Cooking the way my mother taught me

Every pot still starts the same way: peppers blended fresh, stock built slowly, rice steamed over low heat until the smoke settles into the grains.

We cook for birthdays and boardrooms, for homesick students and for families who want Sunday food on a Tuesday. Nothing is pre-made, and nothing leaves the kitchen that Chef J would not serve at her own table.

Party trays, catering and celebration cakes are all cooked to order — which is why we ask for a little notice on the bigger pots.