Chef Mandy

That’s not chicken, babe.
That’s a mushroom in couture. 🍄
Crispy, juicy, seasoned like it trained in the South.
Catch up, cluckers

Sorry for the food bomb lately… actually no I’m not. 😏
Truth is… I really miss serving you all.

It’s been a year and a half since I closed the doors to VHC, a chapter I poured my whole heart into. No regrets, just deep gratitude for the memories, the community, and every single bite we shared.

I miss your faces. I miss the laughs. And I really miss plating up dishes that made you close your eyes and do the happy food dance.

Lately, I’ve been healing, growing, learning, and leaving space for what’s next. I don’t know exactly where I’m headed… but I know it’s gotta involve creativity, connection, and damn good food.

Thank you for sticking with me through it all.
And hey… maybe it’s time for a little backyard pop-up? 👀💭

Oh this? Just my snack acting like it’s on the cover of Vogue.
Crostini stacked with almond ricotta, figs, arugula, and a chili agave drizzle… because basic bites aren’t invited to this party. 💁‍♀️🔥

French cuisine will always be my first culinary love…. the depth, the precision, the romance of it all. ✨

This plant-based take on steak au poivre was created for a winery dinner: marinated, grilled lion’s mane mushrooms over a velvety squash purée, with crisp French beans and a silky cognac peppercorn cream. Finished with a whisper of the winery’s finest red…. turned into red wine caviar, of course.

Because elegance doesn’t need meat… just a little imagination and a lot of love. ❤️

This ain’t your grandma’s Cobb.
Tofu bacon’s strippin’, soy curls struttin’, corn ribs flexin’, and that maple Dijon dressing? Drippin’ like gossip at brunch.
Fully plant-based. Fully unbothered!

She’s not salmon… but she’s still the main character.
Silky tofu, seared to perfection, draped in a creamy dill and caper sauce, lounging on rich risotto with a side of steamed broccoli like she’s on a spa retreat.
No crust, no catch… just pure plant-based drama.

I hate watermelon—unless it’s been smoked, spiced, and fully transformed into this bougie little plant-based ‘tuna.’ Suddenly I’m obsessed. Culinary catfish at its finest

That one time I turned oyster mushrooms into escargot and honestly… slayed. No snails were harmed, but taste buds were shook.

Crabby? Couldn’t be me. These plant-based cakes are serving shell-free seduction with a crispy coat and a dill dip that straight-up slaps. Faux real, they’re a catch

Spent the whole dang day summoning sandwich sorcery… and baby, it shows.
Perfectly marinated baked tofu, tangy kraut, garlicky pickles, and my house-made thousand island (yes, even the mayo…. because obviously). All tucked into freshly baked everything bagel boule slices, served up with smoky grilled corn.
✨ This isn’t just a sandwich. It’s an experience.

It’s been a hot minute since I blessed your feed with a fresh boule…. but here she is in all her golden, cheesy, herby glory. Crusty on the outside, dreamy on the inside. A full-blown carb queen moment