Diane Forley's innovative cooking and entrepreneurial spirit has established her as a leading woman chef of New American Cuisine. As chef/owner of Verbena Restaurant and Courtyard Garden in New York City, Diane developed seasonal menus grounded in locally grown produce from the nearby Union Square Greenmarket. Later, she developed Verbena Foods, a take-out annex of her restaurant, to offset the lack of healthy food to-go options in the neighborhood. Her boutique wine bar, Bar Demi, anticipated the proliferation of wine bars dotting the sidewalks today. More recently, Diane compiled her favorite fruit and vegetable-inspired meals from Verbena for her cookbook, Anatomy of a Dish.
Diane is currently working with her chef husband, Michael Otsuka in their new venture, FLOURISH BAKING COMPANY, a retail and wholesale bakeshop specializing in organic whole grain artisan breads, savory vegetable pies and fruit confections.
Diane Forley can be reached directly via email at firstname.lastname@example.org.