Chef David Sweeney

We've been celebrating Valentines Day for the past 6 years with a group of friends at a different restaurant every year. Our size group can be anywhere from 10-14 people, and trying to find a spot that will accommodate us around 7:30pm on a Saturday night can be a little dicey (most places would prefer you to come at 6pm or after 9pm). So this year, I suggested we might try a different route and look into the details of organizing a private chef dinner.

When everyone was on board with the idea, I reached out to one of my favorites, Chef David Sweeney (written previously about here & featured on the slideshow at the top of this blog). He couldn't have been more agreeable, helpful, and just plain nice about the whole thing and crafted the most delicious 6 course tasting menu for us to enjoy! Our hosts Eric & Hillary provided the perfect backdrop with their bright white and ultra stocked kitchen. Photos and details below.... Currently, David is guest chef at The Sound Table on Wednesday nights + follow him on Twitter for more updates.



Amuse Bouche // Dehydrated Kale and Flaxseed Cracker w/Chevrea Pink Lady Apple & Pepper Jelly and Belgian Endive filled with Cashew Cream Cheese topped with Chive and Shitake Bacon 








1st Course - Soup // Roasted Red Bell Pepper Bisque with Leak Cream Dollop, Cilantro, served with Black Olive Sourdough Bread from La Calavera Bakery







2nd Course - Pasta // Tagliatelle Amatriciana with Tomato, Pancetta, Parmigiano







3rd Course - Salad // Chopped Dandelion, Radicchio, Scallion, Mineola Orange, Fennel, Spiced Pumpkinseed, Orange-Agave-Dijon Vinaigrette





4th Course - Vegetable // Warm Organic California Artichoke Hearts, Roasted Fennel Hearts, Meyer Lemon & Chive Aioli, Basil, Peruvian Potato







5th Course - Meat // Sirloin Tip Roast, Horseradish Cream, Shaved fried Parsnip & Parsley, Currant Preserve







Dessert // Chocolate Cream Pie from The Cafe at Cakes & Ale, plus David brought us all truffles from Ellen Anderson Chocolates


Chef David Sweeney

We've been celebrating Valentines Day for the past 6 years with a group of friends at a different restaurant every year. Our size group can be anywhere from 10-14 people, and trying to find a spot that will accommodate us around 7:30pm on a Saturday night can be a little dicey (most places would prefer you to come at 6pm or after 9pm). So this year, I suggested we might try a different route and look into the details of organizing a private chef dinner.

When everyone was on board with the idea, I reached out to one of my favorites, Chef David Sweeney (written previously about here & featured on the slideshow at the top of this blog). He couldn't have been more agreeable, helpful, and just plain nice about the whole thing and crafted the most delicious 6 course tasting menu for us to enjoy! Our hosts Eric & Hillary provided the perfect backdrop with their bright white and ultra stocked kitchen. Photos and details below.... Currently, David is guest chef at The Sound Table on Wednesday nights + follow him on Twitter for more updates.



Amuse Bouche // Dehydrated Kale and Flaxseed Cracker w/Chevrea Pink Lady Apple & Pepper Jelly and Belgian Endive filled with Cashew Cream Cheese topped with Chive and Shitake Bacon 








1st Course - Soup // Roasted Red Bell Pepper Bisque with Leak Cream Dollop, Cilantro, served with Black Olive Sourdough Bread from La Calavera Bakery







2nd Course - Pasta // Tagliatelle Amatriciana with Tomato, Pancetta, Parmigiano







3rd Course - Salad // Chopped Dandelion, Radicchio, Scallion, Mineola Orange, Fennel, Spiced Pumpkinseed, Orange-Agave-Dijon Vinaigrette





4th Course - Vegetable // Warm Organic California Artichoke Hearts, Roasted Fennel Hearts, Meyer Lemon & Chive Aioli, Basil, Peruvian Potato







5th Course - Meat // Sirloin Tip Roast, Horseradish Cream, Shaved fried Parsnip & Parsley, Currant Preserve







Dessert // Chocolate Cream Pie from The Cafe at Cakes & Ale, plus David brought us all truffles from Ellen Anderson Chocolates


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