		Matthew Fulton
		Raised in Mentor, Ohio, a suburb of Cleveland, Matthew Fulton first experienced the culinary world at the age of eleven after reading a recipe for applesauce and making it for his mother. He took the reins as home cook at an early age, which lead him to Pennsylvania Culinary in Pittsburgh, Pennsylvania, where he graduated at the top of his class in 2000.
		Upon graduation, Matthew earned his kitchen chops at formidable restaurants in Cleveland and Pittsburgh before moving to New York City, where he worked under Michael Romano at Union Square Café. He headed west in 2005 and worked under David Thater at The Culinary Institute of America (Greystone) in the Napa Valley. While in the Napa Valley wine country, Matthew took advantage of the wine trade and secured a position as Cellar Assistant, working two harvests at one of Napa Valley’s smallest, family-run wineries, Fantesca Estate & Winery on Spring Mountain. He furthered his viticultural studies and earned his Certified Wine Professional certificate from The Rudd Center of Professional Wine Studies at The Culinary Institute of America. In late 2006, Matthew joined the opening team of Pour, New York City’s newest wine shop on the Upper West Side, which focuses on food and wine pairing. He brings his culinary expertise and wine knowledge to Pour as Inventory Manager. He also leads a portion of the food and wine pairing events at Pour, both as chef and as instructor.


Time to Fire Up That Grill!
Grilled Strip Steaks with Garlic, Lemon and Herbs Grilled Pork Chops with Homemade BBQ Sauce Hotdogs and Hamburgers with Sweet Onion Relish and Ghouda Sides: Pasta Salad with Arugula Pesto Bourbon Baked Beans with Panchetta and Green Onions Organic Summer Mixed Greens with Beets, Plums, Candied Walnuts and Chevre Dessert: Fresh Berry Parfait Apple Crisp with Homemade Vanilla Bean Ice Cream Pricing: Serving 6-10 people, Chef's Fee - $300.00 Serving 11-20, Chef's Fee - $500.00 Menu - $55.00/person