Vegetarian Loveliness


Truffle herb “popcorn”
Pickled baby turnip with avocado “salad”
Beet stuffed with tangerine scented macadamia and topped with Korean chile p
Blue cheese and chive bread pudding stuffed mushroom
Flowering kale salad with apple, turnip, citrus, nuts and parsnip soubise
Sugar bear pumpkin soup with smokey collard greens, sumac and dill
Balls- Tiny Brussels sprouts, tiny potatoes and capers
Chile garlic broccolini with miso pearled barley risotto
Blackberry cobbler with guava crust, vanilla cream and fuyu coulis

Cooked for a vegetarian family the week after christmas at a big ol’ rental up in the Escondido hills. This beautiful family was celebrating the patriarchs 70th birthday and they brought me in to get cray for a night. The party was lively, the food brought moans, and I even got the approval of the mom. (not that moms usually dislike me.) But, I was told she’s hard to please as the resident badass chef of the family.  As per usual, the menu is based on what I find at the market that day.  In this case I went to the Hillcrest Farmers market.  Happy New Year!