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.
Grass fed flank steak cooked to medium rare and served with chimichurri sauce. Cilantro rice and roasted organic zucchini served on the side.
flank steak, jasmine rice, vegetable stock, zucchini, cilantro, parsley, cumin, red wine vinegar, olive oil.