This delicious salad is easy to make and a little slice of heaven on the taste buds.  

Serves 4

Ingredients:

8 slices Roma tomatoes ½” thick 8 slices Japanese eggplant ½” rounds 4 slices goat cheese ½” thick 12 slices yellow zucchini on a bias ½” thick 1 green pepper seeded and quartered 4 slices red onion cut into ½” rounds salt and pepper to taste 2 tbsp fresh basil julienne ½ cup Italian dressing

Method:

Lay out eggplant into a colander and sprinkle with a little salt. Allow to sit for about 20 minutes. This removes bitterness in eggplant.  Starting with eggplant lay out onto 4 salad plates.  Next stack tomato, zucchini, red onion, green pepper then goat cheese.  Repeat with remaining ingredients.  Drizzle with Italian dressing.  Top each with fresh basil

Enjoy.

This French delicacy definitely beats Figgy Pudding when it comes to Christmas treats! Simple and delectable, these morsels will become a treasured part of your holiday tradition.

Fig And Foie Gras
5 dried figs
2 oz. balsamic glaze, crème, or vinegar
2 oz. foie gras, cut into 10 pieces
1 oz. homemade fruit jelly

- Cut figs in half and flatten gently.
– Top with balsamic, foie gras and jelly.
– Makes 10 bite-sized pieces.

Chef Chad starts with a single, fresh ingredient, letting it inspire him in unexpected and sometimes surprising ways.

He lovingly layers flavours, textures, and shapes, seeking both balance and flare in his food architecture.

Rosemary Fig Skewers, Coconut Dijon Salmon Rolls, Watermelon Feta Napoleon, each appetizer is a work of art and the perfect marriage of form and function.

Just like you’d be if you were food…..