Cuisine

Despite starting down a new career path, I am still very active in the restaurant industry. Whenever I can lend my services to friends and businesses for busy night and special events. The following are some of my contributions.

Duck Confit with Blueberry Demi glaze

Crispy Trout with Pomegranate Brussel Sprouts and Gremolata

for LUMA

Lobster Frittes with Cajun Succotash gravy

Nice style Ratatouie with crispy Olives and Parmesan

Crispy Halibut with seared vegetables

Take on the french classic Lamb Naravin

Pork Cassoulet with pickled Cabbage

Shrimp Tagliatelle for Luma

Roasted Game Hen with Herbed Polenta

Sweetbreads with Parsnip puree and crispy Leeks

Creamy Escargot with mushroom and bacon

Venison Tourtiere

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