Goodness Gracious Private Chef + Catering

05/01/2024

We're hiring!

Job description Goodness Gracious Private Chef and Catering and Songbird Parlour are looking for an experienced and motivated Catering Chef to join our team. Women-owned and operated, globally...

03/21/2024

Looking for a fantastic side-hustle?! We got you covered. Goodness Gracious is hiring on-call servers for this Spring and Summer season and would love to hear from you. Check out the deets below!

01/10/2024

Be a part of an award-winning culinary team! Our growing hospitality group includes Gopdness Gracious Private Chef and Catering, and private event venue and pop-up restaurant Songbird Parlour.

We are hiring a daytime prep chef to execute all recipes for our event chefs. The right candidate is passionate about culinary arts, has great attention to details, is a team player, takes direction well, and can work independently. A culinary school degree is preferred, or five years of fine dining kitchen experience.

Tuesday-Saturday 8am-2pm, though schedule is very flexible.

Competitive pay. Paid time off. Be a part of a growing company and work alongside some of the best chefs in the area!

01/10/2024

People always ask us how we come up with our creative dishes. The trick is to shop the local farmers market and let the inspiration jump out at you. For example:

On Friday I came across some cauliflower, celery root, and carrots for a roasted vegetable salad; mushrooms and dried tomatoes for a vinaigrette, and parsley and Meyer lemon for a punch of vibrant flavor.

Voila!

01/07/2024

Meet one of our favorite Wine Country Event Planners and Designers, Ashley Babin of

“Excels in cat herding.
Voracious reader of Victorian murder mysteries.
Obsessed with all things Ancient Greek and Roman.
Loves to create travel itineraries and will spend hours where to eat and grab drinks even if only an hour away.
Loves to create To Do lists and puts “make To Do list” on there to have the satisfaction of crossing it out.”

😂 🐈

Learn more and book her services at www.threesummerdaysevents.com
Venue

01/06/2024

Congrats to Goodness Gracious for winning Sonoma Valley’s BUSINESS OF THE YEAR!

I have lived in many places throughout my lifetime and never has anywhere felt more like home than Sonoma, and I really mean that. We are very proud to call this place our home, and so blessed to live here. We look forward to many, many more years of serving you. This award is a testament to all of the hard work, passion, dedication of our team, and the love and support of my family.

We feel absolutely unstoppable heading into 2024. I am immensely grateful for this recognition!

01/05/2024

I want to step back and give myself props for the career I’ve built for myself over the last few years. Just like you’d want to eat more mindfully, or spend time with your family more mindfully— it’s important to get through your workday mindfully too. I have to pinch myself and be like, DAMN you are AWESOME! Slow down and really appreciate what you’re doing.

In just the last few days, I’ve found myself…
💥 prepping for an interview on a podcast for inspiring moms looking to live as their highest selves
💥 pitching a press release to a national PR agency
💥 accepting a request to be a part of a panel presentation at the Culinary Institute of America
💥 writing an acceptance speech for an award I will receive tomorrow night

This is real! GO ME!

12/31/2023

POV: your Bay Area, Michelin-trained Chef worked in Tokyo for years and creates a culinary experience of flavors unlike any other and you get to eat his perfect food pretty much all the time 😜

12/25/2023

Cheers!! 🎄✨🥂

12/21/2023

My first order of business when I started Goodness Gracious back in 2017 was to join the Chamber of Commerce ()and immerse myself into the local business community. I've absolutely loved being an entrepreneur in Sonoma Valley and it has loved me back. Thank you for hosting a gorgeous holiday party

Cheers to another successful year for all Sonoma Valley Chamber members and beyond!

12/13/2023

“Found in the beautiful Sonoma Valley winemaking region, the town of Sonoma is no stranger to welcoming visitors. The Sonoma Valley, known as “the birthplace of wine in California” and “the location where California was born” has some of the best wineries in the country, welcoming millions every year. With over 100 wineries, ranging from casual garden estates to more elegant castle manors, the Valley has something for any wine connoisseur or curious taste tester. And Sonoma is at the heart of it all, enticing locals with its easygoing atmosphere and small town feel.”

worldatlas.com listed Sonoma as one of the top Most Welcoming Cities in California and we AGREE 💯!

12/13/2023

FOUR Winter Dishes that pair with Imagery Winery’s 2022 White Burgundy for a beautiful and unique holiday table ✨🎁


🍐 Local bosc pear, brown butter kefir cream, crispy prosciutto, pomegranate

💥Chicken negi meatball, scallion, sesame, hot mustard

🧑🏼‍🍳 Pacific black cod, vadouvan brown butter, brassicas, onion soubise

🍰 Brown butter almond cake, heirloom pear, apple brandy syrup

This recipe is SO worth the work. Make a big batch of this to keep for awhile.

Vadouvan Brown Butter

Ingredients
1 C sliced garlic
3/4 C sliced shallots
6 C sliced onion
2 # butter, browned, brown butter solids strained and reserved to add back later on
2.5-3 Oranges, zest… just the zest
1/2 C ginger, finely minced

SPICE MIXTURE:

2 T cumin
1/4 C mustard seed
1/4 C fenugreek
1/4 C coriander
Pinch of Chili flakes
15 cardamom pods (crack open and take out seeds and grind)
1 whole cinnamon stick
1/2-1 star anise
1 T turmeric
1 bay leafs

Directions

- Season sliced garlic and shallots with salt (separately).
- Sweat onions down in some brown butter and set off to the side.
- Heat all the strained brown butter fat in deep pan or pot to 325 degrees.
- Fry out shallots and garlic until light blonde, stirring and paying close attention throughout the process. Set aside.
- Fry previously sweated onions to deep golden brown in the same fashion. Once brown, add all the ingredients back into the pot starting with the ginger, then spice mixture, zest, garlic and shallots. Cook for 5 minutes on high heat to infuse spices and meld flavors.
- Let sit for a while to cool down completely and meld flavors more.
- Pull out cinnamon sticks, bay leaves and star anise before putting away.

11/28/2023

Getting some people together for an end-of-the-year celebration? Consider a refreshing midday cocktail party , in the heart of Sonoma Valley 🍷☀️

11/27/2023

I don’t want to know who I would be without books 💛 📚

11/25/2023

We don’t take holidays lightly around here! Our Thanksgiving was a feast of family and best friends and damn delicious food! Lobster, rack of lamb, caviar, 38 year old port, and hazelnut cake brought everyone together around the table for memories that will last a lifetime.

Grateful 🥹

11/20/2023

Our team ROCKS. Check out our 140 ⭐️ ⭐️⭐️⭐️⭐️ Book your before it’s too late! December dates are filling quickly.

🥕 Farm-to-Fork Michelin Cuisine
👩🏻‍🍳 Innovative Hors d’oeuvres
🍽️ Multi-Course Dinner Parties
👀Stunning Buffet Installations
🍹 Craft Mixology

Www.goodnessgraciouseats.com

11/16/2023

I am so thrilled to have been selected to give a presentation to our high school students for their Career Week “Culinary and Hospitality” Panel.

Growing up, I loved cooking through my mom’s old Betty Crocker cookbook and was obsessed with watching cooking shows on TV. I had a burning passion for good food, cooking, and gathering people together. I headed to Le Cordon Bleu Culinary Institute in Portland, OR at 18 years old.

When I was through there, I moved to the famous Napa Valley to learn from the best chefs. I spent a handful of years working my way up the ranks of fine dining restaurants. It was in 2014 I became the Executive Chef of Beltane Ranch and made Sonoma Valley my home.

Today, I run my three hospitality businesses: Goodness Gracious Catering, Songbird Parlour, and Valley of the Moon Kombucha. I have an exceptional management team in place and get to do what I love.

This week, I’m meeting with marketing consultants to start building an improved marketing department for 2024, reviewing creative sales strategies to get us through the slow months, setting the stage for our annual holiday fair, and speaking about all of this to our Sonoma Valley High students.

I have three tips for those interested in pursuing a career in hospitality:

- you MUST have a passion for being of service and connecting with people.
- if hotels and restaurants aren’t for you, look into outdoor recreation, music venues, museums, casinos, or travel. The tourism industry is the largest in the world!
- last but not least, THINK BIG! The economic success that the hospitality industry can bring to a community is enormous. Tourists spends hundreds of millions of dollars in Sonoma County each year. Imagine the good you can do for the world 🌎🤍

11/11/2023

How does he do it?! This pink apple purée is vibrant perfection. 🍎😍

Chef Nathan’s best hors d’oeuvres for our upcoming holiday season is this duck liver and port mousse crostini with pink apple purée.

Here are a few more favorites—

Roasted heirloom potato, sansho pepper, nori, smoked miso garlic paste

Kabocha squash and goat cheese dip with furikake and rice crackers

Seared scallop, carrot-ginger confit purée, quince chutney

Chicken negi meatball, scallion, sesame, hot mustard

Duck breast pastrami, pickled grapes, caraway, crunchy cabbage

Local bosc pear, brown butter kefir cream, crispy prosciutto, pomegranate

New York steak skewer, Russian River shiitake, french plum gastrique, arugula

11/08/2023

Holiday parties may range from elaborate, multicourse dinners, to cocktail parties, or small grazing tables with just a handful of loved one but either way, they should always be full of camaraderie’s, connection, cheer, and good food!

Let us know what you’re looking for, and we’ll be sure to deliver something exceptional. Have a Goodness Gracious holiday!

11/06/2023

One of the most beautiful times of year in the valley is Harvest season. The weather is still warm and inviting, but the leaves begin to turn and the fog rolls in early mornings. A favorite way to spend a fall weekend is to take a drive down the Bohemian Highway from Santa Rosa to the little river town of Monte Rio, where you can enjoy the incredible scenery and stop at any number of cool, quirky, local joints along the way.

We love to begin the morning with a stop at Wild Flour Bread (.bakeshop) where they feature brick-oven baked sourdough breads, scones and coffee. Their fougasse cheese breads made with ingredients like local shiitakes, gouda and caramelized onions, or one of their sweet scones spiced with cardamom and marzipan are some of the team's favorites! They also have a secret little on-site garden you can explore which makes it even more special. Once you’re done there, make sure to stop by Bohemian Flowers Farmstand () where you can peruse their beautiful selection of fresh and dried flowers, or grab some of their sun-ripened produce. When you’ve reached the end of your drive, our team recommends stopping for lunch at Light Wave Cafe () in Monte Rio. Situated right along the river, and in the midst of ancient redwoods, Light Wave offers some totally tubular cafe fare like coconut curries, shakshuka, and some of the best pies in the county. Adjacent to a skate park, take your fare to enjoy on one of their outdoor picnic tables as you bask in the scenic riverfront view, or watch a few awesome skateboarders as they ollie-flip off their morning caffeine buzz.

11/01/2023

Does anyone else bring back groceries when they travel? I just can’t help wanting to take a slice of culture home with me! I brought back a ton of Scandinavian staples from my trip to Denmark and Sweden and shared them with the team (oh so enthusiastically!)

I’m a big fan of this Swedish knäckebröd with things like pickled herring, Danish cheese, lingonberry ham, and hot honey mustard. Though traditionally, they would eat this for breakfast with mayo, cheese, and cucumbers.

10/29/2023

Expertly-curated craft cocktails exclusively for our private parties. Ask about adding these to your upcoming Private Chef Experience, holiday party, or microwedding for that extra “wow” factor.

#

10/28/2023

When in wine country, be sure to splurge on the best food! Our signature “steak and potato” dish is always a hit and pairs so well with our rich Sonoma Valley red wines.

Chef Nathan curates seasonal versions of a seared filet mignon basted in garlic and thyme, a smooth potato purée, farm-fresh vegetables, and a slow cooked demi glacé. Add this to your bucket list!

10/26/2023

Executive Chef Nathan Holden made his way back to the Bay Area after stints of cooking and learning and evolving his skill in places like Tokyo and Paris.

Our Private Chef Experiences are a source of adventure and discovery; a fine dining experience that brings the best food and wine to your private party.

WOW your loved ones with a Private Chef this holiday season. We’ve curated a new seasonal menu featuring Chef Nathan’s signature dishes such as-

Braised Sweetwater oysters, laurel bay espuma, buttered leeks, scallion powder

Seared scallops, citrus segments, ponzu butter sauce, shaved kohlrabi, garden shiso

Pork belly, brassicas, fermented chili, pine nut pudding, golden raisins

Book today at link in bio!

10/25/2023

We’re feeling all the holiday vibes with this tablescape fit for a feast. Book one of our seasonal buffet installations or other impressive culinary creations for you and your loved ones. 🍽️🌟

10/22/2023

The holiday season is the time to slow down and reflect upon the people who make your world go around. Treat your loved ones to an elegant celebration with our farm fresh hors d’oeuvres made with lots of love.

Our seared scallops over carrot-ginger confit purée and apple-raisin chutney is certainly something to be thankful for!

10/08/2023

Hello from Copenhagen, Denmark! Where is your bucket list taking you next?!

10/05/2023

The best restaurant in Sonoma is right in your kitchen. Experience our Chef’s culinary delights, focused on a philosophy of true farm-to-fork dining that supports our local community and artisans. Our Private Chef Experience is THE thing to do in wine country!

10/04/2023

It’s rare that I am cooking with clients these days, but when I do, I want my main man with me!

10/03/2023

At the intersection of good food and togetherness is a Goodness Gracious Private Chef Experience!

Visiting Sonoma Wine Country? Make the most of it with the ultimate culinary experience. We want YOU to enjoy our love for community and good food. Weekday packages at $150/pp

📧 [email protected]