Inspired by conversations and similar supper clubs hosted by chef Patricio Wise, I strove to create a restaurant experience out of my home, introducing guests to the immersive care of multi-course menus. Foghouse Supper Club was this experience, hosted in my San Francisco apartment for a handful of guests each evening. Alongside these menus, I’d work with local wine merchants in the Bay Area to find affordable and interesting wines to pair with each course, giving each dish a cohesive story for its existence in the larger foodways of the Bay Area. 

These small gatherings were hosted out of my small San Franciso apartment with the purpose of providing guests a casual, low-cost entryway into the wider world of food where their every comfort was accounted for. And, using this as an opportunity for a self-directed culinary school of sorts, I cooked through the French Laundry cookbook, honing the techniques detailed there with the help of similar cooks who’d accomplished the same feat. While guests always left feeling full and having learned a bit more about the ingredients they ate or the wine they drank, I was always most proud of they fact that they always felt taken care of.