Sharon Hage, best known for her culinary innovation at York Street, brings her revered talents to My Private Chef for an underground ‘Fall Harvest Dinner’ paired with Oregon Pinot Noir. Chef Hage will showcase her ingredient driven mentality at this one-time event held at the popular Deep Ellum kitchen and showroom on September 20th. With a sustainable, farm to table product focus Sharon will prepare a once-in-a-lifetime meal for 30 people. Guests who make their reservations will only be privy to the underground venue of My Private Chef and await Chef Hage to reveal their dinner menu with each of the 5 courses.
Sharon, like many local kitchen personalities, has chosen to collaborate with My Private Chef owner Holly (Muller) Warner to display her talents and engage in a crowd of culinary aficionados. Holly is pleased to have Chef Sharon Hage return to her kitchen for the 3rd time as her presence always brings a rare cooking and dining experience.
The general public can learn more about the underground dinner offerings and the chance to be served by Chef Hage by adding their name and email to the underground dinner distribution list found at My Private Chef.
Reservations are now being taken for Chef Hage’s underground dinner; seats are limited so potential guests are encouraged to sign up as early as possible.
What: Chef Sharon Hage’s ‘Fall Harvest Dinner’ paired with Oregon Pinot Noir
When: September 20th; 7:30 pm arrival
Where: My Private Chef 2901 Elm Street, Dallas, Texas 75226
$95 per person – gratuity not included
Limited to 30 guests to reserve call or contact 214.679.0999 firstname.lastname@example.org
In addition to the Hage dinner Holly also celebrates her upcoming fall cooking classes led by a variety of culinary influencers. On September 25 from 6 pm-9 pm Mary Martha DiCarlo Francis of Jimmy’s Food Store will help participants master authentic old world Italian dishes and showcase a sampling of bruschetta, mushroom risotto, chicken piccata and zabaglione. 12 slots open; $50 per participant.
October classes will include one led by Chef Holly which helps answer the never ending question “What’s for dinner” with easy and delicious dishes. And Kerrie Sparks, aka ‘The Modern Canner’ will demonstrate how to preserve the early fall season which incorporates a modern take on a time-honored tradition. 12 slots open per class; $50 per participant. Additional details regarding October classes TBD.