Pesto-seared scallops with sauteed Swiss chard, roasted cherry tomatoes and exploding garlic in a shallot beurre blanc.
To be determined.
I always loved to cook since I was a little girl. But I'd really have to say that I was inspired by my first Chef, Donato Collucio. I learned a lot from him, and much of the influence in my cooking is inspired by the things that I learned from him.