A winter hymnal: Bison steak with baharat ala herb de provence dry rub. Sage and sake peppercorn sauce. Roasted garlic and parsnip purée. Roasted golden beets with broccolini. 🦬🥀
This dish is something I’ve been working on, it has room for improvement. However, it has made people really happy and the story behind it is near and dear to me. It fuses a bit of everything I care for. Sustainability, historical food awareness, my heritage, and seasonality are all expressed here. The bison was sourced from a ranch nearby to my clients in Telluride. Bison is one of the most heavily prized animals among indigenous cultures in North America. The root vegetables are local as well and of the winter season. The dry rub is made from Indian (SE Asian) spices which really elevate the bison while sharing my ethnic background. The french cooking techniques and herbs are a nod to the more allied history with the French settlers and Indigenous Native American tribes during Colonial Settlements. The sage and sake peppercorn sauce is a touch of my Pan-Pacific upbringing with a valued native herb. Some local honey and fresh citrus is added to brighten up the dish. I think food has a story to tell and we get to choose what that story is. Ok, thanks for coming to my Ted Talk. ❄️
On the fly inspiration! My clients had in season Kumquats from their mom’s tree and we had beautiful salmon belly trim. So I made a dish worthwhile to start the night off…Salmon Belly, Kumquat, Green Curry Vinaigrette, Cilantro Oil, Sumac 🌲#privatechef #telluride #colorado #luxury #personalchef #culinary #salmon #seasonal #seasonalingredients #kumquats #chefstable
Made this dish for clients who needed vegan and GF⚡️It was a hit! Homemade Naan bread, cashew cream “Raita”, Bebere seasoned carrots, crispy curried tofu, garam masala cauliflower, and grilled fresh asparagus. 🥕🌶️🍋🥒 #indianfood #culinary #privatechef #creative #vegan #glutenfree #chefskiss #supportlocal
