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.
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