A Sense of Place
A Brief History of Greenwich, Connecticut
Settled in 1640 by English colonists who purchased land from the Siwanoy, Greenwich, Connecticut evolved from a modest farming and fishing community into one of America's most prestigious addresses. Perched along Long Island Sound, its harbors once teemed with oyster boats and coastal trade. By the Gilded Age, Greenwich attracted captains of industry who built grand estates across its leafy back-country. Today the town of roughly 63,000 residents is synonymous with hedge fund wealth, world-class dining, and a discerning appreciation for provenance — qualities that make it a natural home for the bespoke culinary artistry of Private Chef Robert.
Why Hire a Private Chef
Top 2 Key Benefits of Using a Private Chef in Greenwich, CT
Greenwich, Connecticut is a town where expectations are measured in Michelin stars and table-side attention to detail. Residents here have experienced the finest restaurants from midtown Manhattan to the storied dining rooms of the French Riviera. Yet a growing number of discerning households, corporate executives, and entertaining hosts are choosing something even more exquisite: the intimacy and artistry of a dedicated private chef in Greenwich, CT. The reasons are compelling, deeply personal, and — once experienced — nearly impossible to give up.
Hyper-Personalized Menus & Impeccable Ingredient Sourcing Across Fairfield County
When you engage Private Chef Robert for your Greenwich home, every detail of the dining experience is engineered around you — your palate, your dietary needs, your aesthetic preferences, and the specific occasion you are marking. This is the antithesis of the restaurant model, where a kitchen must satisfy hundreds of strangers nightly with a fixed menu. Your private chef builds a relationship with your household: he learns that you prefer your Provolone del Monaco DOP at room temperature with Sicilian varietal honey, that your guests favor lighter Campanian wines over heavy Barolo, and that the host has a shellfish allergy that must be respected without compromise.
Beyond personalization, ingredient sourcing elevates the private chef experience to the extraordinary. Chef Robert has cultivated relationships with the finest purveyors in and around Greenwich. He shops the Greenwich Farmers Market at Roger Sherman Baldwin Park for peak-season Connecticut produce — heirloom tomatoes, fresh fig leaves for board decoration, local wildflower honey to pair with aged Caciocavallo. He sources from Gilbertie's Herb Gardens in nearby Westport for fresh herbs and microgreens. For rare Italian specialty cheeses — your Provolone del Monaco DOP, your Caciocavallo Silano — he makes the journey to Eataly NYC in the Flatiron District, where a dedicated fromager sources directly from the Lattari Mountains of Campania. When the meal calls for the freshest branzino or day-boat striped bass from just offshore, Chef Robert connects with suppliers at the Fulton Fish Market in the Bronx — the oldest and most storied fish market in the Americas. For artisan Connecticut charcuterie and local cheese accompaniments, he turns to Darien Cheese & Fine Foods on Boston Post Road, a destination shop beloved throughout Fairfield County for its curated European and American cheese selection. Butcher-quality beef and heritage pork come from Walter Stewart's Market in Greenwich — a family institution since 1907 — while seasonal Connecticut produce arrives via Stew Leonard's in Norwalk or directly from farm stands along Round Hill Road and the back-country of Greenwich itself. The result of this sourcing obsession is food that tastes of this place and this moment — not of a walk-in freezer or a broadline distributor. For guests seated at your table in Greenwich, that provenance is palpable in every bite.
Total Hospitality, Privacy & the Transformative Power of the In-Home Fine-Dining Experience
There is a dimension of dining that no restaurant — regardless of its star count — can replicate: the profound, unhurried luxury of being served a world-class meal within the walls of your own Greenwich home, surrounded only by the people you have chosen to invite, without the ambient noise of neighboring tables, without a reservation window, and without the need to perform for strangers. This is what Private Chef Robert delivers — and in Greenwich, CT, where privacy is as prized as any asset on the balance sheet, it is a distinction that matters deeply.
From the moment Chef Robert arrives at your residence, the transformation begins. He takes complete ownership of the kitchen: mise en place is executed with the precision of a Michelin-trained brigade, the table is set to your specifications, and the pacing of each course is choreographed to the rhythm of your evening — not the turn-time demands of a restaurant GM. A fourth-course Piatto di Formaggi arrives not as a perfunctory interlude before dessert, but as a considered pause — a moment for your guests to engage with the story of each cheese, the terroir of the Campanian hills, the particular grace of a Provolone del Monaco DOP aged eighteen months by a small-production caseificio outside Vico Equense. Chef Robert narrates these stories naturally, with the fluency of someone who has sourced these products personally from Eataly's curated counters and from conversations with the cheesemongers at Darien Cheese & Fine Foods.
The practical benefits are equally compelling. For executives entertaining clients in Greenwich's financial corridor — or for families celebrating milestones without the logistics of restaurant reservation anxieties — the private chef model offers absolute flexibility. Menus can be adjusted the morning of the event. Courses can be extended or abbreviated to match the energy of the evening. Dietary restrictions, religious observances, and personal preferences are accommodated without the awkward negotiation of a server taking modifications back to a harried line cook. And when the final course is cleared and the last glass of wine is poured, Chef Robert departs a kitchen that is cleaner than he found it — leaving you, your home, and your guests in the full, unhurried pleasure of the evening. In Greenwich, where time is the most precious luxury of all, that seamless experience is, perhaps, the most valuable thing a private chef can give.
Rooted in Greenwich — A Chef Who Shops Where You Live
Great cooking begins long before the first flame is lit. It begins at dawn in the produce aisle of Adams Fair Acre Farms in Port Chester, where the heirloom squash and fresh-cut herbs inform the character of an entire evening's menu. It continues at the fish counter of Captain Lobster in Stamford, where day-boat catch from Long Island Sound — porgy, blackfish, bay scallops in season — carries the cold salinity of nearby waters directly onto your plate. It carries through to the butcher case at DePaola's Meat Farm in Greenwich, where dry-aged prime beef and custom charcuterie cuts are reserved weeks in advance for the clients who demand the best.
For the Piatto di Formaggi Campani, this local-sourcing ethos extends with elegant specificity. Wildflower honey from Connecticut Valley Honey provides a golden counterpoint to the sharpness of aged Caciocavallo. Crackers and bread from Wave Hill Breads in Norwalk — baked in a wood-fired oven with heritage wheat — provide a substrative texture that flatters rather than competes with the cheese. Fresh seasonal fruit — figs in late summer, Bosc pears in autumn, candied citrus peel in winter — arrives from the Westport Farmers Market or directly from Jones Family Farms in Shelton, CT, where the orchards produce exceptional heirloom varieties unavailable in supermarkets.
This is the Greenwich private chef difference: a chef who is deeply embedded in the fabric of Fairfield County's food community, who holds vendor relationships built on years of loyalty and mutual respect, and who brings those relationships directly to bear on the quality of your table. When you sit down to a Private Chef Robert dinner in Greenwich, you are eating Connecticut — refined through the lens of Campanian tradition and the culinary precision of fine-dining technique.
Piatto di Formaggi
Selezione di Formaggi Campani
The cheese course in Italian fine dining is not an afterthought — it is a deliberate act of deceleration, an invitation to pause between the richness of the main and the sweetness of dessert and attend to the living craft of caseificazione: the ancient Italian art of cheesemaking. Chef Robert's fourth-course Piatto di Formaggi focuses the lens specifically on Campania — the sun-drenched southwestern region that gave Italy its most iconic cheeses. The board is centered on two stars: Provolone del Monaco DOP and Caciocavallo, both pasta filata (stretched-curd) traditions with roots stretching back centuries into the volcanic foothills above the Gulf of Naples.
The Cheeses
Provolone del Monaco DOP
Produced exclusively in the Monti Lattari range above Vico Equense and Gragnano — the same hillsides famous for the world's finest dried pasta — Provolone del Monaco is a semi-hard stretched-curd cheese made from raw Agerolese cow's milk, one of Italy's rarest heritage breeds. Its DOP (Denominazione di Origine Protetta) designation protects both its production zone and its method. Aged a minimum of six months, and up to eighteen months or more for stagionato versions, it develops a complex, layered flavor: buttery and milky when young, progressing to fruity and gently piquant with age, with an almost herbaceous finish that reflects the mountain grasses of its origin. Chef Robert sources his Provolone del Monaco DOP directly from Eataly NYC's southern Italian cheese counter, where the fromager maintains a direct import relationship with producers in the Vico Equense consortium.
Caciocavallo (Silano & Podolico)
Caciocavallo is among the oldest surviving cheese traditions of southern Italy, with references dating to the 14th century in the writings of Bartolomeo Sacchi. Its name — "cheese on horseback" — recalls the traditional practice of hanging paired forms of cheese across a wooden beam to age, as though draped over a saddle. Two expressions appear on Chef Robert's board: Caciocavallo Silano DOP, produced across five southern Italian regions including Campania, is the accessible entry point — semi-hard, smooth, with a clean lactic tang when young and a sharper character at six months. Alongside it, on special occasion boards, appears Caciocavallo Podolico, produced only from the milk of the rare Podolica cow that grazes wild on southern Apennine herbs and wildflowers. Intensely aromatic, almost truffle-like in complexity, it is considered one of the great cheeses of the world. Both are sourced from Eataly NYC and supplemented by the Italian specialty selection at Darien Cheese & Fine Foods.
Accompaniments — Sourced from Greenwich & Fairfield County
The board is composed with the same attention to balance and narrative that governs every other course in Chef Robert's tasting menu. Each accompaniment is chosen to illuminate a specific quality of the cheeses, not to overwhelm them.
Honey: Raw varietal wildflower honey from Brookfield Honey (Brookfield, CT) or Cricket Creek Farm (Williamstown, MA) — available at the Greenwich and Westport Farmers Markets — is the classic foil for both provolone and caciocavallo, cutting the fat and amplifying the floral notes in the younger forms. For the aged Caciocavallo Podolico, a Calabrian chestnut honey is sourced from Eataly NYC's pantry section.
Bread & Crackers: Wave Hill Breads (Norwalk, CT) provides hand-shaped sourdough crostini baked in a wood-fired oven, their slight char complementing the caramel notes of stagionato provolone. Italian-style carta di musica (flatbread crackers) are sourced from Eataly NYC.
Fresh & Dried Fruit: Seasonal fresh figs from Connecticut farm stands in late summer; Bosc or Bartlett pears from Jones Family Farms (Shelton, CT) in autumn; Medjool dates and Calabrian candied fig paste year-round from Eataly NYC. Dried Apricots from Stew Leonard's Norwalk.
Charcuterie Accents: Thin slices of Soppressata Napoletana DOP and Coppa di Testa, sourced from Eataly NYC's salumeria, bridge the cheese board to the Campanian narrative of the meal.
Nuts & Olives: Toasted Sicilian pistachios and Castelvetrano olives (sourced from Darien Cheese & Fine Foods) provide color, texture, and a savory contrast that makes the return to cheese even more pleasurable.
Wine Pairing: Chef Robert recommends a Campanian Greco di Tufo DOCG from Feudi di San Gregorio as the white pairing — its volcanic minerality and stone-fruit aromatics are a natural companion to both cheeses. Alternatively, a Taurasi DOCG (Aglianico) from the same producer offers a rich, tannic red counterpoint for those who prefer it. Both can be sourced from Bottles Fine Wine & Spirits in Greenwich or M&R Liquors in Stamford.
Sourcing & Provenance
Where Chef Robert Sources — Greenwich, CT & Beyond
Every ingredient on Private Chef Robert's table carries a zip code, a farm name, or a fisherman's dock number. Below are the key purveyors for the Piatto di Formaggi Campani and the broader culinary program.
Italian Specialty · NYC
Eataly NYC — Flatiron
Premier source for Provolone del Monaco DOP, Caciocavallo Silano DOP, Caciocavallo Podolico, carta di musica, Calabrian chestnut honey, Soppressata Napoletana DOP, and Taurasi DOCG wine. 200 5th Ave, New York, NY 10010.
Seafood · NYC / Bronx
Fulton Fish Market
The nation's oldest fish market, relocated to Hunts Point in the Bronx. Chef Robert sources day-boat striped bass, Long Island Sound oysters, bay scallops, and fluke for prior courses. Open to trade 2–7 AM.
Cheese & Charcuterie · CT
Darien Cheese & Fine Foods
1 Boston Post Road, Darien, CT. Premier Fairfield County destination for artisan European cheeses, Castelvetrano olives, Italian specialty imports, and domestic fine foods. An essential local stop for the cheese board program.
Butcher · Greenwich
Walter Stewart's Market
A Greenwich institution since 1907 on Milbank Avenue. Custom dry-aged prime beef, heritage pork, and artisan sausages. Chef Robert relies on this multi-generational butcher for the meat courses preceding the cheese presentation.
Farmers Market · Greenwich
Greenwich Farmers Market
Roger Sherman Baldwin Park, Greenwich, CT. Seasonal produce, Connecticut wildflower honey, fresh herbs, artisan bread, and small-batch preserves from local Fairfield County growers. Saturdays, May through November.
Farm · Shelton, CT
Jones Family Farms
281 Walnut Tree Hill Rd, Shelton, CT. Seasonal orchard fruit — Bosc pears, heirloom apples, and fresh figs — used as accompaniments on the cheese board. A respected Connecticut farm with generations of history.
Artisan Bread · Norwalk
Wave Hill Breads
Norwalk, CT. Wood-fired artisan sourdough and specialty flatbreads sourced for crostini and cheese board crackers. Their heritage-grain loaves provide depth of flavor unavailable from commercial bakers.
Produce & Specialty · CT
Stew Leonard's — Norwalk
1 Stew Leonard Drive, Norwalk, CT. A beloved Connecticut institution for premium produce, dried fruits, specialty dairy, and specialty items. Chef Robert sources Medjool dates, premium olive oils, and seasonal produce here year-round.
Herbs & Greens · Westport
Gilbertie's Herb Gardens
7 Sylvan Lane, Westport, CT. Connecticut's premier herb specialty grower, producing rare Italian varietals including Genovese basil, Calabrian oregano, and Italian flat-leaf parsley for garnish and board decoration.
Wine & Spirits · Greenwich
Bottles Fine Wine & Spirits
Greenwich, CT. The go-to Greenwich wine retailer for Italian DOC and DOCG selections, including Greco di Tufo DOCG and Taurasi DOCG — the recommended pairings for the Campanian cheese course.
Seafood · Long Island Sound
Captain Lobster — Stamford
Stamford, CT. Fresh Long Island Sound shellfish, lobster, and local fin fish. A key source for the seafood courses surrounding the evening's cheese program, ensuring plates that taste of the local waters.
Honey · Brookfield, CT
Brookfield Honey & CT Valley Honey
Connecticut raw varietal wildflower honey — available at the Greenwich and Westport Farmers Markets — is the cornerstone accompaniment for Provolone del Monaco DOP and young Caciocavallo on the cheese board.
Culinary Preparation
Mise en Place
Piatto di Formaggi — Selezione di Formaggi Campani
Mise en place — "everything in its place" — is the foundational discipline of professional cookery. For a cheese course, precision in temperature, timing, and composition is as critical as it is for any hot dish. Chef Robert's mise en place for the Piatto di Formaggi Campani is outlined below for eight guests.
| Component | Preparation Detail | Lead Time | Source |
|---|---|---|---|
| Provolone del Monaco DOP | Remove from refrigeration. Slice half into 3mm sheets on a mandoline; leave remaining as a rustic wedge for visual drama. Pat dry with linen towel. | 90 min before service | Eataly NYC |
| Caciocavallo Silano DOP | Remove from refrigeration. Slice thin with a sharp cheese wire. Allow to bloom to room temperature — this is essential to develop the full flavor profile. | 90 min before service | Eataly NYC / Darien Cheese |
| Caciocavallo Podolico (special occasions) | Present as a small intact wedge — its rarity warrants visual prominence. Use a dedicated cheese knife. Allow full 2 hours at room temperature. | 2 hrs before service | Eataly NYC |
| Sourdough Crostini (Wave Hill) | Slice baguette ¼" thin. Brush lightly with Sicilian extra-virgin olive oil. Toast at 375°F for 8 minutes until pale gold. Cool on wire rack. Store in dry cloth-covered bowl. | 45 min before service | Wave Hill Breads, Norwalk |
| Carta di Musica (flatbread) | Break into irregular shards. No preparation needed — store in dry, airtight container until plating. | Day of | Eataly NYC |
| CT Wildflower Honey | Warm honey jar gently in a warm water bath to improve pour. Transfer to small ceramic ramekin. Reserve honeycomb square on board if available. | 30 min before service | Greenwich Farmers Market |
| Calabrian Chestnut Honey | Serve in a second separate ramekin to distinguish it from the wildflower honey. Label each for guest reference. | 30 min before service | Eataly NYC |
| Bosc Pears / Fresh Figs (seasonal) | Pears: halve, core, slice into thin wedges, brush with lemon juice to prevent oxidation. Figs: halve and score the crown with an X to display interior. | 20 min before service | Jones Family Farms / Greenwich Farmers Market |
| Medjool Dates | Pit and slice lengthwise. Optional: stuff with a small curl of Caciocavallo for a passed appetizer bridge. | 30 min before service | Stew Leonard's, Norwalk |
| Castelvetrano Olives | Drain brine, rinse, and dry. Transfer to small serving bowl. Drizzle with a thread of Sicilian EVOO. No pits removed — they are traditional. | 20 min before service | Darien Cheese & Fine Foods |
| Sicilian Pistachios (toasted) | Toast raw pistachios in a dry pan over medium heat 4 minutes, tossing constantly. Finish with fleur de sel. Cool before plating. | 40 min before service | Eataly NYC / Stew Leonard's |
| Soppressata Napoletana DOP | Slice very thin (1–2mm) at room temperature. Fan in overlapping rounds on one side of the board. Do not pre-slice more than 30 minutes ahead. | 30 min before service | Eataly NYC |
| Board Garnish: Fresh Fig Leaves / Herbs | Rinse fig leaves, dry thoroughly, and use to line board sections and separate components. Tuck rosemary sprigs and fresh bay laurel for aroma and color. | 15 min before service | Gilbertie's Herb Gardens, Westport |
| Serving Board / Slate | Use a large (20"×16") white marble slab or live-edge walnut board. Wipe with damp cloth, dry thoroughly. Chill slightly in refrigerator if ambient temperature is warm. | 1 hr before service | Chef's Equipment |
| Cheese Knives | Set one dedicated knife per cheese. Plane for semi-hard, wire cutter for aged. Polish to mirror finish. Label each cheese with a small paper or slate card. | Before service | Chef's Equipment |
Time on Task
Fourth Course — Time on Task Schedule
Precision timing is the hallmark of the professional private chef. Below is the Time on Task schedule for the Piatto di Formaggi Campani, integrated into a full dinner service for eight guests.
Procurement & Ordering
Order Provolone del Monaco DOP and Caciocavallo from Eataly NYC. Confirm seasonal fruit availability with Jones Family Farms. Place bread order with Wave Hill Breads. Confirm honey availability at Greenwich Farmers Market or Brookfield Honey direct. Reserve specialty wine at Bottles Fine Wine.
Shopping Day
AM: Eataly NYC — collect cheeses, salumi, carta di musica, chestnut honey, pistachios. Fulton Fish Market (if seafood courses precede). PM: Darien Cheese & Fine Foods — olives, specialty local items. Walter Stewart's Market — meat for prior courses. Adams Fair Acre Farms or Stew Leonard's — produce and dried fruit. Gilbertie's Herb Gardens — fresh herbs and fig leaves.
Arrive at Client Residence — Mise en Place Begins
Pull Caciocavallo Podolico from refrigeration. Begin all cold-component mise en place. Set up cheese board, knives, ramekins, and serving equipment. Prepare labels for each cheese variety. Prepare prior courses concurrently.
Cheeses to Room Temperature
Remove Provolone del Monaco DOP and Caciocavallo Silano from refrigeration. Allow to bloom at room temperature — essential for full aromatic and flavor expression. Cover loosely with a linen cloth; do not use plastic wrap.
Crostini Toast & Nut Toast
Prepare and toast sourdough crostini at 375°F, 8 minutes. Toast pistachios in dry pan. Cool both on wire racks. Prepare honey ramekins in warm water bath. Pit and prep dates.
Fruit Prep & Board Assembly Begins
Slice pears, brush with lemon juice. Halve and score figs. Begin board composition — anchor with fig leaves, position cheese wedges, radiate accompaniments by texture and color. Place ramekins. Fan salumi. Add crackers last for crispness.
Final Pass & Presentation
Final quality check: cheese temperature, board aesthetics, knife placement, label accuracy, wine decanted and ready. Brief the host on the cheese narrative for table conversation.
Fourth Course Presented to Table
Carry board to table; present to guests with a brief introduction to each cheese, its DOP designation, region of origin, and recommended pairing. Pour Greco di Tufo DOCG or Taurasi DOCG as appropriate. Allow guests 20–25 minutes with the course.
Board Cleared, Kitchen Reset
Clear board after guests signal completion. Remove remaining cheese — wrap in wax paper (never plastic) and leave in client's refrigerator with care instructions. Clean and reset kitchen fully before dessert course. Total active cheese-course time: approximately 30 minutes plating; 25 minutes at table.
Recipe
Piatto di Formaggi
Selezione di Formaggi Campani — for 8 Guests
Ingredients — Cheeses
- 300g Provolone del Monaco DOP, ½ sliced thin / ½ left as a wedge
- 250g Caciocavallo Silano DOP, sliced thin
- 100g Caciocavallo Podolico, presented as wedge (optional — special occasions)
Ingredients — Accompaniments
- 1 baguette (Wave Hill sourdough) — sliced thin for crostini
- 3 sheets carta di musica (Sardinian flatbread), broken into shards
- 60ml CT wildflower honey (Brookfield Honey or Connecticut Valley Honey)
- 40ml Calabrian chestnut honey (Eataly NYC)
- 2 Bosc pears (Jones Family Farms) — cored, sliced thin, lemon-brushed
- 6 fresh figs (seasonal, CT farm stand) or 8 Medjool dates, halved, pitted
- 80g Castelvetrano olives (Darien Cheese & Fine Foods)
- 80g Sicilian pistachios, raw — toasted in dry pan with fleur de sel
- 100g Soppressata Napoletana DOP, sliced paper-thin (Eataly NYC)
- 30ml Sicilian extra-virgin olive oil (for crostini brush and olive drizzle)
- 4–6 fresh fig leaves (Gilbertie's, Westport) — for board lining and garnish
- 3 sprigs fresh rosemary; 2 fresh bay laurel leaves — aromatic garnish
- Fleur de sel — for finishing pistachios and board accent
- Juice of ½ lemon — to prevent pear oxidation
Method
Grocery List
Shopping List — Categorized
Piatto di Formaggi Campani · for 8 Guests
Organized by vendor category for efficient procurement across Greenwich, Fairfield County, and the New York metro area. Quantities are calibrated for 8 guests; scale proportionally.
Cheeses — Eataly NYC & Darien Cheese
- Provolone del Monaco DOP — 300g (approx. ¾ lb)
- Caciocavallo Silano DOP — 250g (approx. ½ lb)
- Caciocavallo Podolico — 100g (optional, special occasions)
Charcuterie & Salumi — Eataly NYC
- Soppressata Napoletana DOP — 100g, pre-sliced thin
- Calabrian fig paste or Nduja (optional board accent) — 60g
Bread & Crackers
- Sourdough baguette — Wave Hill Breads, Norwalk (1 medium)
- Carta di musica flatbread — Eataly NYC (3 sheets)
Honey & Condiments
- CT wildflower honey — Greenwich Farmers Market or Brookfield Honey (60ml)
- Calabrian chestnut honey — Eataly NYC (40ml, small jar)
- Honeycomb square — optional, from local apiary (1 small square)
- Sicilian EVOO — Eataly NYC or Stew Leonard's (50ml)
Fresh Fruit & Seasonal Produce
- Bosc pears — Jones Family Farms or Westport Farmers Market (2 large)
- Fresh figs — seasonal CT farm stand / Stew Leonard's (6, when in season)
- Medjool dates — Stew Leonard's Norwalk (8, when figs unavailable)
- Lemon — Stew Leonard's (1, for acid wash on pears)
Dried Fruit & Pantry
- Dried apricots — Stew Leonard's (60g, if supplementing board)
- Calabrian fig paste — Eataly NYC (small jar, optional)
- Fleur de sel — Stew Leonard's or specialty pantry
Nuts & Olives
- Sicilian pistachios, raw — Eataly NYC or Stew Leonard's (80g)
- Castelvetrano olives, pitted or whole — Darien Cheese & Fine Foods (80g)
Fresh Herbs & Board Garnish
- Fresh fig leaves — Gilbertie's Herb Gardens, Westport (4–6 large)
- Fresh rosemary sprigs — Gilbertie's (3 sprigs)
- Fresh bay laurel leaves — Gilbertie's (2 leaves)
- Flat-leaf Italian parsley (optional accent) — Gilbertie's
Wine Pairings — Bottles Fine Wine, Greenwich
- Greco di Tufo DOCG — Feudi di San Gregorio (2 bottles for 8 guests)
- Taurasi DOCG (Aglianico) — Feudi di San Gregorio (1 bottle, optional red pairing)
- Sparkling water (San Pellegrino) — for palate cleansing between cheeses
Equipment & Service Items
- 20"×16" marble or walnut cheese board (Chef's equipment)
- Set of 3 dedicated cheese knives (plane, wire, spreader)
- 3 small ceramic ramekins (honey, olives, nuts)
- Small handwritten cheese labels or slate markers
- Wax paper (for wrapping leftover cheese — never plastic)
- Linen cloth (for covering cheeses during tempering)
- Wire rack (for cooling crostini)
Reserve Private Chef Robert for Your Greenwich Dinner
Bespoke tasting menus, artisan cheese courses, and full in-home fine-dining service across Greenwich, Darien, Westport & Fairfield County, CT.