Brandywine Cooking is based in the San Francisco Bay Area. Our mission is to provide high-quality cuisine to homes in the Bay Area. We pride ourselves on making sure as many of our ingredients as possible are local and organic. We are happy to provide meals that take into account any diet, whether you are vegetarian, gluten-free, or just don't like brussel sprouts. All of the cooking is done right in your own home.
Steak and fingerling potatoes
We will come into your kitchen and prepare meals either to eat that night, or to put away in your fridge or freezer for another day. Tell us your favorite ingredients, your favorite dishes, or let us surprise you. We strive to make sure our dishes are made with as many organic, sustainable, and local ingredients as possible. Bon appetite!
Chocolate Volcano Cake with Pomegranate
and Blood Oranges
We love holding in-home cooking classes. Do you and your friends want to spend a fun afternoon creating that night's dinner of skirt steak and goat cheese salad under the guidance of an expert chef? Now's your chance. We also do individualized cooking classes right in the comfort of your own home. Have you always wanted to learn how to make the perfect French Onion Soup? How about learning when ingredients are in season, and how best to concoct a delicious seasonal salad for any time of the year?
Ahi Tartare with Frisee, Edamame, and Persimmon
Small Dinner Parties
Let us help you throw a dinner party for you and your friends.
Date Nights
Do you and your loved one want to celebrate a special occasion with an intimate evening?
We can help make the evening one to remember with gourmet cuisine served in your own home -
with no need for you to cook or clean.
Wine Pairing
We can help with the often daunting task of choosing a wine to go with any meal.
Freezer and Pantry Stocking
We will stock your fridge with delicious food to last you weeks. We happily accommodate any dietary need whether you are lactose-intolerant, vegan,
or if you just really don't like broccoli.
Homemade Pet Food
We realize how difficult it is to find healthy balanced pet food, so let us create
meals for your pets that are nutritious, fresh, and not out of a can.
Miso Crusted Big-Eye Tuna with
Pea Vines and Sesame
Spring
- Warm Salad of Jumbo Asparagus and Morel Mushrooms with Lemon Shallot Vinaigrette
- Lobster Stuffed Chive Crepes with Saffron Cream
- Seared Duck Breast with Sunchokes and Sweet-Pickled Red Peppers
- Herb Crusted Veal Chop with Sugar Snap Peas, Ginger Glazed Carrots and Yellow Finn Potatoes
- Old Fashioned Strawberry Shortcake
- Cool Plum Soup
Summer
- Classic Caesar Salad
- Flatbread with Black Mission Figs, Talleggio and Arugula
- Pork Loin with Grilled Peaches and Balsamic
- Pan Roasted Escolar with Grilled Fennel and Brandywine Tomatoes
- Sweet Corn Custard with Blackberry Compote
- Buttermilk Panna Cotta with Rhubarb and Mint
Autumn
- Soup of Four Onions
- Soup of White Beans with Lemon Zest and Sage
- Butter Lettuce with Candied Pecans, Fuyu Persimmons, and Gorgonzola Dolce
- Marinated Skirt Steak with Turnips and Potatoes Braised in Honey and Butter
- Braised Lamb Shanks with Pumpkin Orzo and Gremolata
- Oatmeal Cookies with Candied Macadamia Nuts
Winter
- Scallop Crudo with Blood Oranges and New Olive Oil
- Curried Root Vegetable Velouté
- Tagliatelle with Parsnips and Pancetta
- Rib-Eye Steak with Squash Caponata and Wilted Spinach
- Citrus-Stuffed Chicken with Winter Onion Grantain
- Warm Poached Pears with Cardamon Cream
Non-Seasonal
- Burmese Cucumber Salad with Peanuts and Garlic Chips
- Grilled Chicken Breast on Quinoa with Avocados, Cilantro and Lime
- Chocolate Pot De Creme
Candy Cane Beets with Endive, Herbs,
and Fresh Ricotta Crostino
Kirsten Goldberg is a Bay Area native. She was trained at San Francisco's Tante Marie's Cooking School, New York's Windows on the World Wine School, and various cooking schools in Southeast Asia. She went on to work at Mario Batali's Babbo in New York City and Boulevard in San Francisco, among others. For the past four years, she has been happily out of restaurants, doing private chef work.
Damian Lanahan-Kalish learned to cook growing up in the hills of Santa Cruz. Since then, he has worked in a number of kitchens throughout the Bay Area and New York City.
Salad of Wild Arugula and Roasted Pompom Mushrooms
with Lemon Vinaigrette
Email: brandywinecooking@gmail.com
Phone: 415-548-0416