The Culinistas, founded by culinary powerhouses Jill Donenfeld and Tiana Tenet, is the culinary resource, empowering people to cook, host, and gather around food. The company is all about sweet and simple luxury with their main enterprise being matching private chefs with clients for gatherings, cooking classes, and of course meal prep. Many of their chefs hail from restaurants like The French Laundry, Republique, and Gramercy Tavern. What better than to have The French Laundry in your own home? The Culinistas live by the motto “have your dinner party and eat it too,” and their phenomenal chefs make it possible.
Thema Saunders
Q: Which holiday dish always gives you a little bit of nerves?
A: For sure the Hasselback Butternut Squash! The dish is super fall-esque so is always ordered around Thanksgiving when chefs are servicing upwards of 20 guests. Don’t get me wrong—I love a good holiday party but when you have to meticulously slice up tens and tens of squashes it can really be a pain and hassle (no pun intended!).
Q: What’s your favorite dish you see on a Culinista holiday menu?
A: Hands-down the Ginger Almond Cookies. I like adding my own twist by using freshly grated ginger and an orange glaze and it is never not a crowd favorite. Second place would probably be the Cassoulet Blanc. It is so perfect for when the weather is getting colder. It’s really really rich and just such a quintessential fall dish.
Q: What’s one grocery item you always buy even if it’s not featured in the menu because you know it’ll make the party 100?
A: Fresno peppers for the win! A little trick is to pickle them early on in the night and use them to add some spice and flavor to your savory dishes. These have just the right amount of tang so you’re able to really control the acidity and spice without adding too much heat. Not to mention, you can use it as a garnish because it is just such a beautiful bright red.
Q: Favorite holiday herb to work with?
A: Sage, sage, sage! Lately, I’ve been gravitating towards a sweeter sage, like a sage and maple combo. It is a really gorgeous blend but also a salty sage never misses. It’s such a classic and it fries up so beautifully. I absolutely love the deep and warm flavor that it brings to any dish.
Doug Cox
Q: Any personal family traditions you sneak into services?
A: A long standing tradition in my family is to spank the turkey. While I don’t go around spanking clients’ raw birds, I have been known to bust out the meat tenderizer from time to time before popping that bad boy in the oven.
Q: What’s the best way to elevate a simple dish to make it holiday-worthy?
A: Holidays are all about feeling full. Emotionally, physically, mentally. I say throw in a little extra butter around the holidays. It’ll help keep ya warm! And, a dash of nutmeg will take any plain dish to a new holiday favorite.
Q: Favorite holiday herb to work with?
A: Sage, hands down is the most obvious choice here but if you are trying to get a little cheffy with it around the holidays, try substituting with a little Marjoram. It’s like sage’s Italian cousin—a little sage-y, a little oregano-y, a little thyme-y. It will leave your guests in wonderment!
Mariio Henry
Q: What’s the most difficult or fun holiday party you’ve pulled off?
A: One of the most difficult holiday parties would have to be a Christmas party I did with a fellow ‘nista’. It was in Soho in a tiny apartment—could you just imagine cooking a whole Turkey in a tiny oven. A recipe for disaster! They also requested Cacio e Pepe for 30 guests which was a bit of a nightmare with the precision that it takes to make that dish perfect. With all the odds against us, not having big enough pots and working in a tiny kitchen, we were able to pull it off and had a fabulous dinner like the true ‘Nistas’ we are!
Q: What are you most relieved to see in a client’s home when you are cooking a dinner party?
A: Believe or not a BLENDER. So many clients tend to not have some basic kitchen equipment and a good blender seems to be one of those items. A good Vitamix or similar brand blender can do wonders with so many dishes. Whether it’s a sauce, dressing, puree, etc.
Q: Favorite holiday herb to work with?
A: My favorite holiday herb is MOST definitely, ROSEMARY—the perfect herb in so many ways! Flavor—it elevates any dish bringing in that familiar warm holiday taste. Aroma—it fills the air with notes of pine and citrus to remind you that it is holiday season. Presentation—it lends itself not only as a garnish for food & charcuterie boards, but also doubles as a beautiful filler for table centerpieces.