Meet Jacqueline Dasha
Jacqueline Dasha is a Michelin trained chef who is renowned in crafting visually stunning and conceptually innovative dishes. She specializes in curating bespoke food experiences for a variety of events and occasions. Her focus is always on executing delicious meals with the highest quality, local ingredients.
Creations
Grilled MacFarland Trout and Garden Succulents
Trout at the peak of its freshnness is cured in a seasoning ofmustard green salt. It is then aged for 4 days, and grilled over an open flame until the skin is crisp. Served alongside a garden succulent salad dressed with roasted seaweed oil and lemon.
Aged Pork and Beans
Aged Duroc pork is roasted in a pan and sliced thinly, served over a bed of fresh and preserved shelling beans that are in a reduced broth made from the pork bones. Served alongside a crumpet and a pork rillettes capped with pork fat, and finished with fresh thyme leaves
Quail Samgye-tang
Wolfe Ranch Quail is deboned and stuffed with a mince of quail, short grain rice, ginger, garlic, ginseng, and jujubes. It is then poached in a flavorful broth of quail, ginseng, scallion, ginger, and blended rice. This dish is served as a warm slice of the stuffed quail, with a spoon of the flavorful quail and rice broth spooned overtop, and finished with fresh young ginger, scallion, and ginko.
Connect With Jacqueline Dasha
To explore our culinary artistry, discuss collaborations, or inquire about our services, we invite you to get in touch with Jacqueline Dasha Culinary. We are excited to bring your culinary visions to life.