![]() We all have those nights good food, good wine, storytelling and lots of laughs. The name Dirty Radish was inspired from a dinner party with close friends. You can eat them plain, with salt or a little butter, roasted, in a salad, pickled, in a drink, the possibilities (like in life) are illimitable when you can adapt. They are fresh, peppery, crisp and multifarious. For me, radishes are such an impeccable little vegetable. While they looked unsullied, they were merely rinsed for their transport from the ground to market. On one of my morning shops, I was drawn to a farmer's table at a Parisian market overflowing with radishes. I absolutely adore the markets this is where you experience the soul of France. I hope to assemble people in a way where they can authentically relax, explore, learn, grow and rejuvenate while being in one of the most charming cities in the world. I have a love for giving people an experience and believe that it is all in the details. My love and passion for the history of cuisine and wine could be akin to a researcher needing to know how it all commenced. No matter the day, no matter which culture's food was present, everyone had a seat and relished this time together. Growing up in a multi-cultural house, the table was always a place where love was shared. I am an ardent lover of assembling people around a table. Studying gastronomy and viticulture in Lyon in 2009 transformed my entire life and has inspired me in ways that perpetuate today. It was after working at Le Pigeon restaurant in Portland Oregon for 3 years that I first became enthralled with French cuisine, French wine, and French culture. Bonjour! I have worked in the hospitality industry for over 20 years.
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