How This Works

WE MAKE IT WORK FOR YOU

In our fast paced modern society we are faced with the dilemma of nourishing our bodies adequately at a reasonable price.

Many have the misconception that healthy food equals tasteless and unappetizing.

WE ARE HERE TO DISPROVE THIS

our food is bursting with flavor and presented artistically and with sophistication.

We have developed this business concept to address these concerns

We offer a number of solutions that fit your schedules as well as your pocketbook

Food delivered to your home or business

daily, bi-weekly or weekly

We will shop for you and cook exclusively in your home.

We will serve you on an as needed basis

Available for dinner parties, birthdays, or any special events.

We will develop any theme and help coordinate the entire event

available for consultation

advice for weight loss, developing meal plans, addressing illness

Kosher

we have extensive experience working in a Kosher kitchen

We are flexible to a variety of arrangements that best suit your lifestyle. Each of you are unique, with specific goals and objectives. Prices will be discussed with each client and adjusted in accordance to your individual needs, tastes and budgets.

We can accommodate any budget.

*OUR MISSION STATEMENT*

to enable you and I to reach our highest potential using a holistic approach to diet

Sample Dishes

Appetizers:

* hummus * nori maki sushi * baba ganoush * spring rolls* falafel w/ tahini sauce * tuna tataki * crab cakes * mini potato pancakes * gyoza dumplings *spanakopita*

Soups:

* lobster bisque* cream of broccoli cheddar* cold gazpacho w/ avocado garnish * sweet potato corn chowder * curried lentil w/ turkey meatballs * n’orleans gumbo * miso soup w/ vegetables & tofu * split pea soup * wild mushroom barley *chicken soup w/matzah balls * turkey chili *

Main Entrees:

* Paella * Arroz Con Polla * Stir fried Udon Noodles w/ Chicken & Vegetables * Soba noodles w/Shrimp & Vegetables * Grilled Tofu * Broccoli Cheddar Quiche * Spinach & Feta Frittata * Turkey Meat Loaf * Lemon Garlic Chicken Cutlets * Teriyaki Chicken * Baked Lasagna * Smoked Salmon w/ Fettucine in Dill Cream* Tandori Chicken w/ Basmati rice * Shrimp Scampi * Shrimp or Chicken w/ Bowtie Pasta & Pesto * Herb Roasted Chicken or Turkey w/ Stuffing * Herb Crusted Tilapia * Grilled Wild Salmon * Brisket of Beef * Filet of Sole * Halibut Steaks w/ Lemon & Capers * Asian Pan Seared Pork Loins *

Salads & Side dishes :

* southwestern quinoa salad * taboulli * german potato salad * baked root vegetable * arame seaweed salad *cold soba salad w/ sesame dresssing * potato vegetable kugel * cabbage salad * cole slaw * orzo salad * baked or fried plantains * organic mixed greens * cucumber salad w/ yogurt & dill * southwestern potato salad * sweet potato salad * pickled beets * ratatouille * green beans casserole * garlic asparagus *caesar salad * greek salad * corn bread * pasta crab salad * tuna nicoise *

Dressings:

* Arugula Goat Feta * Greek Vinaigrette * Ginger Sesame Miso * Creamy Beet * Caesar * Blue Cheese * Poppy Seed * Roasted Red Pepper Chipolte * Creamy Cilantro *

Desserts:

* Stephen's signiture Mexican chocolate mousse cake * chocolate mousse * pear-ginger tart * "yogurt" fruit tart * filo pastries filled w/ banana nutmeg cream * mango & cherry mousse parfait * pineapple upside down cake * apple crisp * blueberry cobbler * banana date nut bread *coconut chocolate chip cookies * mountain energy bars * fresh organic fruit salads *

Assorted candies: chocolate-mint, chocolate-hazelnut, sesame-date, chocolate-ginger raisin, macadamia-coconut creams

all ingredients are organic whenever possible

Meats, poultry & eggs are free range & hormone free

Menus can be prepared 100 % dairy and meat free

Menus can be prepared low salt, with salt substitute or salt free

Only natural sweeteners used; agave, stevia, honey, maple syrup and barley malt.

Cold pressed oils such as ; olive oil, coconut oil, canola oil, sesame oil used for fats

Specializing in medicinal & transitional diets

Bonnie Kawaguchi

I am extremely passionate about cooking. It has always been a dream of mine to help heal the planet through diet and mindful eating. In our modern world, with it’s rapid pace and accelerated technology many of us face the challenge to nourish ourselves adequately.

I have experienced the heartache and crippling debilitation of an eating disorder. I have worked hard to overcome obesity and the different phases of food addiction, an increasing concern in today’s climate. I have been committed to seeking answers and helping others. I believe there are many viable solutions, suited for different individuals. However, the one component that has been present in all these solutions is the foundation of sound nutrition, paramount to the success of ones' recovery. I believe moderation is key for the success of any food plan. Fanaticism can be as detrimental as a straight diet of fast foods and junk foods. Today I promote a balanced diet with includes fresh fruits and vegetables, whole grains, lean meats, fish and poultry.

In my early twenties I studied Macrobiotics at the Kushi institute in Brookline, MA. Among the courses studied, were cooking macrobiotic style and healing illness through diet and food preparation. I went on to cook for a cancer patient and a client with multiple sclerosis with remarkable results. I developed my own catering company, ever expanding and improving on these concepts. Since then I have revised my methods of cooking many times, encompassing a wider, more inclusive approach to healing.


My background does not include the formal training and extensive credentials of my partner. I have owned and operated two restaurants. A sushi and Japanese restaurant called Sezen, loosely translating to ‘nature’ in English. My husband and partner was Japanese and instrumental in teaching me the many aspects of Asian cuisine. We emphasized healthful dining, substituting natural alternatives whenever possible. We distributed wholesale food items to be resold at several supermarkets in Aspen, CO. The other restaurant, Mermaids, was co owned by my current partner, Stephen Roehrs, graduate of the Culinary Institute of America. Mermaids specialized in seafood where Stephen acted as executive chef and I maintained the front of the house. He was a tremendous influence, teaching me about cooking, food preparation and presentation. Many of our signature dishes reflect my Asian and his New Orleans’s backrounds.

. I moved to Southern Florida in 2003. I have been working solo for the last six years specializing in natural cuisine, weight loss, kosher, health concerns and healthy food for people on the go. Recently my former partner moved to Florida and we have once again merged, combining the strengths of our diverse back rounds to provide to our clients the very best in sophisticated cuisine with a fresh and natural approach.

Stephens Roehrs

As a teenager growing up in Steamboat Springs, Colorado, I lived on a ranch and my father was a General Contractor. My interest in food and cooking led me to enroll in a program offered in High School called “Home Economics Related Occupations” or “H.E.R.O.”, this program allowed me to go to school in the morning and work in a restaurant in the afternoon/evenings.

I started as a dishwasher and quickly proved myself as a hard worker with an above average work ethic. My employer recognized these traits and promoted me to apprentice cook after just a short time on the job. I absorbed the knowledge and training of the Chef and was successful in my schooling as a result.

When it became time to make a career decision, I chose to attend Culinary School and continue my education in the reputable Culinary Institute of America, where I graduated in 1984. I then went to The Inter- Continental Hotel in New Orleans to apprentice under Chef Andre Billon-Tirard and a select group of chefs that the hotel had put together for the Grand opening in 1985. I consider these years as the foundation of my training and have built upon this solid base into the creative and diverse Chef that I am today.

I have continued to learn the many different areas in the hospitality industry and most recently have focused my studies to include more “front of the house” skills. Level one Sommelier certification and management training.

I have held positions in Hotels, Private Clubs, Fine Dining Restaurants, and Homes. I owned and operated Mermaids Restaurant in Colorado, where I was Executive Chef, along with many other responsibilities. I consider Baking and Pastries to be my strength and I have been very successful as an Executive Chef. My diverse skills and training have allowed me to get the job done in many challenging environments and I am confident that I could rise to meet any situation offered.