Featured Recipe — Ten Guests

Moroccan Lamb Tagine
A Saugatuck Dinner Party Classic

Slow-braised, fragrant, and utterly showstopping — the kind of dish that turns a dinner in your Connecticut home into a memory that lasts for years.

🕐 Prep: 45 min 🔥 Cook: 3 hrs 👥 Serves: 10 🌿 Moroccan Cuisine
✦ Future Recipe & Menu Content — Reserved for Chef Robert ✦

This section is reserved for seasonal menus, rotating recipes, and curated tasting experiences. Check back soon or contact Chef Robert directly to discuss a custom menu for your next event.

Sense of Place

What Makes Saugatuck, CT and Fairfield County One of America's Most Distinctive Culinary Communities?

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There is a particular kind of confidence that settles over a place when it has been defined by water for centuries. Saugatuck — the ancient Algonquin name meaning "at the outlet of the tidal river" — has been feeding people well since long before Westport, CT grew up around its shores. The Saugatuck River has always been the artery of this community, drawing saltwater fishermen, oystermen, and later, a remarkably discerning class of residents who brought sophisticated palates with them from New York and beyond.

Fairfield County was among the first places in colonial New England where European settlers encountered the extraordinary abundance of Long Island Sound — bluefish, striped bass, lobster, littleneck clams, and oysters of almost absurd quality pulled from cold, clean water just minutes from town. That relationship with the sea never left. You feel it today at the Fjord Fish Market in Fairfield, where the stone bass and day-boat scallops are handled with the same quiet reverence a local farmer shows his September corn. The Sound is not a backdrop here — it is an ingredient.

By the 20th century, Westport and its neighboring communities — Fairfield, Rowayton, Norwalk, Darien, Greenwich — had attracted a remarkable concentration of artists, writers, and executives whose demands quietly shaped the region's food culture. Stew Leonard's in Norwalk, opened in 1969, became a national story about farm-fresh dairy and produce done with uncommon integrity. Farmers markets across the county — in Westport, Fairfield, and beyond — became weekly rituals rather than seasonal novelties. The Saugatuck neighborhood, in particular, developed a quiet culinary identity of its own: unpretentious but deeply serious, the sort of place that can host a James Beard-caliber dinner in a shingled colonial on a Tuesday night and not make a fuss about it.

It is against this rich, layered backdrop — the Sound, the markets, the stone farmhouses, the discerning neighbors — that Private Chef Robert brings the fine dining experience to your home. He knows this county. He sources from it. And he cooks for it with the respect it deserves.

Featured Recipe — Serves 10

Moroccan Lamb Tagine with Preserved Lemon, Castelvetrano Olives & Dried Apricots

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There is a moment, roughly two hours into the braise, when the entire house smells of warm cinnamon, toasted cumin, and caramelized lamb fat — and every guest who hasn't arrived yet is already jealous of those who have. That is the promise of a proper Moroccan lamb tagine. Not a weeknight shortcut, but a dish that rewards patience, rewards quality ingredients, and rewards the host who had the wisdom to call a private chef.

This version is built for ten — a dinner party number that demands the dish be simultaneously bold and elegant. The spice blend is housemade, the lamb is sourced from Pat LaFrieda Meats for its extraordinary depth of flavor, and the preserved lemons — those cured, silky slivers of brine and citrus — are the quiet genius of the dish, cutting through the richness of the lamb every time. We finish with a shower of toasted almonds and a heap of fresh cilantro and flat-leaf parsley that brings the whole composition alive.

Served alongside hand-rolled, buttered couscous and a harissa paste on the side for those who like a little fire — this is a complete, deeply satisfying centerpiece course for a Fairfield County dinner party, a winter holiday gathering, or any evening worth remembering.

The Night Before: The Spice Rub & Marinade

1

Build the Spice Blend

Combine 4 tablespoons ras el hanout, 2 teaspoons cumin, 2 teaspoons coriander, 1½ teaspoons cinnamon, 1½ teaspoons ground ginger, 1 teaspoon turmeric, and 1 teaspoon smoked paprika in a small bowl. Toast in a dry skillet over medium heat for 90 seconds until fragrant and just beginning to smoke. The aroma is immediate and extraordinary — warm, complex, and vaguely floral. Let cool completely. This spice blend is the architectural skeleton of the dish.

2

Marinate the Lamb

Cut 7 pounds of bone-in lamb shoulder into generous 3-inch pieces — bone-in is non-negotiable here; the marrow enriches the braising liquid in a way boneless simply cannot replicate. Toss the pieces thoroughly with the spice blend, 3 tablespoons olive oil, a generous two-fingered pinch of kosher salt, and cracked black pepper. Cover tightly and refrigerate overnight, or for a minimum of 4 hours. The surface of the lamb will deepen to a rust-and-mahogany hue — that is exactly what you want.

Day-Of Preparation: The Sear & Build

3

Sear in Batches — No Crowding

Remove lamb from refrigerator 45 minutes before cooking. Heat a large enameled cast-iron Dutch oven over medium-high until shimmering. Add 2 tablespoons olive oil. Working in batches of no more than 4 pieces, sear lamb on all sides — 3 to 4 minutes per side — until you achieve a deep, crackled, caramel-brown crust. This is the Maillard reaction doing its finest work. Do not rush it. The fond (the browned bits left on the pan bottom) is pure flavor that will dissolve into the sauce. Set seared pieces aside. Total searing time: approximately 35–40 minutes for all batches.

4

Soften the Aromatics

In the same pot, reduce heat to medium. Add 4 large yellow onions, thinly sliced, and cook for 12–15 minutes until deeply golden and jammy — stirring occasionally and scraping up all that beautiful fond. Add 12 garlic cloves (minced) and 2 tablespoons freshly grated ginger; cook 2 minutes more. The kitchen at this stage smells like a North African souk, honeyed and spiced and deeply inviting. Add a pinch of saffron threads if you have them — their golden color will thread through the braising liquid like amber light.

5

Build the Braising Liquid

Add 2 cans (28 oz each) of San Marzano whole tomatoes, crushing each by hand as you add them — messy, satisfying, essential. Pour in 3 cups of rich chicken or lamb stock. Return all seared lamb pieces to the pot. Nestle the preserved lemon rinds — thinly sliced, pulp discarded — throughout the pot. Add both cans of drained chickpeas, 1½ cups halved dried apricots, 1½ cups Castelvetrano olives, ½ cup golden raisins, and 3 tablespoons of honey. Stir gently. The liquid should come approximately two-thirds up the lamb. Season generously with salt and pepper.

6

The Long Braise

Bring the pot to a low boil, then cover tightly and transfer to a 325°F oven. Braise for 2½ to 3 hours. At the 90-minute mark, check and baste the lamb — the sauce will have thickened and turned a gorgeous, burnished amber-red. At the 2½-hour mark, test with a fork; the lamb should yield with no resistance whatsoever, almost dissolving. If it still has tension, give it another 20 minutes. This slow surrender of the collagen into the braising liquid is what creates the sauce's extraordinary body and gloss. Do not shortcut this step.

Finishing & Plating

7

Adjust, Finish, and Rest

Remove from oven. Taste the sauce — it should be complex, slightly sweet, herbaceous, and gently acidic from the preserved lemon. Adjust salt as needed. Scatter 1 cup of toasted whole almonds over the surface. Rest uncovered for 15 minutes before service. This allows the lamb to reabsorb some of the braising liquid and makes portioning far cleaner and more elegant.

8

Plate with Intention

For family-style service (the ideal presentation for this dish), bring the pot to the table in its Dutch oven, draped with a linen towel and crowned with a generous tumble of fresh cilantro and flat-leaf parsley. For plated individual service, spoon a mound of buttered couscous into a wide, shallow bowl, ladle two to three pieces of lamb and generous sauce over the top, and finish with almonds, fresh herbs, and a thin curl of preserved lemon rind. Serve harissa in a small ramekin alongside. Every plate should look effortless and generous — the way extraordinary hospitality always does.

⏱ Time on Task Summary

Active prep time (day prior): 25 minutes  |  Day-of prep: 20 minutes  |  Searing: 40 minutes  |  Braising: 2.5–3 hours  |  Resting & plating: 20 minutes  |  Total time from first spice toast to table: approximately 4 hours active + overnight marinade.

Shopping List

Complete Ingredient List — Moroccan Lamb Tagine for Ten

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These quantities are calibrated for ten generous dinner-party servings. Chef Robert sources proteins from Pat LaFrieda Meats for their exceptional aging and marbling standards, fresh produce from the Westport or Fairfield County Farmers Markets when in season, and specialty pantry items from Eataly New York. Quality at every tier of this ingredient list translates directly to depth of flavor in the finished dish.

🥩 The Protein

  • 7 lbs bone-in lamb shoulder, cut into 3-inch pieces (Pat LaFrieda Meats)
  • Kosher salt (Diamond Crystal preferred) — for seasoning throughout
  • Freshly cracked black pepper — generous

🌿 The Spice Blend (Housemade)

  • 4 tbsp ras el hanout
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1½ tsp ground cinnamon
  • 1½ tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • Pinch saffron threads (optional, highly recommended)

🧅 Aromatics & Alliums

  • 4 large yellow onions, thinly sliced
  • 12 cloves garlic, minced
  • 2 tbsp fresh ginger, grated (approx. 3-inch knob)

🍅 The Braising Foundation

  • 2 cans (28 oz each) San Marzano whole tomatoes
  • 3 cups rich chicken or lamb stock (homemade preferred)
  • ¼ cup extra-virgin olive oil — for searing and sautéing

🍋 The Signature Flavoring Agents

  • 2 preserved lemons — pulp discarded, rind thinly sliced
  • 1½ cups Castelvetrano olives (whole, pitted)
  • 3 tbsp honey (local Fairfield County raw honey preferred)

🍑 Dried Fruits & Legumes

  • 1½ cups dried apricots, halved (Turkish preferred)
  • ½ cup golden raisins
  • 2 cans (15 oz each) chickpeas, drained and rinsed

🌾 For Service — Couscous

  • 3 cups couscous (fine or medium grain)
  • 3 cups boiling chicken stock or water
  • 4 tbsp unsalted butter
  • Salt to taste
  • Zest of 1 lemon

🌱 Garnish & Finishing

  • 1 cup whole almonds, toasted in dry skillet
  • 1 large bunch fresh cilantro, leaves picked
  • 1 large bunch fresh flat-leaf parsley, leaves picked
  • Harissa paste — serve alongside (store-bought or homemade)
  • Preserved lemon rind curls for plate garnish
Chef Robert's Sourcing Notes: Pat LaFrieda bone-in lamb shoulder is the gold standard for this braise — the fat-to-meat ratio and superior marbling hold up beautifully through a 3-hour cook. Preserved lemons are available year-round at Eataly NY or can be made at home 3 weeks ahead with nothing more than lemons, salt, and a Mason jar. Castelvetrano olives from Saugatuck Provisions add a buttery sweetness that complements the lamb without competing with the spice.
Professional Preparation

Mise en Place — Equipment, Utensils, Plating & Garnish for Ten Guests

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Mise en place — "everything in its place" — is the foundation of professional cooking. For a dish of this scale and complexity, arriving at the stove organized is not a preference; it is a precondition for excellence. Below is the complete setup Chef Robert uses before the first flame is lit.

🍳 Primary Cooking Equipment

  • 7-quart (or larger) enameled cast-iron Dutch oven with lid — Le Creuset or Staub preferred
  • 12-inch heavy stainless or cast-iron skillet (for almond toasting)
  • Medium saucepan (for couscous)
  • Large sheet tray lined with parchment (for marinated lamb staging)
  • Oven thermometer (calibrate before use)
  • Digital instant-read thermometer

🔪 Knives & Cutting Surfaces

  • 10-inch chef's knife — for lamb portioning and onion slicing
  • 6-inch boning knife — for trimming excess exterior fat
  • Microplane zester — for fresh ginger and lemon zest
  • 2 large cutting boards (one dedicated protein, one vegetables)
  • Box grater or ginger grater

🥄 Prep Vessels & Utensils

  • 6 prep bowls in graduated sizes (measured spices, aromatics, fruits, garnish)
  • 1 large mixing bowl for spice-rubbing the lamb
  • Long-handled wooden spoon and flat-bottomed wooden spatula
  • Tongs (12-inch, stainless) — for turning lamb during searing
  • Ladle (for service)
  • Fine-mesh strainer (for defatting braising liquid if needed)
  • 2-oz ramekins × 10 (for harissa service)

🍽 Plating & Service Ware

  • 10 wide, shallow pasta bowls or rimmed dinner plates — white preferred, 10–11 inch diameter
  • Large serving spoon and fork set for family-style presentation
  • Warm plates (place in 170°F oven 15 minutes before service)
  • Linen pot holders and serving trivet for Dutch oven table presentation
  • Small pitcher of additional warm braising liquid for tableside "saucing"

🌿 Garnish Station Setup

  • Fresh cilantro and flat-leaf parsley — washed, dried, leaves picked and kept in damp paper towel until service
  • Toasted whole almonds — done 1 hour ahead, kept at room temperature
  • Preserved lemon rind curls — sliced and arranged on small plate
  • Harissa paste — pre-portioned into individual ramekins before guests arrive
  • Fine sea salt flakes (Maldon) — for finishing at the pass

🥂 Recommended Silverware Per Cover

  • Dinner fork (European size, 8-inch minimum for this hearty course)
  • Dinner knife — appropriate for lamb, even though no cutting is required (visual luxury)
  • Soup or sauce spoon — essential; the braising liquid demands one
  • Bread knife & bread plate for Moroccan flatbread or baguette accompaniment
  • Small ramekin spoon for harissa
🌿 Garnish Plating Note from Chef Robert

For plated individual service, the garnish sequence matters: couscous first, lamb and sauce over it, almonds scattered loosely (never piled), a small handful of herbs dropped from height for a natural fall, and a single curl of preserved lemon rind placed deliberately off-center. The harissa ramekin sits at 2 o'clock on the plate rim. Every plate should look intentional but not fussy — generosity of spirit expressed through abundance, not architecture.

Why a Private Chef?

What Are the Top Benefits of Hiring a Private Chef in Rowayton, CT and Fairfield County, CT?

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Benefit #1: Your Home Becomes a Five-Star Dining Experience — Tailored Entirely to You

A great restaurant gives every guest the same menu. A great private chef gives every guest yours. For a Fairfield County homeowner, that distinction is everything. Whether you are hosting twelve for a Saturday dinner party in Rowayton or celebrating a milestone anniversary in your Saugatuck colonial, Chef Robert builds each menu from your preferences, your dietary needs, and the finest ingredients he can source that week — from the lamb sourced through Pat LaFrieda Meats, to produce gathered at the Westport or Fairfield County Farmers Markets, to premium seafood from Fjord Fish Market in Fairfield.

He arrives, provisions, preps, cooks, and plates. You arrive at your own dinner party as a guest — unhurried, present, and able to spend the evening with the people you invited rather than disappearing into the kitchen. That time reclaimed is not a luxury; for a busy Fairfield County family, it is the point entirely. The memories made at a table where everything was handled — where the lamb was perfectly braised and someone else made the couscous and cleaned the Dutch oven — are the ones that stick.

On the difference between a private chef and a catering company: A caterer prepares food in a commissary kitchen, transports it to your home, and reheats. A private chef like Chef Robert cooks in your kitchen, in real time, adjusting seasoning, managing heat, and executing with the precision of someone who cares about this meal specifically — because he does. The result is incomparable.

Benefit #2: A Designated Server Transforms the Experience from Excellent to Extraordinary

Chef Robert's work is in the kitchen. But the front-of-house experience — the timing of courses, the wine pours, the graceful clearing and resetting of plates, the quiet attentiveness that makes guests feel genuinely hosted — requires a skilled server or host/hostess at the table. Chef Robert strongly recommends, and can coordinate, a designated server for any event of six or more guests. The benefits are immediate: courses arrive at the correct moment, no guest sits with a cleared plate while others are still eating, and you as the host never once worry about anything other than the conversation. This is not a detail. It is the difference between a good dinner and an unforgettable evening.

Personalized Menus Local Sourcing Full Cleanup Time Reclaimed Dietary Accommodation Server Coordination

The tagine recipe above is a perfect example of what this looks like in practice. Chef Robert sources the lamb, prepares the spice blend, marinates the night before if needed, arrives at your home, braises low and slow, plates with intention, and leaves your kitchen cleaner than he found it. All you do is open your front door and welcome your guests.

Private Chef Services — Fairfield County, CT

Imagine Your Home.
Run Like a Michelin Kitchen.

Healthy weekly meal prep that actually fits your life. Dinner parties your guests talk about for months. Holiday gatherings that feel effortless because they are — for you. Wedding celebrations, engagement dinners, corporate events, family gatherings: Private Chef Robert brings craft, calm, and genuine hospitality to every table he sets in Saugatuck, Westport, Rowayton, and across Fairfield County, CT.

Reserve Your Date — Contact Chef Robert Today
Www.Private-Chef-Saugatuck.com  |  Robert@RobertLGorman.com  |  602-370-5255
Frequently Asked Questions

Common Questions About Hiring a Private Chef in Fairfield County, CT

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What Does a Private Chef in Fairfield CT Actually Do?

A private chef in Fairfield CT designs a personalized menu based on your preferences and dietary needs, sources all ingredients, arrives at your home to prep and cook, executes every course with professional precision, and handles cleanup completely. Chef Robert covers everything from weekly healthy meal prep to multi-course dinner parties — so you never have to think about the kitchen.

How Much Does It Cost to Hire a Personal Chef in Fairfield County, CT?

Pricing for a personal chef in Fairfield County, CT varies based on guest count, menu complexity, and event type. Generally, private chef services for a dinner party range from $150 to $250 per person for multi-course fine dining events, with weekly meal prep packages priced separately. Contact Chef Robert directly for a custom quote tailored to your specific event and menu vision.

What Is the Difference Between a Private Chef and a Caterer in Connecticut?

A caterer prepares food off-site, transports it, and reheats it at your venue — the result is often standardized and impersonal. A private chef like Chef Robert cooks entirely in your home kitchen, in real time, using fresh ingredients sourced specifically for your event. The quality, customization, and intimacy of the experience are in a completely different category than traditional catering.

Can Private Chef Robert Accommodate Dietary Restrictions and Food Allergies in Fairfield, CT?

Yes — accommodating dietary restrictions is one of the primary advantages of hiring a private chef over a restaurant or caterer. Chef Robert routinely creates menus that are gluten-free, dairy-free, nut-free, kosher-style, vegan, or low-sodium, with zero compromise on flavor or presentation. Every menu begins with a detailed conversation about your guests' needs and preferences before a single ingredient is sourced.

How Do I Hire Private Chef Robert for a Dinner Party in Saugatuck or Fairfield County, CT?

Hiring Chef Robert is straightforward: reach out by phone or email to discuss your event date, guest count, menu preferences, and any dietary considerations. Chef Robert will propose a custom menu, provide a transparent quote, and confirm your date. Contact him at Robert@RobertLGorman.com or 602-370-5255 — the earlier you book, the better his availability.

The Chef

About Private Chef Robert — A Life Spent at the Intersection of Fine Dining and Genuine Hospitality

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R
Chef Robert Gorman
Private Chef | Fairfield County, CT
  • Claire's Pantry, N. Seattle — Origins
  • Rusty Pelican, Seattle — Fine Dining
  • Rainier Grill — Chef-Owner
  • Doswell Foundation, Dallas TX — Private Chef
  • Zwilling Cooking Studio, Pleasantville NY — Chef Instructor
  • Wakeman Town Farm, Westport CT — Guest Events

Chef Robert Gorman's kitchen education began, as the best ones often do, not in a culinary school but in a grandmother's restaurant. In the 1970s, at Claire's Pantry in North Seattle, a young Robert earned his first kitchen title — Head Potato Peeler — and understood even then that great food begins with patience and proper preparation, not shortcuts.

His Pacific Northwest roots run deep. The Seattle food and beverage scene shaped his philosophy of sourcing — the Pike Place Market fishmongers, the Edmonds waterfront, the Puget Sound halibut and Dungeness crab, the Lake Washington salmon runs that defined a region's cuisine. He cooked and honed his craft through Seattle's fine dining scene, working the storied Rusty Pelican before opening Rainier Grill near Mount Rainier as Chef-Owner — a restaurant that reflected the Pacific Northwest's profound connection to water, wilderness, and seasonal integrity.

Robert went on to serve as Private Chef to the Doswell Foundation in Dallas, Texas, where he developed the kind of discretion and personalized service that defines elite private dining. He has taught at the prestigious Zwilling Cooking Studio (Zwilling-Henckels) in Pleasantville, NY, sharing professional technique with passionate home cooks. His occasional dinner events at Wakeman Town Farm in Westport, CT connect him to the same Fairfield County community he now serves as a private chef — a community whose land, water, and standards he deeply respects.

His philosophy is uncomplicated: source it locally when possible, cook it seasonally without exception, and treat every dinner as if it is the only one that matters — because for your guests, it is.

Reserve your date: Robert@RobertLGorman.com | 602-370-5255 | Www.Private-Chef-Saugatuck.com

How We Work Together

Styles of Service for Private Chef Events — and the Transformative Value of a Designated Server

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Not every private dining experience looks the same, nor should it. Chef Robert offers three primary styles of service to match the atmosphere, formality, and scale of your event.

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Plated Fine Dining Service

Each course is composed and plated individually in the kitchen, then brought to the table with precise timing. Ideal for intimate dinners of 4–12 guests, anniversary evenings, engagement celebrations, or any occasion where luxury and ceremony are the point. This style demands a designated server — it is a non-negotiable pairing.

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Family-Style / Sharing Platters

Generous serving vessels are brought to the table and passed among guests — the way the Moroccan lamb tagine was designed to be shared. Warm, convivial, and perfect for holiday gatherings, summer dinner parties, or family celebrations. A server is strongly recommended to manage timing and clearing between courses.

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Cocktail Reception & Passed Apps

Guests move through your home while Chef Robert's passed canapés circulate on trays — uni on brioche, lamb kefta with labneh, smoked salmon blinis. A server is essential here to manage tray timing, clear glassware, and maintain the effortless pace that makes a cocktail hour feel refined rather than frantic.

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Weekly Healthy Meal Prep

Chef Robert arrives weekly, conducts a full prep session, and stocks your refrigerator with portioned, labeled, ready-to-heat meals for the week ahead. Tailored to your family's nutrition goals, flavor preferences, and schedules. No service staff required — this is pure convenience, delivered with professional-grade quality.

Why a Designated Server/Host Changes Everything

For plated or multi-course events, a designated server is not an optional upgrade — it is the mechanism by which a great chef's work reaches your guests at its best. A skilled server manages the temperature of plates, the timing of courses, the pace of wine service, and the invisible logistical choreography that separates a flowing evening from a halting one. They free you — the host — to be fully present at your own table. This is the standard in five-star hospitality, and it is the standard Chef Robert upholds in your home. He can recommend and coordinate experienced, professional servers for your event upon request.

Table Setup

Tableware, Linens, Dishware, Silverware & Servingware for the Moroccan Lamb Tagine Dinner — Ten Guests

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The table is the frame for the painting. For a Moroccan lamb tagine dinner, the aesthetic direction should be warm, textural, and richly layered — think hammered brass accents, warm linen in sand or terracotta tones, and deep jewel-toned glassware that catches candlelight. Here is the complete recommended tableware breakdown for ten guests, organized by course.

Course Plate / Bowl Silverware Glassware Serving Pieces
Reception / Amuse
Harissa Deviled Eggs, Spiced Marcona Almonds 		Small round appetizer plates, 6-inch (10) Cocktail fork or appetizer pick Champagne flute or white wine glass (10) 2 slate or marble boards; small tongs
First Course
Roasted Beet & Labneh Salad with Dukkah 		Salad plates, 8-inch (10) Salad fork (10) + salad knife (10) Water goblet (10) Large salad bowl + wooden servers
Main Course
Moroccan Lamb Tagine + Couscous 		Wide, shallow pasta bowls 10–11 inch, white (10); warmed Dinner fork (10) + dinner knife (10) + sauce/soup spoon (10) Red wine glass (10) Le Creuset Dutch oven on trivet; large serving spoon & fork; pitcher for extra braising liquid; 10 harissa ramekins + small spoons
Bread Service
Moroccan Flatbread / Warm Baguette 		Bread plate, 6-inch (10) Butter knife (10) — Bread basket with linen liner; ceramic butter dish
Dessert Course
Orange Blossom Panna Cotta with Pistachios 		Dessert plate or shallow bowl, 7–8 inch (10) Dessert spoon (10) + dessert fork (10) Dessert wine glass or tea glass (10) Small pitcher of orange blossom honey; pistachio serving bowl
Coffee & Mint Tea Espresso cup & saucer or tea glass (10) Demitasse spoon (10) — Moroccan-style teapot; sugar bowl; small milk pitcher
Complete Count Summary — 10 Guests:   Plates & Bowls: 50 pieces  |  Silverware: 80 pieces  |  Glassware: 40 pieces  |  Serving Pieces: 18 items  |  Linens: 10 napkins + 1 tablecloth

Linens & Table Dressing Recommendations

Tablecloth: Natural, washed linen in sand, ivory, or warm terracotta — something with visible texture and weight. Avoid bright white or polyester; the warmth of linen complements the spiced palette of this menu. Napkins: 10 matching linen dinner napkins, folded simply into thirds or tucked into the pasta bowl before service. A sprig of fresh cilantro or a small cinnamon stick placed on the fold adds an unexpected, sensory welcome. Candles: Unscented pillar candles in brass candleholders — Moroccan-style punched lanterns if available — create the amber, low-light atmosphere that suits this menu best. Centerpiece: A low arrangement of seasonal dahlias, ranunculus, or autumn botanicals in terracotta vessels keeps sightlines open across the table.

📦 Chef Robert's Note on Tableware Coordination

Chef Robert can advise on tableware sourcing, rental coordination, and table layout as part of your event planning. For clients who prefer a fully curated table experience, he is happy to recommend local linen and rental vendors in Fairfield County to ensure every element — from the first appetizer plate to the final mint tea glass — reflects the intentionality of the menu he has created for you.