The On Call Chef

Tonight was a special opportunity to cook for an exceptional couple, Gil & Julie McWilliams and their family, to help celebrate their wedding anniversary. I learned a lot from this adventure since it was 90% keto extreme. We started with a turkey bacon wrapped asparagus with marinated grilled baby portobello mushrooms and a pickled shrimp ceviche as an appetizer followed by a special spring mix salad with an avocado vinaigrette and my almost famous potato soup. For the entree it was macadamia nut crusted chicken cauliflower and roasted red pepper mash and sauteed brussel sprouts with turkey bacon and ground coriander seed. For dessert I did a sugar substituted chocolate fudge with a meringue foam with some sugar art. I couldn't have pulled it off without the help of my love Corinna Sanders and daughter Brieonna Hall. Thank you all for a memorable event.

Playing around with a few fusion ideas time to broaden my flavor pallet

Grilled chicken over a spring mix and baby spinach tonight throw in some grape tomatoes and fresh cut strawberries, dressing of your choice and you have an amazing summer time meal.

Putting together a great assortment of appetizers and desserts for Tara O'Connors Christmas party. It turned out awesomely.