I'm a Seattle native with over 10 years of professional cooking experience for some of Seattle's finest restaurants. I have a passion for local, seasonal meat, seafood and produce. My food draws from a wide variety of influences using the best from the Northwest.
Grilled shrimp with harissa, a Tunisian pepper paste. I make mine with fresh and dried peppers, hazelnuts, lemon and spices - not too spicy! Served with grilled seasonal vegetables and couscous flavored with parsley and preserved lemon.
Shrimp, couscous, seasonal vegetables, bell pepper, dried chili, olive oil, hazelnuts, spices, garlic, lemon juice, parsley, preserved lemon.