Lucy the Chicken

So a Friend Gave us a Chicken Today...

No a live Chicken. We plan on making her fat and finding her a husband and then I never have to walk to the store to have an egg.

SLW May 16th

Silverlake Wine Tasting - May 16th!!!

Following what Howard Stern called "The Party of the Decade" Matt featured several menu items from that event for the Tasting on Sunday and, man, were they ever goooood!

It all started with the Fried Squash Blossums topped with Cornichon Sauce. Yes, these little bouquets were fried but oh so delicately in tempura batter and as if that weren't flavorful enough, they hosted a surprising burst of creamy ricotta and just a bit of crab that was so fresh that you, like me, might envision a mermaid shucking claws for you all morning in her sea kitchen. It was other worldly I kid you not.

Next came-- stand back-- Waffles sauteed in Brown Butter and Sage under Spicy Fried Chicken, Blueberry Maple Syrup and Creme Fraiche. Move over Roco's, these are bite size, tangy, sweet and spicy, and you got nothing on 'em.








And then of course there must be a pasta course so Matt fired up some Cavatelli and threw in Sausage & Pork Belly, English Peas, Snow Pea Tendrils, Crushed Roasted Heirloom Tomatoes and Buratta Cheese. Get out!!!

For the final course, Matt served his Bite Size Shepherd's Pie made from Slow Braised Beef Brisket, Sweet Potatoes, and Toasted Cinnamon Marshmallows. Hey now! Trust me when I say it was all pretty spectacular. I have witnesses.

Howard Stern Tells Matt He Can Cook

Because Matt listens to Howard Stern incessantly, he knew last week that the Jimmy Kimmel party we were going to cater that Saturday was in honor of the radio host who says he eats only boiled meat and blanched vegetables.... not when Matt's cooking. The King of All Media tried everything: the various pizzas, the stuffed squash blossums, the pumpkin agnolotti, all the tray passed appetizers, the branzino, the spicy fried chicken and waffles..... Not sure that he sampled any of my desserts though. Hmph.

It's okay because it was such a delight to see my usually gregarious partner blush as Howard Stern made a special point, several times, to tell him "You're a really good cook... How old are you?"

If you're not listening to Howard talk about the party on Serious Radio right now, then you can read about it on his website.

Sorry, I'm about to make Matt blush again when I announce right here and now that he had actually made the most beautiful plate of boiled chicken and blanched vegetables you could ever imagine.... just in case.

Cherry Pie and Vanilla Ice Cream

Yes!!! Cherry Pie!!!!!

Actually this deliciousness originated with the Aracuna Eggs, a seasonal egg from a special chicken.

It's the shell that got me... the color of sea water but softer and of course cleaner. I had to have them, I didn't care if they cost $8 a dozen. And I wasn't about to share these delicate gems with Matt. I greedily took the entire carton all for myself and hid it behind various jars of pickled vegetables.

So what do you do with eggs so rare and so beautiful that you want to make china out of them? You make Ice Cream, folks. You make Ice Cream.

And then, simply because it's spring and the window for cherries is even smaller than the one for these precious eggs, you make cherry pie and you silently thank the party tonight that said, "Dessert? Just make whatever you think is good."

Thank you Aracuna Chickens. Thank you Cherry Season. And, most importantly, thank you to the party tonight that unwittingly instigated it all.

You are in for something much better than good.

Strawberry Cake

I had acquired lots of Organic Strawberries from McGrath Farms and a request for Red Velvet Cake and so we have Red Velvet Cake with Strawberry Compote and Strawberry Buttercream.

And that's Carrot Cake behind the bouquet because one cake is just not enough!

Rustic Cheese Station

We were at Marvimon this weekend for a wedding and I popped some shots of the cheese platter which is something we do for many events. Roasted Vegetables, Cured Meats, Olives, Roasted Nuts, Artisan Cheeses, Flatbreads and Crispy Garlic Toasts are all served on dramatic wood planks providing a little nibbly for guests as tray passes like Spicy Chicken & Belgian Waffles with Blueberry Syrup and Carne Cruda with Speck Aioli make their rounds.

Cooking Class

Last week Matt did a private cooking class where he was given asparagus, mushrooms, risotto, and tea which he made into a stock.

Ladies and Gentlemen... it was divine!