Chef Ky

10/07/2026

I Adore Her.

10/05/2026

Starters:
Crab Cakes
Tiny Oysters/Mignonette
Tinned Fish & Caviar

Lamb Rack- Blackberry/Basil Mostarda- grilled whole, over charcoal.

Cassolet- Duck Confit, Pork confit, Hungarian Elk sausage, wild foraged Chanterelles, Prosciutto stock, herbs & veggies from our garden. Butter beans, pearl onions, seared duck breast.

Sides:
Baked barley with chanterelles & pecorino romano

Roasted beets-w/orange & goat cheese, olive oil, honey, chives.

Cioppino:
Dungeness crab,
clams, mussels, shrimp, scallops, rockfish, parsley, lemon, w**e garlic & chiles

Cheese course:
Stilton
Goats milk brie
Stinky, gooey French brie.

Peach Pit Cakery - Biscoff Cheesecake. (yes, seriously.)

10/04/2026

TEN
Lock in.. this is a big post. Or bail out now…whatever.
Ten years of choosing each other every day. Even when it’s hard. Ten years of us putting in the work. Together & independently.
Ten years of loving you and knowing your un wavering love in return.
Ten years of raising our kids together. Ten years of YOU being an amazing mother to yours mine & ours, and raising our feral, heathen, nature boy right along with the older ones.
Nearly every great joy of my life, has been shaped by you in some way. Connected by threads of shared experiences, intentional interactions & woven into the everyday. My god Woman, How I love you!
I’m so grateful for the life & home & family we share. So proud to be your husband. My whole world is a better place, on every level, in every stitch, thanks to you.

Last night we feasted well. VERY Well. Together with some of our good friends, we cooked, we ate & drank bougie w**e well into the night. The grand feast & finale to a weekend that started last Thursday. And drew closure to a Decade of Decadence (at least food-wise)

Everyone brought their very best. Scott & Sydney, Natalie & Andrew, you guys are our soul foodies & dear friends. Being surrounded by people of your caliber & talent is an absolute honor. My life is so much more full with you in it & my heart is too.
Thank you for an unforgettable night.

04/16/2026

Wild Mushroom & Fiddlehead risotto.
Oyster mushrooms, morels, porcini, lobster mushrooms, sh*ttake, crimini….very, very ‘Shroomie! The fiddleheads remind me of asparagus a lot. All in all a soul satisfying foragers supper.

04/10/2026