It’s been a little over a year that I decided to change careers completely. I left a three year old retail consulting practice that was just starting to take off to cook full time. Some days I wonder what the hell I was thinking. But most days I still have to pinch myself when I think about what has happened over 378 days.
I served my dishes to Eric Ripert, Daniel Boulud, April Bloomfield, Anita Lo, and more at the Michelin Restaurant Guide NYC Release party. I shot videos for Daily Candy and with the crew at Food 52. I was on the TODAY Show, as well as local NY news programs, and filmed a pilot for a TV show. I wrote articles for Bon Appetit and Glamour and had articles written about me. And I started a catering business taking on jobs serving 250 conference-goers and four-course dinners for some of the world’s most prominent brands.
All of that is super cool and exciting. But I have to be honest, I’m most excited about the next 378 days. My team and I are still developing TV programming and I’m still catering, but I’ve also decided to expand my supper club as a first step towards something HUGE.
Once I can talk about Project HUGE, I’ll share the details. In the meantime, I’m taking City Grit out of my home and into larger venues in NYC, as well as hitting the road to host dinners in other cities. And my dear friend, Michael Galpert is joining me. Me is now a WE!
Next week, we’re hosting our first series of dinners in NYC. I’ve been working with my good friend, Jeremy Kittredge – known as the King of Breakfast, and we’ve got a fantastic menu planned for Breakfast for Dinner on Wednesday, April 6th.
Here’s a glimpse of our last Breakfast for Dinner dishes.
The new menu we’re working on puts this menu to shame! Grab tickets while you can as it is close to selling out!
We’re also hosting two weekend dinners on Friday & Saturday nights. These dinners which we’re calling “Parlez Vous Francais, Y’all!” will feature an eight-course tasting menu of classic French dishes with a Southern twist. I’ve been working on this menu for weeks and can’t wait to serve it. I’ll be sharing sneak peaks of the dishes in progress throughout the next week or so.
So for the next two weeks, I’m going to be heads down working on this. But hopefully, I’ll have some time to post a recipe or two.