Food has long been a part of my life.  From early childhood I would bake my own birthday cakes and was always drifting toward kitchens and restaurants.  Although I not currently working in the service industry, I am still passionate about food.  I cook at home regularly, always experimenting and trying new things, ingredients and recipes.  My focus is shifting more and more to food that is healthy, digestable, tasty, and vegetarian.

I love to use food as a creative outlet and believe food is meant to be eaten, not looked at but it should look like it tastes good.

Banana Maple Loaf (muffins)

Gluten Free
No added Sugar
No Butter
No Dairy
Banana, Pecans, Cinnamon

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Healthy Dessert

No Sugar, No Butter
Whole Wheat
Banana,Date, Chia

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Apple Tart - Before/After

Thanksgiving

I made a turkey!  It was my first time and it came out perfect; juicy and tender.  My parents were here over Thanksgiving and it was awesome.  I went all out.  Stuffing from scratch both for the bird and a cashew and goat cheese version for my vegetarian mom.  Pumpkin pie with butter roasted pumpkin filling (made from scratch also).  Mashed Potatoes and green beans with cheese.  

Not to mention my homemade cranberry sauce which you will not find better anywhere.

So much Num NUM!!

Sketch Desserts

These are some examples of what I made at Sketch Restaurant.  The desserts with the apple chip on top and the chocolate cakes are my creations.

WaterWorks Plates

These are some of the plates that I helped create and design for Waterworks Restaurant during my time there.  Although I am gone, my legacy remains there with my recipies and style on the plates.  The Chocolate dome is my baby and those are apple and raspberry pearls on the plate.  Super yummy stuff.

GO Obama!

This cake was made on the Thursday after President Obama officially received the Democratic Party nomination to celebrate the momentous occasion.
I loved that day :-) and the cake was absolutely fantastic.

It was layered apple-cinnamon lady fingers with apple compote and calvados buttercream. 
De-lish!

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Sample Dinner Menu

First Course
Cheese Puffs with Havarti Dill

Second Course
Large Bello Mushrooms stuffed with sweet Italian sausage, onions, garlic, and mushrooms

Meat Course
Braised pork, seared with sweet and spicey rub and roasted with garlic, apples, and green onions until perfect and
                     topped with apple meat sauce
Served with steamed root vegetables, fried scallion pancake, and refreshing apple and parsley salad

Dessert
Profiteroles with fresh Pate au Choux, house chocolate sauce, and french vanilla IC

Sample Dessert Menu

Desserts

Lion
Crispy golden honey almond kataifi with vanilla ice cream and cranberry/orange reduction

Tiger
Succulent coffee and blood orange buttercream filled mille-feuille with orange coulis and espresso crème anglaise

Grizzly Bear
Cinnamon lady fingers with crisp apple sorbet, calvados caramel sauce and flambéed apple compote

Praying Mantis
Sharp gin sabayon in a flaky pistachio crust with sweet basil ice cream and basil crème anglaise

Snow Owl
Creamy coconut panna cotta with coconut sauce, coconut tuile and dark chocolate garnish

Monkey
Beggar’s purse filled with hazelnut financier and rum flambéed plantains. With banana chips and chocolate ice cream

Alligator
Pistachio roulade with mint infused crème legere

Hyena
Savory crepes filled with slow caramelized onions, sour cream and maple crisped bacon topped with maple syrup

Penguin
White and dark chocolate semifreddo dome with lychee’ granite in a crisp chocolate cup

Zebra
Rich dark chocolate soufflé with orange caramel crème anglaise and chocolate and vanilla swirl ice cream

Squirrel
Tempered chocolate tree filled with candied nuts and selected dried fruits