Dish & Dine: Modern Fine Dining at Home

Dish & Dine Hands-On Cooking Workshop: Porchini dusted pork tenderloin, silky smooth Butternut squash puree and roasted brussel sprouts leaves. Finished with a maple bourbon reduction and pickled mustard seeds.

MEET THE CHEF:

Chef Heather Williams – Hell’s Kitchen 16 Runner Up|18 Black Jacket

Chef Heather Williams discovered her love for food as a little girl standing on a chair in her grandmother’s New Jersey kitchen. For her, food has always meant “home,” comfort, and tradition. After graduating from Le Cordon Bleu in Pittsburgh, she launched her culinary career at the prestigious Borgata in Atlantic City. She has since spent nearly two decades mastering the diverse culinary landscape of the Lehigh Valley. With extensive experience spanning premier steakhouses, seafood restaurants, casinos, golf clubs, and high-end private chef dining, Heather brings a deeply well-rounded expertise to every kitchen. Driven by the joy of seeing others enjoy her creations, she infuses every dish with warmth and technical excellence.