Chef Deborah Snow

Chef Bio

Deborah Snow is a co-owner, executive chef, caterer, professional photographer, teacher, and food service manager. A native Ohioan, Deborah began her career as a professional photographer which was highlighted by an global exhibition. In the early 80s she shifted careers to food service management, catering, and to running a small restaurant in Boston. She worked briefly for Bread and Circus as Prepared Food Manager, and then in catering at Amherst College and Northfield Mount Herman School. Eventually, Deborah's catering business would culminate into the Blue Heron. Deborah is co-owner of the Blue Heron Restaurant with Barbara White.

Blue Heron

Sunderland, MA

www.blueherondining.com

About the Restaurant

Referred to as "all-world cuisine," Blue Heron's Chef, Deborah Snow, has developed a menu that's inspired by her eclectic palate and interest in melding flavors. She credits her cooking skills to the "Nana School of Culinary Arts." In plain English, that means she learned to cook from her Grandmother, and from other grandmothers she's met over the years.

Inspired by flavors of the world, The Blue Heron's food incorporates local, seasonal produce and organic meat. Beautifully presented dishes showcase the exceptional creativity of the kitchen staff.

Recipes from Episode 803

• Pan Seared Corn and Avocado Salad with Blue Cheese
• Cumin and Lemon Scented Leg of Lamb with Red Fingerling Potatoes
• Pan Seared Peaches and Plums with Sweetened Mascarpone

Recipes from Episode 105

• Minestre
• Panzanella
• Squash Ravioli
• Brown Butter Sage Cream Sauce