Chef Abigail Schmitt

Private Chef In Myoko

I founded Ginkgo Fine Dining in 2021 after leaving the restaurant industry of 7 years. Primarily, I am a private event chef, which means that I curate dining experiences for groups of people for special events! This can be anything from elopement dinners on the beach, to week-long, daily nourishment for groups on vacation or on retreats. I was a restaurant chef in MN, NYC and CDMX for many years before I decided to fully transition to creating my own business. This takes me all over the world, in North America, Europe and Japan - which allows me to combine all of my passions for lifestyle and business: creativity, wellness and cultural exploration! I am the most proud of my work in creating a sustainable workflow, reducing waste, utilizing whole ingredients, and minimizing my carbon footprint in the industry as a whole. This began at the beginning of my career in the food industry, and I have always made these practices a priority.

As a native of Minnesota, I was fortunate to grow up surrounded by the captivating beauty of it’s diverse ecosystems, from dense Maple and coniferous forests I ran free in, to the wild shores of Lake Superior. These natural surroundings have instilled in me an unwavering appreciation for nature and a profound desire to understand the direct source of the ingredients we use to nourish ourselves. All of this drives the desire for beautiful artistry and creative presentation. Foraging and farm-fresh ingredients are a constant inspiration for my menu development and curriculum. Working with fire, fish and seafood, pasta, and different methods of preservation are some of my specialties, but I love to learn and create dishes from all over the globe. I am always in search of other people who appreciate the full journey of a meal!

I believe that by fostering this reverence for nature and embracing a conscious approach to food, we can create a harmonious relationship between our culinary curiosities and the environment that nurtures them.

Cheers,

Abigail

For me, cooking is...

Foraging and farm-fresh ingredients are a constant inspiration for my menu development and curriculum.

I learned to cook at...

The eagerness to learn is the lifeline that breathes energy into my creations, fusing culinary traditions from around the globe into unforgettable dis

A cooking secret...

Tasting everything you possibly can!

My menus

Pacific North Woods

STARTER

Choose 1 dish

Salmon / Steelhead Tartare, Soy Fermented Fresno, Rye Crisps

Smoked Oyster Caesar Salad, Garlic Croutons, Parmesan (vegan / GF available)

Grilled Peach Salad, Fresh Ricotta, Pistachio, Shallot-Rosé Vinaigrette

FIRST COURSE

Choose 1 dish

Braised Pork Belly, Pickled Mustard Seeds, Caramelized Onion Jam, Parsnip

Honeynut Squash Tortellini, Brown Butter Hazelnut + Sage, Pecorino

Spot Prawns, Lemon + Oregano, White Wine Butter sauce

MAIN COURSE

Choose 1 dish

Wild Mushroom Risotto, Oyster Mushroom "Croutons", Cherry Tomato Medley

Cedar-wood Grilled Halibut, Maple Miso Glaze, Fried Caper and Garlic, Parsnip Puree

Beef braised in Blackberry Wine and Juniper, Crispy Miso-Chickpeas, Celery Root Puree, Sorrel

Roasted Chicken Glazed with Spruce Tip Honey, Creamy Polenta, Fresno Peppers

DESSERT

Choose 1 dish

Olive Oil Cake with blackberry Glaze

Maple Crème Brûlée

Butterscotch Tiramisu

Apple and Almond Frangipane Pithivier, Vanilla Bean Ice Cream

Spanish Style

STARTER

Choose 1 dish

Potato + Cod Croquette, Tomato Aioli

Toasts - Olive Tapenade, Ibérico, Manchego

Clam Toast, Garlic Herb Butter, Parmesan Crisp

Cucumber Leek Sopa Verde, Mint, Coriander

Razor Clams, Lemon, Proscuitto, soy

FIRST COURSE

Choose 1 dish

Braised Pork Belly, pickled mustard seeds, stewed apples and beans

Duck pie, caramelized vegetables, puff pastry, fig leaves

Shrimp and Chorizo, tomato broth, grilled bread

Pate de pollo, plum, rye, balsamic

Mussels in Cider Broth, peppers, coriander

MAIN COURSE

Choose 1 dish

Steak, grilled with roasted garlic and herb sauce

Pork tenderloin roulade with mushroom farce

Gnocchi with braised rabbit, red wine tomato sauce

Octopus, grilled with oranges fava beans and pancetta

DESSERT

Choose 1 dish

Pears in cider, fig leaf oil

Pavlova with peaches and mint

Almond cake with berry sauce and lavender

Flan and caramel

Chocolate cherries and cheese plate

Seafood

STARTER

Choose 1 dish

Oysters with Smoked Celery Mignonette, Mussels Escabeche, Clams with Preserved Lemon

Market Crudo cured in kombu, Apple, Heirloom Tomato Dashi, Yuzu Koshō

Dungeness Crab, Passionfruit, Yellow Chile Xcatic, Charred Corn

Smoked Scallop, Umeboshi, Plums, Mustard Greens, Sesame

FIRST COURSE

Choose 1 dish

Smoked Tuna-Potato Croquette, Roasted Red Pepper, Fried Shallot

Fried Calamari and Spiced Chickpeas, Roasted Tomato Aioli,

Garlic Prawns, Oregano, Mint, Lemon, Olive Oil, Fleur de Sel

MAIN COURSE

All inclusive

Market fish poached in sake beurre blanc, asparagus, sugar snap peas

Miso Marinated Tuna/Swordfish steak, roasted tamari carrots, black sesame-rye crisp

Butter-Poached Lobster, Watercress, Ginger Scallion Sofrito, Roti

Grilled Octopus, braised in orange juice, Cipollini Onion-Persimmon jam

DESSERT

Choose 1 dish

Matcha Cheesecake, Maple-Buckwheat Brittle

Black Sesame Olive Oil Cake in Chocolate Ganache

Meyer Lemon Tart, Almond Crust, Vanilla Meringue

Winter Brunch

STARTER

Choose 1 dish

Bellini, creme fraiche and caviar

Fruit and Pastry Tower

Matcha chia pudding with biscotti

FIRST COURSE

Choose 1 dish

French Omelette (cheese, spinach, tomatoes, roasted garlic, salmon roe, capers, ham)

Spanish Tortilla, Crispy potatoes, roasted red peppers

Quiche Lorraine with spinach, lardons and Gruyère

MAIN COURSE

Choose 1 dish

Lox, bagels, capers, red onion, chive cream cheese

Shakshuka, sourdough

Eggs Benedict, tarragon hollandais,

Bacon, egg and cheese minis

DESSERT

Choose 1 dish

Belgian Waffles, blackberry gastrique, whipped cream

Pannekoeken, maple-poached pears, maple powdered sugar

Blueberry pancakes, whipped butter, maple syrup

Buckwheat Crêpe, hazelnut butter, cinnamon-chili spiced hazelnuts

Fall Special Menu

STARTER

Choose 1 dish

Oysters and Clams, Smoked Celery Mignonette, Fresh Horseradish Cocktail Sauce

Beet/Beef Tartare Umeboshi Emulsion, Watercress, Puffed Rice

Toastettas, with Whipped Butterbean and Sesame, Charred Nectarine, Olive Tapenade

Butternut Squash Dumplings, Dashi, Shallot Crisps

FIRST COURSE

Choose 1 dish

Bone marrow, umeboshi butter, crispy shallots

Butter Lettuce, Parmesan Crisp, Red wine Poached Egg, rose vinaigrette

Chickpea Panisse, Seasonal Mushrooms, Crispy Chicken Skin

Fennel Citrus Salad, Fresh Ricotta, Candied Pistachio, Shallot Vinaigrette

MAIN COURSE

Choose 1 dish

Parisian Gnocchi with honey-roasted baby carrots, fresh ricotta, herbs

Roasted Chicken with Apricot and Fresno Glaze, Pomme Puree

Wild Mushroom Risotto, Oyster Mushroom "Croutons", Cherry Tomato Medley

Braised Pork Shoulder, Roasted Apples, Heritage Potatoes, Cippolini Onions, Parsnip Puree

Butter-Poached Market Fish, Sweet Pepper Sofrito, Fennel Herb Salad, Black Garlic Sabayon

DESSERT

Choose 1 dish

Creme Brûlée with Candied Citrus

Chocolate Hazelnut Cake With raspberries and honey mascarpone

Olive Oil Cake with Seasonal Fruits and Amaro Glaze

Pear Galette, Vanilla Ice Cream

Basque-Style Cheesecake

Omakase Experience

STARTER

Choose 1 dish

Tuna and Hamachi Crudo, umeboshi, stone fruit, lemon granita,

Ribbons of Vegetable Crudo, clarified tomato water, herb yuzu kosho oil

Black Sesame Chilled Asparagus, Blood Orange, Mint

Crudo Trio with Oysters, Clams and Mussel with Yuzu Koshō Mignonette, Shiso Oil, Wasabi Horseradish

FIRST COURSE

Choose 1 dish

Donburi, Pickled Enoki, Crispy Mushrooms, Watermelon Radish, Tea Egg

Fennel and Mandarin Salad, Shaved Almonds, Plum Blossom Vinaigrette

Chicken Karaage, yuzu kosho mayo, shaved cabbage, pickled jalapeño

Fried Mushroom Spring Roll, Chili Crisp, Tamarind

MAIN COURSE

Choose 1 dish

Pork Tenderloin, Black Garlic Sabayon, Fermented Fresno

Miso-soy glazed black cod, parsnip puree, sesame crisp

Steak, Umeboshi Butter, Roasted Garlic, Kabocha Fries

Grilled Baby Eggplants, Black Sesame Foam, Garlic Shallot Chili Crisp

DESSERT

Choose 1 dish

Matcha Cheesecake, Maple-Buckwheat Brittle

Black Sesame Olive Oil Cake, Chocolate Ganache

Chocolate Lava Cake with persimmon

Mexican Inspired

STARTER

Choose 1 dish

Tostada with caramelized mushroom and shallot marmalade, seared wild mushrooms, salsa matcha

Ceviche with shrimp, red onion, mango, avocado, lime, black lime powder

Sweet Corn salad, mango, black beans, sweet peppers, cilantro, spring onion

Guacamole, salsa matcha, chips

FIRST COURSE

Choose 1 dish

Pozole with chicken or vegetable, chips, crema

Tuna tostada, habanero black garlic mayo, hoja santa furikake

Roasted Sweet potato with crema and queso cotija, pipian, crispy shallots

Braised and seared pork belly, pineapple, Hoja Santa furikake

MAIN COURSE

Choose 1 dish

Grilled Chicken adobo with radish, avocado, salsa verde, garlic greens, tortillas or rice

Pork Carnitas, tortillas, salsa verde and rojo, lime, avocado, radish, onion, cilantro

Whole Market Fish, Poblano Pepper and Orange Sofrito, salsas, herb salad, tortillas

Chiles en Nogada (stuffed chiles), crema, pomegranate

DESSERT

Choose 1 dish

Flan

Coconut pannacotta, mango granita

Pineapple Rum Cake

Mamey Tart with figs and Oaxaca Chocolate

French / Italian

STARTER

Choose 2 dishes

Dates stuffed with tahini labneh, walnut gremolata, mint

Fresh Roti with olive tapenade and Calabrian chili emulsion

Grilled peach and fennel salad, pistachio, shallot vinaigrette

Beef/Beet Tartare, black garlic + anchovy, shaved macadamia

FIRST COURSE

Choose 1 dish

Smoked oyster caesar salad, parmesan, garlic croutons

Savory Galette: caramelized shallot and burrata, basil, balsamic

Caramelized Sunchokes, Chicken Liver Mousse, Plums in Black Vinegar, Hazelnuts, Tarragon

Grilled Baby Eggplants, Black Sesame Cracker, Garlic-Shallot Chili Crisp

MAIN COURSE

Choose 1 dish

Roasted Cauliflower Steak, Labneh, Pistachio, Preserved Citrus

Saffron-Rice Stuffed peppers, pine nuts, golden raisins, garlic spinach

NY Strip Steak, smashed fingerling potatoes, rosemary-brown butter sabayon, spring carrots

Beef Short Rib braised in Blackberry Wine and Juniper, Crispy Miso-Chickpeas, Celery Root Puree, Sorrel

Grilled Fluke, Chimichurri, Scalloped Potatoes in Roasted Garlic

DESSERT

Choose 1 dish

Tiramisu

Chocolate Hazelnut Cake With raspberries

Raspberry Fig + Halva Tarte

Maple Crème Brûlée

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Chef Abigail's reviews

4.22

•

17 services

Abigail gave us an unforgettable evening. She arrived on time and was super prepared. The dishes she prepared where really good and she incorporated a lot of local ingredients. I can highly recommend her for an great evening of good food.

Everything was fantastic! Abigail is a great chef with a fantastic energy. Would definitely book her again. Thanks Abigail for an awesome dinning experience.