Whenever I cook, it's always hard to articulate what it means. People ask me, 'how'd you come with that or why did you use those combinations?" So here are few dishes and how they come to be from my imagination to the plate.....
'Philly Kobe Cheesesteak On the Go'
Kobe Beef, Caramelized Peppers and Onions, Melted Pepper Jack
Back in Philadelphia, working 8-5 then going to Culinary school 6-10 pm Monday-Thursday for 2 years straight...literally running from place to place. Still crave Pat's or Genos!
'Tour of Italy'
Eggplant Rollatini, House made Italian Sausage, Bruschetta
After Culinary school, I went to Italy - from Florence, Bologna, Piedmont region, Cinque Terra, and Venice.....was enough to be the foundation of my cooking today
'Pigs Foraging'
Pork Loin, Potato Risolees, Cabbabe Apple Slaw, Shimeji Mushrooms, Perilla Leaf Pistou
This dish is dedicated to the Pig who love to eat apples and cabbage. Think that's why these ingredients go so well with Pork. Pigs hunt for truffles in the forests of Italy and France. Can't you see it??? :)
'The Simple Life'
Soba Noodles, Radish Sprouts, Carrots, Chicken Consomne
Sometimes it's just the simple techniques, ingredients that make a dish. What life is about.
