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I just finished a 10 day private dining private chef event near Aspen Grove with Katarina and Lev, lovely couple from Russia. They sampled some beautiful seasonal offerings such as Bluff oysters w wasabi caviar, pink grapefruit cells + lemon sorrel, Stewart Island crayfish salad w avocado + wasabi puree, baby beet leaves + bbq corn and a heirloom tomato salad w mascarpone, toasted pinenuts + watercress and delicious desserts each night like this lemon + rosemary tart, burnt italian meringue w gooseberry + rosemary sorbet and even some liquid nitrogen made sorbets!

John.