Et Amis, or, “and friends”
Some of the most important dinners were under the name “shoATE et amis”. My love of french food and wines from many past trips to France was a major part of the reason for the naming. These dinners were purely for friends and built on the idea of bringing great people together and sharing culinary greatness with them. This dinner series was sectioned into 6 parts, 2 trilogies if you will.
Volumes I-II served as proving grounds for dinners and solidified my desire for lighting and warm hues always.
Volume III was a collab with two lovely friends who were on the same wavelength as me creatively. This was the first dinner to play with an outdoor setting; natural materials in the table setting, tableware, and decor design; and an an ambitious menu: total Japanese influence. This 11 course dinner led us to Palos Verdes, Gardena, and Marina del Rey as we ensured we utilized rocks for plates, seashells, and other notes that emphasized a calming presence that the menu only pushed forward.
Volume IV began the even more conceptually interesting trilogy. This dinner, set in Upstate New York, was a meshing of culinary styles from a fisherman friend who ensured high quality seafood. My focus was new and flavorful items, leading to a gazpacho dish that remains one of the crowd favorite dishes of any dinner. This dinner emphasized community, friendship, and a dang good time full of dancing and good vibes despite the below freezing temps outside.
Volume V was the most involved dinner of them all, taking over six months to plan. A two day culinary experience in the Santa Ynez Valley set on a beautiful property with incredible views. A dinner menu curated by myself, a chef friend, and my chef grandfather, and a brunch menu by yours truly. Bringing along two experienced sous chefs ensured the success of this large menu, which worked to emphasize the regions winemakers and shopowners. Silver chrome and glass mirrors became cornerstone pieces of this weekend, and have carried on into further projects. A heavy emphasis on lighting and the themes of fire, sand, and glass were held as an art installation, appropriate for a dinner invite list built upon an incrdible set of wonderful people. Reflections became the callling card for the weekend.
Volume VI was the most special of the dinners. A 25th anniversary dinner for my parents. This one brought a group of friends and family together for a project set in the hills of Bel Air, combining an incredbile view and location with many very intentinal elements. From the menu which was built around some of their favorite flavor profiles and ingredients, to the special bottle of champagne and wine from their favorite appelations in France, to the colors used for the napkins. This dinner, prepared largely by a chef friend, was the first true collaboration of mine and allowed my focus to be on the curation, hosting, photography, and small levels of food prep and cooking.
All of these dinners helped push forward what shoATE is now and served as proving grounds for what it will become. The emphasis will always remain quality food with storytelling and intentionality at the forefront.