A great meal

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A great meal

Your Title Goes Here

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

A great meal

Your Title Goes Here

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

A great meal

Your Title Goes Here

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

Cannella Kitchen’s 2019 private dining and catering book is closed.

After an amazing summer at Icicle Creek Center for the Arts, we are taking a break to enjoy winter. Erik will be cooking at Argonaut Kitchen and Adrianne is returning to her writing season.

At present, we are unconvinced about opening up our 2020 catering books.

We will be taking some time to cook in different parts of the state in 2020. So if you have a story you want to put to food, let’s create an event!

About Us

Cannella Kitchen is a culinary collaboration between Chef Erik Cannella and Adrianne Dow Young.

Together, they blend cultural perspectives, flavors and cooking techniques to create wine friendly food that’s both approachable and distinct.

Chef Erik is a CIA-Hyde Park graduate whose ability to cook in field and on the fly was honed as the executive chef at Matt’s in the Market – where he worked with an oven and two butane burners to serve the endlessly busy 23-seat restaurant. His smoked catfish, peach, and pecan salad is a revelation of happy flavors and has just made it back into our menu rotation. His gumbo’s roux is so dark, so perfectly rich that it’s surprising he hails from a Finish-Italian commune in New York.

Adrianne Dow Young has been cooking professionally since 2007 when she decided that she wanted to write about food differently. She has cooked vineyard-side in Napa Valley and run the line at Cannella Kitchen – the busy little restaurant she and Erik co owned in Manson. In every meal, she sees an opportunity to make a memory.

Contact Us

In the movie version, we’d see your email, hear your voice mail, read your text. At present, we are in the middle of 16-hour days 7/days a week.

Can we chat in November? We’re booked until then.