1st Session

This is it, we made our first underground dinner party and we really enjoyed from the beginning preparing the mise en place (stocks, sauces, other ingredients, selecting the best freshest products that we could find)  during the meal, serving the people, talking about every single ingredient, explaining the components and techniques, until the end, cleaning the kitchen and using for the first time a dishwasher machine, jaja.

It was a whole new experience for us and for the costumers as well. They had never had a ten course meal before. We emphasis the products so much because they were from our guests gardens or our garden and how we use them on the plate.

Our guests understood the concept, the donation side, the special feeling of community and support. We have received a big number of callings and reservations just two days after that dinner and we feel so thankful for all these people who want to come to experience a new concept of dining.

The system works like this: Guest contact us to make a reservation and we confirm the availability, they pay the donation at least 2 days before the dinner, our guest don’t know what they are having, no menu in advance, no menu when they are at the table, BYO, we serve just water or home made juices and hot drinks after meal.

We have had good feedback from our guests who came to our first session, that’s pushing us to create more, to be innovative and to share with the community.

Thank you all!

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LAMB, THE LEG

But this time I am cooking a few days after the earthquake. We have being waiting for a real meal, we went into our red-stickered house and got this done.

Roasted for 5 hours, organic potatoes, home grown corn and spinach

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We enjoyed with friends.

PRIVATE CHEF

I can be your personal cook! starting in Lyttelton as a home base.

I have my own garden, I can forage food around Lyttelton hills or I can cook with your own food from your garden. Simple as that, the idea is to create enjoyment, an experience of home-grown, local food movement.  I would love to do it in my house but it is going to take a while to get all my whiteware and glasses back on my shelves, as well I am trying to find a nice dinning set; it could be solid wood, recycled rimu, something like that. All my cooking equipment is still intact so there is not a problem starting this plan in the coming weeks.

It would work by making an appointment or a reservation, so we have time to work out the menu and getting the products;  three course menu, tasting menu, or just a big family meal. The sun is still out there and we need to enjoy these last warm days and nights.

What can I say about me… I love cooking, I love food and I want to share this passion with everyone. Living in my food world for more than 10 years, Latin America, Europe, USA and now New Zealand as my home. I believe in slow food, garden to table, organic, fair trade, farmers market, local food movements, and respect to nature and human beings as an essential part of my life.

I have been living in Lyttelton since December 2010 and I fell in love with this place since when I first stepped up on the deck of my house. It’s beautiful, magic and very attractive, like a magnet of good things. Great community, great people. The ocean in one side and the mountains in the other. I am so happy to tell this history after the earthquake of 22/F, grateful for life and mother earth.

I will keep you posted with more ideas and maybe the first dinner together.

Happy life, always.