Tag Archives: Chef Sonja Bannon

Pasta Primavera

This dish is a celebration of the Spring Season! This Pasta Primavera composed of zucchini “spaghetti”, julienned red and yellow bell peppers, quartered cherry tomatoes and marinated broccoli florets. The sauce is a herb cashew “Alfredo Cheese” sauce. The dish … Continue Reading »

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Wild Mushroom Ravioli

These Wild Mushroom Ravioli were made for a special event. The ravioli is made out of young Thai coconut meat and swirls are the same coconut meat with a little of spinach-parsley juice for coloring. The filing is a mixture … Continue Reading »

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Mango Cascade Dessert

This Mango Cascade Dessert is composed of a lime-mango cake with a vanilla custard filling, topped by a mango sorbet. The cake is laying on top of a mango-agave reduction colored with beet juice. The garnish is made out of … Continue Reading »

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Fajitas Special

Fajitas dish is possible even in raw cuisine… First we have the tortillas. Simply made with a mixture of corn, red bell peppers, shallots, garlic, Mexican spices and a little flax meal. Then dehydrated for a few hours to achieve … Continue Reading »

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