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Faith Salad - Napa Cabbage, apricot, pepperdew & toasted Walnuts in a light Olive Oil & Mirin dressing
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Pan seared monk fish medallions, on a bed of fresh steamed corn off the cob, roasted purple haze carrots, red quinoa & a molassas, rose' & Earl Grey tea - sauce
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RI steamed clam lunch
My Cooking Style
All organic, seasonal, flavorful, colorful homestyle cooking
My Culinary Experience
After years in the Rock n Roll touring industry where your every whim is catered to - I never felt satiated. I wanted to share my passion that cooking for ones self is very empowering on many levels. I'm a graduate of The Natural Gourmet and have cooked in such fine restaurants as Sunset Beach on Shelter Island, The Summer House, Beach Patio, on Nantucket, Special Attention Catering, NYC, Great Performances, NYC, various private homes around the world and of course my favorite kitchen, mine on E. 3rd St. in Manhattan - very famous, as seen on youtube,
My Three Favorite Ingredients
SaltofDEarth, Olive Oil and Mirin
A Menu I Once Served 40 People
I had a wonderful assistant. We prepared and served a Spanish themed birthday party - One seafood & one chicken/sausage paella, arugala salad w/blood red orange sections & shaved fennel, citrus reduction/olive oil dressing, olives, breads, cheese board, onion marmalade, Sangria, Pavlova,R&W wines, flat & mineral water, et les fleurs
Pictures (3)
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Faith Salad - Napa Cabbage, apricot, pepperdew & toasted Walnuts in a light Olive Oil & Mirin dressing
-
Pan seared monk fish medallions, on a bed of fresh steamed corn off the cob, roasted purple haze carrots, red quinoa & a molassas, rose' & Earl Grey tea - sauce
-
RI steamed clam lunch
Fact Sheets
| Languages Spoken | English |
| Min. booking | 1 hour |
| Max. people | 40 |
Donna Goldman's Cities
| New York, United States |
| Providence, United States |
| Newport, United States |
| Greenwich, United States |
| East Hampton, United States |
| Amagansett, United States |
| Sag Harbor, United States |
| Philadelphia, United States |