Sage and Spirit Catering

Introduction: I have been told that people can taste the love and passion that I put into my creations. I take this as the greatest of compliments because it means that I have been able to create a dish that has awakened their senses. I draw from a wide pallet of flavor profiles when I cook, Pan Asian, Indian, World Fusion, Southern BBQ, American Regional. I also have an extensive knowledge of the laws of Kashrut and am able to pretty much make any dish Kosher (no I can not make bacon kosher) Here is a snippet from a review of my food from a James Beard award winning blogger Our chef, Craig Kravitz, began the conversation a week in advance of the meal by asking what our “dream meal” would be, but we decided to let him prepare his signature dishes, which have a Southeast Asian influence, with astounding results. The three-course meal began with a huge bowl of mussels in a complex green curry , continued with lemongrass chicken thighs, and concluded with thin-sliced beef in a rich and comforting red curry sauce with sautéed bok choy on the side. Kravitz was friendly and personable, and the meal moved along at a comfortable pace. I have a passion for creating food that awakens people's senses. It gives me the greatest pride to see the smiles that appear on people's faces after they take the first bite of something that I have created.