Private Chef Abigail Schmitt

With roots in Minneapolis and global experience spanning New York to Mexico City and Japan, Abigail brings a soulful, ingredient-driven approach to every dish. Now based in Washington State, Myoko, Japan and Golden, BC, she crafts intimate dining experiences, offers wild cooking experiences, and collaborates on food styling and recipe development—all inspired by a love for nature, good food, and intentional living.

For me, cooking is...

For me, cooking is how I care for people. It brings strangers to the same table, builds trust, and reminds us that nourishment is joy.

I learned to cook at...

Abigail graduated from Culinary School in Saint Paul and has learned from and worked for many great chefs across the Twin Cities, New York and Mexico

A cooking secret...

You have to tasting everything!

My menus

Italian Flavors

STARTER

Choose 1 dish

Arancini filled with Hokkaido mozzarella and herbs, served with a marinara sauce

Bruschetta or Eggplant Caponata with olives, served with crostini

Insalata di mare with squid, lemon and herbs

Winter chicory salad with pear, chestnuts, parmesan, red onion and balsamic reduction

FIRST COURSE

Choose 1 dish

Gnocchi with pesto, parmesan and herbs

Butter + Parmesan Linguini with grilled shrimp or chicken

Pappardelle Bolognese with pork or beef, tomato ragu and parmesan

Lasagna with beef, pork or lamb, Hokkaido mozzarella and fresh ricotta

MAIN COURSE

Choose 1 dish

Market Fish al cartocchio with capers, sun dried tomato and butter potatoes

Osso Buco (Beef Shank) braised bone in with polenta and mushroom sauce

Chicken or Eggplant Parmesan with tomato marinara

Wagyu Milanese with a walnut gremolata and parsley salad

DESSERT

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Classic Tiramisu (decaf)

Panna Cotta with Mandarin Granita

Fuji Apple "Torta di Mele" with caramel sauce

Family-style Menu

STARTER

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Bruschetta with tomato and basil

Potato croquettes - fried potato fritters with a kanzuri aioli

Canadian Poutine - French Fries with Beef jus gravy and cheese. Add bacon or truffle oil!

Smoked Kombu Caesar Salad with Parmesan and Garlic Croutons

FIRST COURSE

Choose 1 dish

Roasted Maple Miso Carrots and Green Beans

Garlic mashed potatoes and crispy shallots

Butter + Parmesan Linguini Pasta (add shrimp or chicken)

Bolognese with Spaghetti and Parmesan

MAIN COURSE

Choose 1 dish

Braised Pork Shoulder with apples and sage butter

Grilled Steak with Chimichurri

Whole Roasted Chicken with lemon and black pepper

Chicken Parmesan - Parmesan breaded and fried chicken breast with melted mozzarella and tomato sauce

DESSERT

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Apple Tarte Tatin, Vanilla Ice Cream

Black Sesame Chocolate Cake with Chocolate Ganache + Strawberries

Chocolate Pot de Crème Dark chocolate, topped with sea salt

Panna Cotta with Mandarin Granita

Japanese Inspired

STARTER

Choose 1 dish

Hokkaido Scallop Sashimi, Wasabi Greens, Leche de Tigre

Salmon Tartare with Kanzuri, Cucumber and Sesame on Buckwheat Cracker,

Apple + Fennel Salad with Umeboshi + Almond

Tuna/Hamachi Crudo, Umeboshi, Stone Fruit, Lemon Granita

Black sesame Chilled Asparagus, Blood Orange, Mint

FIRST COURSE

Choose 1 dish

Chilled Soba Noodles with Shrimp, Sesame, Marinated Mushrooms and Chili Threads

Crispy Mushroom Pillows filled with Porcini + Kanzuri

Slow-Cooked Pork Belly with brothy Heirloom Beans, grated Daikon, Togarashi

Curry Clams and Udon Noodles, Braised Greens

Pumpkin Miso Soup + Wakame

MAIN COURSE

Choose 1 dish

Venison Steak with Roasted Sweet Potato, Broccolini

Wagyu Steak with Potato Cream, Umeboshi Butter, Kabocha Squash Galette

Market Fish poached in Butter + Dashi with Chrysanthemum Greens + Rice

Shabu Shabu - Beef with Shiitake + Enoki Mushrooms, Cabbage, Chrysanthemum, Carrot

DESSERT

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Black Sesame Chocolate Cake with Chocolate Ganache + Strawberries

Panna Cotta with Mandarin Granita

Red Wine Poached Pears with Milk Crumble

Apple Tarte Tatin, Vanilla Ice Cream

Mexican Flavors!

STARTER

Choose 1 dish

Shrimp Ceviche with Tostadas - Shrimp, Red Onion, Lime, Cilantro, Avocado

Elote - Sweet Corn with Crema, Tajin, Cilantro and Cotija

Tiraditos - sashimi style fresh fish with aguachile or aji amarillo sauce, red onion

Fresh Guacamole and Chips

FIRST COURSE

Choose 1 dish

Slow Cooked Pork Belly with Pickled Fresno and Pineapple, Chicharrón, Parsnip Crema, Cilantro

Pozole Verde with Chicken or Poblano (mild green pepper) with Crema and Corn Chips,

Chiles en Nogada - Roasted Poblano Pepper stuffed with mushroom/beef and walnut, covered in walnut crema and topped with pomegranate

MAIN COURSE

Choose 1 dish

Tacos de Carnitas - Slow - Cooked Pork with Salsa Verde and Rojo, Corn Tortillas, Onion and Cilantro, Radish,

Carne Asado, Marinated and Grilled Flank Steak served with salsa and flour tortillas, fajita style onions and peppers

Chicken Adobo - marinated chicken thighs with a side of slow-cooked beans and rice, pico de gallo

DESSERT

Choose 1 dish

Classic Flan - Milk Custard with Caramel Sauce

Sopapillas

Champurrado - warm and sweet chocolate atole (corn) beverage

Churros and Liquid Chocolate

French

STARTER

Choose 1 dish

Maple-Glazed Pork Belly Bites with toasted baguette with pickled cranberries and juniper

Winter Chicory Salad Endive, pear, and toasted walnuts with blue cheese and ice wine vinaigrette

Apple and Shaved Fennel Salad, Candied Pecans, Lemon Vinaigrette

Chicken Pate Mousse with Pickled Cherries, Sourdough and Fennel

FIRST COURSE

Choose 1 dish

Seared Scallops with Cauliflower Purée, roasted cauliflower, hazelnut brown butter, and apple gastrique

Gnocchi with Pesto, Parmesana and Herbs

Wild Mushroom Risotto with Maitake, Oyster and Skiitake Mushrooms

Agnolotti filled with Butternut Squash, Fried Sage and Chestnuts

Mini Croque Monsieur “Mignon” Tiny toasted sandwich squares of ham, Gruyère, and Mornay sauce, cut into canapé-size bites and finished with truffle oil

MAIN COURSE

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Wagyu Steak with Parsnip Velouté with Brown Butter & Sage Silky parsnip soup finished with brown butter, crispy sage, and a drizzle of truffle oil

Lamb Chops with Rosemary-Garlic us, served over Lentils du Puy with winter root vegetables and red wine reduction

Coq au Vin Rouge Ontario chicken braised in oranges and red wine with lardons, mushrooms, and pearl onions, served with pommes purée

Arctic Char Meunière Pan-roasted with brown butter, lemon, and capers over roasted root vegetables and wilted winter greens

Wild Mushroom & Celeriac Pithivier (Veg) Golden puff pastry filled with chanterelles, leeks, and tarragon cream

DESSERT

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Fromage Selection of Canadian farmhouse cheeses: – Le 1608 (Québec) – Avonlea Clothbound Cheddar (PEI) – Alpindon (BC) Served with spiced apple compote and toasted hazelnuts

Tarte Tatin aux Pommes Caramelized local apples with puff pastry, served warm with maple crème fraîche

Chocolate Pot de Crème Dark chocolate, topped with sea salt and a drizzle of birch syrup

Hazelnut Creme Patisserie, Chocolate Shortbread and Caramel Sauce