Dear Garrett:

I intended to write this as a thank you note for your hospitality and for my birthday dinner on Friday, but I can’t just leave it at that.

I know that you just moved here to Sonoma and when our mutual friend Emily Miron suggested that you would like our friend Martin and me to come to dinner also, I thought it would really be an imposition. I know I would have really been upset if I had missed it.

I have been in sports promotion and entertainment management all my life so have been fortunate enough to have traveled and eaten in restaurants from Villa de Este on Lake Como to Paris to Morocco, UK, the far East, and of course the US.

I have never experienced cuisine as wonderful as prepared and eaten in your family kitchen on Friday! I have been thinking about the unbelievable hors d’oeuvres, most delicate bisque, the perfect crisp asparagus, the most tender rack of lamb with an unbelievable sauce and with potatoes mashed to perfection.

And of course your wines complemented the fare perfectly.

I have no idea what your plans as a chef are for the future, but please tell me and I will be there!

Best regards and thanks again,

Jerry Seltzer
Sonoma, CA

"Dear Garrett,
Thank you so much for the amazing birthday dinner you prepared for my
husband and our friends for his birthday dinner. Everyone is still raving
about the meal. Especially the filet with red wine and bleu cheese. Best
steak ever! We look forward to many more meals with you.
Kind Regards,
Brittany Perrineau"

"Chef Garrett's attention to detail and excellent culinary skills made my marriage proposal dinner an unforgettable evening. He provided a personal consultation a few days before the meal to carefully plan each course. After many great suggestions, we decided on a 6 course meal, each of which paired with a different wine, to be served on the roof of my building (the Azzurra). The night of the dinner, Chef Garrett arrived promptly and started the meal right on time. The overall experience of the meal was similar to that of a four star restaurant. Each course was very carefully and creatively plated, both the meat and seafood were perfectly cooked and the taste was easily as good as L.A.'s top restaurants. The highlights of the meal included panko crusted crab cakes (probably the best we have ever had), a roast duck drizzled with a port and Chambord reduction and an apricot compote filled German crepe (created by Chef Garrett at my request to pair with a bottle of an apricot flavored dessert wine we had been saving for a special occasion). If you are looking to make a meal truly special, I highly recommend Chef Garrett." - Chuck from Marina del Rey, CA

"I called Chef Garrett and had him come over for a suprise Valentines Day dinner for my girlfriend. We decided to go with the Cambodian rice wraps as an appetizer, Filet Mignon for main course, and Bananas Foster for desert. Both my girlfriend and I are big on fine dining and I have to say this was the best meal we have ever had. Everything was cooked to perfection, and we still talk about it almost every day. HAHA. The food made the evening to say the least." -- Jeffrey from El Segundo, CA

"Hi there Chef Garrett!... I wanted to personally say Merci Beaucoup to you and your adorable 'assistant' for our amazing Valentines Day. Even with all of the love in the air, Jeffrey and I managed to talk about how delicious every bite of our dinner was....all night long. Thank you so much for being a part of this magical night. Hope 2008 blesses you and your family with wonderful memories, like this one you helped create for us." -- Bella from Los Angeles, CA

"We had Chef Garrett do our Thanksgiving meal and it was absolutely the most amazing Thanksgiving we ever had! I finally had the time to enjoy my guests. The food was absolutely sublime!!! And there was no clean up for me to hassle with. Chef Garrett took care of everything." -- Ashley from Plainfield, NJ

"Chef Garrett prepared an intimate meal for my boyfriend and me. My boyfriend loves lamb and I've never really been partial to it after having tried it on many occasions from various restaurants across the country. As a treat for him, I asked Chef Garrett to prepare an oven roasted rack of lamb with his oyster mushroom demiglaze. Not only did I devour every morsel on my plate, but I went for seconds! The accompanying side dishes were phenomenal. I have never liked lamb before today and now I find myself requesting it from Chef Garrett all the time!" -- Emily from Los Angeles