Chef’s Table

Entertain at home while Chef Anna Hunt delights your guests with mouth-watering, multi-course menus.  No stress, no mess!  Anna will prepare food for your special occasion in your kitchen AND tidy up.  She has partnered with talented local sommelier Heather Giasson who will pair your courses to perfection and educate your guests about the wine they’re enjoying.

We have had Bread and Butter twice for home dinners. Both have been excellent and memorable. The menu is sophisticated, the service elegant. We will use Anna again at any opportunity.
– Verne J., 2018, Victoria, BC
We had the pleasure of having Anna cook for us for my husband’s birthday.  Rather than selecting a menu, we decided to give Anna full rein of the meal and we were so glad we did!  Each course was a delight – perfect mixes of flavours and textures.  It was so refreshing to depart from usual date nights! We keep reminiscing about “the night that Anna cooked”- It will truly be a memory for our culinary lives. Thank you, Anna!
– Kyleigh K., 2019, Victoria, BC

Please find sample menus below and get in touch to discuss dietary preferences, restrictions, custom menus, and pricing.

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Sommelier Profile

Heather Giasson has always loved the rich history, culture, and social experience of eating. Her hospitality background began with a career as a pastry chef and server before she became the wine director of a local restaurant.  To increase her knowledge of both international and BC wines, Heather completed the Wine Scholars Education Trust level 3 and the BC Wine Ambassador Program level 1 and 2.  From travelling to Alsace and Burgundy in France, the Marlborough region of New Zealand and BC’s Okanagan many times, Heather has combined her love of travel and wine and developed a deep understanding of terroir. For Heather, wine is so much more than a beverage made from grapes.  It’s the energy of the sun and heart of the earth expressed through the unique profile of the varietal. Heather focuses on making the wine world approachable and exciting and helping people discover the preferences of their own palates. Her current favourites are dry muscat from Alsace and Carménère from Argentina.

 

 

Sample Menus

 

MENU 1

First course
Scallop crudo, caviar, lemon oil, micro greens

Second course
Grilled mushroom salad, arugula, gnocchi, parmesan chip, red wine vinaigrette

Third course
Chicken consommé, house made tortellini, chili

Fourth course
Braised beef short ribs, celeriac puree, asparagus, Jerusalem artichoke, blue cheese, smoked paprika, demi-glace

Fifth course
Cucumber citrus sorbet, palette cleanser

Sixth course
Cheesecake, orange, caramel, brandied cherries, crumble

 

MENU 2

First course
Smoked cauliflower and celeriac soup with cheese and herb dumplings

Second course
Arugula salad with prosciutto, buffalo mozzarella, roasted tomatoes and pine nuts

Third course
Braised beef short ribs, truffled mushroom and gruyere pierogi, swiss chard and red wine sauce

Fourth course
Whiskey chocolate tart with chocolate mousse and crème anglaise

 

MENU 3

First course
Roasted Beet Soup with crème fraiche and smoked hazelnut

Second course
Micro greens with poached egg, chanterelles, lardons and leek vinaigrette

Third course
Roasted duck breast with white bean cassoulet

Fourth course
Pumpkin crème brulée with ginger snaps

 

MENU 4

First course
Local organic butternut squash soup, with toasted hazelnuts and spiced crème fraiche

Second course
Wild mushroom galette, in handmade butter pastry with arugula salad and sherry and shallot vinaigrette

Third course
Seared scallops and crispy pork belly, with creamy seafood chowder

Fourth course
Local apple dessert sampler

 

MENU 5

First course
Local greens, roasted beets, marinated goat’s cheese, orange

Second course
Pan roasted lingcod, sautéed butternut squash, brussel sprout leaves, chanterelle mushrooms, and parsnips, with bacon, sage and a brown butter sauce

Third course
Hazelnut tart, red wine poached pears, sweetened crème fraiche