Casey  Van Voorhis at Spoonbar

Bio

A native of Versailles, Ohio, Casey Van Voorhis has always loved to cook, but didn’t always know she wanted to be a chef. Van Voorhis initially pursued a degree in Aerospace Engineering at the Florida Institute of Technology, but after a handful of particularly exhausting days of computer programming and calculus, decided to chase her passion and enrolled at the Culinary Institute of America in Hyde Park, New York.

My Restaurants

  • Spoonbar
    219 Healdsburg Ave
    Healdsburg, CA

Where I Eat

Behind the Scenes

Chef Casey  Van Voorhis reviews  at post.venue.name
"Macaroni and Cheese.. Everyone buys the box right? Easy Mac.. I do it, too sometimes! Unfortunately, although delicious.. They contain SO MUCH sodium and added preservatives! Making your own mac and cheese is A L O T easier than you may think! Casey’s Easy Mac and Cheese – ✨1/2 lb of elbow macaroni (half a box) ✨2 tablespoons of butter ✨2 tablespoons of flour ✨2 cloves of garlic, minced (optional) ✨1 cup of milk ✨2 cups of shredded cheese (I do 1 cup Monterey Jack and one cup of sharp cheddar) ✨salt and pepper to taste 1. Make your pasta, drain and set aside. 2. In a large pot melt your butter, once melted mix in garlic and flour until thick. 3. Pour in your milk and whisk until it thickens. Add in the cheese and stir until smooth. 4. Toss your noodles back in and stir to combine! Salt and pepper to taste.. Just like that, you have a luscious amazing mac and cheese, with no fillers or preservatives.. and you control the salt! Can’t beat that! Make a meal out of it and throw some diced vegetables and/or meat in there too! 😉 . Also, If you wanted to make this a baked mac and cheese just mix together: 1/3 cup of grated Parmesan 1/3 cup of breadcrumbs 1/3 cup of cornmeal 1 tablespoon of melted butter Put your Mac and cheese into an oven safe pan, smooth it out into an even layer. Sprinkle the mixture over the top and bake at 350 degrees for 30 minutes! 🙂 . #macandcheese #cheesy"
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Chef Casey  Van Voorhis reviews  at post.venue.name
"Heading home tomorrow and I can't wait to get back into my kitchen!! I've had a blast eating in different places in Wildwood, but I miss cooking! . Celebrate your Sunday Funday by starting it off with my home made Pancakes! Once you try these, you'll NEVER use a box mix again. . Casey’s Simple From Scratch Flap Jacks: ✨1 cup of all purpose flour ✨1/2 teaspoon of salt ✨2 tablespoons of sugar ✨2 teaspoons of baking powder ✨1 egg ✨1 cup of milk ✨1/2 teaspoon of vanilla extract ✨4 tablespoons of melted butter powdered sugar, syrup, fruit, chocolate chips, jelly.. whatever toppings you desire! 1. Mix together all the dry ingredients, making sure there are no lumps. 2. In a small bowl, whisk together the egg, milk and vanilla until combined and smooth. Pour in the melted butter and stir. 3. Carefully pour the milk mixture into the flour bowl and stir to combine. Do not over stir, some lumps are ok 🙂 4. Spray your griddle or frying pan with nonstick spray and turn up to medium high. Spoon about 1/4 cup of mix into the pan. When you see tiny bubbles form around the outside of your pancake and some in the middle, its time to flip. It will only need about 40 seconds on the other side. Continue this with all of your mix, you can make them larger or smaller.. Adjust your flame as you see fit, everyones stoves are different! . #pancakes #flapjacks #brunch #breakfast #sundayfunday #homemade"
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Chef Casey  Van Voorhis reviews  at post.venue.name
"Shredded rib eye steak sandwich with truffle fries ✨"
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