Personal Chef Courtney

Crispy salmon and brown rice cakes fried in minimal coconut oil, topped on seasoned mix greens and curry greek yogurt with a fig balsamic drizzle.

White cheddar and thyme tossed potato slices baked until tender then submerged into creamy heirloom tomato soup and drizzled with basil oil. Topped with seasoned arugula.

Herb crusted roast seared and finished in cast iron pot with winter roasted vegetables. Drizzled with lemon and herb butter sauce. YUMMM

Creamy custard with a smooth consistency and essence of vanilla. The custard is delicately scooped onto an almond florentine cup to add a nutty crunch to this lovely dessert.