From Our Table to Yours
July. How did that happen?
One minute we were squeezing limes for Pride mimosas and the next we’re watching World Cup matches with residents and smoking cocktails tableside and figuring out how to make a Bastille Day spread feel both elegant and genuinely fun. (Spoiler: it involves a lot of French cheese and a bartender who takes his Champagne cocktails very seriously.)
This month has been a good one. Come catch up with us.
— Tom & David, and the Big City Chefs crew
When the stakes are high, the canapés better be too
We’ve been doing something a little different lately that we’re genuinely excited about — and that we think more communities should consider.
We’ve been working with a well-known Canadian luxury real estate developer on exclusive, invite-only broker sales events for a stunning high-rise condo tower. Think curated seasonal menus, impeccable presentation, and the kind of hospitality that makes a potential buyer feel like they already live there. The food and experience aren’t just an amenity — they’re part of the sale.
It got us thinking: rental communities with premium units or penthouses could do exactly the same thing. A beautifully catered exclusive event for prospective residents isn’t just a nice touch — it’s a conversion tool. If you’ve got a hard-to-lease premium unit, let’s talk. We have some ideas.
Meet Chef Alex Tishman — Michelin kitchens, a backyard Meyer lemon tree, and a bread operation born from a pandemic and a conscience
We teased Chef Alex last month, and now here he is — and trust us, he was worth the wait.
Chef Alex heads up our San Francisco Bay Area team, and his resume alone is enough to make any food lover do a double take. After graduating from the California Culinary Academy, he worked in some of San Francisco’s most iconic and Michelin-starred restaurants — Moose’s, One Market, Acquerello — before spending years as a sous chef and eventually overseeing daily operations at the beloved local institution Chow.
But what we love most about Chef Alex isn’t just the pedigree. It’s what he does with it. When the pandemic hit and private dinner parties became impossible, he didn’t sit still. He started baking sourdough — like a lot of us — but then he did something with it. He launched Fireswamp Provisions, a local artisan baking operation out of Novato, selling handmade breads, pastries, and condiments made from ingredients sourced from local farms. A portion of every sale goes to the NAACP Legal Defense Fund. He’s donated over $5,000 so far and counting.
When Alex shows up to one of our events, he brings all of that with him — the technique, the sourcing obsession, the values. He’ll tell you his pantry non-negotiables are preserved Meyer lemons from his own backyard tree, schmaltz, and green garlic. And honestly? We believe him completely.
What's on our table this July — and what should be on yours
July is peak season and we are fully in it. Here’s what we’re cooking up across our markets right now:
World Cup Watch Parties — We’re setting up full hospitality spreads for communities watching the matches together. Shared screens, great food, and the kind of spontaneous community energy you simply cannot manufacture any other way.
Smoked Cocktail Mixology Class — Our bartenders are bringing out the smoking guns this month. Residents learn to make their own smoked old fashioneds, mezcal cocktails, and more. It’s interactive, it’s dramatic, and it photographs.
Picnic Style Buffets — Abundant, casual, summery spreads that feel relaxed and communal. Perfect for pool decks, courtyards, and rooftops. Think elevated comfort food, seasonal sides, and zero fussiness.
Summer is flying by — Fourth of July weekend is already behind us and fall programming will be here before you know it. If you want to lock in events for the rest of summer, now is the time. Reach out at info@bigcitychefs.com and let’s get something on the calendar.
Until Next Month
That’s Issue Two in the books. As always, if something caught your eye, if you have an event idea, or if you just want to say hi — we’d love to hear from you at info@bigcitychefs.com.
See you next month.
With love and good food, —
Tom, David & the Big City Chefs team