Signature dish:
Homemade gnocchi
I began working between LA/NY/Southampton after living in Charleston, SC & Nice, FR where I worked under some of the best chefs in the Southeast, and spending the summers in Nice, FR teaching and helping run its renowned cooking school, Les Petits Farçis.
All of the recipes I write are grain-, sugar-, and lectin-free (often nut & dairy-free). I vehemently believe that food can be both healthy and delicious, it never has to be a choice between the two; once you try my grain-free hand-rolled pasta, you’ll understand.
Copyright Table at Home - Developed with WebPlanex
Chef Blair gave us a creative and delicious meal, served with positivity and grace. Her depth of knowledge about food and nutrition as well as Gourmet tasting presentation is outstanding. I cannot recommend her highly enough