In 2004, Erica Miller Wallace changed her life. She left behind a corporate career as a pharmaceutical trainer and turned to local food. Now her blissful, seasonal cooking, using the products of our region’s sustainable farms, will change your life, too. Order her savory tarts topped with figs and Rainbeau Ridge goat cheese or local butternut squash and thyme for lunch or cocktail fare. Her personal chef abilities can make a dinner party a piece of cake: fragrant spring lamb stew with lamb from Dashing Star Farm, or chicken, ramps, and asparagus quesadilla with John Boy’s Farm’s chicken. You even can arrange for this changing deliciousness to be delivered weekly in compostable containers. And all this happens with Erica’s sweetest, most easy-going smile.