Sometimes was a DIY dinner series in Baltimore. Three cooks. Two to four servers. Twenty to thirty guests. Tons of food. / Founding member, Cook, Photographer. 2009 - 2011
Hand rolled pasta.
Front of House Menu / Back of House Menu
Grilled Bronzini, Spring Onion Farinata, Romesco Sauce
Housemade nutmeg chocolates.
Mini semolina soufflés.
Truffle Panna Cotta, Peated Shortbread, Chocolate, and Cocoa
Kale and Avocado Salad with Egg and Herbs
Bronzini and asparagus.
Boston Bibb, Cured Halibut, Leeks, and Sauce Gribiche
Charring pork shoulders.
Thyme poached pears.
Gougère with Sweet Potato Soufflé, Salmon, Rhubarb Chip
Pea, Asparagus, Oregano Pasta with Egg Yolk
Grapefruit & Rosemary Pork Shoulder
Article in Baltimore Style Magazine • November 2009