Inspired by the Pacific Northwest, she not only makes great tasting food, but food with a nutritional purpose. Her culinary career has included top restaurants like One Sixtyblue, private cheffing in homes throughout Seattle and being a culinary director at Portage Bay Café.
Cod cakes made with wild alaskan cod filet, yukon gold potato, scallions, lemon juice and a touch of cayenne topped with dijon tartar sauce. Served with roasted potatoes and brussels sprouts.
cod, potato, brussels sprouts, egg, scallion, mayo, pickle, shallot, scallion, dijon, olive oil, lemon juice, cayenne, sea salt, white pepper