Kristin is committed to using only the highest quality, locally sourced ingredients and artisanal products that reflect the bounty of the season. The influence of her travels and penchant for creativity shine through in Kristin's playful and rustic style. She focuses on cooking vegetarian meals and has a keen eye for reinventing leftovers and pantry items.
She provides personal cheffing services to those who lead a busy lifestyle but still desire nourishing, home-cooked meals. Kristin is also available to cater small home parties or cook for your group at an offsite yoga retreat or local farm (up to 30 guests).
crostini with local honey, Bellweather ricotta, shaved summer squash, micro greens
heirloom tomatoes, pickled shallot, torn mint, fried capers
baby lettuces, snap beans, french feta, shaved radish, roast new potatoes, mixed herbs, cumin dressing
farro salad, armenian cucumber, white nectarine, toasted ennis hazelnut, sherry vinaigrette (recipe here)
carrot polenta cake with marsala
Kristin's farm-to-table vegetarian feast as featured in Yoga Journal, June 2013