Chef Grant Gillon

06/14/2026

It was a crazy busy week but I wouldn’t trade it for the world. 4 course for 30 on Tuesday, 12 station hors d'oeuvres for 16 on Friday and 5 courses for 35 on Saturday.

A huge thank you to my clients and supporters for allowing Me to do what I do.

August thru December wine dinner tickets are still available on my website.

06/03/2026

Wagyu Donburi with • sticky rice • soy cured egg yolk

05/31/2026

Another beautiful evening at with wines pouring from and

June and July Dinners are sold out, but we have a few remaining seats for August-December!

05/21/2026

Memorial Day challenge: stop showing up with the same boring BBQ food. Take Skinless Brats, turn them into burnt ends, and become the reason people hang around the smoker all afternoon.

05/21/2026

Build a protein-packed salad without a protein, with Chef Grant Gillon! AE Whole Milk Raspberry Yogurt, honey, vinegar and fresh raspberries make a creamy, lightly sweet, balanced vinaigrette that makes every fresh salad taste even fresher! 🥬

https://www.aedairy.com/recipes/raspberry-yogurt-vinaigrette/

05/20/2026

Caviar Set

crispy tartlet • celeriac • baerii caviar • chive flower

05/19/2026

Napa was an absolute dream. Have knives, will travel.

05/14/2026

Only a couple of seats left!

Fine dining under the open sky—there’s nothing better. ✨🍷

Join us on Saturday, May 30 for a special farm-to-table dinner with Chef Grant Gillon, featuring pours from Capital Call Vintners and Echolands Winery. The evening will be hosted by Doug Frost, MW, co-owner of Echolands, and Bryan Walters, Capital Call’s Walla Walla Tasting Room Manager.

With June and July already sold out, don’t miss your chance to dine al fresco during this special edition of Chef Grant’s Middlebrook Residency.

Tickets: https://vist.ly/53yqb