Chef Cherrie

Hi, my name is Chef Cherrie.

  

My culinary experiences began on the railway having worked and mentored with amazing chefs from across the country. I have a passion for food co-owning both a food tour and catering business. Additionally, I represent the food service industry's finest brands and partner on various food related festivals and galas.

My ChefTorial

Trends show that preferred dinner parties are tapas style with guests grazing for a longer periods of time. Prior to the tutorial, we will recommend a fabulous wine pairing to enhance the dining experience.


Oysters 3-Ways Raw with Kiwi Granita and Mango/Passion Fruit Mignonette, Cooked Rockefeller

Beef Carpaccio with Shaved Parmesan and Arugula

 

Chocolate Basil Creme Brulee