Holiday Private Chef in Boston, MA
The big dinners of the year, cooked in your kitchen so the host gets to sit down too.
Grandma's Stuffing, Her Way
Holiday dinners are the ones people remember, which is why they're the ones nobody wants to hand over. Lorimer cooks them in your kitchen, from your recipes where you have them. Send the stuffing your grandmother made, the cranberry sauce your kids insist on, the dish someone always brings. Ten seasons in, most of the calendar is repeat families.
- ✓Family recipes kept
- ✓Cooked in your kitchen
- ✓Served at your table
- ✓Leftovers packed
The Holiday Calendar
Thanksgiving and Christmas Eve fill up soonest; plenty of families hold them in September.
What the Host Does on Thanksgiving
Answers the door. Pours drinks. Sits down. The turkey went into the brine on Tuesday, the pies came out of your oven Wednesday evening, and on Thursday the chef and one assistant run the kitchen while you run the party.
- ✓Tuesday: brine
- ✓Wednesday: pies and prep
- ✓Thursday: roast and serve
- ✓Friday: nothing
The Day After Is Covered
Packed to go
Containers labeled for guests to take home, sorted by what goes with what.
Stock on the stove
The carcass goes into a pot before the chef leaves, for Friday's soup.
A fridge that closes
Everything left over is packed flat and labeled with the date.
Hold Your Holiday Date
One family per holiday. Tell us the date and the headcount; the menu comes later.
Said Over Pie
For the first Thanksgiving in twenty years I sat down with my family instead of standing at the stove. The gravy was better than mine, which I've decided to forgive.
Latkes fried to order for twenty people, in my small South End kitchen, without the whole apartment smelling of oil for a week.
Christmas Eve fish for eleven, and every one of my mother's recipes cooked the way she made them.
Holiday Dinner FAQs
Can you cook our family's recipes?
Yes, and we'd rather. Send them however they exist — a card, a photo, a voicemail from your aunt — and we'll cook from them.
One oven, one turkey, twelve sides?
That's what the kitchen check is for. We plan oven time around your oven and bring extra burners if they're needed.
Who brings the wine?
The host provides the drinks. We'll open bottles and suggest what goes with the menu.
What size of gathering works?
Eight to thirty at a seated or buffet dinner. Above twenty, a second assistant comes along.
Can the menu work around a nut allergy?
List every allergy at the table on the booking form. Dishes get planned around them, and for anything severe we go over your kitchen with you before the day.
Do you come out to Brookline and Newton?
Yes. Lorimer cooks across Boston (Back Bay, Beacon Hill, the South End, Jamaica Plain) and in Brookline and Newton.
Hold a Holiday Date
Tell us the holiday, the headcount and where you are. Lorimer will call within two days.