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.
An Italian bread salad, with spring greens, cucumber, tomato, radishes, red onion and mozzarella and basil, with grilled free-range, organic chicken breast and red wine vinaigrette. The chicken can be served hot or cold, a great summer entree salad!
Chicken breast, bread, spring greens, cucumber, tomato, radish, red onion, mozzarella, basil, olive oil, red wine vinegar, herbs, garlic, honey or sugar.