Jami the Kitchen Witch

Friday’s Board of Regents dinner plated up like late spring wearing its finest apron. 🍓✨

We kicked things off with a fresh strawberry spinach salad tossed in a homemade strawberry vinaigrette that balanced sweet, bright, and just enough tang to wake up the palate. The entrée featured lemon garlic shrimp tortellini paired with roasted zucchini and warm petite rolls fresh from the oven. To finish the evening, guests enjoyed a silky lemon custard tart that brought the perfect citrus finale to the table. 🍋

A menu built around fresh flavors, good conversation, and the kind of dinner service that makes the kitchen hum like a well-tuned orchestra.

Mother’s Day turned into a full-on kitchen symphony 🍐🦆✨

I had the chance to cook for the two people who taught me what love looks like around a table: Mom & Dad.

We started with homemade herb bread fresh from the oven, followed by a pear & asiago salad. The main course was seared wild duck breast served with Asiago Parma Rosa cavatappi and roasted Brussels sprouts. Then we finished the night with caramelized pear à la mode because dessert should always arrive with a little drama. 🍨

Nothing fancy compares to feeding the people who fed your soul first. ❤️