organic chicken with olive salsa, artichoke, braised lemon
Fig and fresh mozzarella salad
Tiger shrimp chow fun with heirloom vegetables. Tea broth.
Lemongrass boathouse steamed or grilled fish
Farm vegetable dinner
Fall apple salad
Vegetable pot pie
Tsukimono pickled vegetable
French toast macaroon
Horchata panna cotta
Salt of the earth beet salad
Tiffani Tincher has over 20 years of experience as a chef, with her specialty as a private/pastry chef. She is currently a farmhouse Culinary Manager/ executive chef and owner of The Blooming Apron. She is responsible for managing in-house meal production, crafting delicious customized menus for events, including any type of dietary restriction. After being a two time graduate from the Florida Culinary Institute, Tiffani moved to the west coast and put herself at the forefront of burgeoning “farm-to-table” movement in Southern California.
Tiffani has been published in several magazines, newspapers, and blog, and was recently appointed as the Executive Chef for the yearly “Save the Laguna Community Garden Dinner.” Stepping away from a traditional restaurant role and executing her own menus provides deep meaning to her work, as well being a part of a nonprofit community and being able to bring stunning farm-to-table meals to her guests.