![]() Pyro Poutine home fries, cheddar, sausage gravy, house hot sauce & fried chicken $16 Vegan Bowl Sautéed vegan bowl w/ Arkansas kale & spinach, seasonal veggies, avocado & red pepper jelly $15īrunch Poutine home fries, cheese curds, brown gravy, sunny up egg $14 Add fried chicken (+4) Served w/ hash $15Įggwhite Veggie Omelette kale, spinach, Arkansas veggies, white cheddar & avocado. Omelette of sausage, peppers, onions, cheddar. Hot Chicken & Waffle waffle & house fried chicken, house sausage gravy, cheddar & house hot sauce $17Ĭhicken Biscuit house fried chicken, bacon, cheddar, folded farm egg & mixed berry jam biscuit sandwich. Parfait yogurt, granola, berries, mixed berry sauce & Arkansas honey $12īiscuits & Gravy buttermilk biscuits & house sausage gravy topped w/ two sunny up eggs $15Ĭowboy Breakfast buttermilk biscuits, house-ground sausage gravy, fried chicken & a sunny up egg $16Ĭhicken-N-Waffle waffle & house fried chicken served w/ maple syrup & honey butter $16 Served w/ home fries $16 (seasonally served w/ salsa!)Īvocado Toast Freshly baked bread, house avocado mousse, tomatoes & a sunny up egg. Sabrina lives with her family in sunny California.Breakfast Sampler Arkansas fresh farm eggs scrambled eggs, Arkansas bacon, old school cheese grits, #browns, fresh fruit & biscuit served with our house honey butter & jam $16īreakfast Sandwich Arkansas bacon, fresh farm egg & cheddar on a biscuit served w/ #browns $13īuttermilk Pancakes two pancakes topped w/ fresh berries & served w/ bacon $17ĭutchman Burrito burrito of fresh eggs, house made Arkansas sausage, peppers, onion, cheddar & queso. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. ![]() She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. ![]() ![]() She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. ![]()
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