Here is a collection of my work from my home kitchen, the school kitchens, and various restaurant kitchens.
La Marmotte Extern Special: Seafood Stew
With Seared Scallops, Poached Shrimp, Charred Fennel Confit, Lump Crab, and a Spicy Potato Rouille, Served with Grilled Bread
Red Wine-Braised Beef Short Ribs
Served over Roasted Garlic Rosemary Mashed Potatoes
Salmon Nigiri, Salmon Avocado Maki, and Ebi Nigiri
Red Snapper Ceviche
In Leche de Tigre and Served with Fried Yucca Chips
Braised in cane vinegar, coconut oil, shoyu, and coconut milk
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