Chef Meeshell

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    chefmeeshell@gmail.com

    cell | 310.433.3820

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    cell: 310.433.3820  |  email: chefmeeshell@gmail.com

     

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    Salad Buffet
    		Bufala Mozzarella with Smoked Salmon
    		Cupcake Birthday Cake
    Salmon Salad, Daikon, Frisee squeezed Yuzu
    		Preserved Lemon Curd Chicken, Roasted Yukon Taters, Charred Asparagus
    		John Dory with Peruvian Potatoes, Fennel with fennel Pollen
    Bruschetta
    		Scallops on Parsnip Puree
    		Crab, Ahi Tartar and Avocado with Greens
    Elk with Uni, parsnip onion cauliflower glutem free biscuit
    		getPart-66_edited
    		Watermelon with cheese
    Ginger Fish
    		Pulled Pork Tacos
    		Watermelon and Cheese
    Chantrelle Mushroom Medley
    		Halibut with chive butter, grilled vegetables
    		getPart-6
    Charred Asparagus Frisee Salad with Poached Egg
    		Salmon Salad, Daikon, Frisee squeezed Yuzu
    		Black Bean Card Empinadas Lime Crema
    Miso Glazed Arctic Char in Dashi Broth
    		Passion Fruit Pavlova, Peaches, Kiwi Coulis
    		Heirloom Tomato Manchego Croustini with
    Malibu Birthday Party
    		Shaved Golden Beets and Pineapple and Heirloom Tomato Salad with Chervil and Meyer Lemon Oil
    		Vegan Ethiopian On Injara
    Meesh
    		Smoked Salmon Salad
    		Caprese Puff Pastry Pie
    Diver Scallop U8, Vanilla Truffle insfued reduction with Toasted Cauliflower
    		Veggie Tacos
    		Preserved Lemon Curd Chicken, Roasted Yukon Taters, Charred Asparagus
    Grilled Wild King Salmon with lemon thyme and Meyer lemon oil
    		Malibu Birthday Party
    		salmon tartare of Purple Peruvian Potato, Lime Cariar and Chive Oil
    John Dory with Peruvian Potatoes, Fennel with fennel Pollen

    Sampling of Chef Meesh's Extraordinary Food