catering
I’ve been catering in people’s homes for more than 15 years now! But I still shy away from big, cut and paste events. My forte is intimate events that are completely customized to your taste, guests, dietary needs, seasonal considerations, and venue. By keeping my sizes smaller I am able to focus on quality, details in the menu, and throw in some surprises here and there. I prefer to be on site for an event and see it through myself from start to finish. While I don’t have a menu you can order from, a sampling of menus I’ve been making recently are on the homepage. You tell me what your dreaming of and I will send you a proposal so we can nail out the details.
consulting
In 2019 alone I created the menus for three successful new restaurants in the Middle East. Green Junkie, a healthy food delivery concept in Beirut. Daimeh, an all-day cafe as part of Her Majesty’s Jordan River Foundation in Amman. And Super Vega, a seasonally, environmentally savvy, farm-to-table restaurant, also in Beirut. In all three I took the concept suggested to me and created an entire menu around that brief. I helped with staffing, chef training, kitchen layout and design, source suppliers, and getting the concepts off the ground. In 2020 I re-worked the menus at Ayla in Aqaba, Jordan for their B012 Beach Club and Golf Club Restaurant. And in 2021 helped finalize and finesse the salads and bowls for Beirut’s Good For You, a functional, healthy ingredient-driven concept.
cooking classes
Nothing makes me happier than sharing my cooking philosophy and techniques with others. We can arrange the class in the venue of your choice and I teach everything from salads, to special occasion menus, to sourdough bread, to gluten-free options, to dumplings.