Take a look at a selection of our recent projects, crafted with care and designed to make an impact.

Baked casserole dish topped with diced tomatoes, onions, and green peppers, with a breadcrumb and herb crust, in a white oval baking dish on a metal surface.
vegan ratatouille. Baked roasted vegetables in a cast iron skillet, including zucchini, yellow squash, and tomatoes, tomato sauce pomodoro, drizzled extra virgin olive oil, garnished with parsley, chives and sage.
Caprese salad with sliced ripe tomatoes, fresh mozzarella, fresh basil, extra virgin olive oil, as well as hot honey caviar known as popping boba and balsamic glaze on a white plate.
Charcuterie board with various cheeses, cured meats, nuts, crackers, and fruit garnishes.
Pan seared chicken breast topped with cream sauce, garnished with chives, served on green asparagus spears on a white plate.
white plate of pan seared chicken breast with a red bell pepper hollandaise, green beans, roasted carrots, broccoli, and a bed of quinoa.
Chicken Chaud-froid. sho-fwah. classic French dish of roasted, cooled chicken coated in a rich, aspic or white jellied sauce and garnished with cherry tomatoes, whole parsley and dill
Chicken Paprikash. chicken quarters includes pan seared chicken breast and thigh, plated with espagnole sauce generously mixed paprika and served with sauteed shitake mushrooms and garnished with parsley.
Two raw deboned chicken thighs tied with kitchen twine on a white plate on a wooden table, ready to roast, barbeque or broil.
Icy Melon Mélange. Garden Breeze Bowl. Gazpacho. Simmered honeydew, cantaloupe melons, garlic, shallots, and vegetable stock, blended smooth luscious soup, chilled, then poured into an accoutrement of chilled asparagus, balsamic, crispy prosciutto
three tiered round chocolate chiffon cake with Italian buttercream pink frosting, glazed with chocolate ganache deluxe and topped with fresh strawberries, sprig of mint and sugar glass.
large round chocolate chiffon cake with Italian buttercream pink frosting, glazed with chocolate ganache deluxe and topped with fresh strawberries, sprig of mint and sugar glass.
potato and leak soup, vichyssoise in a white mug topped with fried prosciutto, and chopped parsley.
Close-up of a gourmet dish with cooked handmade gnocchi, romesco sauce and garnished with edible flowers and microgreens, served on a white plate.
Crispy salmon fillet, dark skin on top, covered in a creamy bechamel white sauce with herbs and lemon zest, served on a decorative white plate.
Eggs Benedict. Two poached eggs, over Canadian bacon and toasted English muffin with a rich classic hollandaise sauce, served with grilled asparagus on a white plate.
A silver platter filled with various sliced fresh fruits, including watermelon, cantaloupe, honeydew melon, grapes, dragon fruit, lemon slices, and star-shaped melon pieces.
A large platter of assorted cut fresh fruits including melons, grapes, yellow and green citrus slices, kiwi, dragon fruit, star fruit, cantaloupe, honeydew, and pineapple, arranged in a colorful display.
Fresh fruit tart with strawberries, blueberries, raspberries, and mandarins in a pastry crust on a metal surface.
Vegetarian baked lasagna dish with a homemade pasta, from scratch pomodoro, melted mozzarella cheese, parmesan, and chopped parsley, served in a casserole dish on a white plate.
A white rectangular plate with two slices of layered dessert topped with chocolate and nuts on the left, and a fresh mixed berry salad with strawberries, raspberries, and orange slices on the right, on a wooden table.
A white bowl filled with creamy hummus topped with whole chickpeas and chopped parsley, surrounded by pita chips on a white plate.
Two slices of cheesecake with whipped cream and raspberry sauce on white plates, one in the foreground with a decorative raspberry sauce design, and the other in the background with a chocolate mousse cake topped with whipped cream.
A white plate with sliced steak, broccolini, and a chickpea salad garnished with microgreens.
A large wooden board with a variety of food items including sliced beef, vegetables, cheeses, olives, sauces, bread, and garnishes arranged for serving.
A round, fried tamale with a spicy filling, topped with green onion slices, chopped onions, and a drizzle of sauce, served on a white plate.
A bowl of creamy clam chowder garnished with chopped herbs, bread crumbs, and black mussels, served on a wooden table.
A fruit salad with watermelon, blueberries, blackberries, and mint leaves on a white plate.