Leila Shanoff

My signature dish is more than just one thing. It is the tea time experience. I am most known for my freshly baked scones which I bake and ship nationally but my soups and quiche are just as in demand. As a tea room chef, I love to explore new combinations of flavors and the freshest ingredients to create my unique themed menus. If I had to choose just one though, I would say my unstuffed cabbage soup. It is a family recipe passed down to me by my mother. It is a meal in a bowl.

My greatest inspiration was my mother Charlotte. She was the greatest cook I have ever known but her baking left a lot to be desired. If a recipe called for a tablespoon of lemon, a cup had to be better. Steeped in tradition, her family recipes were inspired by our Eastern European heritage and combined the savory with sweet. She would make potato pancakes and apple sauce from scratch with brisket. I go back to her recipes jotted on backs of envelopes for inspiration.

My dream for as long as I can remember has been to have my own cooking show featuring tea time favorites. I would love to be discovered and share my passion for cooking and baking with the world. From traveling to other tea rooms to reboot recipes to family favorites, I would use the $25,000 to expand my business goals of developing my own cooking series geared towards growing a broader audience. I want to engage and inspire people to keep the traditional tea experience alive.