My time outside of work is involved with many food related initiatives.
I write about food, I cook for friends, and occasionally I organize pop-up dinners/
My goal in my cooking is to recreate sensations, feelings and memories for those around me. My food is autobiographical and I share my subjective experience of cooking with those who eat the dishes I make.
Please contact me for food events, in home cooking requests, fun tutorials on cooking or for a casual meetup to chat about shared love of cooking and/or eating.
I cooked a meal for 35 people at Caffe Torino, Seattle. The menu included Turkish lamb meatballs, rice topped with barberries from Iran and little tomato salads stuffed in a tomato.
I will be back at Caffe Torino this year for a similar engagement. A wonderful Italian spot- it features guest cooks and chefs every other month.
Little pita stuffed with salad was a holdable item. Topped with cilantro tahini oil and zahtar it tastes good too. On the left are stuffed dried figs with goat cheese dipped in honey and pecan! For Street Yoga event.
For Seattle YogaTreat I designed a menu of completely from scratch dishes. The three course meal was served to 13 people.
This photo is from an aperitivo evening we organized at Caffe Torino in the summer of 2016. We had 17 different varieties of Italian and Turkish bites. I prepped the bites for 50 people