The chef Benjamin Vaschetti, who had a brief run on the Upper West Side with the now-closed restaurant Mokum, has started a food and hospitality service with his wife, Natalia Vaschetti, for high-end clients at home. But without engaging the couple for a catered dinner or as your concierge to book restaurant reservations in Paris, you can enjoy their lightly glazed lemon poundcake made with extra virgin olive oil, a perfect foil for summer fruit. The cake, shipped nationally, easily serves eight.
Signature cake, $28 plus $10 shipping, maisonbenjamin.com/boutique.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
