Recent Work:
Plated Appetizers
Cucumber Gelee Strained Yogurt, Coriander Oil Wild Mushroom Risotto Spinach Sautee, Asparagus Emulsion, Micro-Herb Salad Black Truffle Tart Laminated Gyoso, Duck Foie Gras, Bacon, Truffle Foam Foie Gras Flan Port Wine Reduction, Parmesan Foam Pan
Entrees
~Poultry~ Twice Cooked Boneless Quail Foie Gras, Black Truffle Butter, Trotter and Veal Reduction Roasted Squab Pancetta and Herb Crust, Black Cabbage, Soft Parmesan Polenta Rotisserie Baby Chicken Potato-Apple-Celery Puree, Jumbo Asparagus, Red wine Chicken
Desserts
Vanilla Cheese Cake Pineapple Confit, Sorbet, Citrus Tea Foam Chocolate “Dome” Raspberry and Mascarpone Sabayon, Raspberry Sauce Frozen Espresso Parfait Caramel, Chocolate, Sorbet Apple Experience Spiced, Sorbet, Calvados Mousse My Granddads Minced Fruit Pie Warm
The Ojai Post (February 2008)
Marvelous Maravilla at the Ojai Valley Inn and Spa Although we have some very fine restaurants in Ojai, none match the exquisite dinning experience of Maravilla Throughout the meal, we were surprised with small individual
Successful Meetings (November 2005)
Food & BeverageMeet Globally, Eat Locally:Banquet Chefs Turn to Farmers Markets Green is GoodLocally grown and organic ingredients are the building blocks of more and more group menus Every weekend across the country, vending stands
Patterson’s Beverage Journal (July 2005)
Abundant ResourcesThe Ojai Valley Inn Taps Into a Terroir-Inspired Renaissance The RenovationIt’s official this month: the legendary Ojai Valley Inn will debut its awe-inspiring $70 million renovation, debuting 308 rooms and suites, a breathtaking new
