That’s a big question with a lot of answers. There are so many factors that go into curating these types of menus. We had to create two separate yet related menus for the Table Takeover at Café Martinique and then for the [intimate] Beach Dinner. To start, I tried to work within the framework provided by Café Martinique insofar as keeping the general vibe of the menu in-line with what the guests would be interested in and find exciting.

From there, I took seasonality and execution into account. With a menu this extensive, it’s important to make sure that it’s actually doable in a way that makes sense both for the staff and the guests. We worked really hard to ensure that every dish that left the kitchen was to the standards that I hold for myself and that Café Martinique holds for their space.

Finally, I thought about what I would want to eat if I were a guest, and then brainstormed until we found the right balance.

On a personal level, what I would make myself and my family at home: the Tortilla Espanola with Jamon Iberico holds a special place in my heart. It’s the perfect dish to make on a weekend and just have available for snacking on throughout the day. Warm, cold, at room temperature, by itself or on some crusty bread with romesco sauce, it’s just a perfect snack.

From a culinary standpoint, I really love the Ora King Salmon dish we prepared, with the smashed baby potatoes and horseradish cream. It’s nicely balanced, with a lot of great flavors, while still honoring the salmon.

I really enjoyed having this high level of collaboration with the Café Martinique team. It was great to work with Varun and the entire team to help see this event to fruition. I appreciated his responsiveness and the willingness of the team to go above and beyond to ensure that the event was a success.