• Chef, Trattoria Cuoco. A Tom Douglas Restaurant.
• Former Chef, Etta's, Dahlia Lounge, Executive Sous for TDR
• Alum of Brasa, Fandango, El Gaucho
• Florida Native, Raised in Wenatchee, WA
Tender braised bluefoot chickens are combined with creamy ricotta cheese, freshly shucked peas and lemon zest then wrapped in handmade pasta and topped with marinara. Served with green garlic lacinato kale.
cannelloni (ricotta cheese, peas, mint, basil, lemon zest, lemon juice, olive oil), chicken ragu (chicken, onions, garlic, white wine, thyme, parsley, rosemary, chicken stock, Calabrian chilis), marinara (onions, garlic, white wine, bay leaf, canned tomatoes, olive oil), braised greens (olive oil, spring onions, green garlic, San Marzano tomatoes, lacinato kale, thyme, lemon)