HOMEPLATEVT.COM

I've worked in area restaurants for the past 20 years. When the pandemic hit, I lost my job and had to re-invent my career. I've always wanted to work for myself and this felt like the right time. I decided to stick with what I love and bring healthy, home-cooked meals to people at risk, in quarantine or simply swamped with sudden, new lifestyle changes. The menus I create are simple but thoughtfully considered, well-balanced and seasonal. I use local and organic ingredients as much as possible. In summer, I grow much of my own produce and I raise free-range, organic eggs all year round. When I'm not in the kitchen or running deliveries, I like to be in the garden, in the woods, in my kayak or on the slopes.