Talk Food with Chef Elias
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Stewed Dark Meat Chicken in a Creamy Cashew Gravy with Red Onion and Mint Raita
with Pan Roasted Vegetables and a Spicy Tomato Vinaigrette
with Butternut Squash & Pickled Root Vegetables
with Baked Sweet Potatoes & Spicy Mustard Greens
with Warm Potato Salad, Roasted Beets & Butternut Squash
with Charred Pork Sausage & Puttanesca Sauce