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A chef who enjoys creating vibrant, delicious and nourishing meals using high quality local and seasonal ingredients.
Brenda Steele is a private chef and recipe writer, who specializes in menu development. Well versed in the traditional food practices of pickling, cheese making, salt curing, fermenting, and preserving, Brenda integrates these arts along with wild foraging into her work to make every meal a unique and memorable culinary experience. The many hours, days, and even sometimes weeks it takes to craft the flavors behind a meal appeal to her as much as the actual meal itself. The idea that an evening dish might be enhanced by a trailside wild fennel blossom picked that afternoon or that a single sliver of citrus peel cured for months, deepening each day and mysteriously developing into a wonderfully unexpected flavor, brings Brenda a profound sense of joy and satisfaction.
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