COME DINE WITH US!

WELCOME TO THE PRIVATE DINING EXPERIENCE.

Together we (Mikaela and Molly) create a local and seasonal four-course menu every two weeks, served in our home to the first 12 guests that reserve.

Pricing will vary week to week according to what is available and what inspires us, though typically a four course meal will cost between $30-40. We encourage guests to bring their own wine and beer. Suggestions for harmonious wine pairings will often be provided with the menu in advance, and can be purchased at Putnam Wine Shop on Broadway in Saratoga.

As this blog develops, we hope to provide readers with photos from our dinners, previous menus, websites that interest us, foodie news, books we're reading and other food related information.

For reservations or further information, contact us at:

privatediningexperience@gmail.com


See what we're all about in these articles published by The Saratogian and Skidmore News:

http://www.saratogian.com/articles/2010/02/08/news/doc4b6f900e6e8ef884652494.txt

http://media.www.skidmorenews.com/media/storage/paper1313/news/2010/02/26/Features/Private.Dining.Experience-3881180.shtml






9.17.2009

Week One

Here's the menu from our first PDE last week:


  • 44 clove roasted garlic soup. crispy shallots and parmesan tuile.
  • grilled local peaches over kilpatrick farms mixed greens. herbed goat cheese and balsamic drizzle.
  • seared five-spiced local duck breast. montgomery orchards tomato apple rosemary jam. browned butter acorn squash puree.
  • homemade candied bacon ice cream with hot apple cider donut.







1 comment:

  1. Mikaela, the menu you both have created – and for that matter the whole dining experience you offer – looks absolutely delicious and appears aesthetically very professional. That said, I would love to come for a seating at some point in the future. Do you post a menu well before the date it's offered so I can plan around both my availability and your offerings? Please let me know. Again, I am very impressed and would love to partake in your domestic-dining experience. I will also spread the word.
    Jon Zibbell

    ReplyDelete