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Day Anais

@chefday_

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“Great food is unconditional love”
A boutique catering company by
@chefday_ 👩🏿‍🍳
Inquiries: [email protected] #EatwellComeoften

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Au poivre is having a moment, so I’m pulling this one out of the archives.

Duck au poivre & 1,000 layer potato, May 2025.

Some things deserve another spin. 🦆

#DuckAuPoivre #AuPoivre #PrivateChef #FromTheArchives by @chefday_

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2 days ago

Sounds from Supper at 7. 🎶🍷

I love the cooking, but I might love everything that happens around the table even more.

The music, the conversations, the first sip, the last bite, and those moments when nobody’s in a rush to leave.

This is why I created Supper at 7. by @chefday_

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6 days ago

Some flavor pairings just linger, like the song you can’t get out of your head

This is Supper at 7 10/2

Your seat is waiting ✨

Link in bio by @chefday_

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22 days ago

It’s 80 degrees in ATL and everyone is talking about fall and sweater weather 😒

Autumn Solstice aside, I’m not ready to let go of summer yet.

But,I will use the fruits of fall to recreate one of my favorite combinations, scallops, fat, and smoke.

Caramelized Plums, SmokedHerring (sort of) XO Sauce, seared Scallops and the last of the summer’s Tomatoes 🍅

Made with the @okuracookware Japanese steel Sauté pan 🍳

#Plums #scallop #heirloomtomatoes #herring #XoSauce by @chefday_

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23 days ago

Treat yourself to
5 scrumptious courses, cocktail, and wine pairings.

Supper at 7

Reserve your seat with the link in bio ✨

#ATL #SupperClub by @chefday_

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25 days ago

Let’s center dinner

Put your phone down

Leave your influence at the door, and let’s eat.

5 courses, paired wines and cocktails.

Curiosity, community and conversation.

Link in bio to book your seat. ✨ by @chefday_

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a month ago

I just be trying s*** to see if I still got it….

I STILL got it ✨

Experiment No 347

Veal Chop• Leeks • brown Butter• Sumac • Sorrel 🌺 by @chefday_

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a month ago

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2 months ago

Dine with Day Atelier is a beautiful work in progress.
Opening for bookings in April.

Booking Link in Bio ✨ by @chefday_

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7 months ago

Get in Babe we’re headed to @bravotopchef Season 23 The Carolina’s 💅🏿😉 by @chefday_

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9 months ago

#TopChef is heading to the Carolina’s...and your favorite chef is along for the ride! It all starts Monday, March 9th on @BravoTV and streaming Tuesdays on @Peacock @bravotopchef by @chefday_

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9 months ago

My take on Peasant Pasta 🍝
Also known as Espageti ak Aranso, Haitian spaghetti with smoked herring. #WeGotFoodAtHome

A provincial dish that uses humble ingredients like smoked and tinned fish 🐟 , fresh herbs🌿 , and all those random trimmings you have on hand that you don’t want to waste—like that quarter of an onion 🧅 you’ve been storing in the butter compartment of your fridge 👀

Below is a guide line but the key is to use what you have on hand.

Any variation of these ingredients will do!
• 1/4 lb Smoked Herring
• 1 can of Sardines
• Shrimp or lobster (because we’re blessed!)
• 1/4 cup chopped Thyme & Rosemary
• 2 tbsp freshly minced garlic — NOT the stuff in the jar!
• 2 tbsp fresh chopped shallots
• 2 tbsp olive oil
• 1 box of Spaghetti
• Salt and black pepper, to taste
• A handful of fresh chopped parsley and cilantro

Epis Recipe (optional)
• 1 shallot
• 1 head of garlic
• 5 scallions (use the whole bunch)
• 1 red bell pepper
• 1 white onion
• 1 Scotch bonnet pepper (with seeds)
• 1 small bunch thyme
• 1 small bunch rosemary
• 2 limes, juiced
• 1 bunch parsley
• 1 bunch cilantro
• 1/4 cup olive oil

Blend until smooth and all ingredients are incorporated.

#sardines #tinnedfish by @chefday_

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9 months ago