I create unforgettable wine-and-food pairing dinners inspired by my Sicilian roots and 30+ years in hospitality—crafted for private homes, wineries, and special celebrations.

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

*Polenta board- creamy polenta mushrooms, pancetta and roasted colossal garlic truffle oil and hard crusted ciabatta bread

*Butter board seasonal fruit shaved almonds berry jam and wild flower honey

*Assorted cheese and charcuterie brined olives roasted garlic white bean purée grilled artichokes

*Hummus plate, tabouli tzatziki olives and roasted vegetables. Rolled stuffed grape leaves

*Whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts

*Watermelon and arugula salad cilantro and feta cheese champagne vinaigrette

*Chopped Greek green salad lemon dressing oregano and cucumber heirloom tomatoes and feta cheese

*Chopped green salad lemon dressing oregano and cucumber heirloom tomatoes and feta cheese

**so good-Spanish herb Tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow filled with rosemary potatoes day vegetable and béchamel sauce

*Argentine chicken blackened and roasted with herb potatoes and root vegetables

*Cuban pork chops cilantro and lime zest. choice of day vegetable and roasted sweet potatoes with hot pepper marmalade

*Argentine steak- marinated dry rubbed with herbs blackened served with herb rice or wild mushroom polenta day vegetable add a lobster tail or scallops

*Skewers of marinated herb chicken, marinated angus beef, roasted vegetables over herb rice and grilled artichokes

*Lamb loin chops mint jam rosemary potatoes day vegetable

*Slow roasted leg of lamb cacciatore with squash and root vegetables over white rice or mushroom lentil's or polenta

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Bananas foster cinnamon rum and vanilla ice cream

*My signature dessert from Food Network “chopped”A deconstructed tiramisu with poached fruit coconut flakes and chocolate

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle

*Grilled plantains wrapped with Serrano prosciutto and a guava jam

*Grilled peach guava jam short bread and wild flower honey

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Whipped Brie radish micro greens wild flower honey crusted baguette

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

*Butter board seasonal fruit shaved almonds berry jam and wild flower honey

*Baked Brie puff pastry bacon onion jam summer fruit compote toasted baguette

*Mussels provencal. Toasted fennel butter grilled baguette

*White bean purée grilled flat bread & Baked Brie bacon onion jam strawberry compote toasted crostini

*Fondue pot- blended Gruyère and Gouda. Crudités crusted bread aged and cured dried meats

*A platter of Burrata heirloom tomatoes crostini and white bean purée extra virgin olive oil aged balsamic vinegar

*Salad lyonnaise- poached farm egg, crisp bacon and Dijon citrus vinegrette

*Belgian endive salad - duck confit , champagne & grapefruit citrus vinaigrette

**so good-Spanish herb Tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow filled with rosemary potatoes day vegetable and béchamel sauce

*Roasted duck breast- orange jam, tatoo potatoes, melted leeks

*Chicken coq Au vin roasted in brandy with balsamic glazed carrots

*Salmon rubbed with carrot top pesto and brined olives garlic mashed and herb begetables

*Braised beef short ribs rosemary herb potatoes broccoli rabe or favorite vegetable

*Dover sole bathed in toasted fennel butter stuffed with crab meat asparagus and herb potatoes

*Dover sole bathed in toasted fennel butter white wine farmers market vegetables over a Swiss chard pillow filled with garlic herb potatoes

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Bread pudding summer fruit vanilla creme Anglaise

*Bananas foster cinnamon rum and vanilla ice cream

*Creme brûlée fresh berries

*Grilled seasonal fruit,with wine ice cream and balsamic vinegar

*Baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

*Polenta board- creamy polenta mushrooms, pancetta and roasted colossal garlic truffle oil and hard crusted ciabatta bread

*Whipped Brie board-radish micro greens wild flower honey crusted baguette

*Butter board- whipped butter,seasonal fruit shaved almonds berry jam and wild flower honey

*A plate of Burrata and white bean purée extra virgin olive oil aged balsamic vinegar crostini

*Grilled octopus slow roasted in marinara sauce very tender and flavorful

*Antipasto - assortment of dried meats, crafted cheeses brined olives, white bean purée. And roasted colossal garlic and flat bread

*A platter of Burrata heirloom tomatoes crostini and white bean purée extra virgin olive oil aged balsamic vinegar

*Grilled-Classic Caesar salad- herb croutons classic crafted dressing

*Caesar salad- shaved Romano classic dressing toasted herb croutons

*Marinated seafood salad- calamari mussels and shrimp tossed in olive oil and vinegar cracked Chile pepper and sea salt. Over butter lettuce with squash and eggplant

*Make fresh mozzarella from cheese curd. Heirloom tomatoes extra virgin olive oil aged balsamic vinegar and torn basil

*Vegan or vegetarian option- grilled eggplant with quinoa and roasted vegetables

*Blackened seabass over a Swiss chard pillow filled with rosemary mashed potatoes and your choice of day vegetable

*Lasagna rollotini- layered with ricotta cheese and braised greens

*Angel hair tossed in butter with egg and fresh chopped parsley & grated Romano cheese

*Bistecca- braised strip steak in a basil marinara with a lemon gremalota

*Grilled ravioli with wild mushrooms and sautéed prawns in toasted sage butter

*Linguine ala Vodka- classic pink cream sauce with pancetta and mushrooms

*Stuffed shells in marinara sauce filled with ricotta cheese and crab meat

*Seafood pasta- mussels,prawns and calamari tossed in olive oil and roasted garlic. Or a seafood Diavola red sauce

*Egg plant rolls stuffed with ricotta cheese and fresh parsley with roasted garlic over creamy polenta

*Bresciole- (very popular)-stuffed steak- centered with a hard cooked egg bread crumbs and Romano cheese. Roasted in crushed tomatoes and torn basil. Over creamy polenta and roasted artichokes

*Sicilian fennel meatballs in plum tomato marinara sauce. Grilled Italian sausage with peppers, onions & roasted garlic

*Sicilian tuna poached in marinara sauce, dusted with toasted Chile pepper flakes

*Pasta bolognese- classic meat sauce over angel bucatini. Braised short ribs

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Bananas foster cinnamon rum and vanilla ice cream

*Cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit

*My signature dessert from Food Network “chopped”A deconstructed tiramisu with poached fruit coconut flakes and chocolate

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle

*Baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

*Whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts

*Hummus plate- blended garbanzo beans and northern beans tahini and olive oil. Stuffed grape leaves tabouli and tzatziki brined olives grilled flat bread

*Chile lime butter roasted prawn cocktail with peach horseradish cocktail sauce

*Baked Brie puff pastry bacon onion jam summer fruit compote toasted baguette

*Butter board- whipped butter,seasonal fruit shaved almonds berry jam and wild flower honey

*Watermelon arugula salad champagne vinaigrette dressing feta cheese

*Seasonal coleslaw with fresh fruit and lime zested dressing

*Root beer pulled pork slow roasted

*Bacon wrapped salmon with carrot top pesto

*Tiny lemon leaf meatballs in a mushroom white wine gravy

*Crab cakes- Meyer lemon yogurt aioli

*Baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle

*Poached peach in white wine guava jam chocolate drizzle short bread

*Roasted tomato bruschetta Chili peppers charred shallot quest blanco toasted baguette

*Fried cheese and pork belly jam. Toasted crostini

*Roasted vegetable plate peppers eggplant and squash salsa trio - white bean purée,salsa verde, pico de Gallo

*Grilled chicken mango tortilla

*Charred cauliflower and Spanish spiced corn ribs with cilantro and grated cheese

*Antipasto - assortment of dried meats, crafted cheeses brined olives, white bean purée. And roasted colossal garlic and flat bread

*Watermelon and arugula salad cilantro and feta cheese champagne vinaigrette

*Seared Ahi tuna salad roasted corn radish and cumin cilantro vinaigrette dressing

*Fruit salad salsa with cinnamon tortilla chips

*Avocado onion salad cracked pepper olive oil

**so good-Spanish herb Tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow filled with rosemary potatoes day vegetable and béchamel sauce

*Cuban pork chops cilantro and lime zest. choice of day vegetable and roasted sweet potatoes with hot pepper marmalade

*Argentine steak- marinated dry rubbed with herbs blackened served with herb rice or wild mushroom polenta day vegetable add a lobster tail or scallops

*Grilled white fish in shredded potato and cilantro with asparagus and béchamel and corn pudding

*Mango chutney pork roast

*Red snapper over spiced rice and grilled vegetables

*Seafood paella white fish, mussels scallops shrimp sausage over herb rice and vegetables

*Green Chile pork ribs cumin salsa verde beef or pork

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Bananas foster cinnamon rum and vanilla ice cream

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle

*Poached peach in white wine guava jam chocolate drizzle short bread