At the Private Pass
Chef Francis PascalInside Chicago's Vendador Private Dining. Hospitality is not a service, it is devotion. Private Chef Operations Guides
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 43 | Subscribers | Read | vendador.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Recipe: Seared Scallops with Pea Purée and Morels
Spring gives you a window. Morels come up in late April, English peas hit the market at the same moment, and both are gone by the middle of June. This is the dish I cook when both are on the bench together (amongst many
Private Dining Operations Guide #7: Branding & What Your Name Should Mean
Bocuse. Robuchon. Keller. Achatz. What they built over decades was not a restaurant. It was an association. And that is the work.
What No Restaurant Can Give You
I’ve been cooking for parties in private residences for years. And theres something that happens at most of the private dinners I cook.
Tutorial: Roasted Halibut with Pineapple Mole and Pineapple Salsa
A clean, flaky piece of halibut sitting on top of an earthy sauce, cut through by the brightness of fresh pineapple.
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Authors
The writers behind this newsletter.
Executive Chef & Founder of Vendador, Chicago's premiere Michelin-trained Private Dining Company. Teaching technique and improving business operations for Private Chefs. Hospitality is not a service. It is devotion.
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