Massachusetts raised, David Ferragamo, is a full-time chef + part-time farmer, with a vast knowledge of locally foraged wild ingredients. After attending culinary school, Le Cordon Bleu Boston, Ferragamo worked amongst many restaurants throughout New England. He was a main component on many kitchens at places such as Tuscan Kitchen, Stages at One Washington, + Toro to name a few. Whilst attending culinary school, David spent his early years cooking for Harvard students on his nights off from the brigade, twice a week for 4 years. Open kitchens weren't enough, he peaked his interest to become more connected with who was eating his food. While transitioning between restaurants and private events, David also cooked for the disabled. He helped people within their homes that had a very hard time managing their diet, such as perfectly dicing and cooking food to certain requirements for clients with Osteogenesis imperfecta (brittle bone disease) so they could still manage to have a quality of life within their homes.

For me, cooking is...

a lifestyle, passion, choice

I learned to cook at...

• Associates in culinary arts Le Cordon Bleu • 15+ years restaurant • 8+ years private chef

A cooking secret...

Homegrown Vegetable + Herbs. Being prepared for countless allergen substitutes.

My menus

Progressive New England (Seasonal 24')

STARTER

Choose 1 dish

Grilled confit kohlrabi + pea sprouts + crispy kale chips w/ birch syrup vin + cheese curds, pickled onion

Fiddleheads + mushroom poached in butter, herb + sumac over cannellini beans puree w/ fresh sprouts

Chopped beet + spinach + charred onion salad w/ fermented blueberry vin, lime balm,+ goat cheese

Tomato + arugula + goat salad w/ charred strawberry balsamic vin, mint, tarragon

FIRST COURSE

Choose 1 dish

Cured duck w/ rose petal + black pepper served over parsnip puree, leeks + seasonal greens, rose honey - (carpaccio style)

Pea + baby potatoes soup, buttermilk marinated in mint, burnt rosemary + sage topped fresh cracked black pepper

Corn gazpacho w/ scallop crudo, tomato jam, smoked buttermilk + basil

Cucumber gazpacho poured beside salad marinated cucumber, dill cured salmon, tomato + feta cheese

MAIN COURSE

Choose 1 dish

Crispy chicken breast w/ farce of mushroom + ramp served beside rutabaga puree. served w/ chicken consomme french pressed w/ loads of herbs + flowers - (table side)

Marinaded steak tips + charred onion gremolata w/ zucchini + fries

Butter poached lobster + zucchini breadcrumb w/ zucchini, asparagus + beure monté

Bone-in pork chop brined + grilled w/ rutabaga, potato, dino kale + local quince jam

DESSERT

Choose 1 dish

Buckwheat dumpling w/ filling of mixed nut butter + dried fruit poached in maple sap broth

Creme brulee tart w/ blueberry + young mint

Cornbread pudding w/ marinated blueberry + gelato

Winter cherry brown butter cake w/ caramel sauce

Chocolate lava cake + gelato + seasonal fruit

Fall Menu (Modern New England Cuisine)

STARTER

Choose 1 dish

Bruleed squash stuffed w/ local grain, apples + sumac walnuts w/ burnt onion chamomole sauce

Roasted squash and Spinach terrine, w/ manchego cream, crunchy pumpkin seed

Corn bisque w/ grilled corn gremolata, burnt onion + thyme buttermilk

Confit kohlrabi, apples, walnut salad w/ cider vin, warm brie + caramelized honey

FIRST COURSE

Choose 1 dish

Gnocchi + autumn veggies w/ parmesan cream, moroccan almonds + herbs

Warm Wilted Spinach w/ confit heirloom potatoes, pickled onions, radish + lemon garlic vinaigrette

Spiced Roasted Hasselback Heirloom Carrots w/ garlic goat cheese + crunchy garlic + pickled carrot + herbs

Fried cauliflower + kale salad w/ leek vinegarette, cheese curds, pickled pears

MAIN COURSE

Choose 1 dish

Steak sirloin or short rib w/ mashed potato, buttered seasonal green, + radish

Breaded Rosemary Chicken w/ Savory Roasted Apple w/ cauliflower puree, brown butter, seasonal green + sumac

Lemon and Herb Poached Lobster + lemon beurre monte w/ zucchini roulade, crunchy potato

Pan-Seared Scallop + Hickory Nut Romesco, cabbage filled w/ mousse of confit garlic + kohlrabi

Pan-seared Duck w/ autumn veg pavee, marinated plums, + season greens

Salmon topped w/ breadcrumb of crab + herbs, rissoto of roasted pepper, + pickled fennel

DESSERT

Choose 1 dish

Chocolate Ganache Lava Cake w/ Vanilla Ice Cream + seasonal fruit

Upside Down Pear or Apple Cake w/ Salted Caramel + Vanilla Ice Cream

Pumpkin Cinnamon Roll w/ Cinnamon Gelato + Candied Pumpkin, Pear

Creme Brulee w/ Berries

Concord Grape Custard + Chai Candied Pumpkin Granola

*Halloween Dish* Passion Fruit Sorbet, Black Liquorice + Chocolate Cookie

Blueberry bucklecake w/ gelato

Customized Meal (Will create personlized menu based on Q+A)

STARTER

All inclusive

Veg starter

FIRST COURSE

All inclusive

Veg or light protein

MAIN COURSE

All inclusive

Heavy Protein

DESSERT

All inclusive

Fruit or Chocolate

Chef David's reviews

4.92

•

8 services

Chef Ferragamo did a brilliant job with our anniversary dinner. Arriving promptly at our door with flowers was a lovely start to our evening! He was friendly professional and easy to be around. The food was fabulous! Tasted great and presented beautifully.

My adult sisters and I hired David Ferragamo to cook a meal for a surprise birthday for our mom. He put together a phenomenal menu with minimal back and forth and he easily accommodated a pescatarian and a gluten allergy. Good was amazing and David was a joy personally.