COOKING AND MIXOLOGY EXPERIENCES

FUN food & drink experiences that foster

conversation, community, and camaraderie.

About ME

Hi, I'm Allison Farcus.

I've been cooking and entertaining for 30+ years. My mother is my inspiration; a fabulous entertainer who hosted many dinner parties. I'll never forget the lifelike cocoa dusted (to simulate "dirt") 'meringue mushrooms'. My dad's role was 'bartender' and my mom did everything else. I caught the bug; BOTH actually. I've put a personal twist on things, and am always thirsty for inspiration for any kind ofentertaining.

A friend said Im a "flavor curator".

I'll take it!

But really, it's always about the people.

So, I created a business that marries the two.

In 2014 with my husband Daniel and our daughter, Reagan; we moved from our native Miami Beach, FL to the Northeast and currently reside in Lower Merion, PA.

I love bringing people together around food and drink.

To rub elbows, create, and share stories.

To learn from eachother, and break bread together.

IS THERE A BETTER RECIPE THAN THAT?

Photo Credit Marikate Venuto

WHAT PEOPLE ARE SAYING

Allison provided a fun, engaging, and educational experience! She was able to work with everyone, no matter what his or her chef skills were!

-Erin J.

ON THE MENU: a light and refreshing cocktail/mocktail, using a clear spirit of choice or seltzer, a triple citrus mixture, a honey-basil simple syrup, and topped with seltzer or prosecco, and two types of bruschetta.

The food was amazing and the prep was a great time which was assisted by the signature cocktail. The group continues to talk about it.

-Rob S. (Networking group activity)

ON THE MENU: blue cheese or goat cheese stuffed and seared dates wrapped in serrano ham (or prosciutto) , and two other Spanish tapas

This is a wonderful and unique gift for family, friends, and clients

-Christine H. (Thanksgiving side dish ideas, shopping list, and stress-free prep schedule)

ON THE MENU: smashed and seared baby yukon gold potatoes with herb gremolata, and other fall vegetable side dishes

It was a truly unique and fun experience, no cooking skills required. The cooking instruction was easy to follow, we were well prepared by Allison in advance, and the recipe was simple and delicious."

-Alicia P. (family event celebrating a birthday)

ON THE MENU: A keto-friendly, Latin inspired, pounded Seared pimenton chicken breast with wilted garlicky spinach, and hearts of palm, red onion, cilantro ensalada

It was so fun connecting, engaging and learning new techniques in the kitchen, all while bonding—laughing —and learning more about each other! If you’re looking for an outstanding event —Allison and Sauté & Soirée ARE phenomenal choices for your next friend, corporate and business event.

ON THE MENU: A warm winter spinach salad with toasted chick peas & mushrooms, as well as roasted plum & goat cheese crostini

-Erika R. (Women in Construction event)

RECOGNIZE YOUR ORGANIZATION'S #diversity

THE BEST WAY TO LEARN ABOUT A DIFFERENT CULTURE IS THROUGH ITS FOOD.

BOOK A SAUTÉ AND SOIRÉE TO:

Explore international flavors, tastes, and "culinary cultures"
Improve employee engagement
Create opportunities to allow people to interact with each other
Incentivize teams and colleagues

As someone who studied abroad, speaks Spanish fluently, and has an appreciation for foreign culture; you can be assured that any SAUTÉ AND SOIRÉE will highlight the language, region, and flavors of whatever we prepare.

LET'S EXPLORE THIS!