Hediger Hospitality

Hediger Hospitality We want you to feel good about the time you spend eating. We help you create The Good Life with food that not only tastes good, but looks and feels good too.

I’ll always love the specific intimacy of a small dinner, but with the right team and a kitchen that hums, the big ones ...
01/27/2026

I’ll always love the specific intimacy of a small dinner, but with the right team and a kitchen that hums, the big ones flow like this friggin sauce off the spoon.

Watermelon Feta Salad salad that tasted like July
Apricot-braised Saffron Chicken Breast so flavorful, I forgot it was chicken breast
Pistachio Cake + Cream Cheese Frosting (YES)

January is for cozies and sure things.
01/14/2026

January is for cozies and sure things.

Sassy Salad Series 1.1Berry Beet Salad + Mint Jalapeño Citrionette Add farro or quinoa for a heartier salad, or arugula ...
06/20/2025

Sassy Salad Series 1.1
Berry Beet Salad + Mint Jalapeño Citrionette

Add farro or quinoa for a heartier salad, or arugula to add some green. And measure with the beet of your heart 🫜💗(below serves ~6-8)

For the Salad
• 2 bunches of beets, boiled, peeled, quartered
• 3-5 large radishes, sliced paper thin
• ~1c. of raspberries
• ~1 c. strawberries, quartered

Pistachio cheese balls
• 4oz goat cheese log, slightly soft
• ~1/2 c. Crushed pistachios

Jalapeño Mint Citroinette
• 1 oz mint leaves
• 1 jalapeño (seeds removed)
• 2T rice wine vinegar
• 2 limes (zest and juice)
• 4T olive oil (a nice one, please)
• Sq**rt of honey

1. Scoop softened goat cheese with a tiny scoop (1tsp/15ml size) onto a parchment-lined plate. Stick in the freezer for ~15 min

2. Blend dressing ingredients together, season with S + P. Adjust taste with more lime/vinegar/olive oil

3. Combine salad ingredients and dress as you wish.

4. Roll the chilled cheese balls between your palms and then sand them in plate of crushed pistachios.

5. Give a pinch of salt and a few cracks of pepper before plating the salad. Place a few cheese balls on top.

This one is hard to beet. Thank me later.

The Best Chocolate Cake Ever Recipe courtesy of Non-negotiable: buttermilk, cake flour, and don’t you dare forget the e...
06/13/2025

The Best Chocolate Cake Ever
Recipe courtesy of
Non-negotiable: buttermilk, cake flour, and don’t you dare forget the espresso powder

Hot host tip:Skip the leaves. A no-leaf Greek salad = easier bites, prettier plates, and ZERO awkward lettuce wrangling ...
06/07/2025

Hot host tip:

Skip the leaves. A no-leaf Greek salad = easier bites, prettier plates, and ZERO awkward lettuce wrangling mid-convo.

Save the butter lettuce for when you’re home, feral, and face-deep in (homemade) ranch.

Me and my most high-maintenance girl, Pistachio Cake + Cream Cheese FrostingWhile it’s generally worth it, this Pistachi...
06/02/2025

Me and my most high-maintenance girl, Pistachio Cake + Cream Cheese Frosting

While it’s generally worth it, this Pistachio Cake is a brat to make, with many, many specificities:

•Grinding the pistachios (finely, but not too finely)
•Whipping the egg whites (it feels like forever)
•All of the ingredients MUST be room temp (really a matter of time management)

But then the cake goes in at 350, and your house starts to smell like a creamy, nutty candy that’s getting a little toasty and you take the cake out and barely give time to let it cool before you are leveling it to flip over just so you can have a scrap of the crumb before it is frosted for whatever celebration may be awaiting it. It’s really friggin’ good.

You know when you buy a bag of lemons and half of them have no juice and you break your citrus juicer trying to get anyt...
05/29/2025

You know when you buy a bag of lemons
and half of them have no juice
and you break your citrus juicer trying to get anything out of it
and, literally,
the juice isn’t worth the squeeze?

That wasn’t this lemon. 🍋💦

Admittedly, I don’t know much about wine, but when my client pulled out her collection catalogue to collaborate, I knew ...
05/21/2025

Admittedly, I don’t know much about wine, but when my client pulled out her collection catalogue to collaborate, I knew these sips had to be sent off with an equally special menu (see last slide).
murphy_21 and I had been playing out this menu for weeks; importance of presentation and flavor profiles was sky-high. Additional challenges included a gluten-free, kosher preparation.

Our shoulders were failing us, despite taking turns whisking the sabayon until ready for service (this should truly be a sport and .murphy_21 would medal) and there was an inconvenient moment that we realized we couldn’t use flour to thicken the sauce for the lamb dish. There was no cornstarch in either of our bags. We absolutely needed it.
Thanks to Nantucket/PB community and a few relentless calls, one of the guests burst through the kitchen, waving a small box of cornstarch while the entire party cheered with a tuna tartare canapé in one hand and a glass of 1996 Deutz Cuvée Deuta Rose brut in the other. You call it under prepared, I call it resourcing your community.

The dinner concluded with great success and an exhausted, but deeply satisfied kitchen and service team. Saffron butter over everything 💛

Spinach ricotta gnudi + lemon asparagus herb sauce + pecorino This is SPRING 🫛We take care of a family that is very Ital...
05/20/2025

Spinach ricotta gnudi + lemon asparagus herb sauce + pecorino
This is SPRING 🫛

We take care of a family that is very Italian, and they never let you forget it. A home that feels gracious, family over everything, Italian imports flooding the fridge (and the garage), and, most importantly, their generational recipes.
They let me dictate/suggest most desserts, but not a lot else. After all, they like what they like, and it really is a perfect, personalized formula for them.
While I’ve had the privilege of recreating Mr.’s grandmother’s spinach ricotta gnudi, we’ve always served it with a bolognese-type sauce.
Well, on one fine spring evening, they let me loose. We lightened the flavor profile with lemon, asparagus, and some punchy herbs.
While it was risky, I am happy to report that all 16 guests cleared their plates. Even Mr.

My favorite course, of course Vanilla coconut + vanilla bean buttercream
05/18/2025

My favorite course, of course
Vanilla coconut + vanilla bean buttercream

Mom. Mommy. Mama. Every few days on our trip I’d catch her looking out, and she’d exclaim “I just can’t believe I’m in I...
11/14/2023

Mom. Mommy. Mama.
Every few days on our trip I’d catch her looking out, and she’d exclaim “I just can’t believe I’m in ITALY!”
I don’t quite know how to express how grateful I am for this time together. Thank you for being just adventurous enough to book the flight, board the trains, and experience all that is Italy with me. I love you so much ❤️

The juiciest time of the year🍊 📍FloridaAssorted FL citrus + pistachios + yuzu honey mint vinaigrette
02/22/2023

The juiciest time of the year🍊
📍Florida
Assorted FL citrus + pistachios + yuzu honey mint vinaigrette





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33480

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