ABOUT THE CHEF

David Gerson has worked as a private chef for over a decade.

He grew up cooking with his mother, who is a cookbook author and food writer for the New York Times, and, at a very young age, was directly exposed to the artistry of haute cuisine from some of America's finest chefs - Thomas Keller, Daniel Boulud, Eric Ripert, Michel Richard and many others. He has worked for Daniel Boulud and Danny Meyer's catering companies in New York as well as in fine dining restaurants in Washington DC, Martha's Vineyard, MA and in New York City.

He is now available full time in Los Angeles to bring an exquisite dining experience into your home or event. The best dishes come from the greatest produce. David is committed to using organic, locally grown ingredients straight from the farmers markets whenever possible.

Reach David directly at 202.427.6932 or at davidhenrygerson@gmail.com to schedule an event or with any questions.

SERVICES

Private dinner parties, cocktail parties, luncheons or other events in the comfort of your own home. David Gerson specifically tailors multiple course menus to suit your palette and the tastes of the season, centering dishes around organic locally farmed products whenever possible. The greatest dishes come from the greatest produce, and it is with this philosophy that David's meals are created for you.

Please see below for sample menus.

Pricing varies depending on menu and event. Please contact the chef for further details.

Wait staff, bartenders, and party rentals are all available upon request and to suit your events needs.

SAMPLE MENUS

SUMMER MENU:

Passed Appetizers -
- Roasted Figs stuffed with freshly herbed goat cheese and candied walnuts.

- Seared tuna wrapped in toasted black sesame seeds topped with a mango salsa.

- Fresh farmed organic shitake mushroom bruschetta.

Soup -
- Cold summertime almond and cashew cream soup with peeled white grapes.

Salad -
- Farmers market heirloom tomatoes and greens salad with a balsamic reduction.

Entree -
- Seared scallops over a corn and roasted fennel succotash with tarragon oil.

Dessert -
- Peach and blueberry crostatas with vanilla ice cream.



WINTER MENU:

Soup

- Celery root soup, black truffles, (possibly with poached lobster).

Salad

- Grilled locally farmed mushrooms salad.

Entree

- Seared duck breast, port reduction sauce, roasted beets, pureed parsnips, and topped with beet crisps.

Dessert

- Molten chocolate cake, vanilla ice cream and raspberry puree.


SAMPLE COCKTAIL PARTY HORS D'OEUVRES:

- Mushroom bruschetta.

- Seared local grass-fed beef sirloin with shallot agrodolce.

- Tuna tartare in a pickled cucumber bowl.

- Seared tuna wrapped in toasted black sesame seeds with tri-citrus craime fraiche.

- Roasted figs stuffed with herbed goat cheese and candied walnuts.

- Vietnamese vegetable summer rolls with ginger soy dipping sauce.

- Heirloom tomato and chevre petite pizzaladiere.

- Grilled cajun shrimp with jalapeno lime dipping sauce.

- Artisan cheese platters with dried fruits, and nuts.

CONTACT

Don't wait - call now with any inquiries or to book your event!

David Gerson
mobile: 202.427.6932
email: davidhenrygerson@gmail.com


References of previous clients available upon request.