Grills and Wraps
about us

Roanna ~

Check out Roanna's blog
My earliest cooking memory was of spilling a single grain of rice. My mom, James Beard and Julia Childs award’s winner, Rebecca Wood picked it up and asked: "Do you know what will happen if we put this grain of rice in the dirt and watered it every day?"
I shook my head no.
“It would grow and become two handfuls of rice. If we plant every one of those each one would grow into two more handfuls! In time, there is enough life and energy in this one little grain of rice to feed the whole world.”
Thanks to mom’s wisdom, I grew up understanding that how we grow and raise our food affects not just our own bodies, but also the wellbeing of the entire planet.

Marc and son, Avram, first place
winners of “pie across america”
a local, sustainable food movement

Marc ~
They say that eyes are the window to the soul. I believe a fabulous meal is the bridge to get there, one that connects us to each other, the environment and (using distant ingredients) the world as a whole.
My obsession with food began as a teen when, living in New York, I got my first job washing dishes and bussing tables. It didn't take long to realize that the action came from the back of the house. Scouring the local supermarket for distinctive spices like saffron and fenugreek, I turned my mom's kitchen into my own laboratory where I diligently worked to perfect gastronomic art.
Culinary school, various restaurant jobs, moving across the country and opening Pangea has changed me but never diluted my zest for cooking. From marinating combinations in my mind to the sound of a searing sauté, from the aroma of toasting spices and onions browning in a pan to the sight of a beautifully presented meal, its tastes and textures working together, creating renaissance experiences for the palate is my passion.