What an experience! I've been thinking about some of Chef Calle's dishes even now, a week since the wonderful presentation in our home by the Chef and his charming, talented wife Mary. Mary, who remarkably transformed our dining room into such a warm and inviting atmosphere, continued to compliment the Chef's mastery throughout the evening with perfect wine pairings. The delectable lamb chops accompanied by the old vine malbec was but one offering that still lingers with me like great music does. I believe one of my dining partners stated it precisely upon tasting the white bean crostini: "I had absolutely no idea white beans could be so transcendent". The dishes were elegant but so approachable. This I believe is the Chef's philosophy so as to appeal to 'foodies' and non-'foodies' alike. My guests learned and they laughed throughout the entirety of our 8 course menu. Bravo, I think the Vahl's are onto something!

F. Schena
Fells Point

This was followed by a simple small plate of greens, lightly dressed that again needed another lift in texture and earthiness to balance the dressing, which was too vinegary. My suggestion, a parmesan tuille, and maybe some dried cherries. It was very refreshing. The cayenne peppered sweet potato ravioli in sage butter was divine. I loved the thought that went into the homemade ravioli and the kick of the filling was subtle and flirty at the same time. Goat cheese topped with honey and walnuts - Goat cheese is never my thing so my only suggestion would be to perch the stuff on a bruleed fan of sliced pears. Panacotta - velvety, seductive and held me in its clutches for the long ride back to HoCo. There are improvements to be addressed, thought to utensils offered, garnishes that awaken the taste and more textural and flavor profile variations. BUT, would highly recommend this committed couple for an at home experience that will only get better with age.

This was followed by a simple small plate of greens, lightly dressed that again needed another lift in texture and earthiness to balance the dressing, which was too vinegary. My suggestion, a parmesan tuille, and maybe some dried cherries. It was very refreshing. The cayenne peppered sweet potato ravioli in sage butter was divine. I loved the thought that went into the homemade ravioli and the kick of the filling was subtle and flirty at the same time. Goat cheese topped with honey and walnuts - Goat cheese is never my thing so my only suggestion would be to perch the stuff on a bruleed fan of sliced pears. Panacotta - velvety, seductive and held me in its clutches for the long ride back to HoCo. There are improvements to be addressed, thought to utensils offered, garnishes that awaken the taste and more textural and flavor profile variations. BU, would highly recommend this committed couple for an at home experience that will only get better with age.

This was followed by a simple small plate of greens, lightly dressed that again needed another lift in texture and earthiness to balance the dressing, which was too vinegary. My suggestion, a parmesan tuille, and maybe some dried cherries. It was very refreshing. The cayenne peppered sweet potato ravioli in sage butter was divine. I loved the thought that went into the homemade ravioli and the kick of the filling was subtle and flirty at the same time. Goat cheese topped with honey and walnuts - Goat cheese is never my thing so my only suggestion would be to perch the stuff on a bruleed fan the sliced pears. Pannacotta - velvety, seductive and held me in its clutches for the long ride back to HoCo. There are improvements to be addressed, thought to utensils offered, garnishes that awaken the taste and more textural and flavor profile variations. BU, would highly recommend this committed couple for an at home experience that will only get better with age.

Have to talk about the white been puree topped with sautéed spinach and delicate shrimp. All three items had a creamy butteriness to them with no deviation in texture. Tasted delish, but wasn't blowing me away. Chef Calle was humble enough take feedback from the guests and we discovered that a good squeeze of lemon juice added the right acidity and completely elevated the richness of what was previously not an adequate base.

What an experience we enjoyed in the home of Chef Calle and Mary; one is made& immediately comfortable; figuratively & literally (i got to wear my new bunny slippers). We started with some bubbly from our "conduit" Patti Peek Neumann (LOVE Etoile). Soon, we were seated & treated to a trio of soups: beet, roasted pepper & my fave pea puree. Next, a tasty tuna crudo with a creamy wasabi avocado base & topped with what I initially thought was too much candied lemon rind. Well color me wrong as I soon realized that you needed that much to make the "go to the bottom of the glass" experience work. Loved the artichoke mash topped with a gently seared scallop, but was worried about trend of pureed foods.

Decadent from start to finish. The wine flowed as Chef and Mary warmly welcomed 6 of us into their home and wowed us all with fantastic food, banter, and service. The delicate ahi tuna crudo over wasabi guac was the ultimate "perfect bite" dish, and it paired well with champagne AND pinot noir. Clearly Chef's signature treat, and it shows. The white bean puree benefited from some lemon assistance, but the cayenne peppered sweet potato ravioli in sage butter was outstanding. Consider adding maybe some diced duck or rabbit to it, though. Minus one "flame" because I'd have liked to have seen a non-seafood protein in the mix. It was a white wine-driven menu, and I'm more a fan of reds.

Again, a wonderful night, and next time they will come to me. I'm very much looking forward to it!

I am thrilled and delighted to be sampling Chef Calle's tasting menu in a few days-cannot wait! Thx for the tips!

Wow....what a wonderful evening! Who could ask for more? Great food and wine, exquisite service and wonderful friends to share the experience. Many thanks to Richard and Christina for hosting this beautiful evening and to Chef Calle and Mary for wowing all of our senses! The dishes were beautifully presented, perfectly balanced and delicious. All seven courses, from the tuna crudo, to duck salad, whole fresh Rockfish roasted in a salt crust, concluding with that marvelous fig tart, were pleasing to the eye and palate.

We look forward to our next gourmet home dining experience with all of you!

John & Layla Hollender
Federal Hill
Baltimore, MD