Chef John

08/05/2026

Lemongrass Chicken Soup. Pineapple Salsa. Salmon Piccata. Pickled Carrots. Potato Mash. Crispy Skins.

07/04/2026

Shrimp Spring Rolls. Peanut Sauce.

06/27/2026

Shrimp resting in guacamole, resting in a hint of lime tortilla chip. Lime zest. Pear carpaccio arugula salad with feta and walnuts.

06/22/2026

3 ingredient healthy dessert. Greek Yogurt. High Flavonal Cocoa Powder. Blueberries.

06/13/2026

06/09/2026

I spent a month in Honduras experiencing and cooking authentic Honduran food and earning my Master Scuba Diver Certification. I can be your full service vacation Chef!!

04/03/2026

Sweet Potato "Crostini". Crispy Prosciutto. Melted Brie. Blueberry Compote. Crumbled Walnut.

03/31/2026

Pineapple Salsa. Mexican Seasoned Salmon Bite. Cilantro Pistachio Pesto.

03/25/2026

Deconstructured Lobster Mac N Cheese. Melted Cheddar, Monterey Jack, and Gruyere Cheese base. Seasoned Steamed Lobster Tail. Parmigiano Rigianio Cheese Pinwheel.

01/24/2026

I was too busy plating the food for this great 10 person family gathering to take more pictures.
Apps: Mint Lamb Pops with Mint Chutney and Curry Raita dipping sauces. Mexican Street Corn Deviled Egg filling on lime chips with feta and charred corn. Habanero drizzle.
Salad: Simmered Pear in red w**e, honey and cinnamon, topped with spinach and arugula. Crumbled walnuts. Gorgonzola cheese. Brown butter vinaigrette.
Soup: Lemon Grass Chicken Soup with shredded cabbage.
Entrée: Double Seared Port W**e Sous Vide Beef Filet. Small potatoes roasted in duck fat and rosemary. Honey Ginger Garlic Carrots. Bruschetta Volcano (4 inch charred and gutted baguettes overflowing with Bruschetta.)