• Exec Chef & Owner, Faerie Queene
• Alum of Spring Hill, Matt's in the Market & Re:Public
• Seatte Times rated her food so good that it’ll make you “newly happy to be alive”.
• Trained in culinary school and her family's restaurant
Tender chicken breast over a fresh red quinoa and chickpea salad spiked with currants and tossed in a roasted shallot vinaigrette alongside balsamic-marinated kale. Topped with roasted kabocha squash, toasted pepitas and fennel yogurt.
chicken breast, red quinoa, currants, chickpeas, kale, kabocha squash, pepita, fennel, balsamic vinegar, yogurt, honey, shallot, dijon mustard, herbs, canola oil, vinegar, sugar