Catering - A Francophile's Thanksgiving

French culinary techniques with the best of seasonal organic ingredients come together in this holiday feast.

Enjoy the elegance of a fully catered, sit down meal for the holidays. Chef Joey will serve a delectable buffet-style turkey dinner with organic seasonal sides and house-made pumpkin pie. This organic feast features a free-range, Sonoma County turkey roasted to perfection and served with tangy cranberry sauce and gravy.

Cozymeal experiences do not include alcohol, but you can message your chef for recommendations and source separately.

  • Minimum Guests 10
  • Maximum Guests 20
  • Meal Courses 2
  • Type of Catering Private Dining
  • Labels French, Holiday, In Home, Special Occasions, Thanksgiving

Cozymeal guest reviews for other experiences with Chef Joey

Edward R.

08 Apr 2019

Had an amazing experience with Joey learning how to make our own gnocchi! Joey was charismatic, very knowledgeable and a great teacher. Would highly recommend Chef Joey to everyone thinking about doing a Cozymeal class!

Arp I.

09 Feb 2019

Chef Joey was amazing! He surprised my fiancé with a homemade bday cake..went above and beyond to make sure our experience was one of a kind. Oh and to top it off.. everything we made was so beyond delicious.

Dave R.

09 Aug 2018

I booked this class as a surprise for my girlfriend for our 3 year anniversary. Joey delivered above and beyond. He made the class so much fun, and we also learned a lot. The food was absolutely divine! The atmosphere was also incredible, Joey has a very nice place that felt cozy and intimate and was perfect for our setting, a kitchen that could fit the three of us comfortably and then an amazing dining room for a romantic meal after. 10/10 would recommend to anyone. This is the experience your looking for! And we left with lots of left overs!

Meet your chef

Chef Joey
Chef Joey Verified chef

Joey learned L'Arte D'Arrangiarsi — the art of creating something from nothing — from his Italian family while living in Italy. It's his way of expressing what it means to cook by feel, instinct, and momentary inspiration. He applies this Italian philosophy to his food from various global cuisines, creating dynamic, ingredient-driven dishes for private clients in Los Angeles.

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