Dreaming of returning again ( for the fourth year in a row!) to cook in this garden in the mountains… from last summer at @centrale_fies_official ⛰️ for the @dutchartinstitute Aeroponic Acts. This lunch was a pile of spiced onion and pea fritters with a cooling yoghurt sauce and a plum masala nigella sauce. Co- chefs @rowan.beasley and @may__june__june__may 💜
Sorry lunch is late, we just gotta… shoot the trolley first 🍽️ Food for the first DAI confluence of the year at PAF as always cooked with @rowan.beasley , this time assisted in the kitchen by @tarlaa and @ktohman ♥️
This kitchen was traumatizing but we pulled through! DAI January in NIDA, Lithuania 💚
1. “Skewers” as you can hear me explain- with mushroom, pepper, tofu and zucchini, smothered in a spicy peanut sauce, with sultana and almond studded rice.
2-4. Black beans stewed in a luscious spiced sauce, topped with various pickles, sour cream, cheese and lime, with a jalapeño corn bread.
5-6. A few years ago I took the time to develop my own piroshki recipe, this time stuffed with mashed potato, caramelized onion, fresh spring onion, dill and feta.
7. In every spare moment we had, Rowan and Alicja diligently pulled out the dough and wild mushroom filling to hand- roll these gorgeous tiny dumplings. They made a total of 900 over 5 days.
8. Rowan’s rich Guinness cakes, lovingly piped individually with indulgent cream cheese frosting.
9. Dumpling day- served with Alicja’a fermented beet kvass broth.
10. Gorgeous festive apple pies made by Alicja and featuring Bobo, prep chef kitchen cat.
I love @casa.lawa 🫶🏻Dinner tonight was very Sicilian: an antipasto of foraged fritto misto with wild broccoli and battered wisteria blossoms, with a whipped ricotta and black garlic dipping sauce, artichoke caponata and patate al forno with oregano, and a fennel, orange and olive salad. Etna in the background smokin’🌞
It’s -3 in Toronto and I’m yearning for this time last year with @walnutbitch at the one and only @casa.lawa , when spring was in full bloom and I was lousy with wild garlic.
1. Celebrations of life and death - a fresh-caught bonito, stuffed with lemon and herbs and roasted over lava coals, with foraged greens, burnt lemon and orange blossom gremolata, and a plate of cute lil artichokes
2. Beautiful oysters shucked by @lukasfrompoland with more gremolata and pickled camelia petals from the orchard
3. Foraged bounty of edible flowers, wild garlic, and herbs all from the Casa Lawa orchards
4. Sophia and I setting the table with miss Etna throwing a fit in the background
5. Foraged fritto misto - fried wisteria blossoms, nasturtium, and broccolini with pears and ricotta aoili
6. Another pretty little table in a pretty little field by the pretty big sea
7. Colourful ravioli with wild garlic pesto on the “pass”
8. Blood orange and lemon possets because Sicily
9. Table set for the last night’s dinner - ravioli, pea “confetti” salad, tower of soft shell crabs (not pictured), gin martinis, and the most adorable produce candles
Books are open for 2025-2026! I cook for retreats, private events, groups of 100-200, weddings, parties, birthdays, host cooking workshops, and supper clubs (@eat.out.supperclub ). All vegetarian, seasonal, nutritionally- oriented, trying to be low-waste and foraging where I can 🌿
