I craft nutrition‑conscious, seasonal, from‑scratch menus with locally sourced ingredients.

Erica Fallon

I bring clean, seasonal, from‑scratch cooking to your table

I graduated from Escoffier School of Culinary Arts, and I focus on clean, seasonal food. I source from local suppliers and make everything from scratch. I love preparing cozy, comforting dishes—soups, stews, chili, and anything braised.

I cook for gatherings of all sizes and occasions, and I have also taught beginner cooking classes. If you have any questions or ideas, I’m happy to help you plan the perfect menu.

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I believe cooking is essential to maintaining a happy belly and body.

What I bring to your table

I cook for well‑being and comfort

I believe cooking is essential to maintaining a happy belly and body, so I design menus that nourish, comfort, and taste deeply satisfying.

I trained at Escoffier and learned at home

I graduated from Escoffier School of the Culinary Arts, and I carry forward my grandmothers’ recipes and the lessons I learned baking with my mother. That blend of formal training and family tradition shapes how I cook today.

I lead with calm in the kitchen

My secret in the kitchen is peace. I keep a level head so I can plan thoughtfully and execute cleanly, resulting in well‑balanced, gracefully presented dishes.