yellowstone Club. I continued my culinary education at the Gallatin River House for three years where I was the Sous Chef for one year.