The final cost will be determined once your menu has been finalized. Four course meals generally run $125 per person.
You spend your time hosting. I’ll do the rest.
Your home is the perfect setting.
Enjoy a night of private dining with family, friends or colleagues.
Safety planning, menu development, shopping, cooking and a final deep clean of your kitchen included.
Everything is prepared from scratch in your kitchen from the finest organic ingredients just prior to your guests arriving.
Having a chef solely devoted to your table for the night is a perfect way to create memories.
I use the freshest seasonal organic produce sourced from my gardens and orchard, Sauvie Island and New Seasons.
Dietary restrictions are easily accommodated.
I am vaccinated. Every precaution will be taken to create a safe event.
There is an initial and final disinfection of the kitchen where I cook alone, wearing a mask at all times.
Formal to casual.
Plated, family style or buffet dinners for groups of 6-35.
I travel to the Willamette Valley, Mt. Hood, Oregon Coast, Hood River and beyond.
I do not cater weddings or large events.
Starts with hand selecting the freshest seasonal organic produce,
personally prepared in your kitchen,
and served to your guests in your home.
About the Chef
Brittany Baldwin has been a professional chef for more than 20 years.
Since founding her business in 2005, she has been nationally recognized by Williams-Sonoma, Fortune and The New York Times for her signature farm-to-table cuisine, sustainability practices and innovative business model.
Brittany trained in fine dining restaurants for a decade before graduating from Le Cordon Blue Culinary Academy with honors in 2004.
She lives on a small farm on the outskirts of Portland, Oregon and when not sowing, tending or harvesting, likes to travel extensively around the globe for culinary research.