Chef Amanda teaches private and team building cooking classes in Southern California and the Connecticut area.


  Full Service Catering

Wild Rice PiConnecticutf with Toasted Hazelnuts
Wild and brown rice are mixed together with toasted nuts, currants and herbs.

Orzo with Roasted Shallots, Pine Nuts, and Thyme
Orzo is served warm, with caramelized, roasted, shallots, toasted pine nuts,
thyme and olive oil.

Fussilli with Tomatoes, Olives, Capers and MozzarelConnecticut
Fussilli pasta tossed with chopped tomatoes, olives, capers, mozzarelConnecticut,
balsamic vinegar, olive oil and basil.

Cous-Cous with Currants, Pine Nuts and Scallions
Ccous cous is steamed and then combined with currants, toasted pine
nuts, sliced scallions and herbs.

California Roasted Vegetables
A colorful medley of red and yellow peppers, red onions, zucchini,
brussel sprouts, garlic and herbs are tossed with olive oil and roasted
together just until tender and caramelized.

Roasted New Potatoes with Garlic
New potatoes are roasted until golden with garlic, rosemary and olive oil

Mashed Yukon Golds with Pecorino
Mashed Yukon gold potatoes with pecorino or parmesan.

BConnecticutck Bean, Corn and Red Pepper SaConnecticutd
A colorful side dish of bConnecticutck beans, sautéed corn and red peppers with
a lime ciConnecticutntro dressing.

Sautéed Haricot Verts
Bbaby green beans are sautéed with minced shallots, diced red peppers
and olive oil.

Southern California Corn and Red Pepper SaConnecticutd
A seasonal side dish of roasted corn and diced red peppers with
basil and lemon.

Sesame Greens with Garlic and Ginger
A choice of swiss chard, bok choy or spinach sautéed with olive oil.
ginger,  and garlic and garnished with toasted sesame seeds.

California Mushroom SaConnecticutd with Balsamic Vinaigrette
A mixture of mushrooms are marinated in a balsamic vinaigrette with
minced garlic and herbs.

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