My idea of cuisine has been evolving into more simplistic interpretations of flavors. I have created and executed many dishes, however, I have come to realize that cuisine is not complicated, unless you make it so. All of the cuisine I love is simple yet so flavorful. There are no crazy, secret techniques to learn or to implement. I am coming to understand more than what makes a chef great is not the ability for extravagance, but the ability to take humble ingredients and make them into something unforgettable. It is true that less is more, when executed the right way. These dishes are not complex culinary masterpieces; they are humble; they are simple; they are delicious.
Porcini Tortellini with Spicy Sausage Sofrito with Tender Baby Potatoes, Green Beans and Mushroom Shallot Gravy
Sweet Sausage, Butternut Squash, and Shallot Stuffed Mushrooms
New York Strip Steak with Roasted Asparagus and Roasted Pecan Pesto
Made by my better half!
Fresh, simple, elevated flavors.
