Spring Fed

Chef Megan did a great job for me and my family. She meets with you prior to the dinner to get your likes and to plan the meal. She then shows up at the right time to get the meal done at the scheduled time that you worked out with her.
We started with a great salad of heirloom tomatoes with spring greens and carrot shavings that was beautifully presented and drizzled with a very tasty vinaigrette dressing. My son and I love scallops, and that’s what we requested for dinner, and they were wonderfully prepared, sauteed in a buerre blanc sauce on a bed of homemade pasta noodles — delicious! The meal was completed with a gluten-​free chocolate cake/​brownie with a rich chocolate frosting/​mousse topping. I liked it very much, but it wasn’t a hit with all family members.
Megan used Texas wines for the cooking and for dinner — a Texas chardonnay and Reisling. Sigh — Texas wines have a ways to go, still. God bless her her for givin’ ‘em a try. But, as I told her, it didn’t stop me from drinking them!
Chef Megan is earnest and clearly loves what she’s doing. Give her a try.