What makes it bomb food
Familiar foods, a regional spin
Bringing familiar foods and adding my own regional spin is how I describe my culinary style.
Welcome to our tasty new concept, RagBag Bistro. What’s most important is creating tasty dishes for the people of Colorado. It warms the heart to put a yummy smile on people’s faces.
To dig deeper you’ll have to go back to Seattle, 2014 — that’s when I completed my Associates in Culinary Arts at the Art Institute of Seattle. Food has always been an integral part of my life. My family has deep roots in the restaurant industry. My grandparents operated diners in the 50s and 60s. Both my parents have years in hospitality — some 80+ years combined.
My father, Chef Clifford, opened his own restaurant in Sacramento, CA in 1999. In 2001 he passed from liver cancer, and I followed in his steps to take over the culinary creativity and spirit that lives in my family. For as long as I can remember, the ideas of hospitality have been instilled in me, and banquet rooms were my playgrounds.
Where does my love for international cuisine come from? Growing up in Northern California I was influenced from an early age to appreciate regional cuisines from around the world. My favorite childhood dessert involved walking to a small local Middle Eastern store and getting a piece of homemade baklava. One of the most exotic and tastiest dishes I’ve ever had was when a family friend dived for abalone off the shores of Mendocino. It was breaded and pan fried with a touch of lemon — a grown-up dish for a girl of maybe 10. I’ve always had a taste for great food, no matter its context.
Because those foods brought those memories, I am a firm believer that great food can influence great things. As I venture into making my mark on Denver, I feel blessed to make food that warms the heart and meet great people along the way. Please join RagBag Bistro as it makes its way to a parking lot near you.