• Alum of Tanaka San, Lion Head
• A decade of experience in professional kitchens
• Experienced in Thai, Vietnamese, Chinese cuisines
Roasted chicken quarter served with a mild chili-paprika pan gravy, and herb-roasted fingerling potatoes. I serve a spinach salad with dried cranberry, sunflower seeds, and a red wine vinaigrette on the side.
Chicken, potato, spinach, chicken stock, heavy cream, butter, flour, dried cranberries, sunflower seeds, red wine vinegar, olive oil, herbs, spices