Chef in Boulder, Colorado

I ascribe to healing self-treatment (for all issues) with foods that reach across ethnic boundaries and facilitate transformation; let's break the chains of habit and create food that honors our inner beauty and brilliant, creative spirit. -- I'd suggest we combine our heads, hearts and soul for need assessment -- then... If you can picture it mentally, I can put it together perfectly. Some favorites: -- warm, sweet Russian winter borscht with a hard-boiled egg; an appetizer made from homemade "sour rice" bread and miso-tahini dressing (with a side of pickled burdock); an entree of grilled King salmon with "sweet-with-heat" chutney -- or "Warsaw" chicken soup with parsnips, dill, and yogurt; authentic Hungarian paprikash, with grilled peppers and deep textures; or curried cauliflower over a quinoa-'giant basmati' base. I have an open weekday calendar; discount first-out; references.