Casey  Van Voorhis at Spoonbar

About Casey Van Voorhis

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
"Joining the #lunchboxreboot party!! Use that hashtag on your lunchbox pics and I’ll repost my faves!!! ✨ . Check out this lunchbox.. my peanut butter (or any other nut butter/cookie butter) and jelly tarts, grapefruit wedges and @driscollsberry blueberries, some very surprised @zesprikiwifruit and bell pepper slices with ranch to dip! What would you grab first? . What’s in your lunchbox today?! Want more #lunchboxinspiration head to #c2clunchboxlove ✨ . Rover by @planetbox #poweryourlunchbox"
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Chef Casey  Van Voorhis reviews  at post.venue.name
"Sunday Brunchin’ had me a blast ✨ . It’s been a while since I made avocado toast! Some nice yolk-tactic egg on top with sesame seeds, sliced pepperoncini, crushed red pepper, sea salt and pepper! Delish! ✨ . #avocadotoast #avocado #yolkporn #brunch"
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Chef Casey  Van Voorhis reviews  at post.venue.name
"Acorn squash is my favorite winter squash.. Not only is it delicious, but it is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, and magnesium! (and its pretty😉) I got one this week in my @stonyhillfarms CSA and I can’t wait to make this dish! Casey’s Savory Acorn Squash Wedges – ✨1 large acorn squash ✨2 table spoons of olive oil ✨1 teaspoon of salt ✨1/4 cup of minced red onion ✨3 tablespoons of minced fresh cilantro ✨3 cloves of garlic, minced/ pasted ✨the zest of one lime ✨the zest of one lemon ✨1 tablespoon of lemon juice ✨1 tablespoon of lime juice ✨2 tablespoons of sherry vinegar ✨3 tablespoons of olive oil ✨pinch of salt and pepper ✨pinch of cayenne (to taste) Click the link in my bio for the step by step and more yummy photos! Xo . #autumn #fall #acornsquash #harvest"
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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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