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From the house-cured prosciutto, hanging for months in our cold room, to the artisanal epis we bake in our pizza oven, to the gelato made by our pastry chef with lavender from our garden out back—know if it’s on our menu, we made it for you, ourselves, by hand.

The creativity in presentation, emphasis on freshness, and attention to detail that made these restaurants great is what inspired Jeff to try to reinvent catering, abandoning an old style of boring, cookie-cutter banquet food in favor of vibrant culinary offerings with flavors from around the world. Although what started as a one-man band is today a thriving organization, this spirit of innovation continues to guide our kitchen and all aspects of the JAM experience.