Journal
Six hours before the first guest arrives, in the Opus kitchen.
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How we served a black-tie corporate gala across two rooms without a beat missed.
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Seven courses cooked in front of six guests as the sun went down.
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Why our tables lean on fewer, better blooms — and how we choose them.
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The producers, the greens and the first tomatoes that shape our April menus.
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How we plated a coastal wedding across three services without losing the light.
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