Panosh Private Dinners

06/11/2024

Hello everyone! I’m creating this post to let you know I have taken on a new adventure and it will be the exact same thing we’ve been doing but better since we have a professional kitchen to work out of. With that being said give our new page a follow! This is where you can contact us at now.

https://www.facebook.com/share/djDxTS1dhMcrqSxa/?mibextid=LQQJ4d

Monthly Pop Up Series & Private In-Homing Dining/Catering

07/13/2023

I have two dates open this month for private dinners. The 22nd and 29th. 4-6 people. 5 courses custom menu and work with dietary restrictions!

04/02/2023

Last nights dinner was a special one, we cooked at my parents house for their April dinner club choice! It was such a fun night with delicious food and cocktails!

02/14/2023

Grilled Carrots. Ginger. Orange. Hazelnut. Pickled Peppers. Tarragon.
Course two of last nights
📸: credit

01/30/2023

Like the page!

https://www.facebook.com/profile.php?id=100089498006475&mibextid=LQQJ4d

Monthly Pop Up Series & Private In-Homing Dining/Catering

01/10/2023

Crossed off quite a few goals last year and hope to do the same this year, thanks for all the support along the way! Check out our Instagram

12/12/2022

I always enjoy when the guest requests mushrooms. I tend to gravitate towards giving them different Missouri mushrooms prepared in multiple ways. With this dish I grilled the oyster mushrooms, roasted the hen of the woods then tossed them in a gochujang vinaigrette, pickled the white beech mushrooms in mushroom amino vinegar with a little ginger, the orange is a carrot purée with fermented beans and it’s garnished with tarragon, cilantro and fried garlic. Umami bomb!

11/20/2022

Another fashion show in the books it was fun cooking and having the opportunity to meet some of the agents, super proud of what we have accomplished in the past two years
Ft. legendary photographer 👊

09/19/2022

Grilled harissa cauliflower, mushroom amino white bean hummus, pine nut salsa verde.

08/30/2022

Tomato season is slowly coming to an end, one of my favorites from the season.
Tomatoes and Peaches with stracciatella, peach pine nut vinaigrette, raspberry vinegar, herbs. Served with fresh bread.
Photo credit: