What is it: Kitchit is a startup that connects private chefs with people planning house parties, providing an easy website to search for chefs and check out potential menus. The per-head price can vary, depending on the extent of your bash, but you can find a restaurant-like experience without the fuss of reservations and waits.

Why I went: I joined a dinner group that hosts home dinners featuring Kitchit chefs, and last week I went to my first one featuring Chef Andre Villahermosa, who cooked up a three-course dinner for $50 per person at the Castro home of Kitchit marketing director Mat Stark.

About the chef: Villahermosa has been a private chef with Kitchit since last year, but before that worked many years in restaurant kitchen, specifically at Michael Mina and previously the Dining Room and Ritz Carlton where he worked with his mentor Ron Siegel.

How it works: The Kitchit chef comes to your home and cooks using your kitchen and utensils, and uses your dinnerware to serve the food. The chef brings the ingredients and often preps everything beforehand to make sure the courses come off at the right time. The chef sometimes brings along extra help depending on the size of the dinner party, but often ends up serving and cleaning up on his/her own.

The menu: Villahermosa brought his fine-dining experience to the menu, which started with a salmon crudo with linguica sausage encased in sliced avocado and served with tomato water. He dazzled the party with his pasta course of orzo with romano cheese and butter served with rosemary smoke coming from the layer under the plate. The main course was pork belly, cooked with a crispy skin and served with a charred eggplant puree, pickled onions, parsley sauce and a succotash. Dinner ended with a simple dessert of mascarpone cream with thinly sliced summer stone fruit. Villahermosa gave a spritz of elderflower liqueur before we enjoyed it.

The last bite: Guests brought their own wine to enjoy with the meal, and the quality of the plates made me feel like I was dining at a restaurant. But it was a different experience because it’s like I sat at the communal table at a restaurant but I wasn’t rushed or felt the deafening sound of party guests at other tables. This was an intimate experience with sophisticated food.

If you’d like to have Chef Villahermosa cooking at your home or any other Kitchit chef, visit www.kitchit.com.

 

Prepped ingredients ready for action.

Prepped ingredients ready for action.

Pork belly cooked crispy before your eyes.

Pork belly cooked crispy before your eyes.

Creating the starter of avocado and salmon crudo.

Creating the starter of avocado and salmon crudo.

First course of salmon crudo, linguica sausage and avocado, garnished with radish and celery and served with tomato water. It was refreshing and rich at the same time.

First course of salmon crudo, linguica sausage and avocado, garnished with radish and celery and served with tomato water. It was refreshing and rich at the same time.

Pasta course of orzo with romano cheese and butter, served in a container that had an underlying layer of fresh rosemary that was lit to create infused smoke while eating.

Pasta course of orzo with romano cheese and butter, served in a container that had an underlying layer of fresh rosemary that was lit to create infused smoke while eating.

Building the main course of pork belly with a base of eggplant. Yes, I ate the eggplant even though I'm not a fan of this vegetable.

Building the main course of pork belly with a base of eggplant. Yes, I ate the eggplant even though I’m not a fan of this vegetable.

Chef Villahermosa plating his crispy pork belly.

Chef Villahermosa plating his crispy pork belly.

Adding sauce at the table.

Adding sauce at the table.

The pork belly dish was restaurant quality in looks, but a nice sizable portion, bigger than what you would typically get at a restaurant. It was perfectly cooked.

The pork belly dish was restaurant quality in looks, but a nice sizable portion, bigger than what you would typically get at a restaurant. It was perfectly cooked.

Dessert of marscarpone cream and sliced stone fruit with a spritz of elderflower liqueur.

Dessert of mascarpone cream and sliced stone fruit with a spritz of elderflower liqueur.

Having restaurant-quality food with the intimacy of a home dinner was an enjoyable evening for all.

Having restaurant-quality food with the intimacy of a home dinner made for an enjoyable evening for all.

4 Responses to A Kitchit Dinner with Chef Andre Villahermosa

  1. Brenda Ton says:

    That pork belly looks incredible! Happy to hear you had a good experience.

  2. I’ve heard of Kitchit but didn’t know anyone who actually attended a dinner by them – glad to see it was good. That mascarpone dessert looks so good. I can see this as being a good platform for up and coming chefs as well.

  3. Carolyn Jung says:

    I’ve always thought that Kitchit was such a genius business. I wish I had thought of it! The quality and look of the dishes is really impressive, too.

  4. Row says:

    Very cool idea and the dishes look fabulous! 🙂