• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
Living in the Northwest I'm lucky to have access to a variety of farm fresh vegetables and local produce and I try to make the most of it. My ratatouille is an ode to the region’s produce. I oven roast the vegetables before I add them to the thick tomato sauce.
When I make this for dinner with friends I serve it along with a side of polenta, flavored with full-bodied Tillamook sharp cheddar cheese, and sour cream.
ratatouille (eggplant, butternut squash, mushrooms, peppers, edamame, tomato, basil, onion, garlic, salt, pepper, colavita (olive-canola) oil), polenta (Tillamook cheddar cheese, corn meal, veg stock, half and half), sour cream