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Agentio Aug 25 Menu

Essential Herbs — Event Proposal   ·   Prepared for Agentio

Agentio Office Event #2

August 25, 2026

Event
Passed Tasting + Bar
Date
August 25, 2026
Guest Count
95
Service Style
Passed Bites + Bar Service

Refined, seasonal, memorable. Food that moves the room.

An evening built around flavor and presence. Seven distinct bites — herb-forward, visually sharp, designed to be eaten without breaking conversation. Passed service keeps the room in motion. Every dish conceived at peak season, executed with precision.

Please select: Three options from the savory section. At least one must be vegetarian. Then, select one sweet bite.

Evening Structure

Arrival — 3:00 PM Kitchen Setup & Prep

Chef team arrives, kitchen setup, bar mise en place, final plating prep.

Guest Arrival — 6:00 PM Bar Opens

Bar opens. Passed bites begin immediately. Continuous service for 2 hours.

Program — 7:00–7:45 PM Remarks

Event remarks, fireside chat, or program element. Food service pauses, bar remains active.

Closing — 7:45–8:30 PM Dessert & Departure

Sweet course served. Continued bar service. Event wraps cleanly at 8:30 PM.

Full Team for the Evening

Russell Markus — Executive Chef

Kitchen direction, final execution, bite plating.

2 Back of House

Prep support, kitchen coordination, plating assistance.

2 Servers

Passed service, floor management, dietary knowledge.

2 Bartenders

Full bar service, cocktail crafting, 6:00 PM–8:30 PM.

Please share any dietary restrictions, allergies, or preferences. The menu will be adjusted to honor all dietary needs without compromising flavor or execution.

Chef. Entrepreneur. Sourcing obsessive.

Russell Markus founded Essential Herbs to bring chef-led rigor to private events. Every menu is built fresh from seasonal availability, direct farmer relationships, and a sourcing philosophy that prioritizes ethics, environment, and flavor over convenience.


His work has been featured in Bon Appétit, Domino, WSJ, Harper's Bazaar, Vogue, Eater, and the New York Times. He approaches each event as a full production — menus are never recycled, service is never generic, and sourcing is non-negotiable.