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Grateful to join the James Beard Foundation’s Climate Solutions for Restaurant Survival campaign at @farmerjawn yesterday.

In this industry we depend on each other. When farmers lose crops, restaurants/chefs pay more, source less, and have fewer options for the plate.

Farms like FarmerJawn show what works: building healthy soil, conserving water, diversifying crops, and growing food close to the communities that eat it.

These practices help farms withstand heat, heavy rain, and drought, and they give restaurants a steadier local supply.

Working together, we want policymakers to understand that climate change is not only an environmental crisis but also a clear and present danger to a thriving independent restaurant industry and the farms behind it

We need our federal leaders to act on climate change to tackle the root cause of these challenges to farmers.

I will continue to buy directly from local producers like Farmer Jawn. We need farms that can withstand a changing climate, and on federal investment in regenerative agriculture.

Thank you to @beardfoundation , @farmerjawn_ , @repmadeleinedean and @actonclimateus for bringing chefs and farmers together on the farm.

#privatechef #jbfclimatecampaign #jbfchefslead #philadelphia #philly

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I don’t go places if I’m not receiving something for me anymore. My experiences everyday are for my literal being. With that said @culturecon was a portal for me. I attended years ago as a very wide eyed ginger hair girl. I left feeling overwhelmed and unsure of who I was in a room full of thousands calling themselves “creatives”

I knew then I’d never return until I knew who I was. Happy to say I know what I’m talking about and saw that nothing changed outside of my ability to see myself fully oh and my hair color lol.

Culturecon was full of affirmative moments for how I view the world and spoke these spaces of being and authenticity before I could even understand that about myself. I embodied the proof of what is now the reality.

I am a very gifted soul and I believe it’s only fair that I’m capable of seeing that in myself not for ego alone but to ensure I’m continuing to be what will be the norm before it arrives in the room.

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I’ve done a couple of weddings but I believe this is my first Bridal Shower! Certainly, won’t be the last!

The entire menu spread is below. Hopefully, these dishes will inspire you for your never event.

The Appetizer Spread:

• Puff Pastry Wrapped Asparagus with tangy honey mustard
• Whipped Feta and Honey with Crostini
• Prosciutto Wrapped Melon
• Watermelon and Feta Balsamic Skewers

The Main Spread:

• Philly Ribeye Cheesesteak Egg Rolls
• Maryland Style Crab Cakes
• Crispy Chicken Sliders
• Shrimp Summer Kabobs
• Summery Corn Salad
• Crispy Caesar Kale Salad with Pickled Onions
Sweet Honey Cornbread

Dessert:

• Lemon Blueberry Cookies

#privatechef #philadelphia #philly #catering privatecheflife

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A Bridal Shower was the perfect way to end August off!

#privatechef #philadelphia #philly #catering #bridal

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Yesterday, I had the pleasure of catering and creating a birthday celebration for Kyrah’s Event in New Jersey.

📸 @richphotography

#privatechef #catering #philly #philadelphia #newjersey

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I listed the dishes I made below. Save for some inspiration to make for your next lunch or dinner. Whether for your self or the next time you’re hosting!!!!!

Chickpea Wild Kale Caesar Salad
- Caesar dressing tossed with croutons, roasted chickpeas, pickeled onions, roasted garlic, salt and pepper

Spring Pea Mint Pistachio Pesto
- Blanched Spring Peas, basil, and lots of mint with pistachios and Parmesan cheese. Tossed in Mezzi Rigatoni noodles. Topped with salmon and charred lemon wedge

Rustic Bulgolgi
- Asian pear sauce marinated in thinly sliced beef with a side of whole lettuce leaf’s, cilantro, pickled radish, white rice, soy sauce, and kimchi

Dessert: Tres Leches Cake

#privatechef #philly #philadelphia #kingofprussia #cooking

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Summer Shoot bts 💦🔥

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2 Day Private Event in West Philadelphia📍
#privatechef #philadelphia #philly #itscheffon #catering

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Breakfast spread! Including a variety of burritos made from house made tortillas (including vegan tortillas).

With a freshly squeezed orange juice that took 2 hours to make but so worth it!

Caterings are fun and exciting when the menu is seasonal and every dish and component is international!

For in-depth menu check out my last post.

#privatechef #philadelphia #philly #catering #cateringservice

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What an eventful weekend I had catering for @_beamorg . This event was held at @plantandpeople location

On Friday and Saturday we provide a spread for breakfast, lunch, and snacks.

From housemade tortillas including vegan tortillas, to freshly pressed orange juice, to Jollof rice. Every dish was intentional!

-> Each slide is broken down by the menu

Last slide 🙂‍↔️

#philly #catering #privatechef #philadelphia

Friday morning started off with two hours of freshly squeezed orange juice (everyone favorite).

With a beautifully arranged seasonal display sourced from local farmers market. Thank you to @thefoodtrust farmers.

Alongside Mini Black Berry Chia Granola Bowls. The base of the bowls included locally created Goat Yogurt and @silks Vegan Yogurt. Each yoghurt base was infused with vanilla bean paste.

Granola was made from gluten free ingredients like gluten free rolled oats, seeds and spices.

For the main dish of Friday morning breakfast, was a variety options of breakfast burritos.

Each burrito was filled with pasture-raised scrambled eggs, crispy tater tots, sharp cheddar, fresh chives.

The house made tortillas includeign vegan was the toughest challenge but so worth it. The burrito fillings included:
• Crispy Beef Bacon
• Maple Chicken Sage Sausage
• Shiitake Mushroom & Wild Spinach
• Dairy-free: Shiitake Mushroom & Wild Spinach, no cheese (vegan)

Lunch was an African Carribean Mexican inspired meal.

Guests had the choice of creating their own bowl of Mild Jerk Chicken Thighs or Mild Jerk Salmon.

Which they could pair with Slow Cooked Jollof Rice, Roasted Broccoli, Sweet Plantains, Pickled Red Onions, Charred Pineapple Slaw and vegan or traditional Cilantro Crema.

For the drinks served was Fresh-pressed Pineapple Ginger Lemonade!

Oh and the Summer Salad! Filled with sweet little gem lettuce, charred corn, avocado, red onion, roasted sweet potato, seasonal crunchy topping, and lemon vinaigrette!

And even after that, prepared was a snack to
end the day.

Snacks included a range of Classic Hummus, Vegan House-made Ranch, or Sunflower Seed Butter. With mixed nuts, Napa oranges, quinoa chips, mini pita bread, and vegetables!

Last sl

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Heat Advisory philly summer 26 🔥

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Such a good weekend, doing catering jobs for my friends and family! Thank you guys for your support in choosing and using me.

I should’ve saved myself a cinnamon roll for when I got home 😂

#privatechef #philadelphia #catering #weekenddump

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