BIO
One of the exciting parts of my job as a chef here at the Herb Lyceum is the opportunity to get to know our dinner guest. During each dinner I have the occasion to describe the origins of every dish, to explain how the ingredients used come from our on-premise herb garden, our nearby vegetable farm or from small, local growers and producers, and how these items go from our field to your plate the same day.
When designing menus I find inspiration from the rhythms of the seasons. I feel it is important that each course is performance art for the palate.
As I hand craft each months menu I’ll write on The Front Burner how my thinking, goals, and inspiration ended up on your plate. Many ingredients and techniques are best described in our own unique culinary language, therefore, In The Front Burner I’ll define these terms and share with you their cultural, historic, and horticultural importance.
