Chanterelle and Corn Chowder
Chanterelle foraging and a wonderful summer soup to use them in
Read Morechef, forager, teacher
I’ve had a passion since childhood to create. Farm-to-table long before it was a buzzword. Creating everything from soaps and textiles to meals designed around locally sourced and foraged foods.
I am currently the executive chef at The Bees Knees Cafe, a farm to table cafe located on Heather Ridge Farm, an Animal Welfare Approved farm that raises grass fed and pastured meats, poultry, eggs, and honey. We're available to cater private events and curated dinner parties using locally-resourced, seasonal foods. Special consideration is taken for gluten free and paleo diets, vegetarian meals may be prepared by request.
In addition to weekly brunch and lunch offerings, we organize a monthly "Supper Club" at the farm. This is a five or six course tasting dinner crafted with our own meats and complemented by locally grown and foraged produce, herbs, and flavors. I also teach monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels. For more information about the tasting dinners and cooking classes, please visit the Heather Ridge Farm website HERE
Please take a moment to review a sampling of my work on these pages.
Chanterelle foraging and a wonderful summer soup to use them in
Read MoreThe incredible edible locust, one of the most underappreciated wild edibles out there, and how to use it to make a delicious syrup and rich semolina cake
Read MoreThe wrath of overzealous grapes, and how to turn them into a tasty pie filled with lamb and fresh herbs
Read MoreA rustic Italian potato pasta recipe colored with stinging nettles
Read MoreA recipe for morels in a creamy gorgonzola cheese sauce, perfect for tossing with pasta, serving with pork, or using in a rustic tart
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