Grilled Pork CHop – Seasonal Strawberry Mostarda – Grilled Garlic Scapes – Blue Corn Polenta – Local Goat Cheese & Basil
Fresh Local Vegetables – 3 Herb Creme Frache Dip – Homemade Gluten Free Seed & Nut Crackers
Brown Butter Pan Seared Sea Scallops – Sorrel Pesto – Local Squash & Blossoms – Herb Oil
Baked Local Crab Apples – Pie Spice Oat Crumble – Dark Chocolate & Red Chile Ganache – Edible Chamomile Flowers
Brenda Steele is a private chef & recipe writer, who specializes in menu development. She takes great pleasure in the opportunity to create vibrant, delicious & nourishing meals using high quality local & seasonal ingredients. She particularly enjoys bringing the traditional food practices of: pickling, cheese making, salt curing, fermenting & preserving into her culinary work, along with foraging wild edible flora & fauna to add special touches to a meal.
For 10 years she worked as a private chef in the professional yachting industry, traveling throughout the globe. She considers her nomadic-chef lifestyle to have played a pivotal role in developing her eclectic & adventurous food aesthetic, as well as her bold & colorful palette; having been profoundly influence by the foods and cultures she has explored over the years.
When she is not developing menus, writing recipes, or hosting a private client dinner, she enjoys rambling alone in the woods for a cache of wild boletes & thimbleberries.