Self taught chef with a over 25 years experience in the restaurant business.
Grew up in rural Ohio & moved to NYC in 1998.
Executive Chef Third & Vine in Jersey City 2014-2017.
Moved to Florida in 2017 and opened Duck Truck Gourmet in 2019.
Spiral Vegetable Quiche
This quiche or tart is a show stopper. It does take a little time to make but is well worth it. For this recipe, you will need a 9 to 10-inch deep-dish pie crust. You can either make it yourself or use a store-bought frozen crust.
Non-Traditional My Marinara Sauce
This is my version of “marinara” sauce. I say it that way as it is not a traditional marinara. I like a lot of mirepoix (a French term for the mixture of carrots, celery, and onion used as a flavor base for cooking, sauces, and braising) as it adds a bit more flavor and texture to the sauce. I also love garlic and herbs so I punch up the amount I use in my sauce. If you don’t like garlic or onions they can be omitted but I will not like you anymore…….LOL
Beef, Pork, and Ricotta Meatballs
I love meatballs! When I was cooking at Third & Vine our meatballs and polenta small plate was a guest favorite. These perfectly tender and succulent meatballs paired with creamy polenta or grits and either my homemade marinara sauce or your favorite jarred sauce will delight your family or guests at any occasion.
Tell me you don't wish there was a brownie truck driving around your neighborhood right now..... I bet you can't! Brownies are a classic favorite and yes there are plenty of really good boxed mixes out there but nothing is better than a brownie (or any baked good in my opinion) made from scratch. This basic brownie is amazing - it is so decadently fudgy and packed with chocolate flavor emphasized with a touch of coffee and vanilla extract. Yes, this is going to take a little longer to make but trust me it is well worth it.
Brown Butter Coconut Almond Cookies
Cookies - who doesn’t like cookies? People who are not to be trusted…..lol. As a chef I love working up new recipes my waistline not so much, but hey someone has to do it. These cookies are the perfect blend of textures, the edges get golden and crispy while the middle stays slightly soft. The nutty brown butter, sweet toasted coconut, and crunchy almonds are a perfect combination. I hope you take the time to make these and love them as much as I do.
Duck is my absolute favorite protein. I have always enjoyed it but the real love affair started when I was working as the Executive Chef at Third & Vine in Jersey City, NJ. We had tried a duck prosciutto for our charcuterie offerings and it was amazingly delicious but the cost was a bit high. I decided to try my hand at making something similar and came up with a smoked duck breast that was easily as delicious and cost us less to make. It was one of our most popular sellers for the 3 years I was there.
Sage and Cheese Buttermilk Biscuits
Mmmmmmm biscuits - what more needs to be said? It took me a long time to finally figure out how to properly make biscuits that rose up with lovely flaky layers and didn't collapse as soon as they started to cool.
Peanut Butter Cheesecake
I love cheesecake! I love making it and eating it. The recipe for this crust came about from necessity - during the COVID pandemic I am staying away from large public places including the gorcery store. I didn't have any graham crackers at home but had a family sized box of cornflakes so I got creative. I hope you enjoy it as much as I (and my husband) did.