Guest Chef Dinner - Jacqueline
Spring Mix Garden Salad
Snapper en Papillote with Beurre Blanc Sauce (snapper cooked in a parchment packet with fresh aromatics with a white wine butter sauce)
Key Lime Pie (scratch made with fresh squeezed Key Limes)
Jacqueline was born and raised in Fort Lauderdale, Florida. Her passion for cooking started at a very young age taking advantage of the high quality seafood of South Florida and the Bahamas.
Jacqueline graduated top of her class at the Culinard culinary school and obtained her Seafood HACCP certification from the University of Florida.
She is a private chef on Jupiter Island, Florida and when she has time off (rarely) she still enjoys fishing and spearfishing the beautiful Florida and Bahamian waters.