Fall Flavors of New England
By Emily Paskus

A delicious, casual dining experience that is perfect for celebrating the flavors and textures of fall.

Personalize your experience below.

You can adjust the following selections now or later (up to 10 days in advance of your event).

Hors D'oeuvres
Baked Crimini Mushrooms
NF
P
SF
V
DF
GF
V+

Butter, parsley, breadcrumbs

First Course
Butternut or Kabocha Squash Soup
GF
NF
P
SF
V
DF
V+

Ginger and turmeric as a spice and boost the immune system. Warming and cozy

Entrée
Chicken Marbella
DF
GF
SF

white wine, stone fruits, capers, castelvetrano olives, oregano, a beloved classic

SIde Dishes
Caramalized Braised Endive
GF
NF
P
SF
V
DF
V+

Bitter vegetable cooked until sweet and mellow. Excellent with beef, chicken or as part of a custom vegetarian menu

ILF Beet Salad
GF
NF
SF
V
DF
V+

Poached beets served room temp with choice of local chèvre or tahini dressing, herbs, pumpkin seeds and flowers

Desert
Pistachio Rose Cake
V

Almond flour based, pistachio and rose

Important Information
Pricing
$230 per adult, excluding optional add-ons, gratuity and fees.
Capacity

6 - 78 guests

This experience accommodates a minimum of 6 and a maximum of 78 guests.
Length

1.5 - 2 hours

Your team typically arrives two hours before your start time and stays after to clean up
Service Type

Family Style Meals

Casual family-style meals to celebrate any occasion. Mains and sides are typically served for the group to share.
Preferences

DF
Dairy Free,
GF
Gluten Free,
NF
Nut Free,
P
Pescatarian,
SF
Soy Free,
V+
Vegan,
V
Vegetarian

Dietary options in dark gray mean the item is prepared this way; light gray indicates an optional preference
What's Included
  • Gratuity is included; no need to worry about gratuity on the day of service
The Team

Avatar image
Emily Paskus

Emily is a personal and therapeutic chef, nutritionist and nutrition educator. She crafts personalized memorable dining experiences for private events informed by seasonal agricultural and artisanal products sourced in The Berkshires and Hudson Valley. She cooks for retreats. Working with food as medicine, tailors menus addressing specific client needs. She teaches culinary skills, and facilitates workshops on many food and nutrition related subjects. Emily loves foraging, wildcraft and herbalism, and is deeply connected to landscape wherever she goes. These elements inspire beautiful, thoughtfully prepared meals meant to bring people together for enjoyment, sharing, connection and deep nourishment.

Frequently Asked Questions

Our mission is to ensure you have a seamless, unforgettable experience. We've prepared answers below to some questions you may have. If you still require more help or information, our concierge team is standing by ready to help!

How does the booking process work?
How do payments work?
What is the cancellation policy?
What time does the service provider arrive?
Can I modify my event details after booking?
How do I know if a service provider is available for the date of my event?
Can I contact my service provider?
Can chefs accommodate allergies and dietary requirements?
What does 'guests' mean?
How long is the experience or event?

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