FoodSaucy

The Runway Ball, presented by BostonMan Magazine, Wave + Woven, and The 617 Event Group, is scheduled for Sunday, December 15th, 2024. The event will take place from 6:00 PM to 10:00 PM at the Grand Ballroom of the Hilton Boston Park Plaza. This event will feature a runway show with collections from six designers, along with live music performances, a cocktail reception, complimentary food and beverages, and a silent auction. If you're interested in attending with my Professional Network and The Boston Chef Collective, please feel free to reach out if you'd like more information or if you want to purchase your own tickets, you can visit the official event site.. https://lnkd.in/gnRtR8b7

?? Attention Boston! ?? ISO EVENT SPACES IN BOSTON for OUR CHEF'S TABLE EXPERIENCE. We have a few corporate events coming up for 30-40 guests . No hotel conference rooms. Must be in Boston. ???? The ideal space should either have access to a kitchen or available space to build a field kitchen. Our clients would like to have space for presentations. I would love to offer a variety of options to our clients so bring it on with ideas!! Could be a luxury building event space or art gallery?! Could possibly be a restaurant closed on Tuesdays, or a private residence. ???? If you have or know of a venue that fits the bill, please reach out! Let’s create unforgettable culinary and professional moments together. ???? #FoodSaucy #ChefsTableExperience #BostonEvents #Boston #BostonDining #BostonVenues #BostonLuxury #BostonVenue

Attention Boston Foodies and Restaurateurs: Gathering some interest in organizing a table at Raffles on July 23rd. Guest Chef Henrique Sa Pessoa from the 2-Star Michelin Restaurant Alma in Lisbon will be hosting a 5-course menu. Cost might be around $250/ person, must RSVP and pay to secure your spot at the Boston Chef's Collective Table- I will make a guest list with payment link once I gather interest... limited seating. ??

Foodsaucy unofficially began in 2003 when I met my closest friends, who remain my life today. Back then, they were a rugged group of musicians, now a rugged group of successful business owners. We were in our early 20s when we started hosting dinners in our home for friends. Our first dinner is a story of problem-solving, achievement, and fondue dance parties. Limited resources but plenty of creativity! "No table for dinner, no problem! I got this." We took the storm door off its hinges, used a keyboard stand, covered it with a bedsheet, and brought seats from the band van inside. There were 16 of us, a small selection of respectable wine hiding about 30 bottles of Yellowtail. It still makes me smile when I tell this story— there are photos out there. As the years went by, our taste and service improved. One year, we roasted a whole suckling pig in an electric stove in a Brookline apartment. When I say there is no challenge I can't handle, I mean that! Despite our different paths, mine to California, we continued our annual dinners around our birthdays after the holidays, which became a cherished ritual. When I moved to Europe, I offered dinners at hostels, boutique hotels, and hosted winery dinners during a year-long backpacking trip. When it was time to return to the kitchen, I moved to Barcelona for a position in some of the best kitchens in the world. While there, I hosted dinners on my terrace for friends, travelers, and local food enthusiasts through EatWith. Once, I set up a table in an alleyway, strung lights with duct tape, and served food from our kitchen after hours. It was a romantic experience, connecting with passionate, like-minded people. Dining in Spain often involves large groups sharing plates and wine, a communal experience that resonated with me and one I want to share with our community here in Boston. These experiences—from storm doors to suckling pigs, California to Europe, wineries and farms to Michelin-star kitchens and yachting—have all shaped Foodsaucy into what it is today: a cherished ritual.

Join us in this pop-up networking event and discover Boston's newest culinary hotspot, The Vermilion Club by John Fraser. Don't miss the chance to connect with top professionals while enjoying great food and drinks!

Event Calendar is Filling Up ???????? The Design Collective South Shore Solstice Siorée Date: Thu, Jun?20 ? 5:00 PM?EDT https://lnkd.in/eTKeN4QP

???? Elevate your corporate and residential amenities with our exclusive Chef's Table Experience! Perfect for intimate gatherings or grand celebrations, we deliver top-notch luxury service directly to your space. Our all-inclusive packages cover everything from exquisite tableware to stunning decor, offering a seamless, one-stop solution for unforgettable dining experiences. After a few years of catering to Concept Properties' corporate functions and top earner events, their company culture has flourished around the added Private Chef Experience, driving productivity as employees strive to participate in this coveted offering. You might not realize the impact it has, but just ask anyone at Concept Properties how they feel when they know Foodsaucy by Chef Krystal is catering. Enhance your property with this unique amenity and create memorable moments for your clients and residents. Let's bring the magic of fine dining to your luxury living spaces in Boston! ?????

Thank you to AFAR and Jennifer Flowers for taking the time to discuss the future of Raffles Hotels & Resorts and Fairmont Hotels & Resorts, and the exciting developments on the horizon for both brands. https://lnkd.in/e3q4WdSM?