MODERN AMERICAN FARE

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!

 VERY PARTIAL LISTING!

(for sample menus, scroll to bottom)

SNACKIN’

Watermelon Rind Pickles
Grilled Shrimp Lettuce Cups

Steak Tartare/ Black Pepper & Salt-cured Egg York / Pickled Beet / Fried Caperberry / Brown Rice Crackers

APPETIZER

Grilled Nectarine / Buratta / Basil / Balsamic Reduction

SALAD

Massaged Kale or Traditional Caesar

ENTREE OPTIONS

Sous Vide Beef Tenderloin with a Peach-Red Wine Reduction

(finished with torch, below)

Surf ‘n Turf

Chicken in Rose and Hibiscus Sauce

Sous Vide Beef Brisket with Texas Mopping Sauce

Barbecued Pork Loin with Bourbon Sauce

SIDES

Savory Bread Pudding: Leek or Spinach/Artichoke or Mushroom/Parmesan

(also available gluten-free Cheddar/Thyme Cornbread Pudding)

photo by K. R. B.

 

Kickin’ Cole Slaw: Fresh corn (seasonal) / Habanero sauce

Foot Stompin’ Baked Beans: Rancho Gordo black beans stewed for 24 hours in a clay pot / bacon lardons / Chorizo / Blackstrap Molasses / piloncillo  
Herbed Butter Grilled Corn

DESSERT

Lavender Bread Pudding / Currants and Bananas Brullée /Amaretto Mascarpone

served warm

see our full Dessert Menu here

SAMPLE MENUS

Southern Specialites

This is a very partial listing of dishes I prepare from recipes shared with me by my bestie and Southern sister, Rutha Mae Barr. Eating her Chicken Supreme with Sour cream, Lima Beans and Dumplings is one of my fondest childhood memories.

SNACKIN’

Watermelon Rind Pickles
Grilled Shrimp Lettuce Cups

SALAD

Massaged Kale or Traditional Caesar*

ENTREE OPTIONS

Sous Vide Baby Back Ribs with Sweet & Sticky Sauce

Barbecued Beef Brisket with Texas Mopping Sauce
Barbecued Pork Loin with Bourbon Sauce

Roasted Lobster with Bourbon and Brown Butter

Shrimp and Crab (seasonal) Gumbo

Jambalaya

photo by stu_spivack

SIDES

Kickin’ Cole Slaw

Foot Stompin’ Baked Beans

Rancho Gordo black beans, first stewed for 24 hours in a clay pot,

then cooked with bacon lardons / Chorizo / Blackstrap Molasses / Dark Rum  

Herbed Butter Grilled Corn

DESSERT

Peach/Blueberry/Fig Cobbler

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.