Three-Course Dinner
- Seasonal Menu Spring · Summer · Fall · Winter rotation
- Guests 4-guest minimum
- Included Sourcing · cooking · service · cleanup
- Dietary GF, DF, vegetarian substitutions at no charge
Chef Germaine Rawles brings a decade of the South's most respected kitchens to your own. Every plate is sourced the same day and prepared from scratch on-site — never transported, never reheated, never compromised.
"Every dish is cooked in your kitchen, served the moment it leaves the pan. That is not a convenience — it is the only way a plate can be served the way it was imagined."— Chef Germaine Rawles
All-inclusive per-guest pricing. Menu design, sourcing, cooking, plated service, and full cleanup — everything but the kitchen.
A 50% deposit reserves your date. Balance due seven days prior to service.
A decade inside Coastal Virginia's finest houses — Kingsmill Resort, James River Country Club, Ford's Colony, the Williamsburg Lodge, and William & Mary. A palate shaped by Barbadian roots, sharpened by travel, and guided by a grandmother whose standard of excellence he still cooks by.
Read the full storyEngagements across Norfolk & Virginia Beach available on request.