I am happiest when creating menus based on fresh produce from local farms, fish caught by fisherman friends that very day, meat from animals who were raised humanely and with dignity, and herbs and spices that evoke feelings of joy and remembrance.
Whether you are dreaming of an intimate summer dinner, planning a large birthday dinner party, throwing a brunch, or packing a picnic for the beach, I will help you realize a beautiful and delicious meal to share with family and friends.
In addition to vegetarian and vegan options, I am also an accomplished gluten-free baker and have years of experience cooking Paleo and Whole 30 menus.
Tuckernuck Sea Bass | Sauce Vert
Corn Flans | Tomato Corn Relish
Za’atar Roasted Heirloom Carrots on Labneh
Pavlova | Fresh Island Berry Ice Cream | Stone Fruit
Butternut Squash Risotto
Seared Scallops | Crispy Sage
Fall Kohlrabi Slaw
Salted Caramel Budino
Heirloom Tomato Tart
Warm Lentil Salad | Baby Lettuces & Spanish Flavors
Quinoa Salad | Red Wine Vinaigrette
Grilled Peach | Fresh Ricotta & Mint.
Green Leaves | Champagne Vinaigrette
Grilled Lamb | Sauce Vert
Duck Fat Roasted Fingerlings
One Perfect Cheese
Deviled Eggs | Smoked Salmon & Creme Fraiche
Tuna Tartare | Root Vegetable Chips
Nantucket Quahog Chowder
Watermelon Tomato Salad | Feta and Mint
Swordfish Kebobs | Green Herb Marinade
Citrus Rice Salad
Blueberry Crumble | Homemade Vanilla Ice Cream
Traditional Bouillabaisse | Toasts & Rouille
Butter Lettuces | Lemon Caper Dressing
Apple Tart Tatin | Creme Fraiche Whipped Cream