My sister and I were invited to a personalized tasting at a prospective caterer’s house in Mill Valley. My cousin and his fiance were researching caterers for their wedding. I knew that I had signed up for one good meal, but I had no idea what an amazing thoughtful experience this was going to be.
Chef Jacqueline has a passion for food, and the art of “a meal” that is immediately apparent. She is extremely calm and knowledgeable–treating each ingredient as a precious gift; each plate emerging on the spot as a work of art. The plate shown above is: porcini rubbed filet mignon with black olive tapenade, watercress, baby carrots, polenta cakes, and haricot verts and saffron onions–a culinary masterpiece, and a multi-layered flavorful experience.
This plate actually is missing the watercress (it was of course still delicious without it). When I asked Chef Jacqueline about it, she said that she grabbed the wilted greens because it fit. You really get the sense that there is nothing about food that this woman does not know.
Each bite–from the appetizers, the bread, the salad, and entrees–provided a true moment of enjoyment, and inspired conversation. I also got to thinking about the importance and art of building relationships as an important element of making the sale. We were only potential clients, and Chef Jaqueline opened up her home to four of us, let us get to know her in her own personal environment; she gave us her time: spending three hours with us, and all day cooking; she shared her wine and food–after all that, we were certainly sold.
If you are ever in search for a caterer in the San Francisco area, I recommend that you give Chef Jacqueline a call.