What I Cook

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New Orleans style cuisine cooked with classic technique - using classic principles.

Traditional or Modern, these Creole dishes will be familiar to those accustomed to French Louisiana fare.

Some call it "Soul Food", but the culinary traditions of the Southern states usually know no social, ethnic, or economic boundaries.

The Italian gastronomic palette is among the most durable. 

From one-pot stews, to fresh pastas, and roasted meats, a wide range of dishes from the peninsula are available.

Caribbean cuisine is at once exciting and time-honored. Bold flavors meet simplified technique to create mouth watering dishes with the zest and flair of the many cultures represented in it.

Dishes steeped in tradition are updated and given new identity using unconventional ingredients and techniques.

Classic French dishes not disturbed in their manner of preparation or use of ingredients.

cuisine inspired by asian flavors.

sesame. ginger. pickled vegetables.

miso. five-spice.

the possibilities are endless.

new takes on latin classicss.

updated mole. reimagined curtido.

non traditional tacos.

obtaining latin experiences, without a commitment to the common.

i love making chapati.

i love curries.

and i am not afraid of heat.

vegetarian and meat-lovers curated menus to entertain those looking for a taste of "Bharat".

oxtail eggrolls.

bimbibap perogies.

chorizo dirty rice.

marrying cultures is one of my favorite pastimes.

deep marinades.

the freshest ingredients.

and sauces and dips galore.

from Greek, to Lebanese, to anywhere else on the Peninsula - we use time-honored seasonings to convey a Med message.

i grew up in Los Angeles.

that means I have been exposed to every mexican culinary discipline.

please allow me to share with you my Mexican Food acumen.