At Kitchen Fairy, we believe hospitality is rooted in the philosophy of living life with grace, generosity, and warmth.
Our mission is to cultivate joy and beauty through the art of hospitality — to create intentional spaces to gather, feast, and be well.
Kitchen Fairy’s services are designed to create personalized occasions of tangible joy through the art of bespoke hospitality and gastronomic experience.
Intrigued? Take a peek at a few sample menus and experiences.
The Experience: An evening of coziness and simple pleasures, including a communal meal of fondue, star gazing, indoor/outdoor fire, blankets, lounging
Serving Style: Welcome bites while mingling, followed by seated family style dinner
Season: Spring or Fall
Wild Mushroom Tartlets w/ Caramelized Onion Crème Fraiche
Venison Meatballs w/Brown Gravy and Lingonberry Compote
Vacherin Fribourgeois and Gruyere Cheese with Aquavit
Comte and Beaufort Cheese w/ Kirsch
Accompaniment
Fruit: Pear, Apples, & Grapes
Vegetable: Romanesco, Bell Pepper, Roasted Root Vegetable
Bread: Rye Cubes, Sourdough Cubes, Caraway Bread Sticks
Court Bullion
Accompaniment
Seafood: Langoustine, Day Boat Scallops
Vegetables: Baby Artichoke, Asparagus
Sauces: Saffron Aioli, Sauce Béarnaise
Beef Bone Broth
Accompaniment
Meat: Sliced Beef Ribeye, Shaved Elk Tenderloin
Vegetable: Porcini and Oyster Mushrooms, Roasted Fingerling Potatoes
Sauce: Parsley Persillade, Horseradish Crème
Milk Chocolate
Accompaniment
Biscotti, Pretzels, Pound Cake Cubes, Torched Marshmallow, Fresh Figs,
Orange Segments, Candied Citrus Peel, Roasted Chestnuts, Birch salt
Juniper Smoked, Spruce Tip Gin and Tonic
Glittered Champagne
Warm Star Anise Apple Cider
Ready to begin planning your custom Experience? Contact Kitchen Fairy today.
The Experience: An approachable and enchanting blend of casual and upscale vibes designed for personalized flavor bombs and socializing.
Serving Style: Buffet courses
Season: Fall, Winter, Spring
Steamed Edamame
Topping Bar
Lime, togarashi, furikake, bamboo salt, chili crisp, smoked sea salt, aged soy sauce, toasted sesame oil, gochujang, honey, Ginkgo vinegar, mirin
Broth
Roasted Chicken Bone Broth
Miso- Kombu Broth
Pork and Dashi Bone Broth
Noodles
Classic Ramen
Soba
Sweet Potato Vermicelli
Toppings
Vegetables and Herbs:
Cilantro, scallions, mung beans, microgreens, shiso, lotus root, bamboo shoots, bok choy, mizuna, tofu, corn, rainbow carrot, broccolini, burdock root, enoki mushroom, shitake mushroom, yuba, Thai basil
Meat
Braised pork belly, roasted duck, sweet shrimp, soft boiled egg
Aromatic Liquids
Toasted sesame oil, liquid aminos, aged soy sauce, chili oil, yuzu sunflower oil, garlic oil, ginger oil, rendered pork fat
Seasonings
Togarashi, furikake, black garlic paste, chili crisp, roasted nori, toasted sesame seeds
Black Sesame, Sweetened Condensed Milk and Toasted Soybean Powder
Satsuma Mandarin w/ Yuzu Kosho
Sakura-Lychee w/Mochi
Craft Japanese Beer Selection
Aloe Saketini
Yuzu Spritz
Chrysanthemum Water
Ready to begin planning your custom Experience? Contact Kitchen Fairy today.
The Experience: A Mediterranean forward “spa” style menu featuring fresh, organic ingredients. The itinerary is focused on rejuvenating the body and spirit with food and rituals that emphasize nourishment and wellness
Serving Style: Passed welcome bites followed by seated and served dining
Season: Year round
Lemon and Herb Quinoa Dolmas
Spanakopita Turnovers
Castelvetrano Olives with Citrus and Fennel
Fresh Pressed Juice Tonic
Ritual: Chair massage to encourage circulation and tension release
Taste: Iced Mint and Lemon Balm Water for the Table
Sound: Ten-minute sound bath to promote transition into the present
Sight: Each guest lights the candle at their place setting in homage to the collective energy
Smell: An essential oil or hydrosol is passed. Each guest applies a spritz or drop of oil on their palm or forearm to be rubbed in and deeply inhaled to create a sense of grounding one’s self to the moment
Touch: At each guest’s place setting, there will be a small card to be filled out with one word or phrase of intention for themselves or the world at large. Each guest will add their card to the collective intention bowl to read aloud, anonymously, during the meal
Cleanse: Cool orange blossom water cleansing hand towels are offered before the start of the meal
Roasted Beets in Salt Crust w/Fennel Pollen, Chilled Cucumber Kefir Coulis and Micro-Sorrel
Steamed Branzino w/ Ancient Grains, Pomegranate, and Crispy Alliums
Celery Sorbet Palate Cleanser
Cool Rosewater Cleansing Hand Towels
Vin Santo Poached Figs w/ Steamed Vanilla Meringue and Pistachio Crumble
Warm Digestive Tea and Candied Ginger
Reading of Intention Cards
Small Token of Appreciation for Each Guest
Blow Out the Ceremonial Candles to Close the Circle
Ready to begin planning your custom Experience? Contact Kitchen Fairy today.
The Experience: An elegant afternoon or evening of tea and canapés with special focus on Indian varietals and flavors. The meal is accompanied by tasting cards and followed with parting gifts to continue the experience at home.
Serving Style: Welcome bites while mingling, followed by seated and served multicourse dining
Season: Winter or Spring
Sweet and Spicy Masala Nuts
Chaat Masala Sprinkled Melon
Marigold Petal Naan w/ Smoked and Salted Tea Butter
Cucumber Ribbons with Rose Chutney
Samosa Vol-Au-Vent Pastries
Cauliflower and onion Pakora w/Mint Chutney
Curry Chicken Tea Sandwiches
Cooling Rosewater Hand Towels
Guava Sorbet
Gold Leaf and Coconut Saffron Truffles
Rose and Pistachio Financier
Ready to begin planning your custom Experience? Contact Kitchen Fairy today.
The Experience: A farm- and forest-to-table experience focused on heirloom flavors, flora, and fauna of Piedmont, Virginia
Serving Style: Family style courses
Season: Year round
Deviled Quails Eggs
Quail Giblet Mousse, Toast Points and Huckleberry Coulis
“Cathead” Biscuits w/Virginia Ham and Whipped Sorghum Butter
Benne Seed Coated Sweet Potato Croquette
Roasted Sunchoke and Parsnip Bisque
Rappahannock River Oysters on the Half Shell w/Spicebush Mignonette
Baked “Olde Salt” Clams w/ Bread Crumbs and Ramp Butter
Paw Paw Sorbet
Roast Quails
Sautéed Wild Mushrooms w/Vidalia Onion Soubise
Wild Greens w/Juniper-Maple Vinaigrette
Cornbread Dressing w/Roasted Chestnuts
Piedmontese Virginia Trifle of Black Walnut Butter Cake, Bourbon Custard, Stewed Winesap and Pippin Apples w/Magnolia Chantilly
Sweet Corn Crème Brule
Peanut Butter Tassies w/Hickory Smoked Crème and Popped Sorghum Granola
Ready to begin planning your custom Experience? Contact Kitchen Fairy today.
The Experience: A playful mélange of colors and flavors with a nod to traditional “surf and turf” and a hint of French elegance for a whimsical wedding feast
Serving Style: Seated and served dining
Season: Spring
Spring Pea Velouté Shooters
Duck Liver Pate, Toasted Brioche and Blackberry Compote
Blini w/Crème Fraiche and Sustainable Calvisius Caviar
Watercress, Pistachio and Orange Blossom Salad
Roasted Diver Scallop w/ Morels and Asparagus Puree
Lavender Water hand Towels
Veuve Clicquot Palate Cleansing Sorbet
Ethically Farmed Beef Carpaccio w/Arugula, Preserved Lemon and Pecorino Tartufo
Mini Terrines of Crème Fraiche Sorbet w/Rhubarb Confit, Lima Orange and Candied Fennel
Gold Dusted White Chocolate and Strawberry Eclairs
Black Forest Gateau Bowls
French Onion Roast Beef Sliders
Lobster Roll Sliders
Green Apple, Celery and Kale Smoothie Shooters
Ready to begin planning your custom Experience? Contact Kitchen Fairy today.