I serve straight-forward food that strives to let great ingredients speak strongly. My ideas are informed by many of the great world cuisines, as well as many of the chefs I have had the privilege of working with. I feel a strong commitment to serving food that is nourishing as well as being delicious. An emphasis on whole grains, vegetables, and pastured meats informs my cooking; I strive to highlight the natural flavor of responsibly produced foods.
Hearth and Cellar dinners are fun, relaxed events. We let the food do most of the talking, and will make sure that you have what you need without hovering or fussing. I try hard to encourage guests to engage with one another as well as with the meal. My goal with every dinner is to bring together an interesting group of people to participate in a relaxed feast.
I’ve gotten my feet under me after uprooting from California, and Hearth and Cellar is back, in a new home! I’ll be serving dinners in Rochester, New York, where I’ll be inspired by great agriculture, a rich history, and a fast-growing culinary scene. I can’t wait to start to cook some of our regional bounty for Rochester diners. I hope to see you at an event soon!
walnut sourdough with seasonal spreads and butters, grilled flatbread with roasted apples and blue cheeser
Croquettes with Two Sauces
mozzarella-stuffed eggplant fritters served with tomato sauce and basil salsa verde
Roasted Duck Soup
French lentils, escarole and sherry
Grilled Seafood Salad
market fish with sweet corn salad, tomato vinaigrette and fresh herbs
Roasted Mushroom Salad
Delicata squash, autmumn greens, pumpkin seeds and brown butter vinagrette
goat cheese, slow-roasted pears, arugula and hazelnuts
crispy new potatoes, sweet pepper relish and grilled radicchio ($5 supplement)
Grilled Last-of-the-Season Peach
housemade farmer’s cheese
Red Plum Torte
cinnamon brittle ice cream