TATEKITCHEN
Veal with Maitake Cream Sauce
This isn't just dinner. This is a statement. Four courses. Japanese fish market ingredients. My daughter Lumi as sous chef. Proper plating. Perfect timing.
Appetizer through dessert—each course planned to show up for the person who shows up for me every day. Kihada maguro is so beautiful, I could sell it for $200. Homemade pescatore with fresh shellfish. Veal with maitake cream sauce. Basque cheesecake to finish.
This is what love looks like in the Tatekitchen.
Grilled Artichoke Salad with a sprinkle of reindeer bone broth
It's my wife's birthday. What she wanted: drop the kids at daycare, get coffee at Copley, and just exist. That's luxury for a busy mom. Then I bought fresh seafood from Eataly and cooked her a proper four-course Italian dinner at home. Duck magret, pasta al pescatore, insalata di artichocchi grigliati, mousse al limone. The real gift? Time, effort, and three hours where she wasn't "Mom." Just herself, being served.
Mussels Italian Style
Tatekitchen on a culinary journey from Boston to Italy. Experience a family reunion over a full-course Italian meal featuring Heirloom Tomato and Basil Pesto, Mussels Italian Style, and Slow Cooked Lamb Shank. Discover the joy of cooking as an expression of love, connection, and shared memories.
