Long before I immersed myself in Italian, French, Mediterranean and Mexican cooking, I cooked at my mother’s side, learning to make what can only be called classic American food: Roast Beef and Popovers, Brisket and Mashed Potatoes with Succotash, Chicken with Dumplings— this was the fare of my childhood. When it was clear that cooking was my calling, I began first to expand upon what I knew, and perfect some of my mother’s favorites. Here are updated versions of the dishes I was raised on! I can create special appetizers, soups, salads, entrées or desserts, or an entire menu along one of these lines. I love designing new menus and am happy to develop a meal around your tastes, just let me know what intrigues you!