Dinners
I offer services as a private chef for groups ranging from a minimum of six guests to a maximum of twelve. The best way for you and your fellow guests to arrange for a meal is to have a conversation with me either by email or phone. I first confirm any food allergies, along with likes and dislikes of certain foods or cuisines preferences. From there I will forward two to four menus from which to choose. Those menus can certainly be modified, and if the selections are not to your liking, they can be changed.
My fee includes all food, service and clean up. Alcoholic beverages are not included.
Cooking Classes
Cooking classes are offered for groups ranging from a minimum of six guests to a maximum of fifteen. I offer Italian, French, Chinese Dim Sum along with certain pastry classes. Classes may be participatory, or demonstration. All food, materials and equipment are provided, as well as printed recipes. If you would like service and cleaning that can be provided at an additional cost.
Payment may be made by cash or check.
Tuscan
Style
Pappardella with Duck Ragu
Cinghiale (wild boar) with Forest Mushrooms
Sauté Chard in EVOO & Garlic
Cannellini Beans
with Fresh Herbs
Simple Green Salad
Almond Biscotti
Country
French
Ramekin of Leeks & Fillet of Sole in Creme
Herb Crusted Rack of Lamb
With Cognac Brown Sauce
Au Gratin Potatoes with Gruyere
Roasted Spring Onions & Peas
French Apple Tart
Northern
Italian
Brodo with Parmesan Crespelle
Arugula Salad
with Cannellini Beans
& Champagne Vinaigrette
Braised Boneless Short Ribs Over Creamy Polenta
Roasted Asparagus
with Toasted Hazelnuts
Espresso Layer Cake
with Italian Buttercream
Limoncello & Coffee
About Chef Marjorie Perotti-Brewster
Chef Marjorie has enjoyed a lifelong love affair with cooking and baking. She started teaching in her own kitchen store and cooking schooling 1978, and remains an active chef and cooking teacher today.
Marjorie studied at Ecole de Cuisine La Varenne in Paris and with the Marcella Hazan Cooking School in Bologna. She worked as an apprentice for two years in a French restaurant in Northern California and went on to work for a year as a menu consultant at Perry’s in San Francisco.
Along with providing personalized, intimate dinners at the villa, she also offers cooking classes in Italian and French cuisine as well as a class in Chinese Dim Sum.
The best way for you and your fellow guests to arrange a meal or class is to have a conversation with me either by email or phone. I first confirm any food allergies, along with likes and dislikes of certain foods or cuisine preferences. From there I will forward two to four menus from which to choose. The proposed menus can be modified to better meet your needs or preferences.