Epicurean Escape uses locally sourced, organic ingredients whenever possible from only the highest quality suppliers. We are happy to accomodate any dietary restrictions including vegan, vegetarian and gluten free. His creations are absolutely to die for, and his helpful and kind nature instantly won us over. Chef Matt Paille grew up surrounded by Sonoma County's bustling farm and wine industry.
At fifteen, after taking culinary classes, he was offered a position at Cattleman's Steakhouse; where he worked his way up from fry cook to grill. Chef Paille went on to study at Maui Culinary Academy and then worked under Wolfgang Puck at Spago, James McDonald at Pacific'o, and Tom Leli of Manana Garage.
Through his travels in Asia, South America, and Europe he developed an extensive knowledge of international cuisines; cooking everything from wild piranha in the Amazon, guinea pigs in Peru, and near endless varieties of seafood in Chile.After returning home to Northern California, Chef Paille worked at The Ritz Carlton, Medici Lounge in SF, and Manzanita Restaurant in Healdsburg before founding Epicurean Escape Catering.
At fifteen, after taking culinary classes, he was offered a position at Cattleman's Steakhouse; where he worked his way up from fry cook to grill. Chef Paille went on to study at Maui Culinary Academy and then worked under Wolfgang Puck at Spago, James McDonald at Pacific'o, and Tom Leli of Manana Garage.
Through his travels in Asia, South America, and Europe he developed an extensive knowledge of international cuisines; cooking everything from wild piranha in the Amazon, guinea pigs in Peru, and near endless varieties of seafood in Chile.After returning home to Northern California, Chef Paille worked at The Ritz Carlton, Medici Lounge in SF, and Manzanita Restaurant in Healdsburg before founding Epicurean Escape Catering.
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Gather seasonal roasted vegetables, here we used summer squash, sweet baby peppers, and heirloom carrots.
Heat oven to 325 degrees.
In a tagine, Dutch oven or heavy-bottomed pot with a tight-fitting lid, warm 2 tablespoons oil over medium heat until hot.
Working in batches, add lamb to pot, leaving room around each piece (this will help them brown).
Cook until well browned on all sides, about 10 minutes.
Transfer pieces to a plate as they brown.
Drain fat, if necessary, leaving just enough to coat the bottom of the pot.
Heat oven to 325 degrees.
In a tagine, Dutch oven or heavy-bottomed pot with a tight-fitting lid, warm 2 tablespoons oil over medium heat until hot.
Working in batches, add lamb to pot, leaving room around each piece (this will help them brown).
Cook until well browned on all sides, about 10 minutes.
Transfer pieces to a plate as they brown.
Drain fat, if necessary, leaving just enough to coat the bottom of the pot.
French Events is a family-owned event rental company, specializing in eco-friendly rentals for any occasion.
As a proud partner of Epicurean Escape, French Events offers exclusive offers for Epicurean clients.
Let Chef Pierre bring his wood-fired pizza oven to your next event.
Complete with highly recommended and creative recipes, Chef Pierre can create one-of-a-kind experiences that you and your guests will cherish.
Their mission is to replace less-healthy fat-bomb pizzas, one delicious morsel at a time.
As a proud partner of Epicurean Escape, French Events offers exclusive offers for Epicurean clients.
Let Chef Pierre bring his wood-fired pizza oven to your next event.
Complete with highly recommended and creative recipes, Chef Pierre can create one-of-a-kind experiences that you and your guests will cherish.
Their mission is to replace less-healthy fat-bomb pizzas, one delicious morsel at a time.
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