~ Chef Laura Laird ~
Born and raised in communist Romania where food and freedom were sparse, Laura started learning how to make tasty and filling meals with the little her family had at the tender age of 6, in her maternal grandmother's kitchen. At the age of 12 she made her first big meal on her own and she has never looked back since.
In 1992 she left Romania and before coming to America, traveled to both France and Germany. In France, especially Paris, a whole new world of tastes and ingredients she never even knew existed was opened up to her. Laura realized her love of food and cooking was quickly becoming a passion.
Once in America, she spent every spare minute reading about food, learning about the different cuisines of the world, watching cooking shows and reading cook books to learn more about flavors and techniques and, in her kitchen, experimenting with new ingredients she had never even seen before. Throughout all of this, her passion grew and translated onto every plate she filled.
In May, 2021, chef Laura was interviewed by David Dunn with Southlake Style Magazine.
Read the article here: Southlake Style Article
In 1992 she left Romania and before coming to America, traveled to both France and Germany. In France, especially Paris, a whole new world of tastes and ingredients she never even knew existed was opened up to her. Laura realized her love of food and cooking was quickly becoming a passion.
Once in America, she spent every spare minute reading about food, learning about the different cuisines of the world, watching cooking shows and reading cook books to learn more about flavors and techniques and, in her kitchen, experimenting with new ingredients she had never even seen before. Throughout all of this, her passion grew and translated onto every plate she filled.
In May, 2021, chef Laura was interviewed by David Dunn with Southlake Style Magazine.
Read the article here: Southlake Style Article
"I started studying cuisines of the world because I realized that even though food is universal, it's also personal to everyone belonging to that culture." Chef Laura Laird
~ OUR BUSINESS ~
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HOW WE STARTED
In February 2017, after over 24 years of learning, experimenting and cooking for her friends and family, our founder decided it was time to open a business of her own. At first, she thought of opening a cafe but after a lot of deliberation and talks with a business adviser, she decided on a Supper Club. Even though the Supper Club concept was not new, she loved the idea of the "hands on" personal attention and intimacy this concept would afford her clients. But she wanted something more, something that would set her apart from the other Supper Clubs out there. At the request of a friend, she prepared a successful birthday dinner for her friend's husband in their home and an idea was born! Our chef would "take her knifes on the road" and she would also bring her now famous, elegant, themed, multi-course dinner events directly to her clients, offering them the convenience of a 5-star experience without the hustle and noise of a restaurant in the intimacy of their own homes! We love what we do and we celebrate the beauty of food, the joy of friendship and the warmth that comes from spending time together, gathered around the table. As we say in Romania, Pofta Buna! |
HOW IT WORKS
When hosting your special dinner party in your home, our chef works one on one with you on the menu, suggestions for wine pairing, table decor and the theme for the party, if you've chosen one. Our chef brings her own plates, silverware and everything needed to prepare/finish each dish. The only thing the host is responsible for is napkins, table decor and champagne/wine/water glasses. Our chef does need a working kitchen, but she will leave it as she has found. So, after a fun dinner party with friends in your own home, you will not have to worry about clean-up. Our dinners are all multi-course, but the number of courses varies so there's something for everyone! We offer 3-, 4-, or 5-course menus. Each includes house-made savory scones to be served with the soup or the salad course. The 4th & 5th course menus include a custom champagne cocktail. You can expect an out-of-the-box, delicious meal, prepared with the best ingredients we can find: local, when possible, organic, GMO & antibiotic/hormone-free, wild-caught and grass-fed, when available. |
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