The following describes your last house party: You drank beer out of a keg, served premade seven-layer dip, and woke up naked with a stranger in your bed.
It’s officially time to grow up, hon. And Karen Gioia can help — by whipping up copious amounts of scrum food for your guests.
A top private chef for the past five years, she’s taking her skills public. Gioia (pronounced joy-A) trained in the South of France with her hubby (a CIA alum) as well as at Chez Panisse before opening Gioia Pizzeria in the East Bay.
For your next soiree, she’ll dish up a charcuterie of local salumi, artisan cheeses, and fava bean crostini with pecorino. Revel in her dinner menu of sheeps milk ricotta baked with Parmigiano alongside a grilled ribeye with porcinis, new potatoes, and peara sauce. A glass of moscato pairs nicely with her cherry and frangipane tart.
Look at you movin’ on up.
Karen Gioia Catering (510-540-9692 or karengioiacatering.com).