Chef Jessie Anderson

My name is Jessie Anderson, 33 years old, born and raised in California. I have been cooking since the age of 5 alongside both of my grandmothers, all of my aunts, and so on. I discovered my love for cooking when I was 9 years old, living with my mother in Hawaii. At school, students were allowed to volunteer in the kitchen to help prep and cook school lunches and breakfast for the next morning. Everything was made from scratch, and it taught me responsibility and care of not just food, but the space I was cooking in. Ever since that day, I knew I wanted to cook for a living. I wasn't sure how, but I wanted it to happen.

Today, my food is something more magical, some would even say fantastical -- like it came from another realm. This is my intent. I have just begun my journey to finding the perfect balance of flavors while telling stories we heard many times. Join in the visceral experience with me, bon appetit.

From Present to August 31st, there will be a set menu in which you may select any item from for your event. All options can be replaced with vegan or vegetarian, gluten-free, and other dietary needs. Please be sure to disclose your food allergies or diet restrictions before planning a menu.

Menu options:

-- Salads --

Sunset Grove - arugula, orange, pine nuts, burrata, basil with a light vinaigrette

Caprese - fresh mozzarella, basil, heirloom tomatoes, drizzle of balsamic glaze

Caesar - romaine lettuce, croutons, parmesan, and dressing from scratch

-- Soup --

Violet Root Velouté - Soup with purple rooted vegetables; carrot, potato, cabbage, cauliflower

Miso Black Garlic Ramen - creamy miso soup base with noodles, mushrooms, black garlic, green onion, and soft boiled egg with choice of protein

-- Appetizers --

Lamb Meatballs served with Rosemary Aioli

Sashimi Plate - Seasonal Fish

-- Main Courses --

Chicken Waldorf Salad or Sandwich

Burgers made with Filet Mignon and Chuck ground meat (ask chef what you want on it)

Grilled Chicken Sandwich - served with garlic herb aioli, roasted bell pepper, red onion, arugula

Salmon - Seared then baked, served with garlic herb butter, wild rice blend, and seasonal vegetables

Filet Mignon - Cooked the way you want served with any style of potato and seasonal vegetables

Lobster Mac N Cheese

-- Desserts --

Ice Cream Sandwiches - chocolate chip cookie with mint and chip ice cream OR sugar cookie with strawberry ice cream (Vegan and gluten free option available)

Banana Foster Bread Pudding -- made with bananas, bourbon, and sourdough bread. Served with a brown sugar bourbon cream sauce

Wine provided upon request.