We are driven and inspired by the co-creative process to fully express and bring to life the vision of our clients dreams. We help bring people together in a moment of time to celebrate life, each other and the food that bonds it all. This dynamic inspires our menus and informs the intimate process of working closely with each client to develop a lifetime relationship by providing full service design, planning and catering for luxury weddings and events.
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FARM
Dedicated to supporting sustainability we start our sourcing on our own farm and continue to connect your guests to the Hamptons terroir through our close relationships with local farmers of both land and sea. We design menus to highlight the brilliance of seasonal eating while incorporating amazing sustainable farm fresh products from other areas. Our center-of-the-plate items focus on pasture-raised and grass-fed proteins, and our vegetables come from local, organic produce farmers.
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FERMENT
The pantry that supports our cooking is rooted in the techniques of fermentation that carry the deep nutritive elements, incredible flavors and delicacies of these transformational foods. Through this process we are able to utilize the abundance and availability of one season, capturing and enhancing their flavors to design unique menus that subtly include these products when they are not locally available. We make our own vinegars, miso pastes, shoyus, garams, charcuterie, cheese, bread and more.
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FIRE
The element that brings it all together and ignites the sensory and visual experience of your guests. Our live flames takes the brilliance of farm fresh ingredients and adds the final kiss of our collective process before the explosion of flavor takes place and all of the work coalesces in the pure enjoyment of being together.
I created Around The Fire in 2016 from over 25 years of professional cooking, nutritional consulting, and travel along with the pure enjoyment and love for the creativity and connection it fosters with others. It is the culmination of all my passions and experience curating small to large luxury events, weddings, art openings, birthdays, and dinners in private estates, venue destinations, and open field locations.
I get to share a lifetime of education in fermentation, charcuterie, foodways, sustainable agriculture, culinary nutrition, organic gardening, and foraging that informs all of our menus.
I’ve worked under James-beard award winning chefs and honed my skills in the restaurant industry but I’m constantly inspired, motivated and educated by the community of chefs, colleagues, farmers and food producers that I am a part of.
I am also the proud author of The Athletes Plate: Real Food for High Performance based on another lifetime of consulting and cooking for professional and amateur athletes with a platform of sustainable wellness. None of which has been left behind and helps to support all of the menus and dishes we create.
