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New Delicious Items

A-hem, have I mentioned any of our new delicious items we've got out there this year?? I don't think so. We've got tamales, flatbreads, and empanadas all available in our freezers at our retail outlets like Silverlake Wine but I'll get to those later. For now allow me to show you some yumness we featured yesterday at the Silverlake Wine Sunday Tasting. Above, you see the likes of Roasted Tomato Grassini, Parmesean Rosemary Crackers, and (oh me, oh my!) Sweet and Sour Potato Chips! All will be sold in bags at Silverlake Wine. Have ever you had fresh made potatoe chips? No? You haven't lived. Please do try to inhale some soon.

Next, well this is one we were doing for the holidays because I love pumpkin and I love pretty bite-size desserts that compel me to look rather than eat. This one is a Spicy Pumpkin Bread Pudding with Toasted Marshmallow atop a Chocolate Cookie. Patrons at Silverlake Wine did not seem to mind that approaching February I am still hung up on pumpkin. It is a Power Food afterall!!!

Our fabulous Taz cures his own salmon rendering a sweeter, richer version than what I have found anywhere else. Matt paired it with Burrata and Fresh Ricotta Raviolis with Crispy Greens and a Garlic and Chive Sauce. Creamy, Salty, Crunchy and Goey.... this should be a title of a song.

In attendance we were graced with Tal's parents visiting from Florida. Tal's sweet mother is a regular reader of this blog and for that we say: Joyce, you rule!!! 

Ribs Baby

George and Beata were at the kitchen yesterday shooting for our upcoming recipe booklet Just Pig, a follow-up to Just Pasta. Here are some of the delicious babyback ribs Matt made with fennel and garlic. As you can see Beata and I were  in our best frocks here striking a pose and coincidentally it doesn't look like we were actually devouring them....we did of course after George put his camera down and joined us.

George Simian Photography

Division Champs

Well we do not have our own restaurant at the moment but we got some practice when we helped Intelligentsia Pasadena open with a Farmer's Market Menu. They use all of our pastas and, yes, our Lasagna Cupcakes which got some ink in Los Angeles Magazine's Best New Restaurant Issue. 

Intelligentsia Pasadena serves them hot and delicious dressed with a salad, but you can stock up your freezer with them at our retail outlets Silverlake Wine, Cookbook, The Village Gourmet, and The Oaks.

Family Meal, Pastrami Sandwich

Through my obsessive browsing of the the internet, it has come to my attention that this very day, January 14, is National Pastrami Day. On Facebook I see all sorts of juicy photos from Langer's and Katz's and I let out a snort. Ha! But Langer's has terrible parking and Katz's is in New York. I park it in Eagle Rock, at our kitchen, and Denise provides us with house-made pastrami that she has been curing over the last month. Matt made pickles, Taz made the sauerkraut , and more than likely Migs made the Russian dressing. I pay no mind to the specifics, I just eat up.

From our House to Yours, Happy National Pastrami Day!!

Wedding Tastings

And of course we've got an Assortment of Vegetables and Tal and Matt to serve them up to you. These sorts of tastings are something we offer to brides and grooms so they can sample some of our de-LEASH-ous grub. We'll send you home with the leftovers and some Lasagna Cupcakes too of course because that's just our thang.

Kristen + John

This wedding certainly was pretty as featured on Style Me Pretty here. 

Photos by Max Wanger

Design by Bash, Please

Lacy + Gordon

This Saddlerock Ranch wedding we did in Malibu with Bash, Please  featured several action stations, one with a Whole Roasted Pig and Whole Roasted Sea Bass and another with four different types of Lasagna Cupcakes and yet another "Avocado Bar" with all things avocado per the bride's request. See the whole wedding on Once Wed here.

I Can Drink Ranch Dressing

When I go to the kitchen to work, I get lunch. No one is going to feel bad for me, but this can be distressing. I am a vain person and can not eat all of the rich delicacies that are produced there because I have clothes to fit into. Such a conflict: I love all the rich foods and I love my clothes. To accommodate my special demands for the taming of these glutinous feasts, I've been served as of late hearty and healthful stews, roasted vegetable plates, and salads like this one. Very filling, very delicious. Fruit and white beans were lightly dressed with spicy ranch, and crisp greens got a simple olive oil and white balsamic dressing. Did I mention the ricotta was roasted and drizzled with chestnut honey? Well it was, just a hint of gluttony so as not to feel deprived. It's good to go to work. It's good to fit into one's clothes.

RANCH DRESSING

One Shallot & One Clove Garlic finely chopped & sauteed slowly in olive oil until caramelized & cooled to room temperature

1/4 Cup Best Foods Mayo

1/4 Cup Creme Fraiche

1/4 Cup Buttermilk

One Bunch Chives, finely chopped

Salt, Pepper, and Crushed Chili Flakes or Hungarian Paprika to taste

Combine and Enjoy on Everything!!