Passion  Inspiration  Refinement  Sustainability  Vitality  Nurturing  Pleasure  Welcoming Reward

These principles drive my cooking. They are with me when I am shopping at one of my favorite East Bay farmer’s markets, selecting purple, red, yellow, speckled or striped heirloom chicories from County Line Farm in the winter, deep crimson dry-farmed tomatoes from Dirty Girl farms in the summer, heirloom shelling beans in the fall, or delicious green garlic in springtime. I experience these principles as a child-like enthusiasm at a sustainable butcher counter, like Marin Sun Farms, when I see beautifully marbled natural steaks, young one-pound baby chickens, tender and juicy, or fresh green and blue-hued hen eggs whose yolk is a vital, brilliant orange. I take pride in identifying and selecting the freshest seafood from purveyors who invest in sustainable harvesting practices.

Taking time to visit and carefully peruse multiple locations, from farmer’s markets to small meat and seafood purveyors, to ethnic specialty shops is part of the pleasure I take in what I do. These are the lengths I will go to for all of my clients, the behind-the-scenes extra mile that takes place before I have arrived at your kitchen to start transforming these beautiful raw materials into cuisine that is delicious, elegantly presented and refined in its rustic simplicity. I believe that food should not just reward the palate, but should increase vitality with its healthfulness. In the kitchen, I strive to generate the feeling of warmth, comfort, nurturing culinary aromatherapy and joy.

Thank you for your interest.

Erin Fox

Private Chef