The Prancing Chef

12/23/2024

As the holidays get closer to done, and the events lighten up

I’ve had a great year with some great clients. This year has had so many great memories and the starts to so many new adventures.

Cheers to you, friends. Merry met, seasons blessings, and light to keep you company on these the longest, darkest nights.

Featured is my Cashew Spinach stuffed Portobello with Sauce Vert and a Cashew Crunch - vegan, gluten free, indulgent, delicious.

12/17/2024

Celiac Friendly Chicken Marsala!

Sous vide herbed and season chicken medallions, roasted in an oven with a reduction of Marsala, Sherry and Mushrooms with Cream!

12/16/2024

Need your Prancer fix?
Need some GREAT wine for the holidays?!

Come out to

Have some wine, let’s talk food, and get ready for the holidays together!!

12/16/2024

Ever had a Persimmon Banana Split with Apple Pie Spiced Whip?

I recommend it.

12/16/2024

Ever had a Persimmon Banana Split with Apple Pie Whip?

12/14/2024

What happens to Catering leftovers, food waste, and items that have expired?

They get COMPOSTED!

Here that compost has been processed with winery cardboard, rabbit and chicken manure, and matured for a year. It's then mixed with Red Clay, Lavender Hydrosol, and hand-gathered California Poppy Seed's from Balefire Farms

Now they'll dry overnight and be ready to toss out into the country side during storm season to proliferate an important and native plant. Food is so much more than what we eat, where and how it was grown, and where it goes after it's expired can do so much more to bring health to our soil and our areas. We do our part as much as possible, and these little Clay Seed Bombs are the perfect gift!

12/13/2024

Still practicing those etching settings, but!

The Prancing Chef now offers custom laser cut options to go along side our fantastic services

From cake toppers, cupcake decorations, to menus for food and bar - we’ve got you taken care of!

Check out some other projects we’ve done, too!

11/06/2024

Food is one of the simplest ways to bring people together. We all have to eat…

This dish is a duality: two types of pasta, two sauces, sharing a single plate.

They balance each other.

Yet outside this plate, we live in a world where balance is scarce. Our political parties divide us, while the wealthy stand above, feasting as we argue over scraps. It’s natural to feel angry—and we should.

But our neighbors aren’t the enemy. The true disruption is driven by unrestrained capitalism, pulling strings to keep us at odds. We’re urged to focus on small disagreements, diverting our energy away from deeper issues, the hidden ones, the ones that truly divide us.

As the rich grow richer and the poor grow poorer, the imbalance becomes stark. Colonialism never disappeared—it’s just taken on a new form under capitalism.

Today, I can’t bring myself to feel angry. I only feel sadness. The fight isn’t with our families, friends, or communities.

Our real battle is with those who thrive on chaos and division to keep us focused on the wrong things.

Eat the rich. Return the land. Support small businesses. Support love, share kindness, and give yourself permission to rest. We’re all so tired, yet there’s so much work to be done.

10/05/2024

made my house look like this

Pure Magic on a hill

Thank you to my team, I’m honored you’re here
Thank you to for giving a KILLER show
Thank you to - I’ve known you 30-ish years now, it’s a joy to continue to be apart of each others story - Happy Birthday my love

10/02/2024

Like and Follow to stay informed of goodies on the horizon

10/02/2024

Today, I announced a new project I’ve been working on

A way for the parts of me, my differing passions, to culminate together

At 13 years old I threw my first dinner party (I made the driest meatloaf you’ve EVER had)

Even then I knew I wanted to share space, host events, share my creations

Rustic Earth is my way to do that. By focusing on the food that gets me excited - Local, Regenerative, Gathered Ethically, Sourced Diligently - with techniques I’ve learned to aid my own body, my own health mixed with my own little twists and host it in a beautiful space like we have here, in San Luis Obispo County?

Then open that space so I could share that food? Well, that’s what gets me excited

Come to one of these retreats
Relax and eat
Spoil yourself and heal

Let’s reimagine healthy, it doesn’t have to be boring

09/17/2024

Beet Tart

Pie dough made with fresh butter and beet juice
Layered and baked with homemade ricotta, Creme fraiche and blue eggs
Layered with roasted gold and white beets
Fried carrot tops
Served with a beet top yogurt

09/13/2024

Only one week left to get tickets!! Scan the QR code to get yours now

Arrival pastries, beverages and relaxing sounds
Releasing restorative yoga
Tai chi for energy and flow

Then BRUNCH in The Prancing Chef’s way - extravagant and magical!

Only at the Dallidet Adobe!

09/10/2024

Power is out, so forgive me Italian ancestors for these thick ass noodles

But

Fresh noodles, fresh eggs, white wine, lemon juice, cracked pepper and a finish of my lemon essential oil pacific flake salt? Well, don’t mind if I do!

Gives me something to enjoy as I wait for the power to come back on!

09/05/2024

09/01/2024

Fig Scones, Clotted Cream and Blackberry Elderberry Coulis

Are you a Devon or a Cornwall spreader?

08/17/2024

Rustic

Delicious

Memories