When I'm not in the kitchen, you'll probably find me at church because I'm an Episcopal priest. Cooking is my primary creative and stress-releasing outlet. Braised beef ribs in a red wine reduction is my "comfort food." I enjoy exploring the tastes and techniques of Northern Italy and Southern France, along with good-old American favorites. My family was an interesting mix of Scandinavian and French, so both traditions were passed along to me. My travels in Great Britain have taught me that British cuisine outshines its reputation. Sea scallops in a lime butter reduction over safron rice was the pinnacle. I love experimenting with the flavor pairings and textures of pork. Picture an empty dessert mold, a mostly empty glass platter, and my hands full of Bavarian Cream (while subtly trying to close the door between the kitchen and dining room with my foot).