Customers have primarily gotten to know chef Teddy Folkman's cooking through the mussels and pub fare he sends out at H Street NE's Granville Moore's. But recently, some of Folkman's more loyal followers have taken things a step further — by hiring Folkman, and sometimes his beverage director Matt LeBarron, to cater their own private parties at home.
It's something Folkman would like to do more often — he's already been hired for such events as bachelor parties. It gives him the opportunity to be more creative, he says, much like many chefs who offer a chef's table at their restaurants (Granville Moore's tiny space isn't as conducive to such a prospect). Folkman started doing the practice for charity, offering a private dinner up as an auction item for such organizations as Brainfood, and he's now looking to make it a part of his business.
The events give Folkman the chance to test out such dishes as crispy rabbit rillettes, pork belly doughnuts, olive oil with sea urchin and lemon zest and pan-seared gnocchi with asparagus, chicken cracklings and lavender cream. Fans looking for more of a drink-focused event can hire LeBarron to offer a mix of cocktails, Belgian beers and wine.
Pricing varies dramatically depending on the scope of the event. When someone approaches the chef, he'll ask them a series of questions about allergy and diet restrictions, clients' go-to restaurants, ingredients they have stocked in their pantry, foods that make them "warm and fuzzy" and favorite cuisines. He also sometimes incorporates cooking demonstrations or classes into the events if the customers are game.
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· [The bar at a recent Folkman event]
