Bistro Chub Chub

Bistro Chub Chub is a series of ticketed intimate food experiences, bringing together community at the dinner table. Every episode of Bistro Chub Chub revolves around a singular theme. Interested in joining the mailing list?

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Dinner Collaboration with Dunites Wine Co.

Mafia game themed dinner

This five course tasting menu featuring regional Italian food revolved around the murder mystery / social deduction game Mafia. Guests arrived with a role to play and the game continued throughout the course of the nights.

A 5 course menu inspired by 5 movies

  • Course I: Butter Brioche from The Grand Budapest Hotel

    The first course was a savory take on the courtesan au chocolate from The Grand Budapest Hotel. It is a tri-colored bread with piped garlic flavored butter.

  • Course II: Ratatouille from Ratatouille

    Roasted zucchini, eggplant, and tomato in herbs and Romesco sauce.

  • Course III: Shoyu Ramen with Chashu from Tampopo Ramen

    Shoyu ramen inspired by the opening scene of Tampopo Ramen, topped with seared chashu, fish cake, bamboo shoots, and green onion.

  • Course IV: Steamed Buns from Bao

    Pork steamed buns flavored with ginger and green onion and shiitake mushroom buns with white truffle oil.

  • Course V: Apple Strudel from Inglorious Bastards

    Apple and whiskey soaked raisin strudel topped with a dollop of whipped cream.

I combined my love for food and my deep appreciation for great films by creating 5 courses inspired by 5 movies. Watching characters gush over food in movies is such a visceral experience and I wanted my guests to be able to live those experiences.

A tasting menu as homage to the color red

  • Course I: Poppies by Monet Butter Board

    This butter board was inspired by the impressionist painting Poppies by Claude Monet. Each color on the board is flavored with a food pigment.

  • Course II: Atelier Rouge by Henri Matisse

    Inspired by Atelier Rouge by Henri Matisse, this deconstructed goat cheese beet salad has pickled beets, roasted beets, beet juice, whipped chèvre, and micro greens.

  • Course III: Woman in Red by Giovanni Boldini

    Squid ink linguini with seared Atlantic salmon and cioppino puree inspired by Woman in Red.

  • Course IV: Red Hills and Bones by Georgia O'Keefe

    Roasted lamb racks on a raspberry reduction and pureed beets and potato served in the liking of Red Hills and Bones.

  • Course V: Branches of an Almond Tree by Vincent Van Gogh

    This olive oil cake with roasted figs is painted to the liking of Branches of an Almond Tree. The backdrop is a raspberry passion fruit curd, the branches are chocolate ganache, and the blossoms are edible flowers, whipped cream, and fresh raspberry.

This menu was an homage to the color red. Each course was based on an iconic red painting. I wanted to explore red as a taste, a pigment, and as a heavily evocative symbol.

A meal based around foraged foods

  • Course I: Stuffed Squash Blossom

    Wild caught salmon salad stuffed squash blossoms over foraged wild berries vinaigrette and foraged nasturtium leaves.

  • Course II: Chipotle Maitake Taco

    Chipotle marinated maitake mushrooms on fresh masa tortilla with chipotle aioli and cilantro dressing, garnished with foraged wild radish flowers and cilantro.

  • Course III: Clam Chawanmushi

    Mushroom Japanese egg custard served with clams cooked in sake and wild nasturtium flowers.

  • Course IV: Sicilian Orange Cake with Marscapone

    Sicilian orange cake with whipped marscapone, berries, and Half Moon Bay wild flowers.

This menu was based on wild plants and berries I harvested on a walk in Half Moon Bay. Each course featured one foraged element and focused on environmentally sustainable ingredients.

Food evoking a walk in a forest

  • Course I: Mushroom Brioche

    Red mushroom shaped brioche dinner rolls.

  • Course II: Kampachi Pond

    Thinly sliced kampachi lightly dressed with ponzu served with micro greens, radish, wasabi sauce, and a pond of salted watermelon juice.

  • Course III: Pork Rib Mushroom Log

    Coffee marinated BBQ pork ribs with medley of mushrooms and greens.

  • Course IV: Family Style Donabe

    Clay pot rice cooked in dashi with grilled miso chilean sea bass and snap peas.

  • Course V: 'First Rain' Ochazuke

    Dashi infused with roasted barley tea cooked in the remaining crispy rice from the donabe.

  • Course VI: Harvest Cake

    Taro crepe cake with marscapone, berries, figs, and tuber rose.

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