More About Chef and Sommelier Rodney:
After graduating from the CIA, Rodney's culinary adventures continued at a restaurant in the German Alps, followed by restaurant work in the Northern (Basque region) of Spain, then to the island of Ibiza in the Mediterranean to help open a Bed and Breakfast. Chef Rodney returned to the U.S. and worked as the Executive Chef at the Washington Post, in DC where the first of his three children was born. A three year San Francisco "foodie" experience was next, followed by a move to his current residence in Austin, TX. He is a stay at home dad and teaches private customized cooking classes.
Tuscan Bean Soup with Wheat berries and Butternut
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Salad Greens with Pecorino, Roasted Pears and Honey Vinaigrette
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Raisin Rosemary Foccacia
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Sauteed Chicken with Marsala and Red Peppers
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Hazelnut Biscotti
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