Working hard and saving for culinary school.
  • Welcome to My Life
  • The Modernist Cuisine at adara
  • At work at Tosca, Montclair NJ
  • The French Laundry & Me
  • First Sushi Attempt
  • In the Media!!
  • Tuition Breakdown
  • Contact me

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ne clam chowder
quail egg/masago/maple pancetta/deep sea wind




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suspended melon gazpacho
sambuca/almond cream/herbal varietals/sake

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campania
heirloom tomatoes/mozzarella "balloon"/evo gelato/basil

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maytag blue cheese*
walnut/pear/fig/lavender honey

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yellowtail hamachi sashimi
black pepper-yuzu/green apple/smoked greens

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duo of duck*
bundle and confit/green curry/papaya/lemongrass sorbet

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white truffle envelope
hudson valley foie gras/kumquat mostarda/pomegranate/
cappuccino/pistachio

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vanilla lobster
champagne/baby fennel/corn/umeboshi

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pork belly with 5 flavors
mustard/napa cabbage/rye/root beer/h
ickory

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lamb epices
goat cheese/merguez/preserved lemon/picholine/baba ganoush/lemon cotton candy

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black cod kanji
spiced brussel sprouts/tapioca pilaf/black lime/ginger

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cucumber shiso sorbet
warm matcha sponge/yuzu ginger/basil seeds/shiso

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passionfruit semifreddo
dark chocolate, strawberries, strawberry dust

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bittersweet chocolate orb
chevre/black cherry/violet/orange blossom nectar/smoky cocoa nibs

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