Food Maker, Chef, and Traveling Diner
I love food as a celebration. Large parties, huge spreads of tons of food that have peoples eyes opening wide and mouths salivating and pleasant aromas and sights to only be quieted by the shoveling of food in to mouths. Those are the times I …
I’ve been cooking a good amount. I mean eating is a priority in my life but cooking is the means to the madness. I haven’t been motivated to write, seeing as it’s just a medium to which I love to get my food out there, …
Deconstructe
Deconstructed Beef wellington layered with puff pastry covered in mushroom duxelle with red rose potato mash, thyme and parsley grilled button mushrooms and chanterelle mushroom au jus
Organic Oxnard grown strawberry salad with fresh ricotta cheese, celery roots chips and honey aged balsamic vinaigrette
Cayenne and black pepper spiced monkfish fillets pan seared and served over red cabbage and pancetta creamy risotto and topped with a roasted apple sage sauce
4 Spice encrusted seared jumbo scallops served with Char-grilled marinated Radicchio, purple and pink potato mash with chives, and tri citrus grapefruit butter
I want to thank everyone who takes part in my ideas, my art, my soul really. My cooking Here are some old dishes These are either dishes I taught, I made, I created, I platted and were all photographed by me Classic Italian and some …