This apple cheesecake was created to pair gracefully with champagne—subtly sweet, warmly spiced, and balanced to enhance rather than overpower. I’m submitting it as a tribute to the apple harvests of my childhood growing up just outside Hendersonville, NC, where fall...
I created this dish as a tropical twist on a Southern classic, fusing bold island-inspired flavors with comforting familiarity. Crispy coconut–jalapeño fried chicken sits atop coconut-lime waffles, finished with a blood orange–pineapple syrup and a touch of...
I chose to do a “pimento” buttermilk biscuit, featuring The Perfect Purée of Napa Valley Red Jalapeño. It’s typically quite difficult to incorporate heat into baked goods that still has a “fresh” flavor profile, but The Perfect Purée allowed me to do just that—I...
Black cod briefly brined in a mixture of peach purée, sea salt, and harissa powder. Pan-seared then served with borlotti beans that have been slowly stewed with aromatics, tomato conserva made from organic backyard Jersey summer tomatoes, and a slightly sweet, spicy,...
One of the first plated desserts I learned in a professional kitchen was a classic pavlova, and it’s remained a favorite ever since. For this modern interpretation, I wanted to reimagine the dessert with contemporary techniques while honoring its core: creamy, bright,...
