Into the Light

erikhansensupper-widea

                                                                                                                               

Today is a big day for us. We are excited to announce the keystone of our young project, Supper’s executive chef, Erik Hansen. We couldn’t be happier to be working with Chef Hansen. He did much of his culinary training in Florence and Switzerland, and has also held positions at Umami Moto, Hinterland, and Distil. Needless to say, Erik brings years of culinary knowledge and experience to our table, especially in relation to the Italian cuisine we seek to explore. His history and accolades are one thing, but we are especially thrilled to work with Erik because of his temperament–his warmth and focus grounds our team and allows us each to do our best work. We all fit together wonderfully.

We are grateful, not only for Chef Hansen’s um, awesomeness . . . but also to Gina Gruenewald at Supper for loaning Erik out to us for these “In Bocca al Lupo” events. We also would like to acknowledge the Hansen family–Carilyn and the kids–for allowing us to add some extra craziness to their lives!

If I am to be completely honest–I didn’t think he’d go for this! Caressa and I shot for the stars in asking him to be a part of our project, and it is still amazing to think that we get to embark on this expressive journey with a chef of his caliber. Of course, this all sounds like it happened yesterday, but Erik’s actually been with us since day one (seriously not that long ago), and he was instrumental in provisioning our first mini-event “A Feast for Our Friends” back in early October–it’s just that we chose to tell you about it today.

So, that’s that.

We are excited to move forward and delight you all at our dinner parties.

photo by Matt Haas

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