My skills extend far beyond this short list of sample meals. These are all dinner menus, but I am prepared to meet all of your needs for lunch or dinner.

More important in this instance is ensuring you are prepared the precise dishes you would like to eat, with the very fresh ingredients with which we are blessed in the Pacific Northwest, and within the time frame when you require your meal.

Here is a quote from the Foreword to Feasting with Family and Friends that explains some of my philosophy of cooking:

• I believe that the larger view is that meals are a part of sharing something - company, conversation, and delectable salads, appetizers and entrees. It's the reason it is always so enjoyable to watch other people eating the foods I have either prepared myself or put my hands into preparing. It's the reason that I have been very open to anyone who was interested in a recipe. And it's the reason I keep coming back to look at this book to make sure it's what I want to see in print.

If you wish to know more, please contact me:

Crab and Bean Tamales with Spicy Rice

The tamales are made with crab, black beans and a touch of sour cream; the rice has a beautiful mix of vegetables and spicing to complement the tamales. The recipe makes 2 dozen tamales with several condiments and the rice.

Pork Roast au Pot with Roast Potatoes and Steamed Spinach

This is wonderful and flavourful comfort food. The pot roast has delicious herbs and tomatoes to flavour it. The potatoes are flavoured with a touch of chile spicing.

Although we prefer this menu with fresh greens, the photograph was taken in Winter when frozen vegetables are often best. Beans and carrots are good, also.

An Italian Comfort Food Feast

This is comfort food, I guarantee, but rather different from an Osso Bucco that folks would call "traditional." The meal includes Porcini Orzotto and Broccoli with Prosciutto.

To explain a little, I prepare Osso Bucco with defatted beef shank, using astonishing spicing and red wine. Orzotto is a version of risotto prepared with barley, and the porcini mushrooms.

Ancho Ribs, Red Beans and Rice

This is delicious, fashioned after a style of meat prepared in Veracruz with gentle spicing that makes a hearty and flavourful dinner. The ribs are rendered of all fat, then drenched in a chile and tomato sauce, and cooked until they are fork-tender. The beans and rice are cooked in a casserole.

West Coast African Spicy Chicken and Pean Fritters

The chicken is prepared with several ingredients, including chile, kalamata olive, and a few other fresh vegetables. Ya' better duck a little when you eat this one. The fritters are quick-fried black-eyed peas with spices and other fresh ingredients.

Twice-Cooked Marrakech Red Chicken with Corn Fritters and Prosciutto Green Salad

This makes a delicious menu. First sautéd, then roasted, the chicken is deeply reddened with African spices and cooked until it absolutely falls apart. The corn fritters and salad are perfect complements for a slightly spicy dish.

Veal "Asiagiano"

A very different version of something you've heard about, namely Veal Parmesan. Served with pasta or rice and a green salad.

Oyster Stir Fry

This is a wonderful Asian dish, fashioned after something that you might find in a small, local café in Vietnam, Thailand, or Myanmar.  It is served over rice, and can be accompanied by beans or salad if desired.