Over the weekend I catered my first wedding for two of my dear friends, Emma and Kate â¤ď¸ it was a real labor of love, spreadsheets, delicious produce, and friendship!
Menu:
⢠Striped bass with melted summer squash and sungold sauce
⢠Blistered haricot verts with caper raisin vinaigrette
⢠Heirloom lettuce salad with green herbs and Dijon vinaigrette
⢠Stuffed peppers for the veg guests filled with sushi rice and good mother stallard beans cooked with Daveâs Korean veggie broth, topped with the feta and herb fried bread crumbs
⢠Roasted potatoes with black olive aioli
⢠Early girl tomato salad with fennel seed chile crisp
⢠Ribeye with salsa verde
I couldnât have done it without the amazing people I worked with:
@kalibliss@soo_nfood@emmaschmall@g_sarto@chantael.takeuchi@malkaspeaking@cometogethertogather@neeeill
+ Nora and her front of house team!!
Photos by @bosskie
Golden beets for my mom on Motherâs Day! Roasted and then marinated in elderflower vinegar that I infused with foraged flowers, laid over a creamy cashew spread with dill and basil, and topped with homemade dukkah đŤśđŤ
Bites for the @diasporaco cookbook event at @nowservingla tonight!
â˘
Date cake with coconut caramel and kumquat
Green chutney focaccia
â˘
Thank you @dresslerparsons for your expert cutting skills đđźđđź
Photos from a grazing table I made for a very sweet backyard wedding at the end of last year â¤ď¸ Focaccia with Beurre de Barrate and pickled kumquats, Treviso with whipped feta, pork and leek meatballs with green herb sauce, xawaash spiced kabocha and tahini dip with cruditĂŠs!
â˘
â˘
đ¸ by @emyangweddings and editing by @lauren_lotz
I went into Paddington mode đđ Algerian tangerine marmalade with Meyer lemon, Rangpur lime, Nagami kumquats, and a precious vanilla bean that @g_schulz brought me from Madagascar!!!!
Something fresh for the new year! Collard green rolls stuffed with short grain rice, @porkandflowers salt and pepper sausage, preserved lemon paste, parsley, and chopped cherry tomatoes
Last weekend I hosted a cozy pop-up dinner at my godparentsâ house. The last time I hosted a dinner at their home was eight years ago, before so much of my culinary career had taken place. I felt my growth in this dinner, in the menu, in the friends who were present, in having my sweet Neil there as my sous chef. It is so special to have people who want to eat my food, cook with me, and open their home in honor of a delicious meal. I love to cook! And I love my LA community â¤ď¸
â˘
â˘
All photos by @bosskie and menu illustrations by my mom @junestoddardart
Itâs time for my annual pop-up dinner on Saturday October 25th! This time itâs a feast of fall flavors. Think kabocha squash, lamb shoulder ragĂš with hand rolled cavatelli, brown butter and quince, radicchioâŚ. Menu coming soon!
DM to reserve your spot. $100 includes a four course dinner and a cocktail (n/a and vegetarian options available). I canât wait to feed you đ The cut off date to reserve your spot is 10/18.
Poster as always by the talented @lrntm and illustrations by my mom @junestoddardart
I recently made a grazing table for a lovely engagement party
â¤ď¸đ
â˘
included were whipped goat cheese crostinis with pickled kumquats and crispy prosciutto, roasted magic Myrna potatoes with crème fraÎche and roe, spring cruditÊs and fruit, and pork meatballs with tons of herbs, leeks, fennel seed, parm, and lemon zest with a zippy green sauce for dipping
I cooked for a lovely group of friends in Joshua Tree over the weekend and made a menu to celebrate spring and the end of citrus season đ đą
Menu
⢠Olive oil chocolate mousse with coconut whipped cream and citrus
⢠Farinata with garlic fava bean spread
⢠Tangerine blood orange margaritas
⢠Marinated golden beets with spring gomasio over salt and pepper yogurt
⢠Shaved spring vegetable salad with mint and lemon
⢠Hand rolled cavatelli with green garlic braised lamb ragu and pea tendrils
