PERSONAL PROJECTS
Non “work” related projects
Former chefs for the Grateful Dead Clell Hoffman and Gene Keenan, along with the “Velvet Crowbar” John Atkinson, will regale you with food, life, and times of feeding the Grateful Dead. Missing this time will be east coast chefs Jimi Voss and Karen Candido. Not to mention the essential stage and dressing room craft services connections of John Markward and Dave Miller.
This first dinner will be a Mexican-influenced fish-centric 5-course meal. The menu will be based on what is fresh and available in this late spring market but expect the following delightful ingredients:
Shellfish or fish-based starter (based on market)
Seafood based second course combined with complementary vegetables from Tupelo Gardens
Wild Alaskan King or Wild Alaskan Halibut (based on market)
Beef course
Dessert
The Grateful Dead-like everything they did (accidentally) represented the founders of this great country ideal (in the best possible way) the true meaning of the “pursuit of happiness.” Hint: It doesn’t mean what you think it means. Let us bring back to life the pursuit of happiness of life by allowing you to serve us by serving you with our humble experiences of cooking for a seminal group of people.
I am a 50% partner in the catering company that provides all of the food for both bands, crew and attendees.
Every year I cook what is known as the Friday Night Dinner. A meal I create for 500 people with the help of staff.
I am a 50% partner in the catering company that provides food for both bands, crew, and attendees. The East Bay where I live has many food deserts. Using up-cycled materials (e.g., fish coffins – styrofoam boxes that are 36 inches long by 10 inches deep) and free community soil develops from the city compost plan, I have developed small salad-type gardens with virtually no expense. Over 20 people in our neighborhood have adopted this methodology. Even ones living in apartments or condos have used them to inspiring success. Tupelo Gardens
World
Central
Kitchen
Cooking for disaster relief. During the Sonoma/Napa fire, we went from serving 300 meals a day to 6,000 in just 3 days. We also went from taking donations just from individuals to getting tractor-trailer-sized donations from companies like Del Monte. It was just a matter of knocking on doors and making calls. After a week, Guy Fieri and his BBQ Posse showed up.
A specialty catering and event company. We do a half dozen jobs per year that we cherry-pick. It’s done with many other industry professionals who love to cook and have deep experience doing so.
