Christo Cooks

It's been a little bit as my summer books up with Barbecues and Backyard Celebrations, and I have less and less time at my desk to share what I've been working on 🦪🍢🍽️

I just wanted to take a momment to share some of the ambiance I've been curating for private functions and to thank everyone who was able to join me at Merlo Cabin 🥂and help me gain get some more media to share my work. Loving how everything turned out and am looking forward to sharing it all with you, and put a visual to what a private dinner with me could look like!🙃

Get in touch for your own personally curated menu. Anniversaries, Birthdays, Weddings, or just a casual Friday Night! Who really needs a reason to treat themselves 🤷‍♂️. Whatever you are celebrating, I would love to be there in the backround allowing you to enjoy your company stress free for whatever the celebration may (or may not) be 🎉

Hello World 🌏,

Been a while.
Here's a little sneak preview of my Merlo Cabin event, everything went exactly as I'd hoped and couldn't be prouder of this menu. Many more photos and videos to come.

Now for the Entree:

House Made Fettuccine, Tomato Soubise, Korean Braised Beef, and A Shirozumi Sake Prawn🍝

With my Merlo Cabin event coming up I figured it would be good to showcase a little bit of what I've put together there in the past.

Golf Trips, Family Getaways, and a few Bachelorette Parties over the last couple years. Photos are a tough thing for me to even think about when putting on a service, so these were curtesy of one of the bachelorette parties that booked me in. They tend to do the best job of capturing my good side (the food of course) 😅.

Also a good time to remind those who've received invitations to the upcoming event on May 5th, please get your RSVP's in by the end of this weekend (April 26th)🎊!!!

This winter I decided I wanted to put together something a little fancier, and a little more holiday oriented for some of my Airbnb inquiries. It's been pretty successful, and has helped me restructure my futur menu ideas to include some "surprise mini courses"🍽.

Years ago Chef G suggested that, given my pastry background, I should figure out a Beouf Wellington. Took me a long time to find a good reason to do so but here it is. With a slight tweak to my hollandaise recipe I've made countless time; I like to serve it with Bearnaise, Parsnip Puree, and my favorite Acorn Squash 🌰.

I debuted it at The Holiday House over looking lake Windermere (I believe they have an Instagram page you should checkout, don't believe they're on facebook). Which is also a good time to mention my other partnership with Merlo Cabin in Timber Ridge. If you're coming to visit The Columbia Valley I suggest you look into booking at either. But of course I'm a little biased, given you'll have the option to book my services through them as well 🏰!

Without further adieu, I give you The Duke!!🥳

I still owe you guys 1 more menu, but I wanted to share this as well seeing as I'll be the only one staring at it in my office 🙆‍♂️

Business has been picking up lately so it's time to make it official, I've been getting all my ducks in a row the last couple months and this official came in the mail 😏

And obviously if you're already here you probably don't need my card, but I'm excited about building my mini brand. Also, my mom loves them so I don't care what you think anyway 🥰