A plate of cooked steak topped with chopped onions and herbs, served with two roasted potatoes, on a white dish in a kitchen with bread and other food in the background.
Tray of assorted mini tacos on a wooden board on a marble countertop, with a white potted plant and some electronic devices in the background.
A meal with two white plates of food, a small glass of sauce or dressing with a dollop of white cream, and a dark table surface. The top plate contains a mixed salad with cherry tomatoes, avocado, mozzarella cheese, and greens. The bottom plate has a
Small glass jars filled with layered dessert, topped with whipped cream, arranged in a row on a metallic surface.
Creamy macaroni and cheese in a black cast iron skillet placed on a wooden cutting board, on a kitchen countertop.
Lobster tail with baked stuffed beef medallions and lemon wedges on a wooden platter
A plate of chopped avocado, cherry tomatoes, and sliced red onions, with a blurred kitchen background.
A black bowl containing macaroni and cheese with a piece of cooked lobster claw and a serving of greens on a white tablecloth with blurred kitchen background.
A row of six silver chafing dishes with lids, set on a white tablecloth with small white plates and spoons in front of each, in a restaurant or buffet setting.
A plated serving of beef short ribs garnished with microgreens, served over rice with carrots in the foreground, at a dinner gathering with people dining and conversing in the background.
Person drizzling dark sauce over a colorful vegetable salad in a white bowl.
Close-up of a white bowl containing a side salad with greens, cherry tomatoes, and sliced cheese, accompanied by a piece of cooked salmon with crispy skin, placed on a dark wooden surface with blurred additional bowls of similar dishes in the backgro
A white plate with slices of grilled steak, cooked shrimp, and topped with herbs, accompanied by a small side of roasted potatoes and sauce. Next to it, a smaller white bowl holds a colorful salad with arugula, cherry tomatoes, and cheese. A small gl
Bowl of cooked noodles topped with a cooked salmon piece, garnished with lime wedges, chopped green onions, and herbs, with similar bowls in the background.
A bowl of white cheese curds or mozzarella balls on a black plate in a kitchen setting.
A man with dark hair and beard, wearing a black shirt and gray apron, is preparing food at a buffet-style setup with plates of cooked meat and greens.

SOCIAL MEDIA DINNERS

Let’s Do It In Your Kitchen!

For 15 years, I’ve been cooking in homes, throwing dinner parties, and building a career around food and connection. Then I picked up a camera. Over time, filming those dinners turned into a full-on passion — not just for the cooking, but for the storytelling behind it. Now, my goal is to grow as a content creator and bring something completely different to the food and entertainment space.

Social Dinners are that next step. They’re my version of a pop-up restaurant that lives both in your kitchen and online — where real people, great food, and raw energy come together on and off camera. It’s dinner, it’s content, it’s an experience you can’t get anywhere else.

SOCIAL MENU

    • Shopping & Prep: Your chef handles all the shopping and prep work, sourcing ingredients so you don’t have to worry about a thing.

    • Cooking & Service: On the day of your dinner, your chef arrives at your home, prepare each dish in your kitchen, and serve it beautifully plated or family-style.

    • Clean Up: Once the last bite is enjoyed, your kitchen will be spotless — no dishes left behind, just happy guests.

    • Invite Your Guests: Decide who’s at the table. Whether it’s 6 or 20 people, you set the guest list.

    • Provide Table & Settings: You’ll provide the table, chairs, place settings, and glassware for your guests.

    • Set the Table: Arrange the table as you’d like — formal or casual, simple or dressed up.

    • Enjoy the Experience: That’s it. No stress, no hassle. Just sit back, relax, and enjoy the evening with your guests.

  • Three-Course Dinner

    $400 minimum (2–8 guests)
    $50 per person thereafter

    • 2–8 guests are served plated

    • 9+ guests are served family-style

    Four-Course Dinner

    $480 minimum (2–8 guests)
    $60 per person thereafter

    • 2–8 guests are served plated

    • 9+ guests are served family-style

    Travel Fees

    • San Antonio & Hill Country – $75

    • Houston & Dallas – $125

SMALL BITES

SPICY SALMON CRISPY RICE

Sushi-grade salmon tossed in spicy mayo with scallions and sesame, served over golden, crispy rice squares. A perfect balance of heat, texture, and richness in every bite.

BLACKENED SHRIMP TOSTADA

Crisp corn tostada layered with chunky house-made guacamole and topped with Cajun-spiced blackened shrimp. Finished with a drizzle of lime crema, pickled red onion, and micro-cilantro for a bright, smoky bite with balanced heat and texture.

ITALIAN BRAISED BEEF & RED WINE MEATBALLS

Slow-braised beef meatballs simmered in a red wine–tomato sauce, finished with fresh basil, Parmesan, and a drizzle of extra-virgin olive oil. Comforting, rustic, and refined.

TRADITIONAL ITALIAN BRUSCHETTA

Charred ciabatta rubbed with garlic and topped with marinated tomatoes, fresh basil, and a touch of balsamic glaze. A timeless classic elevated through simple, quality ingredients.

BBQ DEVILED EGGS

A Southern twist featuring creamy yolk filling blended with smoky Texas BBQ, roasted corn, and crisp chopped bacon for a savory-sweet balance with a touch of heat.

PROSCIUTTO-WRAPPED ASPARAGUS

Charred asparagus spears wrapped in salty prosciutto, finished with shaved Parmesan and a drizzle of aged balsamic for a perfect mix of earthy and savory notes.

CRISPY POLENTA CAKES

Golden polenta rounds topped with roasted cherry tomatoes, fresh basil, balsamic glaze, and a Parmesan crisp. Crisp on the outside, creamy within — bright and balanced.

BURRATA CROSTINI WITH FIG JAM

Creamy burrata spread over toasted baguette with fig jam, arugula, and a touch of sea salt — the perfect sweet and savory opener.

ROASTED GARLIC HUMMUS CUPS

Whipped garlic hummus served in crisp cucumber cups with a sprinkle of paprika and microgreens for a refreshing, light bite.

SALADS

SHAVED FENNEL & CITRUS SALAD

Crisp shaved fennel and seasonal citrus segments tossed with olive oil, cracked black pepper, and shaved Parmesan. Light, refreshing, and perfectly balanced between sweet and savory.

CAPRESE SALAD

Heirloom tomatoes layered with fresh mozzarella, basil, and a drizzle of extra-virgin olive oil and aged balsamic reduction. A simple Italian classic celebrating peak ingredients.

STEAKHOUSE WEDGE SALAD

Chilled iceberg wedge topped with creamy blue cheese dressing, crispy bacon, cherry tomatoes, and pickled red onion. A timeless favorite with rich flavor and satisfying crunch.

ROASTED BEET & GOAT CHEESE SALAD

Roasted red and golden beets paired with creamy goat cheese, arugula, and candied walnuts. Finished with a honey-balsamic vinaigrette for a perfect balance of earthiness and sweetness.

FALL HARVEST SALAD

Mixed greens with roasted sweet potatoes, dried cranberries, toasted pecans, and shaved apple. Tossed in maple-Dijon vinaigrette for a cozy, seasonal balance of flavor and texture.

BABY KALE & PARMESAN SALAD

Tender baby kale tossed in lemon-garlic vinaigrette with shaved Parmesan and toasted breadcrumbs. Clean, bright, and simple with a subtle richness from the cheese.

ARUGULA & PEAR SALAD

Peppery arugula with sliced pear, candied pecans, and crumbled blue cheese. Finished with champagne vinaigrette — crisp, elegant, and lightly sweet.

GREEK VILLAGE SALAD
Ripe tomatoes, cucumber, red onion, Kalamata olives, and feta cheese dressed in oregano-lemon vinaigrette. A Mediterranean staple that’s light and full of flavor.

ENTREES

SHORT RIBS

RED WINE BRAISED SHORT RIB

Classic French-style short rib, slow-braised in red wine, aromatic vegetables, and herbs until tender. Finished with a velvety demi-glace reduction and served with roasted root vegetables.

KOREAN SWEET SOY SHORT RIB

Gochujang-braised short rib glazed with a balance of sweet soy, ginger, and sesame. Finished with scallion curls, toasted sesame seeds, and a drizzle of the braising jus for depth and shine.

CHIPOTLE ADOBO SHORT RIB

Smoky and spicy short rib simmered in chipotle, tomato, and lime. Finished with a hint of agave and fresh cilantro for a bold, layered flavor with subtle heat.

ITALIAN CHIANTI SHORT RIB

Rich and rustic, braised low and slow in Chianti wine, San Marzano tomatoes, garlic, and rosemary. Served over creamy Parmigiano polenta with a drizzle of the braising sauce.

FLAT IRON STEAKS

CHIMICHURRI FLAT IRON STEAK

Grilled to a perfect medium-rare and topped with a lively chimichurri of fresh parsley, garlic, oregano, and red wine vinegar. Bright, garlicky, and herbaceous with a clean finish.

STEAK DIANE

Pan-seared flat iron finished in a brandy-mushroom cream sauce with Dijon, shallots, and cracked black pepper. A timeless classic with rich flavor and elegant presentation.

ROASTED GARLIC & HERB BUTTER FLAT IRON

Simply seasoned and finished with a luxurious roasted garlic compound butter. The melted butter infuses every bite with rich, aromatic flavor and freshness from herbs.

KOREAN BULGOGI FLAT IRON

Marinated overnight in soy, pear, sesame, and garlic, grilled and brushed with gochujang glaze. Served with a crisp scallion salad and sesame finish for balance and texture.

PASTA

BOLOGNESE LASAGNA

Classic Bolognese Lasagna with Ricotta – Layers of fresh pasta sheets, slow-simmered beef and veal Bolognese, creamy ricotta, and béchamel, finished with Parmigiano-Reggiano and oven-baked until golden.

BRAISED LAMB SHANK BOLOGNESE

Braised Lamb Shank Bolognese with Pappardelle – Tender, wine-braised lamb shank folded into a rustic tomato and herb ragù, served over wide Pappardelle noodles with shaved pecorino and fresh mint.

LOBSTER TAGLIATELLE

Lobster Tagliatelle in Saffron Cream – Butter-poached lobster tossed in a delicate saffron-infused cream sauce with shallots, white wine, and a touch of lemon zest.

SHORT RIB RAGÙ

Short Rib Ragù with Rigatoni – Slow-braised short rib in San Marzano tomato sauce with red wine, garlic, and fresh herbs, tossed with al dente rigatoni and topped with Parmigiano and gremolata.

CHEFS ENTREES

SOUS VIDE PORK CHOP

Thick-cut pork chop cooked sous vide for perfect tenderness, then seared golden and finished with house-made apple pie butter. The sweet-savory balance highlights the richness of the meat with hints of cinnamon and caramelized apple. +20/pp.

PAN-SEARED SCALLOPS

Perfectly seared sea scallops served over silky cauliflower purée with roasted delicata squash, crisp sage, and a brown butter drizzle. Elegant, seasonal, and rich in texture. +30/pp

SOUS VIDE FILET

Center-cut filet cooked sous vide for a melt-in-your-mouth finish, paired with your choice of peppercorn cream, red wine demi-glace, or blue cheese butter. Luxurious, classic, and deeply flavorful. +30/pp.

HERB-CRUSTED LAMB RACK

New Zealand lamb rack crusted with rosemary, Dijon, and toasted breadcrumbs, roasted to a perfect medium-rare. Served with a red wine reduction and garlic confit mash. +30/pp.

CRISPY SKIN DUCK BREAST

Seared duck breast with a crisp, golden skin, served over parsnip purée with cherry-port glaze and roasted baby carrots. A refined, flavorful balance of savory and sweet. +30/pp.

DESSERTS

KEY LIME PIE

Tangy key lime custard in a buttery graham cracker crust, topped with lightly whipped cream and lime zest. Bright, creamy, and perfectly balanced.

CARAMEL BUDINO

Silky caramel custard layered with salted caramel sauce and finished with a dollop of whipped cream and sea salt. A rich, elegant classic with deep toffee notes.

LEMON CHEESECAKE WITH RASPBERRY COULIS
Creamy lemon-infused cheesecake drizzled with tart raspberry coulis and garnished with fresh berries. Light, smooth, and refreshingly citrus-forward.

MINI CHOCOLATE CAKE

Decadent chocolate cake layered with raspberry jam and chocolate ganache, topped with lightly whipped cream for a rich, balanced finish.

APPLE CRISP WITH BROWN BUTTER OAT TOPPING

Warm baked apples spiced with cinnamon and nutmeg, topped with a brown butter oat crumble and served with vanilla bean whipped cream.

PUMPKIN SPICE PANNA COTTA

Silky pumpkin custard infused with cinnamon, nutmeg, and clove, topped with maple whipped cream and candied pepitas.

PECAN BOURBON TART

Toasted pecans in a buttery crust, glazed with bourbon caramel and a touch of sea salt for a bold Southern finish.

SIDES

Includes one. Additional side $5 per person.

CREAMY WHIPPED MASHED POTATOES

Smooth and buttery with a hint of cream for a classic, comforting finish.

THREE-CHEESE MAC & CHEESE

Rich and indulgent blend of aged cheddar, Gruyère, and Parmesan with a crisp breadcrumb topping.

CRUSHED POTATOES WITH PARMESAN & TRUFFLE

Rustic-style potatoes lightly crushed and finished with truffle butter, Parmesan, and sea salt.

CREAMED SPINACH WITH SHALLOT & NUTMEG

Silky spinach simmered with cream, shallots, and a touch of nutmeg for warmth and depth.

CHARRED BRUSSELS SPROUTS WITH CALABRIAN CHILI HONEY

Crispy sprouts glazed in spicy Calabrian chili honey and finished with sea salt.

MAPLE-GLAZED HEIRLOOM CARROTS WITH THYME

Oven-roasted carrots coated in maple glaze and fresh thyme for sweet, aromatic flavor.

CRISPY SMASHED FINGERLING POTATOES WITH GARLIC MOJO

Crispy on the outside, fluffy inside — tossed with roasted garlic mojo and herbs.

ROASTED DELICATA SQUASH WITH BROWN BUTTER & SAGE

Tender roasted delicata squash drizzled with brown butter and crisp sage leaves.

BALSAMIC-ROASTED BEETS WITH GOAT CHEESE & PISTACHIO

Earthy beets roasted and finished with creamy goat cheese, crushed pistachios, and balsamic glaze.