Six Lakemont chefs, $95 a guest, and they do the dishes.
We shop that afternoon, cook in your kitchen, serve every course and leave it cleaner than we found it. Birthdays, anniversaries, family dinners and work dinners for 4 to 24 people.
- $95Family style
- $135Three course
- $190Tasting
Per guest, food and service. Server and wine pairing optional.
4.9 from 612 dinners (sample rating)
Last Saturday in Garnet Park
10 guests, three course, with a server
$1,530
Groceries and cleanup included
The price per guest already paid for the groceries and the washing up
- The shoppingBought that afternoon at Lakemont Market and from two farms in the valley.
- The cookingIn your kitchen, with our own knives, pans, boards and a spare burner.
- The servingEvery course brought to the table and explained, not left on the counter.
- The cleanupDishes done, counters wiped, trash and recycling out before we go.
Move the slider. That number is the bill.
No quote by email, no three-day wait. Pick your guests, a menu and any extras, then an evening that is still open. The total is what we charge, plus sales tax.
4. Pick a free evening
Loading the calendar
Open, with chefs free Booked or day offTwo days notice minimum. Tomorrow? Call and ask.
Choose an evening above
8 guests, three course. Total $1,080.
A chef replies within 2 hours, 8am to midnight
Platters in the middle, three plates, or seven small courses
These are real menus from last month. Your chef writes yours after a ten minute call, around the season, your guests and anything they cannot eat.
Family style
$95 a guest
Big platters in the middle of the table, seconds encouraged
- Warm focaccia, whipped ricotta, hot honey
- Charred broccolini and white bean salad with lemon
- Slow roast pork shoulder with salsa verde, or whole roast chicken
- Crispy smashed potatoes, garlic yogurt
- Olive oil cake with macerated strawberries
Three course
$135 a guest
Plated at the counter, served to every seat at once
- Burrata, blood orange, pistachio and basil
- Lamb loin on saffron polenta with salsa rossa, or halibut with brown butter and capers
- Dark chocolate pot de crème with sea salt and cream
Tasting
$190 a guest
Seven small courses, each one introduced by the chef
- Oyster, cucumber and green apple
- Beet tartare on rye with horseradish cream
- Hand-cut tagliatelle with brown butter and sage
- Seared scallop, sweetcorn and chili
- Dry-aged duck breast, cherries and celeriac
- Aged cheddar and a pear chutney we put up in the fall
- Buttermilk panna cotta with roasted rhubarb
Most of our 2,300 dinners since 2017 were somebody’s birthday
The rest were anniversaries, parents visiting and teams who wanted something better than a restaurant back room. Here is what each one usually looks like, and what it costs.
Birthdays
We bring the candles, and the cake too if you ask Hannah. The birthday person gets their favorite dish, whatever it is.
12 guests, family style$1,140
Anniversaries
Our minimum is four, so most anniversaries are two couples, the tasting menu and a very long evening.
4 guests, tasting, wine pairing$980
Family dinners
Grandparents in town, kids at the table. Platters in the middle, a plain pasta on the side for anyone under ten.
8 guests, family style$760
Work dinners
Up to 24 at a rented house or the office kitchen, with one invoice made out to the company.
16 guests, three course, server$2,340
Here at 4:30 with the groceries, gone by 10:15 with the trash
A 7pm dinner, start to finish. Earlier or later, everything slides with it.
4:30
The chef rings the bell
Groceries, knives and pans in hand. First question: where are your big platters?
5:30
Prep on your counter
Our boards, your kitchen. Kids are welcome to watch, and usually do.
6:45
The table is set
If you booked a server, they arrive now, lay the table and put the wine on ice.
7:00
Guests arrive
Something small to eat in their hands within ten minutes of the door.
7:30
First course goes out
Every plate reaches the table together. The chef tells you what it is.
9:00
Dessert
Cleanup starts quietly in the kitchen while you are still at the table.
10:15
We are gone
Dishwasher running, counters wiped, trash out, leftovers labelled in your fridge.
You only need to be home from 4:30. After that the kitchen is ours until the dishwasher is on.
Six chefs, and you can ask for one by name
Everyone on the team has run a restaurant kitchen. If the chef you want is booked, the date strip still shows the evening as open, and we tell you who is free before you confirm.
Rosa Delgado
Family style and anything off a grill
Grew up cooking Sunday lunch for fourteen cousins in Old Harbor.
Theo Bellandi
Tasting menus and fish
Six years on a tasting counter downtown before he went private.
Anjali Nair
Vegetarian and vegan
Kerala born. Her vegetarian menus get booked by meat eaters.
Sam Oyelaran
Smoke, braises and big groups
Makes jollof for thirty without looking at the pot.
Hannah Oduya
Desserts and birthday cakes
Pastry trained. Bakes the cake for most of our birthdays.
Nico Ferri
Fresh pasta at the counter
Rolls tagliatelle by hand while guests stand around with a glass.
4.9 average (sample)
Written the morning after, usually before the leftovers were gone
Sample reviews for this concept, showing where real ones would go.
“I priced it on my phone at midnight, picked the Saturday, and Rosa called me at nine the next morning. Ten of us, three courses, and my kitchen was cleaner at 10:30 than at 4.”
Danielle K.
40th birthday, Garnet Park (sample review)
“Two of our guests are coeliac and one is vegan. Anjali built one menu that worked for all six of us instead of three different plates.”
Marcus and Leigh T.
Anniversary dinner, Cedar Heights (sample review)
“Nico rolled pasta on our island and my dad, who never leaves the table, stood in the kitchen for an hour asking questions.”
Ana P.
Family dinner for 9, Linden Hill (sample review)
Anywhere within 25 miles of downtown Lakemont, with no travel fee
That covers the whole metro and most of the lake houses. Further out, call us: we have cooked on a houseboat and in a rented barn, and we will tell you straight if it does not work.
- Old Harbor
- Garnet Park
- Crane Street
- Millrace
- Cedar Heights
- Southbank
- Linden Hill
- Eastlake
- Bramble Point
- West Lakemont
What people ask us at eleven at night
Or call (555) 014-3663. A chef picks up until midnight, even on a Sunday.
My kitchen is small. Is that a problem?
Four burners and an oven is plenty. Theo once cooked three courses for ten in a studio apartment on Southbank. We bring our own pans, knives, boards and a portable burner, and we never need more than one counter.
Do we need our own plates and glasses?
We use yours if you have enough. If you are short, say so in the request and we bring plain white settings and glasses for up to 24, at no charge.
How do you handle allergies?
Put every allergy and diet in the request. The chef writes the whole menu around them, so nobody gets a separate sad plate. We cook in your home, so we cannot promise a certified allergen-free kitchen, but we bring our own boards and wash everything before we start.
How far ahead should I book?
Two days is the minimum, and weeknights are often free the same week. Saturdays in November and December fill about six weeks out. The date strip above shows what is open right now.
What if we need to cancel?
Move your date for free up to seven days before. Cancel more than seven days out and the deposit comes back in full. Inside seven days we keep the deposit, because the groceries are already ordered.
Should we tip?
It is not expected. Service is in the price per guest. If you want to, it goes straight to your chef and server.
Somebody at your table has a birthday coming up.
Price it, pick the evening and send the request. A chef calls you back within two hours, and nothing is charged until you say yes.