Mirror & Muse
You bring the people. We build the evening.
Event experiences, private chef services, catering, and experiential dining for people, brands, and venues who gather with intention.
Start an InquiryThe Collective
Gatherings shaped by food and feeling
The feeling stays with you. The details stay with us.
Your gathering should feel like you. We build the menu, choose the music, and create the atmosphere based on your vision and the people you’re bringing together — from shared plates that spark conversation to thoughtful details that make your guests feel welcome. You bring the vision; we bring it to life.
Our work spans private chef experiences, catering, experiential dining, and events where food is woven into the experience. We start with one question: how do you want people to feel?
Mirror, because we want you to see yourself in the room. Muse, because we want your guests to leave inspired by the room.
What we do
Ways to work together.
From one unforgettable room to the full orchestration of an experience.
Event Design & Styling
A visual point of view, carried through every detail. From the first concept to the final tablescape.
Concept · Atmosphere · Décor
Full Event Production
The creative vision and the operational discipline to bring it to life, without leaving anything to chance.
Planning · Vendors · On-site
Callaloo Supper Club
Our signature dinner series: shared plates, good music and fusion that tests the edges. Callaloo is our metaphor: different greens, simmered together, becoming something that belongs to everyone at the table. Show up as your best self, dressed to match. Intimate seatings for 10–15 guests at our home, and private dinners at yours.
Shared plates · Abundance · By inquiry
Chef led dining experience
Private chef experiences and experiential dining led by Chef KG, who has been cooking since she was nine. Menus and moments shaped together, with food at the heart of the occasion.
Trinidadian roots · Caribbean · Southern · Asian fusion · New American
Catering
Food and service for gatherings of any size — from a long dinner table at home to a full room at a venue. We build the menu around your occasion and the people coming, then bring the kitchen, the plating, and the people to run it.
Weddings · Private events · Corporate gatherings
Consulting
Thoughtful experience strategy for brands, companies, and venues bringing people together.
Strategy · Programming · Direction
Recent work
A night to remember.
Food, atmosphere, and celebration brought together for one memorable evening.
September 2026 · Private dinner · 30 guests
Renaissance — A Thirty Fifth Birthday Dinner to Remember
A birthday dinner party inspired by the Harlem Renaissance.
Photography by Stephen Miller
The Kitchen
The menu starts in the garden. And at the farms nearby.
Local farmers, our own garden, and independent farms across the DMV — whenever the season lets us.
We source from local farmers, our own garden, and we lean on independent farms throughout the DMV whenever we can. Staying locally sourced and grown isn’t a detail we add at the end — it’s how the menu gets written. What’s ripe this week shapes what ends up on the table.
Our cooking moves across Caribbean, Southern, Asian fusion, and New American dishes, but the philosophy stays the same: real ingredients, prepared with care, and made to be passed down the table. Menus change with the season. The intention doesn’t.
Our garden · Local farmers · Independent DMV farms · Seasonal menus
Past menu
Renaissance · September 2026
This is how the evening unfolded.
To Begin
Warm Artisan Bread
Olive oil with dukkah
Arugula Salad
Wild arugula, aged goat cheese, homemade jam, champagne vinaigrette, candied walnut
Roasted Butternut Squash Soup
Silky roasted squash, harissa cream, toasted pepitas, finishing oil
From the Sea
Salmon Collar
Wood-grilled over open flame, extra virgin olive oil, fresh herbs, Meyer lemon
A Refreshing Interlude
Pomegranate Prosecco Sorbet
Tart, effervescent, barely sweet — a breath between worlds
The Table
Grilled Alaskan Crab Legs
King crab over open flame, honey butter mignonette, Meyer lemon, fleur de sel
Harissa Roasted Chicken
Free-range half chicken, Moroccan harissa crust, saffron-preserved lemon polenta, mint chimichurri, blistered tomatoes, pomegranate & pistachio
To Close
Cookies & Cream
Browned butter chocolate chip cookies, homemade ice cream
A note on menus
Every menu is written for the occasion and the season.
Built around the people coming and what the season is giving us — so the card is never the same twice.
Meet the founders
Chef KG & Symone.
KG leads the kitchen — Trinidadian roots, Caribbean, Southern, Asian fusion, and New American cooking. Symone leads the room — design, production, and the details that make an evening feel effortless.
Meet Chef KG
Rooted in Trinidad. Led by imagination.
KG has been cooking since she was nine. Her Trinidadian roots shape how she understands flavor, warmth, and the table as a place of connection, and her cooking moves confidently across Caribbean, Southern, Asian fusion, and New American dishes.
She loves the creativity behind cooking, and hosting is in her veins. As co-founder of Mirror & Muse and the chef behind Callaloo Supper Club, she makes food that belongs to the occasion.
Meet Symone
A creative eye. A planner’s mind.
Symone is an event planner. She has always been the person bringing people together — now she does it for a living, shaping gatherings where the atmosphere feels personal and every detail has purpose.
As co-founder of Mirror & Muse and Callaloo Supper Club, she puts that philosophy into practice around her own table, with Kareeba as her mirror and muse.
Start a conversation
Let’s build your next gathering.
Tell us what you have in mind. Whether the vision is fully formed or just beginning, we’d love to hear about it.