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Chef

—  CHEF  —

I cook food that I find is nourishing and speaks to how infinite the world of food is. Here are some sample menus I love. Reach out for more information.
 

 

Menu #1

—  Farm Flatbread  —
Pumpkin Seed Romesco, Fresh Herbs, Nut Cheese Crumble

Kale, Avocado &  Beet Salad  —
Grilled Corn, Sugar Snap Peas with Espresso Cold Brew Dressing

—  Summer Forest  —
Grilled Maitake Mushroom & Sweet Potato, Broccoli Raab, Coconut Polenta, Tahini-Chamomile Drizzle


—  Persian Quinoa Chopped Pilaf  —
Baby Zucchini, Capers, Dates, Green Onions, Mint, Toasted Sesame-Ginger Dressing

—  Carrot Cake Supper Sundae  —
Basil Whipped “Cream”, Toasted Pecans, Candied Ginger

Menu #2

—  Jicama Tostada   —
Avocado, Roasted Corn, Pomegranate, Toasted Pumpkin Seeds

—  Arugula, Mint + Pickled Strawberry Salad  —
Spiced Cashew, Creamy Basil dressing

—  Oven Roasted Cauliflower —
Yuzu-Raisin Puree, Fresh Herbs


—  Moroccan Lamb Shank  —
Crispy Saffron Rice Cakes, Turkish Apricots, Toasted Almonds

—  Chai Tres Leches A La Mode  —
Roasted Strawberry Compote Candied ginger

Menu #3

—  Gochuchang Glazed Butternut Squash Lettuce Cups —
Smoked Trout, Avocado, Herb Tahini, Toasted Sesame

—  Arugula, Avocado & Lentil Salad —
Jicama, Sugar Snap Peas, Tahini-Dill Vinaigrette

—   Roasted Salmon Tomato Compote  —
Crispy Peanut Fingerling Potatoes, Crispy Capers


—  Smokey Rainbow Carrots —
Lime Zest, Fresh Herbs

—  Smokey Rainbow Carrots —
Chocolate Sorbet, Saffron Cream

—  Communal Sunday  —
Vanilla Ice Cream, Toppings Galore

 
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