National Surf and Turf Day!

February 29, 2024 SOLD OUT

THE MENU

Welcome Cocktails

Classic Up Martini

Smoked Manhattan

Canapés

Crispy Lobster Ravioli

Steak Tartar Brioche Crostini

New Potato with Crème Fraiche, Salmon Caviar, Chives

1st Course

Bibb Lettuce "Wedge" ~ blue cheese vinaigrette, bacon lardons, confit tomatoes

2nd Course

Filet Mignon with Lobster Bearnaise, petite vegetables, potato fondant

3rd course

Chocolate Pot de Creme

4th course

Bananas Foster

ABOUT THE CHEF

Julie spent the early years of her culinary career in New York City cooking with "Top Chef Master" Anita Lo, and then Montreal-based chef Normand Laprisse of Toque, before accepting a position at the Restaurant Daniel, the year that Daniel Boulud won back his coveted fourth star from the New York Times.  She is a featured chef in the book documenting that year, called The Fourth Star, and has collaborated with food writer and co-owner of Chef's Dinner Table Kathleen Squires on the article "Island Holiday" for Saveur magazine, and the Coolhaus Ice Cream Book.

In Austin, Texas, she worked at the acclaimed Jeffrey’s Restaurant and later was the chef and co-owner of Full Spoon Catering.   She served as Director of Catering and Executive Chef for a culinary non-profit called The Kitchen at Billings Forge in Hartford. There she created a job-training curriculum for under-served communities, opened two bakery cafe locations, and an off-premise catering business that quickly became the preferred caterer for the Wadsworth Athenaeum, the Governor’s Residence, and many other offsite venues.  

After nearly a decade with Yale University as the Executive Chef of Yale Catering, where she  catered to elite guests of the university and Yale's President, Julie  brings her passion for perfect food, extraordinary service, and memorable events to Chef's Dinner Table as our Culinary Director and chef-in-residence.