This dish features a slightly spicy roasted corn, edamame, sweet potato, and pancetta succotash alongside pan-seared scallops and an edamame purée. It is a dish that is both simple to make, yet is impressive to all. My favorite thing about this dish is that it is light, but filling, and extremely delicous.
Remember those Red, White, and Blue popsicles? Well, this sorbet is inspired by them, and is a great hot weather treat (not to mention being really pretty!). But, unlike the popsicles, this sorbet is made with no artificial colors or flavors, and it has a decidedly mature flavor profile. Fresh, tart, and herbal, this sorbet has 3 layers (strawberry-black pepper, lemon-sour mix, and blueberry-thyme) and the flavors all compliment each other.
I wanted something different than your typical old vanilla or chocolate cake. This tahini coconut cupcake will give your mouth a totally new experience with cake! Don’t be fooled by the tropical sounding name: With it’s warm and nutty notes from the tahini, to the sweet crunch from the coconut you get all the early fall feels!
A recipe I created when I wanted a soup and chicken dinner elevated. This a is a rich and creamy puree with potatoes, leeks, garlic, and cream. This heavy soup stands alone but is greatly complimented with pickled beets, roasted Brussels sprouts, roasted chicken, and carrot and apple slaw. These garnishes bring a full circle of flavors that creates a perfect balance. The bisque also acts as a sauce for the chicken.