The Hunger - Personal Chef/Caterer

Last night a made a quick dinner to use up some things in the fridge before we left this morning to Scottsdale. Kale Caesar, Sweet Chile Wasabi Avocado, Vegetables Steamed in Triple Brie, gnocchi with pesto, short rib Meatballs with Tomato Sugo, sautéed kale and garlic The Hunger - Personal Chef/Caterer

Great event this weekend. Help us create your next culinary experience.

Whether you’re looking for fancy, or the basic, we teach it all at our pizza. Cooking Class.

Hearth-fired Flatbread with Crispy Chanterelles & Sautéed Chanterelles, Brie, Sharp Cheddar, Rotisserie Chicken and Brussels

Lunch today: sous vide asparagus, with garlic aïoli, EVO, Parmesan and plenty of salt and pepper

I didn’t quite realize how thirsty my garden was until I put a solar powered automatic irrigation system in and all my plants tripled in size in two weeks. I now have basil bushes. Cherokee Chocolate tomatoes with thin, sliced asiago, Spanish olive and balsamic.

Trying to make summer last just a little bit longer with the peach pie.

Working on my crust. Super crispy, super flaky, super delicious! 3 pounds of black cherries

Happy 4th! Blueberry, Strawberry Clafoutis Please pledge allegiance to my dessert.

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Great scallops tonight. For some great caramel color add a little bit of butter to your pan during the last minute or two of cooking.