-FORBES 30 UNDER 30

Item Description

***FEATURED PACKAGE AS PART OF THE 2011 FORBES 30 UNDER 30: FOOD & WINE CATEGORY! HIGHLIGHTING 2011 RECIPIENT, BRENDAN MARSHALL OF KITCHIT***

A Kitchit Culinary Experience!

Enjoy a multi-course meal for 4 from one of Kitchit’s culinary master chefs in the culinary epicenter of California - San Francisco. Kitchit is a culinary community that connects members with world-class chefs to create a one-of-a-kind private dining experience. Our culinary artists create everything from world-class gastronomic adventures to casual dinner parties. Kitchit brings bespoke dining to life, making entertaining effortless and the possibilities endless. With high-caliber chefs with accolades from Food & Wine, Iron Chef, Top Chef, the James Beard Foundation, and more, your Kitchit dinner is sure to be an unforgettable dining experience. 

Kitchit Background:           

Kitchit is a culinary community that connects members with world-class chefs to create a one-of-a-kind dining experience in their homes. These culinary artists create everything from world-class gastronomic adventures to casual dinner parties, at the kitchen and location of your choosing. Unlike catering companies that offer little flexibility, Kitchit brings bespoke dining to life, making entertaining effortless and the possibilities endless.

Brendan is the CEO & co-founder of Kitchit. Before Kitchit, Brendan was a founding employee of Perella Weinberg Partners, a startup investment bank where he focused on business strategy in addition to typical advisory work for both M&A and restructuring transactions. Brendan studied theology and business at Fordham University, graduating summa cum laude and receiving his BBA. He completed his M.B.A. at the Stanford Graduate School of Business, where he was co-president of the Entrepreneurship Club. In 2011, Forbes recognized Brendan as a business leader in the Forbes 30 Under 30.

Recommended Chefs:     

Corey Lee - Corey Lee is the James Beard Award-winning chef and owner of Benu, where he leads a team of hospitality professionals dedicated to providing Benu’s guests with highest level of cuisine and service. To realize his vision for a unique and personal restaurant, Corey spent over a year collaborating with countless purveyors, designers, gardeners, architects and manufacturers to detail each aspect of the experience at Benu.

Daniel Patterson - Daniel Patterson is an American chef, restaurateur, and food writer, considered a leading proponent of California cuisine. A self-taught chef, Patterson was born in Lynn, Massachusetts. He began working as a restaurant dishwasher at age 14. In 1989 he moved to Sonoma, California with then-girlfriend (and later wife) Elizabeth Ramsey. With Ramsey, Patterson opened Babette's, a French-inspired restaurant, in Sonoma in 1994 at age 25. Coi, which he opened in 2006, earned two Michelin stars and four stars from the San Francisco Chronicle. Patterson describes it as combining haute cuisine, an emphasis on local vegetables, a modern aesthetic, and a personal approach to cooking, with "a casual, neighborhood feeling". His cooking at Coi involves foraging for wild ingredients, using aromas and essential oils, and making his own ingredients.

Josh Skenes - Joshua Skenes takes a holistic approach to cooking by crafting food that allows diners to experience the natural sensibility of each ingredient’s origin, and layering flavors to bring out the fullest expression of their natural taste. His revolutionary new style considers different elements of an ingredient, incorporating influences from its native environment, and leveraging primitive techniques like ember and ash cooking. Chef Skenes believes that for ingredients to reach their fullest flavors, they should be prepared with components from the native land and sea from which they were harvested, thus recreating their natural habitat. You can taste the breadth and depth of flavor in every course at Saison.

Traci Des Jardins - Traci is the quintessential California farm girl, raised in the San Joaquin Valley, influenced by her Mexican and French Acadian grandparents, she cooks from her heart with a deep love for the earth and its bounty. Before opening Jardinière in San Francisco in 1997, James Beard award-winning chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. Traci’s professional cooking career began when she followed her heart and landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in Splichal’s kitchen in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.

Item Special Note

• Kitchit experience must be held in the San Fransisco Bay area.
• Valid for one year only. (February 2013).

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