Dana Moos:
This puffed omelet has chopped roasted tomatoes and Parmesan folded into it
Dana Moos:
Puffed Omelet with goat cheese, served w/roasted tomatoes and pan fried polenta
Dana Moos:
Chocolate, Raspberry French toast
Dana Moos:
French Toast with Berry Coulis and fresh berries
Dana Moos:
Cinnamon French Toast with Maple Apple Syrup
Dana Moos:
toasted and chopped nuts make a great garnish for a fruit dish or French toast
Dana Moos:
toasted coconut garnish for a fruit dish or French toast
Dana Moos:
finely diced red bell pepper looks great scattered on a savory dish
Dana Moos:
finely diced red bell pepper looks great scattered on a savory dish
Dana Moos:
finely diced red bell pepper looks great scattered on a savory dish
Dana Moos:
Fresh chilled vegetables (steam and chill asparagus) as a garnish
Dana Moos:
Puffed Omelet served with rustic polenta with chopped corn
Dana Moos:
Puffed Omelet served with rustic polenta with chopped corn
Dana Moos:
chocolate goes well with oranges as well as the more common strawberries
Dana Moos:
Sliced Oranges w/whipped cream piped, torched bananas...
Dana Moos:
always cut on a bias!
Dana Moos:
always using contrasting colors with produce
Dana Moos:
Roasted tomatoes are great with eggs
Dana Moos:
choclate raspberry drizzles
Dana Moos:
Toasted Hazelnuts and chocolate drizzle on the french toast
Dana Moos:
Sliced and fanned fruit techniques
Dana Moos:
Pineapple and Banana Brulee
Dana Moos:
Puffed Omelet w/goat cheese, roasted tomatoes