The Food Diva

 Food Philosophy

My menu selections are inspired by the bounty of the season. Travel has inspired a unique twist to traditional flavors. I incorporate spices to add warmth and depth to create delicious and memorable dishes for you to enjoy. My approach to food is to highlight the natural beauty of the product with the addition of a little sophisticated yet playful presentation. Comfort food with a little whimsy. I am happy to customize a personal menu to cater to your event. Contact me for details.

Winter 2011

Sip 

Hubbard squash soup with pepitas & spiced crema

Sweet potato bisque with pecans & apples

Creamy corn bisque with chives & chile oil

Nibble

Tamarind tofu bahn mi bites, daikon, mint aioli 

Crispy couscous cake, pine nuts, arugula pesto

Oyster mushroom quesadillas, with caramlized shallots, panela cheese & gaujillo salsa

Graze

Petite chickpea fritters, harissa, Labneh

Roasted cauliflower, golden raisins, herb gremolata 

Quinoa tabbouleh with pink figs and pistachios

Arugula, radish, champage vinegar, raw honey
& Texas grapefruit

Nosh

Texas Gulf shrimp, cheddar grits, pimenton

Beans & Greens, rainbow chard, baby limas

Smoked turkey tacos, persimmon salsa & slaw

Beef brisket sliders, pink onions, house made pickles

Savor

Braised beef short ribs, celery root-parsnip puree, jus

Jerk pork roast, calaloo in coconut milk, curried carrots

Hearty winter vegetable goulash, spelt dumplings with dill creme fraiche

Sweet 

Maple pot de creme, cranberry compote and shortbread cookies

Seckel pear tarts, Meyer lemon frangipane

Citrus buttercake with ginger ice cream and homemade marmalade

Buckwheat crepes, sauteed apples & walnuts with bourbon whipped cream