• 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.
eggplant, butternut squash, mushrooms, peppers, edamame, tomato, basil, Tillamook cheddar cheese, corn meal, veg stock, half and half, sour cream, onion, garlic, salt, pepper, colavita (olive-canola) oil