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- Caprese Salad
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- Curry Butternut Squash Soup with Cashews
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- Portobello Risotto
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- Sliced Tenderloin with Cranberry Chutney
About Me
My cooking style is “American Fusion” and I’m classically trained at the French Culinary Institute in NYC. Having grown up in Dallas, I am influenced by Mexican and southern cuisine and my Puerto Rican husband thinks he’s Italian, so it all goes into the pot when I’m creating in my Manhattan kitchen. read more >>