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.

Sample Menu: Special Occasion

Tuscan Bean Soup with Wheat berries and Butternut
Salad Greens with Pecorino, Roasted Pears and Honey Vinaigrette
Raisin Rosemary Foccacia
Sauteed Chicken with Marsala and Red Peppers
Hazelnut Biscotti