An incredible 5+ course meal created on-the-spot, shared with a few friends, in an intimate outdoor kitchen setting, and dotted with delicious surprises

As your chef/host, I will cook in front of you and I just might have you rolling up your sleeves, too

How do they work?

I like to say that a food party can be anything YOU want it to be. They are designed to be customized. Tailored to our collective desires, transforming guests into culinary collaborators. The end result, a feast and a memory we can share in together

Who can food party?

EVERYONE is encouraged! Whether you just love a good dinner party, or are someone who cooks passionately and lives for a meal. We are all craving connection so deeply right now, if you are looking for new pathways for that to happen, I’m your gal.

*Keep scrolling to see some sample menus from recent ZoeFoodParties

Want to Party with me?

Love to hear it! Click here to find out more

FoodParty # 8

Welcome Drink
Preserved young walnut syrup, fresh garden herbs, and saffron tea

Pizza Bianca & Community Butter
Charred scallion-cherry butter with Serrano peppers, Thai basil, and pomegranate molasses. Topped with sauteed radish tops and young scallion greens

Chicken Fried Sole
Brined fish in community buttermilk and breaded in crispy onions spiced with chili and garlic

Carrot Top Buttermilk Ranch
with fresh dill and Meyer lemon zest

Layered Roasted Spring Vegetables
with pickled cherries & chard stems, whole lemon pieces, charred sugar snap peas, and zucchini

Baby King Oyster Pizza with Oaxacan Cheese
with jammy stone fruit, schug, and Thai basil

“Going to a FoodParty is like getting to go inside Zoë's brain for a night and seeing and tasting firsthand how she works with food. It's joyous and colorful and perfect for people who are curious about recipe-free cooking.”

FoodParty #12

Welcome Tea
Garden grown sage & lemon verbena

Community Butter & Barbari Bread
Toasted sesame honey butter
smoked paprika, cumin seed butter

A Fisherman’s Dip
Anchovy, lemon, chive blossom
balsamic dipping oil

Spring Salad over Rainbow Trout
Shaved fennel, citrus medley, peas, and soft herbs

Japanese Eggplant & Summer Squash
Szechuan peppercorn sauce with enoki mushrooms and fried garlic

Roasted Purple Cauliflower with Tahina
Crispy prosciutto, pickled green almonds, fava beans, fresh chickpeas, and radishes

Champagne Baby Artichokes
Mustard flower ranch dressing for dipping

Halva Olive Oil Cake
with kumquats and sunflower seeds