The art of enjoying cuisine involves an appreciation for the solidarity and affirmation of a substantial meal..

I love to embark on culinary journeys that embraces the cultural influences from the years I spent cooking outside of the recipe: Mexican, Italian, English, Cuban, African, Peruvian, Vietnamese and French to name a few. I serve straight forward, hearty food to be enjoyed in the company of exeburant eaters alike. There is always an abundance of spiced and savory treats lovingly made, not assembled, to nourish the body with inspiration and imagination.

Here is a peak at a few of the menus:

TIDBIT

Vietnamese jicama, carrot and charcuterie rolls, served with a nutty plum-hoisin sauce

FARE

North African spiced goat tamales, served with a Peruvian aji sauce, AfroSpanish rice, and a wild green salad

DESSERT

Layered coconut cake with salted caramel cream, accompanied with some tea

TIDBIT:

Mixed vegetable empanadas made with duck confit, served with Jamaican Jerk sauce

Roasted corn and butternut squash soup

Organic flowering arugula salad with lemon dressing

FARE:

Oxtail stew spiced with flavors of the Carribean, served with dirty rice and pea tendrils, with steamed Romanesco cauliflower

DESSERT:

Jasmine tea and Hummingbird cake

TIDBIT:

Applewood smoked bacon wrapped enoki mushrooms

Japanese-Peruvian albondigas soup

Green tea cassava bread

FARE:

Fresh Atlantic salmon baked in Red Miso, scallions and mustard seeds, served over quinoa and calrose rice, with a ginger-carrot-sesame salad on the side

DESSERT:

English lemon posset with warm cardamon shortbread cookies and blackcurrant berry tea

Every art begins with imagination, and with it, an evolution!

You can email [email protected] to discuss menu ideas for any occasion

Photograph taken by: Mark Wales Photography