2022 has been a whirlwind. My small covid era parties of 2-4 guests have returned to the normal 6-12 count. With the larger groups of 15-17 back on the coast renting rad houses for supreme parties. Combining that with my kids in little league, I look back and can’t believe summer is upon us. Not much has changed over the years, I still love cooking for private parties and bringing the highlights of each season to the table. Always focused on inspiration and bringing unexpected creativity to every dinner.
For instance: The orange sauce in the metal bowl pictured to the left is a roasted honey nut squash vinaigrette that went underneath a celery root, apple and kohlrabi salad with fresh pickled beets. Shown below is Fresh yellow fin sashimi with almond/Fresno chile chimichurri with aligot potatoes.
Courses like these come from taking what the season, market and weather tell me. Menus are not pre-planned so I am never bound to just my thoughts in front of a screen. I can smell, see and touch what I choose before I commit. More to come soon, stay tuned!
This year is off to a smashing start, and the starters have been smashing.
Fulfilling menu requests is something that keeps me fired up. The need to deliver on someone’s request is my favorite pressure. Food memories are strong, and I want to be a part of that. Producing a perfect version of something is always part of a chefs journey. Especially classics, recipes that (for whatever reason) don’t get much play as time ticks by. But…they’re classics for a reason, so it’s always fun to be reminded of them. Like that crake cake above. A lovely starter, made in the traditional manner, updated with some bright pickles and complimented with a familiar but intriguing little sauce.
The star of this years starters were these rolled tacos…
Fresh Yellowfin tuna with pickled cucumber brunoise, chives, and black caraway stuffed into fried corn tortilla shells and served with a ginger/sesame/chile soy dipping sauce. The combination of sushi/Mexican/crunchy/soft/familiar/new, was a bit of a homerun.
Maybe not for me…but the Fresh Prince had it right for you. San Diego is a great city for fun and relaxation. Doubling down on that with a personal chef will take everyone to another level of contentedness. I find my time for myself in the summer as well, but I always strive to cook a memorable dinner with no hassle for you, from introduction to dessert.
About a month ago I cooked for a couple celebrating their anniversary. While 99% of my parties are fun, every now and then there are people who stand out with just a little more sparkle. The vibrancy of two people in love after 10 plus years is always fulfilling to witness. I am luckily in that category, but it’s still always fun to be around. The pics are courses 2 and 5 of 8.
April in San Diego tends to produce spectacular weather. This year is no different; with people consciously getting back to life out of the house, April is shining even brighter than normal.
Although some kids have been in classrooms for awhile, mine are just getting back. Which is a gigantic breath of fresh air. Just like it’s nice to get away from home, it’s nice for the daily separation of kids and parents to resume.
Recently my family ordered in sushi for dinner, (Narumi). It was on point as usual, but it also led me to a fun and unexpected inspiration. For my dinner party the next evening, I landed on a sushi-esque preparation for salad.
Over the years, there has always been an element of pride I take in veggie preparations and salads. My belief is that a positive food memory contains balance. Overlooking those herbivorous courses will take you right out of flavor town and lost down fail sauce river. Veggie rolls of varying concepts have been created over the years, with good success. Not something I do for large parties because it is time consuming. But this one is just fire. Texturally and gustatorily, it weaves in new interest with every bite. Carrot, celeriac and zucchini make up the wrapper, while the filling is turnip, apple, avocado and mixed herbs. Everything comes together with a rich but restrained almond/ginger dressing.
So cheers to Spring and getting back into life. While you’ll most likely only see this salad on this blog page. There are other culinary creations to be conjured for your pleasure…and conjure them, I will.