Laura Peterson

While I'm still working on cultivating that one signature dish, I'd say I like to build out a meal with steak and potatoes as the heart (I'm from the Midwest, after all). I love a cast iron filet or ribeye with salt and pepper, butter, rosemary and garlic. I'd serve it with a simple fried goat cheese + butter lettuce salad and baked sweet potato with a sweet and tangy whipped goat cheese and apple garnish.

I used to watch Carla Hall on The Chew nearly everyday and I was so inspired by her transition from accounting to cooking. I would come home from law school and decompress with The Chew - Carla's joy is contagious to watch. I'm also inspired by chefs who let their food be an expression of their authentic selves and bring us into that as viewers. TV Chefs that inspire me include Martha for her poise and expertise, Bobby Flay for his range and ease, and Guy Fieri for his commentary and community.

I'd like to upgrade my kitchen equipment and dining space to be able to host more robust dinners for friends and family. I cook as a late 30s single woman for myself and I want everyone to find joy in that, but I have the most fun when I get to cook for the people I love. I started Sunday Suppers as a place for friends to come together on Sundays and enjoy a meal together, and I'd like to expand it and cultivate a growing food community.