Goodness Gracious Private Chef + Catering

10/02/2026

We are so proud to introduce Chef Brian as the Executive Chef leading our kitchen at Goodness Gracious.

Brian has been with us since the very beginning—learning, growing, and building alongside us every step of the way. He brings our mission to life through his leadership, his deep appreciation for the local bounty around us, and the care he puts into everything that leaves our kitchen.

He is also genuinely one of the most delightful humans to work with. We can’t wait to see what he has in store for this next chapter. 🍃

**eCountryCatering

09/17/2026

You can tell fall has arrived by what’s waiting at the farm stand. 💛

These beautiful squash and cabbages come from Seven Moons Farm, one of the local farms we’re proud to purchase from.

Seven Moons is run by longtime friends Rebecca Bozzelli, Kate Cherry, Ross Cannard, and Nick Rupiper. Together, they grow a wide variety of fruits and vegetables while building healthy soil through organic compost, cover crops, and rotational planting. Their farming tradition reaches back 45 years, when Ross’s father, Bob Cannard, began growing for Chez Panisse.

This return to the season’s deeper, earthier flavors also means our Hearth & Harvest Table is back—a private-chef experience featuring five generous, family-style dishes inspired by what’s beautiful right now.✨

Think slow-braised meats, roasted root vegetables, rustic French-American flavors, chocolate cake, and regional w**e—all served around a table made for lingering. 🍂

Follow the link in bio to plan your Hearth & Harvest gathering. 🍁

**eCountryDining

09/11/2026

After 94 years, we say farewell and thank you to Vella Cheese Company.

Family-owned since opening its doors in 1931, Vella remained deeply rooted in tradition, with much of its cheesemaking carried out in the same thoughtful way for generations. Its award-winning cheeses became part of Sonoma’s culinary story—and part of ours, too.

Goodness Gracious has proudly used Vella cheese since our very first day, most notably the beloved Mezzo Secco in our “Leafs and Things” salad.

We are grateful for every wheel, every shared meal, and the Vella family’s remarkable contribution to our community. Thank you for feeding Sonoma so beautifully for nearly a century. You will be deeply missed. 🤍

09/03/2026

A good dinner party should feel effortless from the table. 🍃✨🥂

The menu is only one part of it. The timing, the service, the clearing, the last course, the kitchen at the end of the night — all of those details shape how an evening feels.

Our job is to hold that rhythm so the host doesn’t have to.

We cook, serve, clear, and clean with the same care we bring to the food, so you can stay at the table and enjoy the people you invited over in the first place. 🧑‍🍳🍽️

That, to us, is what a dinner party should be.

DM us to start planning your next private dinner party. 🍃

09/01/2026

A Haunted Victorian Halloween at Songbird Parlour

On Friday, October 30, Songbird Parlour transforms its historic 1839 manor into a gothic playground of elegant terror. Think candlelight, vintage costumes, haunting beats, and a night where Victorian ghosts meet modern revelry.

Dress to impress (or distress) and enjoy DJ entertainment, passed hors d’oeuvres, and a costume contest with a cash prize. 21+ event.

Spots are limited—secure your tickets and plan your most unforgettable Halloween night in Sonoma Valley.

https://www.songbirdparlour.com/special-events/a-haunted-victorian-halloween-at-songbird-parlour-hybzj

08/27/2026

We’d be lying if we said the Mezze Board wasn’t our absolute favorite way to kick off our Al Fresco Mediterranean dinners. 😍🍃🥂

Abundant, colorful, and made for lingering over good w**e—followed by four family-style courses, paired boutique bottles, and a sparkling clean kitchen before we say goodnight.

Available through October for intimate groups of 18 or fewer (minimum 7 days advance booking required).

Tap the link in our bio to explore the seasonal menu or send us a DM to start planning your evening. 🍃🥂

08/20/2026

This is why I started a dinner party business.

It’s hard to explain — it’s not really about the food, even though the food matters. It’s a feeling. It’s the difference between eating at a restaurant and having someone step into your home for one night and become part of the story you’ll tell for years.
Every detail matters to us because we know those details are what people actually remember — not just our guests, but us too. Nine years in, still 5 stars, and I think it’s because people can feel when a meal is being cared for instead of just served.

There’s a kind of love that comes out of these gatherings. That’s what we’re chasing, every time.

07/23/2026

Everyone plans the w**e tasting. Almost no one thinks about what happens after.

We do.

While you spend the day discovering W**e Country, we’re preparing the meal that brings everyone back together. Fresh ingredients, a table that’s ready when you walk in, and an evening where nobody has to cook or clean.

We don’t just make dinner. We make it possible for the people around the table to stay together a little longer.

Hiring a private chef isn’t about luxury. It’s about protecting the best part of the trip.

If you’re staying in W**e Country, we’d love to create the dinner party waiting for you at home. 🍃

**ecountryescape

07/22/2026

07/16/2026

One night only.

Join Songbird Parlour on Thursday, July 23 for a special Malaysian BBQ dinner with Jessy Manuel.

This four-course experience offers a first look at a new in-home restaurant concept rooted in fire, family, and the flavors of Southeast Asia and the Pacific Islands. Expect bold, aromatic dishes layered with ginger, lemongrass, citrus, and spice—slow-cooked over open flame.

Dinner is served from 5–9 PM. Reservations are strongly recommended.

Reserve your spot here: https://www.songbirdparlour.com/special-events/a-malaysian-bbq-dinner-with-jessy-manuel