Karl Holl, James Serlin and Cory Melanson are the Chefs of letUMeat. They’ve cooked in kitchens in Napa, San Francisco, Colorado and New York, done events on beaches and in fields. They also grow food and are taking farm-to-table events to a whole new level, featuring their own farm-raised pork, lamb, eggs and homegrown vegetables, supplemented with other locally sourced ingredients. These guys are the whole deal, and it definitely shows in the food.
Email [email protected] and let us know what you need. Whether it’s a few bites for a reception, a family-style luncheon for 75 people or an intimate, plated, four course dinner, we can put together a unique and memorable feast for you.