My cuisine is influenced by the seafood of New England and the Pacific Northwest, the diverse communities of Boston, Los Angeles, and the exciting food culture of Seattle. I'm currently the co-owner and Chef at Kraken Congee.
Comfort food has a new name. In this dish, handmade gnocchi à la Parisienne - gnocchi formed of choux pastry and served with Béchamel sauce - provide a pillowy-soft base for spicy lamb ragu while fine herbs, onions, and garlic make it pop with flavor. Delicious!
lamb, tomatoes, onions, garlic, chives, rosemary, parsley, potato flour, butter, tarragon