The No Rules, No Worries
Experience
food experiences harnessing global flavors from local purveyors
The No Rules Chef
Mark lawless
Mark has over 13 years of experience in the culinary world. He’s cooked in kitchens internationally, in Boston, Tuscon, Providence, and now is bringing his dream of hospitality in the home to life through the No Rules, No Worries Experience.
Mark loves high brow low brow things such as hot dogs and organic wines. He’s a comic book nerd at heart and gets very excited about a really good pizza.
WHO WE ARE
The No Worries Badass
Makayla habershaw
Makayla is the mastermind who creates all the graphics, decor and beverage pairings for the experiences. With a background in graphic design and marketing, and over 13 years of experience working in restaurants, she has a bountiful knowledge of beverages, pairings and how to deliver a warm hug of spectacular service.
She enjoys great music, paper planes, and karaoke ballads. A good cheeseburger makes her heart sing almost as much as a perfectly stirred negroni.
About our dinner experiences
Hosted in Newport, Rhode Island…
We are so lucky to be able to host our dinners at a house in downtown Newport. The dining room table seats 10 people which creates an intimate dining experience where you can enjoy the presence of the other guests. Each experience starts off with a cocktail hour and is followed by a 4-course family style dinner.
The house we host our dinners at is also an Airbnb if you’d like a Newport getaway!
dinner theme examples
-
Fall Harvest
A dinner celebrating the bounty of fall. The menu included
broccoli caesar salad
roasted delicata squash with apple butter, burrata, pancetta, fried sage
roasted chicken with cranberry chutney, pommes aligot
apple crisp
-
Hell Yeah, That's Tasty
This dinner was a tribute to Action Bronson. We served
tinned fish with le grand aioli and crudite, crudo with concord grape and cherry blossom shoyu
“Biggie x Bronson” sando with grilled ribeye, saba, bearnaise, ricotta salata, local greens
chicken milanese with oyster vodka sauce, eggplant parm and chicory caesar
baklava ice cream sandwich with baklava creme anglaise
-
Bublé
This dinner served as our holiday dinner celebrating bubbly wines and Michael Bublé. we served
beef tartare with beach rose gribiche, caviar, giardiniera; beet carpaccio with spiced sunflower yogurt, pickled red onions, pistachios
roasted root vegetable salad
grilled pork tenderloin with pomegranate char siu, chicory salad, creamy polenta
warm figs & local honey with whipped sunflower and maple yogurt with a chocolate chunk shortbread cookie.