While I favor Chinese above all other cuisines, here are pictures of hors d'ouevres, appetizers, and other dishes I've prepared for my clients. As with all cooking, sharp knives are required!

Grilled Swordfish, Linguine with White Clam Sauce and Mushroom Salad

Veal Chop Valdostana

A Golden Frittata

Smoked Mushrooms stuffed with Herondale Farms Chorizo

Crispy Chickpea Fritters with Lemon/Dill Yoghurt

Smoke-Grilled Salmon Lunch prepared as guest chef at Bizalion in Great Barringon

Spanish Tortilla Diamonds with Tapenade

Roasted Tomato, Goat Cheese and Leek Tarts

Canapes prepared for Habitat for Humanity Fund Raiser

Crunchy Moroccan Salad

Farfalle with Fresh Fava Beans

Smoked Duck Legs

Grilled Vegetable Antipasto