I love being a Personal Chef and cooking up a feast for my clients to celebrate special occasions. We created the menu together based on organic farm to table seasonal ingredients. Everything was gluten free and vegan except the Double Layer Chocolate Cake with Maple Buttercream Frosting. You can see the menu below.
Cooked together butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!
This time, I used my last organic butternut squash, local organic shiitake mushrooms cooked with the rice and organic red wine. To make the stock extra rich and immune enhancing, I used Continue reading →