Please enjoy $100 off gatherings of 12 people or more. Discount automatically applied. 

Gatherings

Meal Prep

A Season or Long Term

Cooking Classes

Chef Services Overview

The Culinistas is a resource that gives everyone the freedom and confidence to connect around a meal..

Our optional drinks service includes up to 2 drinks plus waitstaff who will arrive 1 hour before guests and provide 4 hours of service. Additional time will be billed at $60/hour. The Culinistas will provide ice and non-alcoholic ingredients. The host is responsible for providing alcohol.

Gail Simmons

Top Chef

Dana Cowin

Food & Wine

Gwyneth Parltrow

Goop

Grain-based salads are best if eaten at room temperature, but are also wonderful hot or cold

1 Blender/ Food Processor (4-cup or larger)

Cuisinart Chef's Classic Stainless Stock Pot

OXO Good Grips Stainless Steel Mixing Bowl Set

2 - 4 Baking Sheets, standard 12 x 17 (2 for small, 4 for medium)

Cuisinart 1.5-Quart Stainless Steel Saucepan w/Cover

1 Fish Spatula (not required, but suggested)

Dalstrong Professional Kitchen Fish Spatula

Pasta dishes are prepared al dente and soften in their sauces over time

Pasta dishes are best at room temperature or cold

Stove: Heat in pan over medium heat, adding water as needed so the sauce doesn’t reduce

Microwave: Partially cover the vessel and stir every 30 seconds

Cleaned base greens and salad accoutrements will be packaged separately; toss together in a medium to large bowl and add dressing to taste

Allow sauces, dressings, and vinaigrettes to come to room temperature so they can loosen

Cookies, brownies, bars & scones best eaten at room temperature

Muffins & load breads are best eaten at room temperature or reheated slightly

Slice, spread with butter or coconut oil, and toast butter side down on skillet over medium heat until golden brown

Fruit salads best eaten cold or at room temperature

Meat dishes are prepared medium-rare, poultry dishes are fully cooked through, with sauce on the side

Oven: Transfer meat/poultry/fish and sauce in a covered oven-safe containers or wrapped in aluminum foil @ 375°F for 5-15 minutes depending on desired temperature and doneness

Stove: Reheat sauce over low heat, stirring every 30 seconds until heated to your desired temperature; pour over room temperature meat/poultry/fish

Hearty vegetable salads are best if eaten at room temperature, but are also wonderful hot or cold

Oven: Transfer into a heatproof vessel @ 350°F until warmed through (5-10 minutes)

3 large Cutting Boards (depends on chef count, 1 cutting board per chef)

1 Blender (6-cup or larger)/Food Processor (4-cup or larger)

Mixing Bowls for Large Parties (20+ guests): 

All Clad 12” Fry Pan, Professional Grade

All Clad 8” Fry Pan, Professional Grade

Stove Top: Reheat over low heat, stirring every 30 seconds until heated to your desired temperature (4-8 minutes)

Reheating Guide

Equipment

Before your service, please read these helpful tips:

Empty the dishwasher and clear out the sink before the chef arrives.

Make sure you have olive oil, salt, pepper, tin foil & parchment paper for cooking. Plus, soaps, dish rags, trash bags, and a broom for clean up.

Double check our equipment list below, and make sure your kitchen is stocked.

Confirm that stove burners, oven, broiler, and dishwasher work; if something doesn't work, please let us know in advance.

Make sure someone is home to let in the chef at their scheduled time of arrival or that kitchen is accessible without guidance.

Familiarize your chef with the home (shoe policy, smoke alarms, pets, trash, recycling, wash rooms, etc.)

Leave fridge space for groceries, dishes and/or leftovers.

Communicate with your chef about children and furry friends' kitchen rules.

If your service was exceptional and you'd like to tip above the included 20% gratuity, please do so in cash.

Friendly Reminder: Your chef(s) are there to cook for you, not set the table or serve you. That's this service!

Best Practices

International

Summer Preview

In Season

Favorites

Spanish Tortilla

On Your Arrival

Concepts We’ll Learn

Classic Paella

Lobster & Snap Pea Paella

Green Paella

What We'll Cook & What You'll Learn

Accompaniments

Paella Night

Pizza Party

Steak Night

Vegetarian

Vegan

Gluten Free

Dairy Free

Zucchini Bread

Strawberries & Peaches

Pears with Currants

Calamari, Corn & Couscous

Cherry Upside Down Cake

Cabbage & Raisin Slaw

Sea Bass with Chili Corn ($)

Tomato Gazpacho

Sea Bass with Charred Cucumber ($)

Cucumber Melon Salad

Sweet Corn Succotash

Roasted Eggplant with Pine Nut & Raisins

Panna Cotta

Leafy Greens with Radishes

Crab Summer Rolls 

Country Club Kale

Greek Salad

Brown Butter Pecan Blondies

White Beans & Chorizo

Tzatziki Roasted Chicken

Citrus Cilantro Carrots

Hazelnut Cookies

Ricotta & Summer Fruit

Chili Roasted Shrimp & Fennel

Tomato Salad