Brooklyn Organic Kitchen in Mahopac, New York, is a full-service organic restaurant offering breakfast, lunch and dinner. Three years ago in July of 2020, owner and head chef Sandra Marinelli opened the restaurant with a strong passion for serving others healthy, delicious meals. She has been delighting customers with her uniquely healthy and customized cuisine ever since.

What did your education and hands-on training entail? I earned a culinary degree from the Natural Gourmet Institute, in New York City, which focused on health supportive cooking for people with all dietary needs.

Where do you get inspiration for your menu creations? Traveling, experimenting with new food products and recreating classic dishes.

What are your favorite summer in-season ingredients to cook with currently? Asparagus is big on the menu right now. I love zucchini and all fresh summer veggies. We use them in omelets, salads and soups.

For those looking to purchase or pick fresh summer vegetables, what advice do you have as they’re making selections? Colors should be vibrant and bright, not brown or dull and covered with film. Vegetables should be firm, but not rock hard and smell fresh. Plus, always buy organic when possible.

What are customers requesting most often lately? Our customers are used to fresh vegetables and are excited for fresh summer dishes.

What options are on your menu for customers with food allergies, sensitivities or other limitations? My menu was created specifically to serve those with food allergies/sensitivities and limitations, so every dish is made with that in mind. My greatest feeling of accomplishment as a chef is cooking for a customer with strict dietary preferences. I love to be able to surprise them with something delicious that they can actually eat!