• Instructor
    Little Bit of Lovin' cooking classes
  • Seattle's Best Chef
    Hotel F&B Magazine

My Venues

Where I Go Out

Behind the Scenes

"#tbt to last week’s #planestrainstravelingchefs dinner with @marcforgione ! Each course was carefully crafted with our executive chef @fortymatt . What an amazing night. . . First course: pig face & caviar, spring onion, PJ pepper jam. . Second Course: cured salmon, smoked white asparagus, cured egg yolk, caper relish, dill cream. . Third Course: spot prawn bisque ravioli, wood sorrel, morel mushrooms. . Fourth Course: roasted duck breast, potato & duck gratin, mole. . Fifth Course: pastrami rib eye, gnocchi, wild fennel kraut, mustard seed bordelaise. . Dessert: BJ Donuts, banana Jameson cream, cinnamon & sugar, chocolate malt ice cream. . 📷: @sandylamphotos"
instagram icon
"End your week with everything your heart desires. We’ll be featuring these specials for tonight and tomorrow’s dinner! . Columbia river char - blinis, steelhead caviar, creme fraiche, shisho. . Grilled royal red prawns - fermented chile, cucumber, mint, beet nuoc cham. . Roasted @treasurecoveoysters - kashmiri curry, coconut, cashew, coriander. . Red velvet brownie - cream cheese, pecan crumb."
instagram icon