The night will include a 5 course meal, a copy of Chef Servidio’s book, an appetizer, and 1 cocktail for each guest.

1. Cauliflower with Curry, Almond, and Ras el Hanout
2. Lemon Agnolotti with ricotta and basil
3. Coriander Sea Bass with Chanterelles and Carrots
4. Smoked Wagyu Beef with grains, gochujang, and endive
5. Sticky Toffee Pudding with Salted Caramel Ice cream

After culinary school in Minneapolis and nine years in the restaurant business working under 2-star Michelin, chef Daniel Patterson, chef/restaurateur Kent Rathburn In Dallas, Tx. Numerous high-end hotels including the Hilton, Hyatt, and Warwick Melrose among others, I decided to start my own catering business. A small operation at first quickly grew with word-of-mouth being my biggest advertising.

But after a few years I was offered a full time position with John Paul and Eloise DeJoria, co-founder of Paul Mitchell and Patron Tequila, as their private chef. The DeJoria family has giving me the opportunity of continuing my culinary journey. This has included authoring my first cookbook Salt and Vanilla.

Salt and Vanilla, A cook’s book, with Chef Judd Servidio shares his creative and gorgeous take on elevated everyday cuisine, for you, the home cook! With a wide range of flavors, recipes from beginner to expert, there is something for everyone! Included are five major sections: Vegetables, Pasta, Fish, Meat, and Sweet. Stories from the kitchen give a glimpse of what it is like to cook for some of the biggest names. With over a 100 recipes, that will not only teach you but inspire you! Salt and Vanilla is a must have, in your collection of cookbooks!