I taught myself how to cook in college when the University didn't offer nourishing or reliable gluten free options to accommodate my Celiac diet.
I fought to move from ice cream service to line cook at my job, and brought my boss samples of my cooking until he agreed.
I have worked with Italian cuisine at Little Nonnas in Philadelphia and was influenced by cultural cuisines at Gadabout in Chicago.
I create recipes that are all gluten free and sometimes vegan, with a busy athletic lifestyles in mind!
My riff on the fried Indian pastry: a flakey dough rolled with coconut, pecans, walnuts, honey and savory spices: baked to golden brown!
Glazed Pear Toast
Seared Bosc pear, marsala wine glaze, brown buttered walnuts, whipped ricotta and parsley on toasted Ciabatta.
My take on the Spanish dish; aromatic crushed tomatoes sauteed with black beans and ground pork over brown rice. Topped with grilled shrimp.
Seared Tuna Tacos
Al Pastor marinated Tuna, Chow Chow, whipped queso spread and scallions.
Radicchio tossed in a lemon vinaigrette with arugula, strawberries, mango and parsley, topped with hazelnuts.
Tofu marinaded in tamari, chili crips, fish sauce, sesame oil, ginger and garlic. Seared with enoki mushrooms. Over brown rice with sesame seeds, scallions and fire oil.