Nayna Chhabria

Panko Crusted Salmon, inspired by Ina Garten's recipe with a bit of a spin on it. I usually like to buy fresh wild caught salmon, a good dijon mustard, fresh lemons, parsley, a good olive oil. I'm not going to give out all the tricks but letting the salmon dry out and then marinate in the dijon mustard overnight ideally gives it a nice tanginess. Fresh lemons and a good olive oil will make or break this dish for me, usually served with a fresh arugula quinoa salad.

My mom, I grew up with home cooked meals every day and when I got to college I realized how much I missed it, I learned how to cook from my mom, but no matter how hard I try my moms recipes never taste the same as hers so I still FaceTime her to this day when cooking Indian food for her help. Although we fight over who's cooking, me or her, when I come home we always cook together, until I get annoyed she's chopping something wrong and kick her out of the kitchen.

I have always dreamed of starting a little bakery and restaurant. my idea is to have a large garden on the property to grow seasonal herbs, veggies, fruit, etc. The menu will all depend on the garden, which means it could change daily, weekly, or monthly. Focusing on good ingredients, good food, and good wine, but most importantly creating a space in the community to build connections with the people around us.