Strawberry Gazpacho with Balsamic, Basil, Black Pepper, Olive Oil Croutons & Guanciale

Gazpacho. To many of us, gazpacho means tomatoes, which is true. But, why should we wait until deep in the middle of summer to enjoy a gazpacho, especially when we have strawberries popping up at the farmers market? The classic-but-uncommon pairing of strawberries and balsamic is one of my favorite things to eat in late…

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Salt-baked Celery Root with Smoked Duck, Pickled Grapes & Brown Butter Vinaigrette

Salt-baking vegetables, like celery root (often called celeriac), is a sneaky way to retain all the moisture inside a vegetable. It traps the juices, creating a seal so the vegetable “steam bakes” in its own juices. Once the celery root is salt baked, it is then tossed with a brown butter vinaigrette to drive home…

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Grilled Squid with Fennel, Blistered Shishito Escabeche, Chorizo Vinaigrette & Marjoram

I love the idea of eating a meal that’s both warm and cold on a hot summer day. Warm grilled squid with crisp, cold shaved fennel and blistered shishito peppers that have been swimming in sherry vinaigrette for a couple days is always a good idea. Chorizo vinaigrette ties everything together. Marjoram, one of the most…

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Asparagus Mimosa with Puffed Quinoa & Crispy Prosciutto

Asparagus mimosa is an oldie, but a goodie. Somehow, this classic dish of poached asparagus and hard boiled eggs just vanished. The traditional way of serving asparagus mimosa is simple, quick and most importantly, delicious. So, like a phoenix rising, I decided to revamp this dish without straying too far from the original. The first…

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Maple & Black Pepper Glazed Parsnip with Speck, Pear & Walnut

Pears are one of my favorite fruits because of their versatility in adapting to both sweet and savory dishes. Here, I pair them with a glaze of beautiful, rich Hidden Springs Maple that is perked up with black pepper and balanced with parsnips roasted in brown butter. Day 1: Making the Maple & Black Pepper…

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