• Chef and Owner at Volunteer Park Cafe, Chop Shop Cafe & Bar
• Owner, Canal Market
• 30 Best Seattle Restaurants, Seattle Met
• Best Desserts, Seattle Magazine
A roasted beet salad with Dino kale, a tangy chunky leek vinaigrette, toasted walnuts and Parmesan cheese. Served with chips and a cookie.
Beets, Dino kale, chunky leek vinaigrette, walnuts, parmesan