tured almost entirely plant based ingredients. Why are veg- etables so important to your cuisine? Name some of the veg- etable and fruits you enjoy cooking/creating?


Vegetables are so important to my food because it tells us exactly where we are on the calendar. If I were to serve you a squash risotto, with brown butter and sage you would probably know we are somewhere in the fall or entering the winter months. Or if I gave you a tomato dish with Tabbouleh you would know we are in summer. Vegetables have a certain time of the year where they are almost perfect and it’s always fun to try and meet them at that mark. Some of my favorites to work with are tomatoes, fennel, corn, apples, stone fruits and winter squashes.


Horse & Agriculture Magazine featured in the last Issue, some of your Chef friends, Brett Vibber of Cartwright’s Mod- ern Cuisine, and Tamara Stanger of Cotton & Copper. Tell our readers three things about those Chefs, and some of the food events you all are supporting?


These two are amazing Chefs. They are very passionate about what they do and it’s very contagious. It is always fun to be around other chefs that have the same passion as you do. I feel it heightens our senses as to why we became chefs in the first place. I feel one the most important events or projects that the three of us participate in is the Blue Watermelon Project. Founded by an amaz- ing chef and James Beard award winner for the south west, Charlene Badman.


What is your end goal? Your favorite dessert to create?


My end goal is to eventually open my own small restaurant. Every artist wants their own gallery. To me, that would be the most rewarding aspect in my career.


My favorite desserts to create are ones from my childhood. Whether it’s a rhu- barb crisp or a dessert of strawberry and pretzel crust, they are familiar to me. I like to re-create these memories in a more modern approach where it looks new, but then you taste it and say, “oh yes, I know this”.


HORSE & AG MAGAZINE I AUGUST / SEPTEMBER 2019 9


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32