I worked hard on creating this new dessert for a dinner party: beet-rose ice cream, lemon-rosemary... 
Asian-inspired chopped salad with sprouts, peas, edamame, sesame and a yuzu kosho dressing. . . . .... 
Black beans and plantains bowl over quinoa, salsa Fresca, cilantro-lime sauce. . . . .... 
Cocktail party: grilled zucchini with almond pesto, tuna and salmon poke, gochuchang and ginger... 
Meatballs with gochuchang, ginger and scallion. Side of pickled daikon. . . . . #personalchef... 
Delicate squash with a lemon-tahini sauce, pomegranate molasses, pumpkin seeds and sprouts. . . . .... 
The falafel salad with cucumber-lemon balsamic vinaigrette. . . . . #personalchef #personalchefnyc... 
Apple cider donut with vanilla rum apple butter and a yuzu crème fraîche. #personalchef... 
Amaretto cookie with coconut sorbet and maple-toasted coconut. 10/10, would eat. . . . .... 
First course: beet salad with sherry vinegar, feta, pistachios, and fresh herbs . . . ....