Culinary Creations by Design

02/15/2015

Bleu cheese, wild mushroom and caramelized onion Beef Wellington

01/07/2015

Elegant Surf and Turf - Chilean sea bass with ginger-soy glaze and KC strip, roasted asparagus Italian salad and braided bread.

12/11/2014

Butternut squash bisque with a swirl of homemade creme fraiche for a recent luncheon. Beautifully delicious.

09/09/2014

A few reviews from last week's meal:

Brooke!

I won't need a meal this week, however, wanted to let you know how delicious the chicken enchiladas were! They were a hit with everyone and I have a couple picky eaters :-/
Please be sure to include me on your next meal!

Patty

Brooke-

I keep meaning to text you-that meal last week was AMAZING! Literally licking our plates 😋

-Emily

Brooke-We enjoyed last week's dishes very much. My son went back for seconds on the rice. :):)

Amy

Happy customers make me a happy chef!

05/27/2014

A few recent photos for all of you foodies!

01/30/2014

A new creation: sun dried tomato, gruyere and caramelized onion loaf. Beautiful blend of flavors!

01/10/2014

A few pics of recent demos. Great times!

12/15/2013

Been crazy busy with demos!

Tonight for my demo we will have eggplant gruyere crostinis with figs and arugula drizzled with a balsamic reduction. Then a creamy mushroom-wild rice soup, followed by beef wellington with garlic smashed potatoes, porcini sauce and bacon-wrapped asparagus. Of course a piece of braided bread with parsley butter.

And finished with a french silk pie. Oh, the things you can learn to create during my demos!

09/18/2013

My TV debut!

Kansas City Live spotlights the people, places, trends and local attractions that make KC such a great place to live.

09/17/2013

Tune in tomorrow to KC Live 41 between 10:00-11:00 and see ME as the guest chef preparing flank steak pinwheels. What a fantastic opportunity!

09/11/2013

Sauce has been simmering for hours soon to be in my 'one-of-a-kind' lasagna for tomorrow's Thursday Night Meal. Hope you all enjoy!

08/27/2013

You know that inevitable piece of fat on every raw skinless, boneless chicken breast that has that one little cute piece of meat on it that you feel guilty for throwing out and don't know much else to do with it? Save them up in a freezer bag and make a meal out of them when they accumulate to a nice amount, they're delicious and adorable. We call them "chicken cheeks".