Join us Wednesday, January 29th for a homecoming unlike any other: Michelin-trained chefs Shawn Phillips and Miller McRae reunite at Songbird Parlour for one unforgettable evening.
When two chefs who honed their craft in San Francisco's most demanding kitchens come together, magic happens. Phillips – fresh off being named Eater SF's Best Pop-Up of 2025 for his acclaimed Tartufino – and our own Executive Chef Miller McRae share more than a friendship: they share the fire-tested bond forged in Michelin-starred kitchens, where precision meets passion.
Expect Phillips' acclaimed dishes like smoked squab with Jamaican banana gastrique alongside McRae's ingredient-driven signatures like green curry scallops with bomba rice. From chicken liver pâté "chicken and waffles" to kanpachi tiradito with satsuma leche, this menu tells the story of two chefs at the height of their powers.
Details:
Date: Wednesday, January 29th
Time: 5-9pm (regular dinner hours)
Price: $145 per person
Location: 14301 Arnold Dr. Suite 3 in Glen Ellen, CA (Songbird Parlour)
Reservations strongly recommended
This is more than dinner – it's a celebration of friendship, craft, and the journey from Michelin stars to doing what you love, where you love.
BOOK YOUR TABLE
MENU
Snacks
Chicken & waffles, stroop waffle cookie, chicken liver pâté, hot honey
Tomales Bay oyster, smoked roe, dashi, Meyer lemon
First Course
Kanpachi tiradito, satsuma leche, sweet potato, negi, urfa chili
Second Course
Cavolo della mama, slow-cooked cabbage, tomato conserva, giardiniera, sweet potato cornbread
Third Course
Green curry scallops, lacto radish, bomba rice, wood sorrel
Fourth Course
Smoked squab, Jamaican banana gastrique, hakurei turnip, red frill mustard
About the Chefs:
Shawn Phillips earned his stripes at some of America's most celebrated restaurants – Alinea, Atelier Crenn, Saison, and The French Laundry – before stepping away to raise his daughter as a single father. His 2024 return via pop-up Tartufino earned him Eater SF's Best Pop-Up of 2025 award. His cooking blends Michelin-level technique with Southern roots, Latin influences, and a deep commitment to affordability and community.
Miller McRae's culinary path has been shaped by a deep connection to the land and the rhythms of seasonal cooking. Growing up in Sonoma County, his appreciation for local agriculture and wild ingredients became the foundation of his approach to food. His professional journey began at Madrona Manor in Healdsburg before joining Saison in San Francisco, where he worked under chef Joshua Skenes as both cook and lead forager and garden manager. Returning home to Sonoma County, Miller joined Edge at Stone Edge Winery (now the two-Michelin-star Enclos) and collaborated with Repris Winery before landing at Songbird Parlour in Glen Ellen. His cooking philosophy centers on letting exceptional ingredients speak for themselves, drawing on his passion for foraging, farming, and understanding the natural cycles of the land.