A healthy and filling bowl of brown rice, fried tofu, cabbage, beets, carrots, arugula, daikon, sprouts, and the most amazing sauce. Heavily inspired by a beautiful vegan restaurant in Montreal.
Pan roasted pickerel over succotash made of fresh corn, yellow zucchini, peas, heirloom cherry tomatoes, chives, pancetta, and a drizzle of olive oil. This screams summer!
Crispy skin arctic char over homemade mushroom ravioli, and a succotash of corn, peas, zucchini cooked with butter and meyer lemon juice. A fresh and satisfying meal!
This is a towering breakfast sandwich of toasted flaxseed bread smothered in pesto and avocado with old cheddar, fried egg, bacon, heirloom tomato, and butter lettuce. Open wide!
Carnitas! Its cold out there and I'm craving memories of summer. Slow cooked pork shoulder with pickled red onions, homemade salsa, avocado, and cilantro. Tacos at their best.
Leftovers can create a beautiful breakfast! My version of steak and eggs. Braised beef shank, soft scrambled eggs, leeks braised in cream, and crispy little home fries.