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Olive This Olive That meet & greet, dinner Party and sake tasting in San Francisco with Chef Hetal and myself working together. I made a variety of hor d'oeuvres for the meet & greet. For the dinner party I made grilled salmon with finger lime caviar, skewered with rosemary, served with tomato consomme with red & yellow pepper coulis and tapioca, and a side dish of vegetable gratin. There was a vegetarian option of braised protobello mushroom with balsamic vinegar served with the same sauce and sides as the salmon. Hetal made her special hot chai and pavlova with berry sauce for dessert. Delicious!

The La Quinta High School Culinary Department hosted this fundraising event for the American Diabetes Association. With my team of students we made a Northern Italian style Cannelloni stuffed with chicken and mushrooms, served with three sauces, a creamy Béchamel sauce, tomato concassé and pesto sauce. Over $3,000 was raised at the benefit.

I was the guest chef at the Purple Room Palm Springs for their Foodie Tuesday event.The event sold out with a full house and 115 covers that night. I made a three course meal. 1) Cinderella pumpkin, Delicata & Kabocha squash soup with whipped creme fraiche, fried sage leaves and homemade flatbread croutons. 2) Osso Buco braised with Porcini mushroom sauce, served over turnip and married with pumpkin ravioli and Bechamel sauce. 3) Upside down pumpkin pear cake with toasted pecans and homemade vanilla gelato.

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I prepared a Farm-To-Table meal for the event and along with a few helpers, I handmade 400 pumpkin ravioli's with Rouge Vif D'etampes pumpkins harvested that day from the field, a variety of flatbreads, tomato soup with tomatoes straight off the vine, BBQ Moon Valley chicken, porkloins and more. The evening before the event I worked late into the night, maybe 2am and began again the next moring at 6am. I worked hard and had a lot of fun. Kim and Aaron, the owners of Moon Valley have been long-time friends and I was privileged to have this opportunity to cook for their event.

October 8, 2015 VIP tasting event and cooking demo at The Spa Resort Casino in Palm Springs, California. I made Gordon Ramsay's signature Beef Wellington, Mushroom Pâte à Choux with handmade ricotta and hollandaise sauce and Pumpkin ravioli with a brown butter sage sauce. The Spa Resort's kitchen is beyond beautiful and a chef's dream to cook in. A night full of wonderful people and a great atmosphere.

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February 4, 2016 - I catered the grand opening for The Junipero, a Moroccan style boutique hotel in Palm Springs, California. The Moroccan themed menu included Moroccan roasted vegetable cigars spiced with Harissa | phyllo cheese triangle filled with ricotta and cilantro, toasted with sesame seeds | tagine Moroccan meatballs with couscous and green olives, spiced with turmeric, ginger and cinnamon | Andalusian style chicken skewers marinated with garlic, ginger, Vaudavon and coriander, served with pomegranate dressing | dates stuffed with ground almonds and orange blossom, served warm.

Professional photography provided by George Duchannes Studio