Private Chef Experience- In Home...
Indulge in savory soul food and smoky BBQ goodness and all cusines cooked by one North Carolina's talented Chefs.... Restaurant-quality meals cooked fresh in your kitchen. Perfect for date nights, family dinners, birthdays, and intimate events. Serving Charlotte & surrounding areas.
Soulful Southern Touch cooked Right in front of You...
At Dg&g Gravy Train Catering, we bring my skills to your house an home.....
What’s Included:
• Custom menu planning
• Grocery shopping (or client-provided groceries)
• In-home cooking & plating
• Full kitchen cleanup
• Southern, BBQ, and custom cuisines available
Indulge in Salisbury's Finest
Farm to table Ingredients...
Savor our expertly smoked meats soulfood sides all American drinks...
Put my Soul into Every Dish.....
Indulge in our delightful dish spread, featuring classic Southern flavors you love.
Custom Catering Creations
Tailor your menu with our soul food specialties for a truly unique gathering or intimate brunch lunch or Dinner with your significant other......
Private Chef Pricing...
Private Chef Session (up to 4 guests)
Starting at $275 + groceries
Additional guests:
$45 per person
Weekly In-Home Meal Prep (10–15 meals)
Starting at $349 + groceries
Custom menus, premium proteins, or extended service may affect pricing.
✦
Charlotte · Salisbury, NC · Private Chef Division
DG&G Gravy Train Presents
The Conductor's
Table
You relax. I cook. You enjoy.
I vanish.
Smoke-Infused Fine Dining · In Your Home
🛒
No Shopping
I arrive with everything
👨🍳
No Prep
Your kitchen stays clean
🔥
Smoke Theater
Tableside fire and smoke
🍽
Full Service
Plated course by course
✨
Complete Cleanup
You'd never know I was there
How It Works
The Experience
01
Inquire
Submit your date, guest count, and vision below
02
Consult
I call you to design your perfect menu
03
Design
We build the menu around your guests
04
Confirm
50% deposit secures your date
05
I Arrive
2 hours early. You see nothing.
06
You Eat
Course by course. Theater included.
07
I Vanish
Full cleanup. Kitchen spotless.
Tasting Menus
Six Experiences
Each menu is a story told through smoke, fire, and time.
MENU 01 — SIGNATURE TASTING
The Smoke Signal
"A journey through the story of fire and time."
6 COURSES4–8 GUESTS2.5–3 HRSBBQ TASTING
Per Person
$150
Courses
6
Guests
4–8
Duration
2.5–3 hrs
Deposit
50%
Dietary
On Request
Amuse-Bouche
Smoked Trout Croquette
Trout cold-smoked 2 hours over apple wood, blended into mousse with crème fraîche, lemon, and chives. Panko-fried until golden. Pickled red onion gel and micro dill.
🔥 Apple Wood · 2hr Cold Smoke
The Theater
Served on a smoking cedar plank. One perfect bite. Gold leaf optional for VIP events.
Course 1
Burnt End Tacos Two Ways
The Classic: 2oz brisket burnt end, corn tortilla griddled in smoked butter, pickled red onion, cilantro-lime crema. The Surprise: smoked king oyster mushroom "burnt end" with soy-maple glaze and avocado crema.
🔥 Point Cubed · Re-Smoked
The Theater
Served side-by-side on slate tile. "Guess which one is meat."
Course 2
Smoked Tomato Soup & Grilled Cheese Crouton
Roma tomatoes smoked 2 hours, blended silky smooth with roasted garlic, smoked sherry, and fresh basil. Grilled cheese crouton made with sourdough and smoked gouda, cut into perfect squares.
🔥 Cherry Wood · 2hr Hot Smoke
The Theater
Soup poured tableside from a smoking copper kettle. The kettle releases smoke as it pours.
Course 3
Coffee-Rubbed Beef Cheek Ravioli
Beef cheeks smoked 6 hours then braised in red wine for 4. Hand-pulled and filled into house pasta. Topped with brown butter, sage, smoked porcini, and Parmigiano-Reggiano.
🔥 Post Oak · 6hr · Then Braised
The Theater
Brown butter poured tableside, browned in a copper pan at the table.
Main Course
Tableside Carved Prime Rib
30-day dry-aged standing rib roast. Post oak smoked at 225°F for 6–8 hours. Yorkshire pudding, potato pavé, roasted bone marrow butter, and a red wine–beef jus reduction.
🔥 Post Oak · 6–8hr · Reverse Sear Finish
The Theater
Carved tableside on a hardwood board. Bone marrow butter melted live over the slices.
Dessert
Smoked Bourbon Peach Cobbler
Georgia peaches cold-smoked with pecan wood. Brown sugar, cinnamon, smoked butter, and a house biscuit topping. Baked tableside in individual cast iron skillets.
🔥 Pecan Wood · Cold Smoke
The Theater
Bourbon cream poured tableside. Skillets arrive sizzling.
MENU 02 — INTIMATE EXPERIENCE
The Intimate Dinner
"For two. For four. For moments that matter."
4 COURSES2–4 GUESTSFLAT RATEANNIVERSARY
Flat Rate
$500
Courses
4
Guests
2–4
Duration
2–2.5 hrs
Rate
Flat $500
Starter
Smoked Salmon Rillettes
King salmon cold-smoked over alder wood, shredded with crème fraîche, lemon, capers, and chives. Served with grilled sourdough baguette and cornichons.
🔥 Alder Wood · Cold Smoke
Soup
Smoked Mushroom Bisque
Maitake, cremini, and king oyster mushrooms smoked whole, then blended into a silky bisque with truffle oil, chive cream, and shaved fresh truffle garnish.
🔥 Pecan Wood · 1hr Whole Smoke
The Theater
Poured tableside. Truffle shaved live over each bowl.
Main Course
Smoked Brisket For Two
16-hour post oak smoked brisket, point and flat presented whole. Pomme purée with roasted garlic, heirloom carrots glazed in brown butter, and a red wine–brisket jus.
🔥 Post Oak · 16 Hours
The Theater
Carved tableside on a hardwood board. Served for two to share.
Dessert
Smoked Banana Split
Whole bananas cold-smoked with pecan wood, split and caramelized tableside. House-made smoked vanilla ice cream, smoked hot fudge, whipped cream, and smoked almonds.
🔥 Pecan Wood · Cold Smoke
MENU 03 — VEGETARIAN TASTING
The Garden & Smoke
"Plants have never tasted like this."
5 COURSES4–10 GUESTSVEGETARIAN
Per Person
$125
Courses
5
Style
Vegetarian
Guests
4–10
Duration
2.5 hrs
Course 1
Smoked Carrot Tartare
Rainbow carrots smoked then finely diced. Capers, shallots, Dijon mustard, cornichons, and smoked egg yolk emulsion. Built tableside in a ring mold.
🔥 Apple Wood · 1hr Smoke
The Theater
Smoked egg yolk emulsion applied tableside. Ring mold removed for the reveal.
Course 2
King Oyster Scallops
King oyster mushroom stems sliced thick, smoked 30 minutes then seared in cast iron until deeply caramelized. Sweet corn purée, crispy capers, and micro celery.
🔥 Pecan · Smoke then Sear
Course 3
Smoked Beet Risotto
Chioggia and golden beets smoked whole, then diced into arborio rice risotto. Cold-smoked chèvre melted in at the finish. Toasted hazelnuts and microgreens.
🔥 Cherry Wood · 2hr Whole Smoke
Main Course
Whole Smoked Cauliflower
Entire head of cauliflower smoked at 250°F for 3 hours. Harissa-maple glaze applied every hour. Carved tableside. Served with romesco sauce and smoked chimichurri.
🔥 Apple Wood · 3hr · Full Head
The Theater
Presented whole at the table and carved like a roast.
Dessert
Smoked Chocolate Mousse
Valrhona dark chocolate cold-smoked over cherry wood, melted and whipped into a silky mousse. Smoked caramel sauce and smoked sea salt rim.
🔥 Cherry Wood · Cold Smoke
MENU 04 — FLAGSHIP EXPERIENCE ✦
The Legacy
"The definitive DG&G experience. Ten courses. No compromises."
10 COURSES6–10 GUESTS3–4 HRSFLAGSHIP
Per Person
$350
Courses
10
Guests
6–10
Duration
3–4 hrs
Wine Pairing
Available
Amuse-Bouche
Caviar + Cold-Smoked Brioche
Toasted brioche round, cold-smoked crème fraîche, Osetra caviar, smoked vodka shot on the side.
The Theater
Smoked vodka shot served in frozen smoke glass.
Course 1
Oyster + Smoked Mignonette
East Coast oysters on the half shell. Smoked seawater granita and smoked apple mignonette.
Course 2
Foie Gras Torchon + Smoked Cherry Mostarda
House-made foie gras torchon, smoked cherry mostarda, Sauternes gel, brioche toast points.
Course 3
Smoked Trout · Caviar · Crème Fraîche Tower
Layered tower of cold-smoked trout, tobiko caviar, crème fraîche, cucumber, and dill oil. Built tableside.
Course 4
Burnt End Ravioli + White Truffle
Hand-made pasta filled with braised brisket burnt ends. Brown butter, sage, and 20g of white truffle shaved tableside.
The Theater
Truffle shaved tableside over each plate.
Course 5
Smoked Lobster · Corn · Chanterelles
Whole Maine lobster split and smoked over apple wood. Sweet corn bisque poured tableside. Sautéed chanterelle mushrooms and lobster oil.
The Theater
Bisque poured tableside from a smoking copper vessel.
Main Course
A5 Wagyu + Smoked Bone Marrow Butter
Japanese A5 Wagyu striploin. Smoked at 110°F to edge, rested 20 minutes, seared 45 seconds per side. Smoked bone marrow butter melted tableside over each slice.
🔥 Post Oak · Reverse Sear · A5 Wagyu
The Theater
Sliced and plated tableside. Bone marrow butter applied live.
Course 7
Cheese Course — Three Artisanal
Three rotating artisanal cheeses, house-smoked honeycomb, quince paste, candied walnuts, and fig jam. Paired with a 20-year Tawny Port.
Pre-Dessert
Smoked Apple Tarte Tatin
Individual tarte tatins baked in cast iron at the table. Smoked salted caramel ice cream. Finished with Calvados flambé.
The Theater
Tarte tatin flipped tableside. Flambé moment at each seat.
Petit Fours
The Send-Off — Four Bites
Smoked chocolate truffles, bourbon caramels, maple bacon macarons, and tableside espresso martini served in a smoked glass.
The Theater
Espresso martini assembled and smoked at the table. The final statement.
MENU 05 — LARGE GROUP
The Summer Gathering
"Your backyard becomes a world-class BBQ event."
STATIONS20+ GUESTSINTERACTIVE
Per Person
$85
Format
Stations
Guests
20+
Style
Interactive
Duration
3–4 hrs
Station 1
Smoked Seafood Bar
East Coast oysters on ice, Gulf shrimp cocktail, smoked trout dip with house crackers, king crab claws with smoked drawn butter.
🔥 Alder + Apple · Cold Smoked
Station 2
The Carving Board
Whole prime rib and smoked turkey breast, both carved to order. Sides: smoked mac and cheese, bourbon baked beans, and NC vinegar slaw.
🔥 Post Oak + Apple · Low & Slow
The Theater
Carved live at the station throughout the event.
Station 3
The Vegetable Garden
Smoked crudité with smoked ranch, roasted beet hummus, smoked baba ghanoush, and warm pita.
Station 4
The Sweet Table
DIY s'mores station with open flame torch, bourbon pecan pie bites, smoked chocolate pudding shots, and smoked watermelon pops.
The Theater
Guests toast their own s'mores over a live flame. The crowd pleaser.
MENU 06 — EXECUTIVE LUNCH
The Corporate Retreat
"Elevate the working lunch. Make it memorable."
3 COURSESEXECUTIVE LUNCHCUSTOMIZABLE
Per Person
$75
Courses
3
Style
Executive
Customizable
Yes
Duration
1.5 hrs
Starter
Smoked Trout Salad
Cold-smoked trout over butter lettuce, blood orange segments, pickled fennel, toasted pine nuts, and smoked citrus oil vinaigrette.
🔥 Alder · 2hr Cold Smoke
Main (Choice of 3)
Executive Mains
Option A: Smoked brisket sandwich on pretzel bun with horseradish cream. Option B: Cedar plank salmon niçoise with smoked vinaigrette. Option C: Smoked vegetable tart with roasted tomato coulis.
Dessert
Smoked Chocolate Tart + Espresso
Dark chocolate ganache tart, smoked caramel layer, hand-crushed pistachio. Served with single-origin espresso.
Investment
Choose Your Experience
All menus include ingredients, labor, equipment, and complete cleanup. Alcohol available as add-on.
The Intimate
2–4 guests · 4 courses
$500
Flat Rate
Corporate
Executive lunch · 3 courses
$75
Per Person
Summer Gathering
20+ guests · Stations
$85
Per Person
Garden & Smoke
Vegetarian · 5 courses
$125
Per Person
✦ SIGNATURE
The Smoke Signal
4–8 guests · 6 courses
$150
Per Person
The Legacy
6–10 guests · 10 courses
$350
Per Person
✦ 50% DEPOSIT SECURES YOUR DATE · REMAINING BALANCE DUE DAY OF · CANCEL 14+ DAYS = FULL REFUND
Book Your Date
Start the Conversation
I personally read every inquiry. You'll hear from me within 24 hours.
I promise: no bots, no assistants. Just me.
I promise: no bots, no assistants. Just me.
SECURE YOUR DATE — 50% DEPOSIT
The Smoke Signal
Your date is not held until deposit is received. Remaining balance due day of event.
The Promise
I come to your home. I cook from scratch.
Every course tells a story of smoke and time.
I clean up before you notice anything is over.
You don't get a caterer. You get a conductor.
You relax.
I vanish.
I vanish.
🍖
DG&G Gravy Train
Donald · Private Chef
✦
Charlotte · Salisbury, NC · Private Chef Division
DG&G Gravy Train Presents
The Conductor's
Table
You relax. I cook. You enjoy.
I vanish.
Smoke-Infused Fine Dining · In Your Home
🛒
No Shopping
I arrive with everything
👨🍳
No Prep
Your kitchen stays clean
🔥
Smoke Theater
Tableside fire and smoke
🍽
Full Service
Plated course by course
✨
Complete Cleanup
You'd never know I was there
How It Works
The Experience
01
Inquire
Submit your date, guest count, and vision below
02
Consult
I call you to design your perfect menu
03
Design
We build the menu around your guests
04
Confirm
50% deposit secures your date
05
I Arrive
2 hours early. You see nothing.
06
You Eat
Course by course. Theater included.
07
I Vanish
Full cleanup. Kitchen spotless.
Tasting Menus
Six Experiences
Each menu is a story told through smoke, fire, and time.
MENU 01 — SIGNATURE TASTING
The Smoke Signal
"A journey through the story of fire and time."
6 COURSES4–8 GUESTS2.5–3 HRSBBQ TASTING
Per Person
$150
Courses
6
Guests
4–8
Duration
2.5–3 hrs
Deposit
50%
Dietary
On Request
Amuse-Bouche
Smoked Trout Croquette
Trout cold-smoked 2 hours over apple wood, blended into mousse with crème fraîche, lemon, and chives. Panko-fried until golden. Pickled red onion gel and micro dill.
🔥 Apple Wood · 2hr Cold Smoke
The Theater
Served on a smoking cedar plank. One perfect bite. Gold leaf optional for VIP events.
Course 1
Burnt End Tacos Two Ways
The Classic: 2oz brisket burnt end, corn tortilla griddled in smoked butter, pickled red onion, cilantro-lime crema. The Surprise: smoked king oyster mushroom "burnt end" with soy-maple glaze and avocado crema.
🔥 Point Cubed · Re-Smoked
The Theater
Served side-by-side on slate tile. "Guess which one is meat."
Course 2
Smoked Tomato Soup & Grilled Cheese Crouton
Roma tomatoes smoked 2 hours, blended silky smooth with roasted garlic, smoked sherry, and fresh basil. Grilled cheese crouton made with sourdough and smoked gouda, cut into perfect squares.
🔥 Cherry Wood · 2hr Hot Smoke
The Theater
Soup poured tableside from a smoking copper kettle. The kettle releases smoke as it pours.
Course 3
Coffee-Rubbed Beef Cheek Ravioli
Beef cheeks smoked 6 hours then braised in red wine for 4. Hand-pulled and filled into house pasta. Topped with brown butter, sage, smoked porcini, and Parmigiano-Reggiano.
🔥 Post Oak · 6hr · Then Braised
The Theater
Brown butter poured tableside, browned in a copper pan at the table.
Main Course
Tableside Carved Prime Rib
30-day dry-aged standing rib roast. Post oak smoked at 225°F for 6–8 hours. Yorkshire pudding, potato pavé, roasted bone marrow butter, and a red wine–beef jus reduction.
🔥 Post Oak · 6–8hr · Reverse Sear Finish
The Theater
Carved tableside on a hardwood board. Bone marrow butter melted live over the slices.
Dessert
Smoked Bourbon Peach Cobbler
Georgia peaches cold-smoked with pecan wood. Brown sugar, cinnamon, smoked butter, and a house biscuit topping. Baked tableside in individual cast iron skillets.
🔥 Pecan Wood · Cold Smoke
The Theater
Bourbon cream poured tableside. Skillets arrive sizzling.
MENU 02 — INTIMATE EXPERIENCE
The Intimate Dinner
"For two. For four. For moments that matter."
4 COURSES2–4 GUESTSFLAT RATEANNIVERSARY
Flat Rate
$500
Courses
4
Guests
2–4
Duration
2–2.5 hrs
Rate
Flat $500
Starter
Smoked Salmon Rillettes
King salmon cold-smoked over alder wood, shredded with crème fraîche, lemon, capers, and chives. Served with grilled sourdough baguette and cornichons.
🔥 Alder Wood · Cold Smoke
Soup
Smoked Mushroom Bisque
Maitake, cremini, and king oyster mushrooms smoked whole, then blended into a silky bisque with truffle oil, chive cream, and shaved fresh truffle garnish.
🔥 Pecan Wood · 1hr Whole Smoke
The Theater
Poured tableside. Truffle shaved live over each bowl.
Main Course
Smoked Brisket For Two
16-hour post oak smoked brisket, point and flat presented whole. Pomme purée with roasted garlic, heirloom carrots glazed in brown butter, and a red wine–brisket jus.
🔥 Post Oak · 16 Hours
The Theater
Carved tableside on a hardwood board. Served for two to share.
Dessert
Smoked Banana Split
Whole bananas cold-smoked with pecan wood, split and caramelized tableside. House-made smoked vanilla ice cream, smoked hot fudge, whipped cream, and smoked almonds.
🔥 Pecan Wood · Cold Smoke
MENU 03 — VEGETARIAN TASTING
The Garden & Smoke
"Plants have never tasted like this."
5 COURSES4–10 GUESTSVEGETARIAN
Per Person
$125
Courses
5
Style
Vegetarian
Guests
4–10
Duration
2.5 hrs
Course 1
Smoked Carrot Tartare
Rainbow carrots smoked then finely diced. Capers, shallots, Dijon mustard, cornichons, and smoked egg yolk emulsion. Built tableside in a ring mold.
🔥 Apple Wood · 1hr Smoke
The Theater
Smoked egg yolk emulsion applied tableside. Ring mold removed for the reveal.
Course 2
King Oyster Scallops
King oyster mushroom stems sliced thick, smoked 30 minutes then seared in cast iron until deeply caramelized. Sweet corn purée, crispy capers, and micro celery.
🔥 Pecan · Smoke then Sear
Course 3
Smoked Beet Risotto
Chioggia and golden beets smoked whole, then diced into arborio rice risotto. Cold-smoked chèvre melted in at the finish. Toasted hazelnuts and microgreens.
🔥 Cherry Wood · 2hr Whole Smoke
Main Course
Whole Smoked Cauliflower
Entire head of cauliflower smoked at 250°F for 3 hours. Harissa-maple glaze applied every hour. Carved tableside. Served with romesco sauce and smoked chimichurri.
🔥 Apple Wood · 3hr · Full Head
The Theater
Presented whole at the table and carved like a roast.
Dessert
Smoked Chocolate Mousse
Valrhona dark chocolate cold-smoked over cherry wood, melted and whipped into a silky mousse. Smoked caramel sauce and smoked sea salt rim.
🔥 Cherry Wood · Cold Smoke
MENU 04 — FLAGSHIP EXPERIENCE ✦
The Legacy
"The definitive DG&G experience. Ten courses. No compromises."
10 COURSES6–10 GUESTS3–4 HRSFLAGSHIP
Per Person
$350
Courses
10
Guests
6–10
Duration
3–4 hrs
Wine Pairing
Available
Amuse-Bouche
Caviar + Cold-Smoked Brioche
Toasted brioche round, cold-smoked crème fraîche, Osetra caviar, smoked vodka shot on the side.
The Theater
Smoked vodka shot served in frozen smoke glass.
Course 1
Oyster + Smoked Mignonette
East Coast oysters on the half shell. Smoked seawater granita and smoked apple mignonette.
Course 2
Foie Gras Torchon + Smoked Cherry Mostarda
House-made foie gras torchon, smoked cherry mostarda, Sauternes gel, brioche toast points.
Course 3
Smoked Trout · Caviar · Crème Fraîche Tower
Layered tower of cold-smoked trout, tobiko caviar, crème fraîche, cucumber, and dill oil. Built tableside.
Course 4
Burnt End Ravioli + White Truffle
Hand-made pasta filled with braised brisket burnt ends. Brown butter, sage, and 20g of white truffle shaved tableside.
The Theater
Truffle shaved tableside over each plate.
Course 5
Smoked Lobster · Corn · Chanterelles
Whole Maine lobster split and smoked over apple wood. Sweet corn bisque poured tableside. Sautéed chanterelle mushrooms and lobster oil.
The Theater
Bisque poured tableside from a smoking copper vessel.
Main Course
A5 Wagyu + Smoked Bone Marrow Butter
Japanese A5 Wagyu striploin. Smoked at 110°F to edge, rested 20 minutes, seared 45 seconds per side. Smoked bone marrow butter melted tableside over each slice.
🔥 Post Oak · Reverse Sear · A5 Wagyu
The Theater
Sliced and plated tableside. Bone marrow butter applied live.
Course 7
Cheese Course — Three Artisanal
Three rotating artisanal cheeses, house-smoked honeycomb, quince paste, candied walnuts, and fig jam. Paired with a 20-year Tawny Port.
Pre-Dessert
Smoked Apple Tarte Tatin
Individual tarte tatins baked in cast iron at the table. Smoked salted caramel ice cream. Finished with Calvados flambé.
The Theater
Tarte tatin flipped tableside. Flambé moment at each seat.
Petit Fours
The Send-Off — Four Bites
Smoked chocolate truffles, bourbon caramels, maple bacon macarons, and tableside espresso martini served in a smoked glass.
The Theater
Espresso martini assembled and smoked at the table. The final statement.
MENU 05 — LARGE GROUP
The Summer Gathering
"Your backyard becomes a world-class BBQ event."
STATIONS20+ GUESTSINTERACTIVE
Per Person
$85
Format
Stations
Guests
20+
Style
Interactive
Duration
3–4 hrs
Station 1
Smoked Seafood Bar
East Coast oysters on ice, Gulf shrimp cocktail, smoked trout dip with house crackers, king crab claws with smoked drawn butter.
🔥 Alder + Apple · Cold Smoked
Station 2
The Carving Board
Whole prime rib and smoked turkey breast, both carved to order. Sides: smoked mac and cheese, bourbon baked beans, and NC vinegar slaw.
🔥 Post Oak + Apple · Low & Slow
The Theater
Carved live at the station throughout the event.
Station 3
The Vegetable Garden
Smoked crudité with smoked ranch, roasted beet hummus, smoked baba ghanoush, and warm pita.
Station 4
The Sweet Table
DIY s'mores station with open flame torch, bourbon pecan pie bites, smoked chocolate pudding shots, and smoked watermelon pops.
The Theater
Guests toast their own s'mores over a live flame. The crowd pleaser.
MENU 06 — EXECUTIVE LUNCH
The Corporate Retreat
"Elevate the working lunch. Make it memorable."
3 COURSESEXECUTIVE LUNCHCUSTOMIZABLE
Per Person
$75
Courses
3
Style
Executive
Customizable
Yes
Duration
1.5 hrs
Starter
Smoked Trout Salad
Cold-smoked trout over butter lettuce, blood orange segments, pickled fennel, toasted pine nuts, and smoked citrus oil vinaigrette.
🔥 Alder · 2hr Cold Smoke
Main (Choice of 3)
Executive Mains
Option A: Smoked brisket sandwich on pretzel bun with horseradish cream. Option B: Cedar plank salmon niçoise with smoked vinaigrette. Option C: Smoked vegetable tart with roasted tomato coulis.
Dessert
Smoked Chocolate Tart + Espresso
Dark chocolate ganache tart, smoked caramel layer, hand-crushed pistachio. Served with single-origin espresso.
Investment
Choose Your Experience
All menus include ingredients, labor, equipment, and complete cleanup. Alcohol available as add-on.
The Intimate
2–4 guests · 4 courses
$500
Flat Rate
Corporate
Executive lunch · 3 courses
$75
Per Person
Summer Gathering
20+ guests · Stations
$85
Per Person
Garden & Smoke
Vegetarian · 5 courses
$125
Per Person
✦ SIGNATURE
The Smoke Signal
4–8 guests · 6 courses
$150
Per Person
The Legacy
6–10 guests · 10 courses
$350
Per Person
✦ 50% DEPOSIT SECURES YOUR DATE · REMAINING BALANCE DUE DAY OF · CANCEL 14+ DAYS = FULL REFUND
Book Your Date
Start the Conversation
I personally read every inquiry. You'll hear from me within 24 hours.
I promise: no bots, no assistants. Just me.
I promise: no bots, no assistants. Just me.
SECURE YOUR DATE — 50% DEPOSIT
The Smoke Signal
Your date is not held until deposit is received. Remaining balance due day of event.
The Promise
I come to your home. I cook from scratch.
Every course tells a story of smoke and time.
I clean up before you notice anything is over.
You don't get a caterer. You get a conductor.
You relax.
I vanish.
I vanish.
🍖
DG&G Gravy Train
Donald · Private Chef
💬
DG&G Assistant
✕