Italy

Piedmont

Cuneo

<p>Growing up food was central to my family and guided my interest and studies. I have background is in Sustainable Agriculture and Food Systems. In my late teens and early twenties I spent time on various types of farms, worked as a farm to school educator, and interned at Chez Panisse. Yet, I want to work hands on with food. I moved to NYC at landed a job as a pastry cook with no formal training. I moved on to savory and experienced various styles of kitchens and cuisines. I love to cook food that connects people to the land, and tells a story. Most importantly meals bring community together.</p>

Shaved raw zucchini, lemon, homemade ricotta with herbs

Zucchini Salad

Heirloom tomatoes, cucumbers, aioli, shallot vin, and herbs

tomato salad

Summer seafood soup, with rouille and crostini

Seafood soup

whipped cream, passion fruit curd, berries

Pavlova

californian

private-chef

Summer

Fennel salad with persimmon, pistachio oil, and pomegrante

Fennel Salad

ravioli with butternut squash, butter and sage

Ravioli

Scamerita, with cranberry beans and pickled cherries

Grilled Pork

chocolate mousse, olive oil, and candied hazelnuts

Chef Danielle Lord's menus

Summer

Fall