A Private Chef's Kitchen, Inc.

I had the honor of having Chef Emily for a small birthday get together on New Year's Eve. While planning the event and sending emails back and forth, she was quick to respond and attentive to the smallest of details. She arrived early to the event and exceeded my expectations! Parking was complicated because the event was at an Airbnb, but she figured everything out and was very patient with me. I requested an all vegan, multiple course meal with an starter, salad, soup, entree and a side (check out pictures I posted!) Dinner was done on time and she left the kitchen spotless. Everything was beautifully done and full of flavor. I will definitely invite her over again for future events!!

Emily put together an amazing menu for my wife's birthday party. She was wonderful to work with, very helpful and flexible. And the food . . . oh my was it amazing!!

Emily Corliss catered my sister's baby shower. I hired her because I'd been to a few other baby showers she catered, so I knew it'd be great. My sister is gluten-free, so Emily offered many tasty gluten-free options, along with some vegan options for vegan attendees. I am neither gluten-free nor vegan and had plenty to enjoy myself. Basically, if you are throwing a party for diet-restricted Los Angelinos, and you still want stuff that tastes amazing, Emily Corliss is your gal. And don't miss her Bloody Mary's - served with a side of pickled asparagus, bacon and celery. My sister and all the guests were delighted.

As author of a food-oriented novel and gastronomically inclined memoir, I've imagined a lot of things, but I can't imagine putting a catered event into anyone other than Chef Emily Corliss' exceptional culinary hands. Corliss is one of the warmest, most creative and together chefs I've met on the food scene today. I've yet to see her break a sweat or bust an attitude regardless of whether she's running the kitchen of a high-powered restaurant or working in a private home. When she did a reception for a sizable book group discussion of my novel "Entertaining Disasters: a novel with recipes," the offerings were not only delicious, but beautiful to look at. The menu of "starters," "small bites" and "sweets" was taken from recipes in my book and her own extensive repertoire. The bruschetta with artichokes was from Osteria Mozza, which was then her home base, she did a flat bread with my red onion and roasted garlic marmalade and tomato basil tarts were her own creation. You get the picture. We ate very well that evening! She took my lemon pound cake recipe and simply but ingeniously turned it into a trifle, cubing the pound cake and layering it with fresh berries and whipped cream, served in stemmed glasses. It's become a never fail favorite party dessert of mine (for which I am always happy to credit Chef Emily.) My tip to anyone considering her for a project: get her while you still can!--Nancy Spiller, author Entertaining Disasters and Compromise Cake: Lessons Learned From My Mother's Recipe Box.