[light upbeat music] Hey everybody, my name is Lisa Heidelberg and I am the chef/owner of Dinner Is Served.

Well, Dinner Is Served was birthed from my desire to provide healthy meals for my daughter, Brittany.

But I loved it and I discovered personal chefing, so I could literally go into people's homes and create meals for them, and that is actually how it started.

And then it grew, grew into finally to be able to rent this space and create what we have.

Okay, so we are gonna show you our roasted asparagus and mushroom Forbidden Bowl.

So you got two ingredients right there that you know, we're taking some beautiful cremini mushrooms and asparagus and roast those off with red onions as well.

And then, it lays on a bed of white rice and forbidden black rice.

Interesting story about that, forbidden because it is the number one rice health-wise for you and in ancient times, it was only reserved for the emperors and those of wealth in the ancient times.

So I try to give you some power-packed flavor, but with a healthy twist to it.

So it's one of our number one, definitely number one vegetarian dishes, and it actually can be vegan if we hold the cheese for you, so.

I am super excited about the launch of our seasonings.

I have a couple of signature seasonings, and then the fact of taking our Big Bad Meal program, which are individual, packaged meals and being able to mail them out more regionally.

And hopefully, ultimately, that perfect location to open up that supper club that I'd love to have.

And then, the other dish that I wanna share with you is my Jamaican Jerk Chicken and Pineapple, that is showcasing my own jerk seasoning blend.

And then, we roast that, again, with a boneless chicken breast and pineapple, seasoned with a little coriander and a little garam masala.

So there, once again, is the fusion of spices and just tickling your taste buds, which we love to do.

I'm always trying to give you what you want, but maybe just clean it up a little bit.

Elevated comfort food.

I love being inspired by people just telling me, "Hey, have you ever," or, "Boy, I'd love this," and being able to offer that.

From my catering standpoint, I'm always trying to see how many guests, from 10 to 100, can hopefully everyone that comes to that event is able to eat something and enjoy something on that spread.

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