Hey there! I’m Victoria. I’m a born and raised Alaskan girl in seek of all things food and wine. I’m fascinated, hungry and a little obsessed.

While attending Business school at the University of Montana, I found myself always turning to cooking rather than my studies. Whether it involved coming up with a late night snack or creating and plating an elegant meal just to photograph, I became consumed.

A revelation happened to me, cooking took over, and business school took a dramatic halt in my life and it took me 3 years to gain the courage to pursue my dreams.

So I moved to California and immediately enrolled myself in Le Cordon Bleu in San Francisco and spent a year learning, loving and working towards my new found life as a cook. After 5 years of living in San Francisco, I moved back to Montana, truly the last best place.

I began my blogging journey in 2012. This has always been a creative outlet for me to share recipes and my cooking style.  I love sharing my passion of food and wine with everyone I encounter.

After all, foodies and winos are the best kind of people. 

My cooking style is comforting on all levels with fresh ingredient flares.

I want to truly inspire people with my food. I celebrate food and its art. I focus on restaurant quality food and sharing my tips and tricks with even the most amateur home cook.

Life Motto: Cook with passion, savor good food, and love great company. 

30 thoughts on “About”

  • How awesome! It really is inspiring, thank you for sharing your story. I grew up in the Bay Area but food was never a real passion of mine. I always watched Food Network growing up but never cooked anything until college (when I was forced to). I went to UCSD to study Biochemistry thinking I would be a doctor or something in the health field, but turned out, similarly to you, I would always turn to food and cooking instead of studying. Now haha although I haven’t gone to culinary school, I’m working my way up and trying to weasel my way into the food industry! We’ll see where life takes me.

    Thank you for sharing your story and food with us. Keep pursuing your dreams and I will too!

    • Wow, and here I thought I was the only one ;) I’m truly passionate about what I do and my life has gone miles in the last year. People like us are revolutionizing the food industry. Keep making goals and push yourself to the limits. Thanks for your support and good luck with your own endeavors!

  • Your website is so beautiful and the recipes are amazing. Love the photography too! So awesome to see it grow and grow.

  • Although I have not pursued culinary school like yourself I am fascinated, hungry and a little obsessed (okay a lot obsessed with food and the culinary world). I love learning about it, talking about it, and most of all cooking & sharing those meals with people. I look forward to following your site!

    • Thanks Lauren, always fun to follow a fellow foodie as well ;) Looking forward to seeing more on your site as well!

  • Hello! you are a true inspiration! My son lives in San Francisco so I visit every year and get inspired by all the great food and wine out there. Keep up the good work and I’ll look to see what you’re dishing up next!

  • Do you have any salmon recipes? I noticed you have pictures on instagram of past salmon photos? Thanks. Going to try your Miso Halibut

  • I’ve looked through a number of recipes, all of which looked delicious, and was completely surprised to find you are not from the South! Your style and taste fit right in on the Gulf Coast and I will be sharing your blog with my friends. If you haven’t visited our part of the country, you need to soon; you’ll love it!

    • Hi Paula,
      Thank you for the wonderful compliment!! And it’s on my list! All my recipes are inspired by comfort, French, Italian and Asian flair. Share away and if you ever have any questions don’t hesitate to ask. If you’re on Facebook, Instagram or Twitter follow Dash of Savory to never miss a recipe.
      Cheers my friend!

  • I’m so excited to have come across this wonderful site!!
    Victoria you are truly inspirational and it was such a pleasure to working alongside you. This is much different than our days as baristas at Peet’s Coffee and Tea. There I watched as you moved along the bar with grace, poise and wonderful customer service!
    Im more than happy rlto see you pursuing your dreams as we had talked about them numerous time while making hand crafted beverages!
    I can’t wait to see what the future holds for you and to try some of your recipes!!
    Keep it up girlfriend!! Xoxo

    • Thank you Erica! So sweet of you and yes who would have thought where we’d be back in the Peet’s days! Seems like forever ago!

  • I am currently in college and all I can ever think about is cooking and baking. I’m pursuing my degree and trying to decide what I want to do, but I always feel that my only passion for a career is something where I can cook. I’ve been wanting to start a good blog, but I’m not really sure how to create it and recipes and brand it to be successful. But I love hearing that you have a similar background and you pursued culinary school and now have a successful blog! It makes me think I can do what I really love so thank you!!

  • Your Miso Salmon and Miso Halibut recipe is the best ! I have made it 3 times now and look forward to making more of your creations !
    Do you have a newsletter that I can sign up for ?
    Have a great week !

    • Thanks Beckie! No, I don’t have a newsletter. Follow me on Pinterest, Instagram or Facebook for new recipes! Cheers!

  • Having been a hunting and fishing guide in Maryland, Maine, Northern Quebec and Alaska I have been fortunate to taste recipes from Botswana to Siberia and Christchurch to the Arctic Islands but your “Maple Bacon Butter Seared Scallops” earned you a place on my Favorites List. Being from Maine I would cheat and use more maple syrup.

  • Hi Victoria,

    On my search for St. Patrick‘s day dish I found Braised Short Rib Shepherd’s Pie with Guinness Gravy. Later noticed, that by step 1, 7-8 for to make the pie are missing letters. Maybe it‘s possible to add the in the recipe or and to send me the recipe?

    Many thanks for your answer.

    Kind regards

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