Jonny Cooks

Variety is what keeps food interesting.

When you’re preparing food for a client, you have one opportunity to make a strong first impression. A thoughtful mix of colors, textures, and flavors helps create something that feels fresh, vibrant, and inviting from the moment they open the box.

I love creating food that feels abundant, balanced, and visually exciting—something that immediately catches your eye and makes you want to dig in.

FOOD with FRIENDS

A nice spread of food I prepared for a dinner party at a friends last night.

Here’s what you’re seeing:
- Roasted chicken with chermoula and charred leeks
- EVOO + 18yr balsamic
- Pâte sucrée tart crust
- Boiled quail eggs
- Leeks on stand by to char
- Beet pickled quail egg halves
- Chocolate tahini blood orange curd tart
- Spring veggies w/ creamy pepperoncini dressing
- Grilled seeded crostini
- Cured seafood and meats- tuna conserva, smoked mussels, coppa, prosciutto, herbed goat, Jonny’s apple butter, accoutrement
- Spring veg salad w/ radish, asparagus, sugar snap pea, butter lettuce, grated parm, parm frico
- Rosemary focaccia
- My fav chicken- fully deboned, salt/air dry overnight, roast on high till golden and crispy
- Cross cut of the tart. Pâte sucrée, blood orange curd, chocolate tahini ganache

Go eat some good food with ya people 🤙

HAPPY SATURDAY Y’ALL!!