If you’re reading this then we’re probably kindred spirits, welcome!

I am a chef, herbalist, writer, master of ceremony and aspiring gardener. Like many culinary folks, my passion for all things food began at a young age. My childhood was full of stories and fairytales about one thing or another. While they were fascinating, I could never recall the point of the story but I knew exactly what food was eaten.

Sizzling chickens cooking over an open hearth, honey collected in pots, treacle, curds and whey, second breakfast, elevenses, carrot tops and fresh picked turnips, cups of tea with riddles and rabbits, fresh baked bread dolls, a catchy song about blueberry pie, and so on and so forth.

My passion for food started with these fairytales and continued on with the charm of picking wild edibles around the family cabin in Virginia. Canning peaches, eating cherry tomatoes and alpine strawberries out of my mother’s country garden, were favored past times as well. Eventually I transformed all of this edible whimsy into a full-blown culinary career.

My journey as a chef has included, working the line at a variety of restaurants, catering all manner of events, many years as a personal and private chef and now my journey brings me to you as culinary blogger. I am so excited to share the knowledge I’ve gained and the culinary adventures I continue to have. I am honored to connect you to the people, places and things that inspire me in the hope of inspiring you.

Interesting Facts

Do you want dessert?

When at a restaurant and the inevitable dilemma is posed, this quote is the first thing that comes to mind, “Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” Thank you Ms. Erma Bombeck for this most sage advice, all be it cheeky.

“Hawaiian” Pizza?

My Nona is probably rolling over in her grave but sometimes you’ve gotta live on the edge. This is one of the tastiest ways to be a rebel and buck the system.

Some of My Favorite Things

Cruising the farmer's market, humane/organic/sustainable cuisine, and the chefs, farmers, and consumers dedicated to it. Rolled cakes, petite fours, a strong Manhattan with two cherries please, all manner of citrus, al dente pasta, friends, merrymaking, permaculture, elderberries, and milky oat tops. Kiwi berries, lemon verbena, Earl Grey tea, Alpine strawberries, Dim Sum, Bivalves, raising chickens for eggs and friendship, dahlias, ranunculus, and passionflower.

Things I Don’t Care For

Okra! Grating cheese, eel, pickled pigs feet, trans fats, hydrogenated oils, cruel and unsustainable farming, deveining shrimp, anemic tomatoes, inaccurate oven calibration, canned pearl onions, peeling eggs, the sound of tearing tinfoil, cleaning up after a long day in the kitchen and people who don’t like music or Italian food with the commensurate robust conversation.