MW: My favorite canape is a Maine Lobster Roll. I do one with butter in the winter and in the summer I do an olive oil mayo, with herbs and lemon.
MW: My Ideal client is someone who appreciates food, appreciates me and the amount of work and time that goes into preparing a menu, and someone who is nice to work with. If they happen to be famous that is nice too :)
FB: What have you been serving this summer?
MW: In the summer I like to do lots of fresh salads and room temperature proteins. I like to keep it light, seasonal, and fresh. Things you don't mind eating on a hot day and that won't negatively affect your beach body.
FB: What is your culinary secret?
MW: I don't really have a culinary secret... I do pay a lot of attention to execution and making sure everything is properly seasoned and perfectly cooked. It is also important to consider balancing flavors and texture.
FB: Any particular favorite tastes?
MW: I don't have a favorite taste. I am an equal opportunity taster and eater. I like to make sure everything is balanced.
FB: Your top three drinks are:
MW: I like mojitos, Gin and tonics, and anything good quality vodka shaken over ice.
FB: One food you would never eat is:
MW: I don't really eat snails. The idea of it just grosses me out.
FB: 3 favorite must- haves in the cupboards of On the Marc are:
MW: Sherry Vinegar, Kosher Salt, Great Olive Oil
FB: Your next step will be to…
MW: Maybe open a satellite store where people can buy my food without having to have a huge party. It will also keep me busy during the week when nobody entertains.
FB: And finally, what is your favorite gastronomic destination?