My Food

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.

Za’atar Roasted Heirloom Carrots on Labneh

Za’atar Roasted Heirloom Carrots on Labneh

Elegant Summer Dinner

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

Fall Dinner

Butternut Squash Risotto
Seared Scallops | Crispy Sage
Fall Kohlrabi Slaw

Salted Caramel Budino

Heirloom Tomato Tart

Heirloom Tomato Tart

Early September Lunch

Heirloom Tomato Tart
Warm Lentil Salad | Baby Lettuces & Spanish Flavors
Quinoa Salad | Red Wine Vinaigrette

Grilled Peach | Fresh Ricotta & Mint.

French Dinner for 8

Green Leaves | Champagne Vinaigrette
Grilled Lamb | Sauce Vert
Duck Fat Roasted Fingerlings

Raspberry Tart
One Perfect Cheese

Watermelon Tomato Salad

Watermelon Tomato Salad

Family Buffet Dinner

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

Winter Dinner from the Sea

Traditional Bouillabaisse | Toasts & Rouille
Butter Lettuces | Lemon Caper Dressing

Apple Tart Tatin | Creme Fraiche Whipped Cream