For generations, preserving the summer harvest has been one of the great culinary traditions of orchard regions around the world. While many peaches become jams, preserves, or pies, this roasted compote is my way of capturing the remarkable flavor of the Okanagan’s freestone peaches in one simple recipe that lets the fruit remain the star

Of the desserts developed during those years, Cashew Cardamom Cake remained one of the most requested. It stayed on the menu rotation through much of the café’s remarkable 39-year history and became a favorite for birthdays, celebrations, and countless memorable dinners shared with family and friends

When filmmaker and chef Keith Famie called to share his vision for Detroit City of Chefs III, his excitement was contagious. This new chapter, he explained, would spotlight Michigan’s growing movement toward vegetarian and plant-based cuisine. ChefJimmy Schmidt, renowned chef and three time James Beard Award recipient, was already on board, and Keith invited me to join in shaping the story.

These medallions capture the essence of autumn: earthy, bright, and full of texture. Toasted pistachios and Cavolo Nero kale create a deep green color and nutty aroma that feels both rustic and elegant.

A classic Sicilian baked ricotta reimagined with almonds—silky, aromatic, and entirely plant-based.

Inspired by Michigan’s autumn harvest, this mix of root vegetables brings color and sweetness to the plate. A light herb-garlic oil infuses each bite with fragrance and warmth—the flavor of a garden after a good rain