Eat. Drink. EXPERIENCE!

Culinary services ranging from private dining experiences, to restaurant consultation, to custom cooking classes and cocktail parties.

A modern approach to classic flavors from around the world.

Entertain with ease in the comfort of your home or experience our underground supper club tasting menu's in the Eat.Drink.EXPERIENCE! dining room.

Eat.

Eat.

A private chef for all your needs.

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Drink.

Drink.

Beverages beyond your imagination.

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EXPERIENCE!

EXPERIENCE!

Create memories, one bite at a time.

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Featured

A glass of “brandy” for Grandpa Schultz

My grandpa is 93 years old. He drinks a glass of brandy every night. Since purchasing my rotoary evaporator, I’ve wanted to make him some brandy… here’s what happened.

A roatary evaporator (rotovap) is basically a still… as in distillation, as in moonshine. Of course, like many modern cooking apparatus, it got it’s start in laboratories. Mostly scientists use it to boil off solvents thus purifying what remains.

For much more detail on how the system works, read this. But here’s the quick nitty gritty.

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Alinea!

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30 days before my trip to Chicago I got extremely excited. I had scored a reservation for two at San Pellegrino’s best restaurant in North America (#7 in the world) Alinea. A meal at Alinea is one of the few things that were truly on my bucket list. I had followed just about everything that Chef Grant Achatz had done in the past few years. From his lectures at Harvard to you tube videos to reading his (auto)biography Life on the Line. I was more than excited to experience this ground breaking restaurant for myself.

What do you say about eating at Alinea that hasn’t already been said?

Suffice to say, I had high expectations for the food, service, and experience. In fact, I had concerns that. O matter how good everything was, that it might not live up to the hype I had built up in my own head.

SPOILER: I was blown away.

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The life of a chef…

clip_image002Wanna know what a chef does every week? (No you don’t!) There is a tremendous amount of work that goes into creating high quality meals for you to enjoy. A few weeks ago, I had the pleasure of serving two couples my first tasting menu. It was a meal that I was incredibly proud of. Here’s what went into its creation.

Months before the dinner I started brainstorming courses for the meal. I probably tossed around thirty to fourty ideas. I settled on 19. Those 19 courses had to be organized into an order that made sense and was executable…. that was quite a task.

 

 

 

 

Featured

Staging in Graham Elliot’s Michelin Starred Kitchen

Last week I had the pleasure of spending a couple of days working with the kitchen team at Graham Elliot in Chicago. Many of you may know Chef Graham Elliot as one of the judges on MasterChef. Chef was kind enough to invite me into his restaurant in Chicago to work and learn from his crew. It was a great experience, and a true pleasure.