Overview

A celebration rooted in family, tradition, and seasonal abundance.

An evening honoring the matriarch and the family. Chef Russell has designed a menu weaving together classic Sicilian flavors with peak summer produce, served family-style to encourage conversation and connection. The evening balances elegance with warmth — refined food, relaxed service, genuine hospitality.

What's In Season Now

July's peak abundance.

Russell visits the farmers market every week to build menus around what's genuinely at peak. As of mid-July, we're seeing stone fruits at their sweetest, heirloom tomatoes in full color, corn at its tender peak, basil so fragrant it perfumes the kitchen, fresh berries, and summer squash at their most delicate. Your July 19 menu will be built from what's thriving in the soil right now.

Proposed Menu

Menu Flow

Menu to be finalized based on seasonal farmers market availability and any dietary preferences. Options above are indicative of our approach.

Service Timeline

Evening flow.

11:00 AM — Chef Russell arrival + kitchen prep

6:00 PM — Guest gather

6:15–6:30 PM — Light bites + aperitivo

6:45 PM — Salad course

7:05 PM — Pasta course

7:35 PM — Entrée service

8:15 PM — Dessert + coffee/digestivo

8:45 PM — Service complete

Pacing is flexible based on conversation and client preference.

Staffing

Chef-led execution.

Russell — Executive Chef, menu design, kitchen, plate execution. This is a chef-led private dinner — Russell will be present throughout, managing all kitchen work and ensuring every detail reflects his standards.

Russell's Work

Past Meals

Browse past menus and events on Russell's Instagram to get a sense of aesthetic, plating approach, and the caliber of execution.

About Russell Markus

Chef. Curator. Sourcing obsessive.

Russell Markus founded Essential Herbs to bring chef-led rigor to private events. Every menu is built from his understanding of what's at peak season, who grew it, and how to honor those ingredients. He approaches each event as a full production — menus are never recycled, service is never generic, and the sourcing philosophy is non-negotiable.

Russell maintains direct relationships with farmers across the Northeast. He visits farmers' markets weekly, builds seasonal menus around what's abundant, and ensures every dollar spent on ingredients flows back to the people who grow them. 

Sourcing Philosophy

Seasonal. Ethical. Direct.

All produce sourced within 250 miles of Brooklyn at peak season. Chef Russell maintains direct relationships with growers, ensuring ingredients are harvested days before the event. This approach delivers three benefits: maximum freshness and flavor, environmental integrity through minimal transportation, and fair compensation that allows farmers to maintain their teams and economies.

Investment

Complete execution.

This covers all food, executive chef, service, and rental coordination for 20 guests. Friends and family rate — gift of Russell's expertise and time.

Open Items