tag:blogger.com,1999:blog-27812767530582665172024-03-13T15:26:18.366-07:00Heirloom-LAcatering, los angeles, lasagna cupcakes, food, los angeles catering, best catering, tara maxey, matt poley, matthew poley, food,Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.comBlogger525125tag:blogger.com,1999:blog-2781276753058266517.post-61224176173316994022014-03-15T13:47:00.001-07:002014-03-15T13:50:57.751-07:00Sustainable Gardens<br />
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<span style="font-family: Courier New, Courier, monospace;">We are so excited to announce that our friend, the talented landscape architect, <a href="http://elysianlandscapes.com/">Judy Kameon</a>, has released her first book and we are featured in it! It is a true honor as I have admired Judy's work from afar before I knew her personally: she designed the gardens of The Parker, Isabel Marant, Marc Jacobs, Balanciaga, the list goes on and on. We are so thrilled for her to break out with this book and a new website designed by our own designers, <a href="http://www.smogdesign.com/">Smog</a>. Tonight we are cooking for a book launch at Heath Ceramics to celebrate and we will be cooking soon for the next one at Individual Medley, stay tuned, and be sure and check out the book <a href="http://www.amazon.com/Gardens-Are-For-Living-Inspiration/dp/0847842193/ref=sr_1_1?ie=UTF8&qid=1394916514&sr=8-1&keywords=gardens+are+for+living">here</a> where she shares all of her favorite resources and tips.</span><br />
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com1tag:blogger.com,1999:blog-2781276753058266517.post-61200358653051934562014-03-12T08:27:00.002-07:002014-03-13T11:26:44.732-07:00Private Dinners in The Salon<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">A couple of weeks ago, we hosted two private parties in The Salon. Each had 12 guests who sat around the cooking table and got to see our Chef Matt prepare most everything table side, including fresh, warm Ricotta Cheese, my personal favorite thing ever. Here's a look at the menu:</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Apple Salad with Purple Frill Mustard Greens, Smoked Orange Vinaigrette, Sunflower Sprouts & Seeds, Sugar Snap Peas & Hot, Fresh Ricotta Cheese Prepared Table Side</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Blue Prawns, Scallops & Striped Sea Bass with Spaghetti Squash, Shaved Green Radishes, Clarified Lobster Stock, Enoki Mushrooms with Herbs and Spicy Chili Oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Grass-Fed Beef Cheeks Pot Roast with Celery Root Puree, Glazed Mirepoix, Red Wine Reduction & Carrot Top Gremolata</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Angle Food Cake Toasted in Brown Sage Butter with Grapefruit Curd & Creme Fraiche Ice Cream</span></div>
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com2tag:blogger.com,1999:blog-2781276753058266517.post-56625346275005464112014-02-27T13:23:00.000-08:002014-02-27T13:24:48.774-08:00Potato Onion Soup<br />
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<span style="font-family: Courier New, Courier, monospace;">Today we made all the children cry, but not intentionally. We did a lot of onion chopping and the trick is to go fast to release the least amount of liquid which is what causes the sensitivity to our eyes. Go ahead, try going fast at home, it helps!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Our challenge this quarter is to stretch the children's palate away from processed foods, they love their salt! This week we tried that with onions. We brought in yellow and purple onions as well as shallots, garlic and chives to give depth to our russet potatoes used in this soup. We used a mushroom stock, but chicken, beef or any vegetable stock can be used in it's place. Water can be subbed in as well, but these children like explosive flavors so we knew needed a flavored liquid. Next week we may talk about making stock, stay tuned.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Potato Onion Soup</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;">2 qts </span><span style="font-family: 'Courier New', Courier, monospace;">white potato, </span><span style="font-family: 'Courier New', Courier, monospace;">peeled and sliced into small cubes </span><br />
<span style="font-family: Courier New, Courier, monospace;">3 qts sliced onions/shallots </span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup chopped garlic</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• In a large stock pot, caramelize the onions and garlic with olive oil until golden brown. Add a couple pinches of salt and pepper.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• Add potatoes and season again with salt and pepper. Continue to stir with the onions to keep them from sticking to your pot.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• Add stock (to save time, have stock already boiling in another pot before you add it here). Bring to a boil for 7-12 minutes or until potatoes are tender</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• Add to a blender to make smooth.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• Serve with creme fraiche and chives.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com1tag:blogger.com,1999:blog-2781276753058266517.post-63373509598955917622014-02-20T06:37:00.002-08:002014-02-20T06:37:44.317-08:00Office Intern<br />
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<span style="letter-spacing: 0px;">Seeking a detail-oriented individual to join our team! Paid office intern position which offers the opportunity to grow with us. </span></div>
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<span style="letter-spacing: 0px;">Applicants must be punctual, professional, and willing to adapt to various needs and responsibilities. </span></div>
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<span style="letter-spacing: 0px;">Full time hours Monday-Friday with hourly pay and future benefits. </span></div>
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<span style="letter-spacing: 0px;">Job description below. Please read carefully and contact us via email at <a href="mailto:jobs@heirloomla.com" style="color: #d88480; text-decoration: none;"><span style="color: #2300a7; letter-spacing: 0px;"><b>jobs@heirloomla.com</b></span></a> with your resume and contact information included in the body of the email, being sure to answer the application question as well. DO NOT ATTACH YOUR RESUME. Label the email subject as "OFFICE INTERN". Do not send multiple submissions. Thank you! </span></div>
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<span style="letter-spacing: 0px;">--Answer phones and take inquiries</span></div>
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<span style="letter-spacing: 0px;">--Check voice mail</span></div>
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<span style="letter-spacing: 0px;">--Stop/start answering service</span></div>
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<span style="letter-spacing: 0px;">--Greet guests and walk-ins</span></div>
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<span style="letter-spacing: 0px;">--Fulfill online orders for pick up, delivery, and shipment</span></div>
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<span style="letter-spacing: 0px;">--Invoice online merchant accounts</span></div>
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<span style="letter-spacing: 0px;">--Post new orders to Outlook calendar</span></div>
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<span style="letter-spacing: 0px;">--Complete kraft labels for daily delivery orders</span></div>
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</span><span class="Apple-style-span" style="color: #232323; font-family: 'Courier New'; font-size: 13px; line-height: 19px;">--Wash and iron linens</span><span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 14px; line-height: 19px;"><div style="color: #232323; font-family: 'Courier New'; font-size: 13px;">
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<span style="letter-spacing: 0px;">--Resourceful, strong multi-tasker, attention to detail, and exemplary work ethic</span></div>
<span class="Apple-style-span" style="color: #232323; font-family: 'Courier New'; font-size: 13px; line-height: 19px;">--Excellent organization skills</span></div>
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<span class="Apple-style-span" style="color: #232323; font-family: 'Courier New'; font-size: 13px; line-height: 19px;">--Consistent availability</span><span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 14px; line-height: 19px;"><div style="color: #232323; font-family: 'Courier New'; font-size: 13px;">
<span style="letter-spacing: 0px;">--Team player with a “yes” attitude </span></div>
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<span style="letter-spacing: 0px;">--Personable and confident over the phone</span></div>
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<span style="letter-spacing: 0px;">--Excellent grammar and math skills</span></div>
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<span style="letter-spacing: 0px;">--Strong working knowledge of Microsoft Office (Word, Excel, and Outlook)</span></div>
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<span style="letter-spacing: 0px;">--Passion for food industry and basic knowledge of food</span></div>
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<span style="letter-spacing: 0px;">--CA driver's license and clean driving record</span></div>
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<span style="letter-spacing: 0px;">--Mandatory Work Days: Thanksgiving Eve, Christmas Eve, and New Year's Eve</span></div>
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<span style="letter-spacing: 0px;">Application Question:</span></div>
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<span style="letter-spacing: 0px;">• Describe the best meal you've ever had in one paragraph. </span></div>
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com1tag:blogger.com,1999:blog-2781276753058266517.post-82801156189042939772014-02-19T20:14:00.001-08:002014-02-20T06:50:52.905-08:00Get Yer 80s On Sweethearts!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Awwwe! Thank you Zagat! See the complete list <a href="http://www.zagat.com/b/los-angeles/5-more-la-culinary-sweethearts">here</a> of other culinary couples in Los Angeles.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ok, more on that 80's party.... My friends of Heyoka Hideout (remember their opening party we cooked for <a href="http://heirloom-la.blogspot.com/2013/08/hiding-out-at-heyoka.html">here</a>) hosted a Murder Mystery Party using <a href="http://www.grimprov.com/">this</a> company who sent an actor, Laura Rigores </span><span style="font-family: 'Courier New', Courier, monospace;">to assign each of us roles and act as our "detective", (she was hilarious, you should request her if you ever book a party like this!). In our case the "scene" was backstage at a big concert of a rock star (yes this role was assigned and that person had to sing alá <i>Spinal Tap</i>). This rock star was flanked by his managers and had a bunch of groupies, an ex wife and even a transvestite who were all in love with him and mugging for his attention. The role given to me was a has-been singer who is trying to get the attention of all the agents there (also roles assigned) and I get my back stage pass by being a photographer (so I had a camera to keep me busy). It was uncanny how Laura (our detective) was able to sense who were the biggest hams in the group and assign roles accordingly. For instance, read what you will into this but Matt got assigned..... the transvestite! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Of course we brought a ton of 80s food and set up a buffet. Think stuffed mushrooms, shrimp cocktail, 7 layer dip, cheese skewers poked in cantaloupe, sausage pockets, pasta salad with black olives and pesto, spinach dip, deviled eggs... the works!!! Best Valentine's Day ever!</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-74425781982821593722014-02-13T13:56:00.001-08:002014-02-13T13:56:44.800-08:00Honey Mustard Vinaigrette<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0LqUWTaBUyWS1neXXRjZnON27_MQV735z-tTSXUslD3lRBsW6-zxUHbLKHH1I74wYbraN2sJ3mjWjbplrqc3RC6deA3BqGxkBg73SnWtxYpbJvmnIJy4-LONcGcd1eEiLdfnyxA7YAOL/s1600/Heirloom_LA_Challengers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0LqUWTaBUyWS1neXXRjZnON27_MQV735z-tTSXUslD3lRBsW6-zxUHbLKHH1I74wYbraN2sJ3mjWjbplrqc3RC6deA3BqGxkBg73SnWtxYpbJvmnIJy4-LONcGcd1eEiLdfnyxA7YAOL/s1600/Heirloom_LA_Challengers.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">We have a whole new group of children with this new semester at The Challenger's Boys and Girls Club so we got back to the basics: knife skills.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">For this first class we took something simple like celery stalks and demonstrated how to peel the stringy part off and then chop it evenly. We also peeled the stems of some rapini stalks and chopped those up too. Peeling lends itself to a more tender finished product, it's not necessary but it's nice, plus it shows these students how to use a peeler properly. We also cut a chiffonade of basil and picked off some edible flower petals for color.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The dressing we made was a simple honey mustard vinaigrette. The children loved it although several said they preferred Ranch.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">HONEY MUSTARD VINAIGRETTE:</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• Add equal parts honey and mustard (1 tsp)to a bowl. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">• While whisking briskly, drizzle in 1/4 cup fresh lemon juice</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• Continue to whisk briskly and 1/2 cup olive oil</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• Add salt and pepper to taste and adjust as you like.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">This dressing will keep for up to seven days refrigerated, just shake before serving.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-52335336214861390992014-02-05T10:52:00.001-08:002014-02-05T12:42:37.115-08:00Let's Plate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaaIeAnTd1nL8VjyjFtOn8N4rxE4npJXBhrYGOO376UxJcIT4FF8dm55GOC_iALhA32nuv01o5IRaD60a1sVUXuES1YX6s_NT0vmLhPk3frtgqbKYHGO-YaAvQDTMjJCHGemMnjYzWpQ1/s1600/Heirloom_LA_Tasting-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaaIeAnTd1nL8VjyjFtOn8N4rxE4npJXBhrYGOO376UxJcIT4FF8dm55GOC_iALhA32nuv01o5IRaD60a1sVUXuES1YX6s_NT0vmLhPk3frtgqbKYHGO-YaAvQDTMjJCHGemMnjYzWpQ1/s1600/Heirloom_LA_Tasting-8.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">We have kicked off the new year by cooking for a lot of wedding tastings (remember when we took you inside a wedding tasting <a href="http://heirloom-la.blogspot.com/2013/11/heirloom-la-wedding-tasting_7.html">here</a>?). It's difficult not to be struck by the colors and aromas that I pass by when a tasting is going on. Whenever I can I grab my camera to pop off some shots to share. The tasting you see below actually was for a large event rather than a wedding, and four people came in for it. They brought a fancy bottle of wine and had themselves a party. They requested "really pretty food" so it was fun to pick through (edible) flowers in our garden and incorporate them on the plate.</span><br />
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<br />Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com1tag:blogger.com,1999:blog-2781276753058266517.post-59796928614063287152014-01-26T18:51:00.000-08:002014-01-27T13:04:16.570-08:00Silverlake Conservatory of Music Annual Fundraiser <br />
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<span style="font-family: Courier New, Courier, monospace;">Not only does the Silverlake Conservatory of Music Annual Fundraiser raise hundreds of thousands of dollars to support programs, operations and scholarships for low income children to learn and appreciate music, but way back in 2009, it was also the first 100 person catering event that we had ever done which you can see <a href="http://heirloom-la.blogspot.com/2009/08/silverlake-conservatory.html">here</a>. So we have a serious soft spot for this event which we get asked to do each year, and we were all extremely pumped up that this time around the plated dinner was for 500 people (and tickets were two grand a pop). Yoooaaaawww!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">This year the gala was held in the backyard of The Paramour, the mysterious castle-like fortress tucked away in the hipster hills of Silverlake. A tall platform for the dinner tables was constructed which gave the majestic impression for guests to feel as if they were as tall as the gigantic trees surrounding the property.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">We felt really proud to contribute to the auction by donating a dinner in The Salon. Please understand very famous people </span><span style="font-family: 'Courier New', Courier, monospace;">bid on these items</span><span style="font-family: 'Courier New', Courier, monospace;"> for this event, and very famous people </span><span style="font-family: 'Courier New', Courier, monospace;">donate the auction items</span><span style="font-family: 'Courier New', Courier, monospace;">... </span><br />
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<span style="font-family: Courier New, Courier, monospace;">So to stand out, I insisted that Matt attach (tape) our recent <a href="http://heirloom-la.blogspot.com/2013/10/todays-sunday-ny-times-yo.html">NY Times</a> press piece to the sign (chalkboard) announcing the dinner. Everything was very rock-n-roll at this event and very high brow. In the cool grandeur of The Paramour, the auction felt like a very elite and edgy gallery hosting large scale pieces with starting bids of 25k. Ya know…. then there was us so we needed that NY Times endorsement to jump up and shout like the nerdy new kid on the playground, "Bid on me, bid on me! I know I'm just food but you gotta eat guys, come on!"</span><br />
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<span style="font-family: Courier New, Courier, monospace;">It was Flea of Red Hot Chili Peppers who founded Silverlake Conservatory so he performs and donates to this non-profit and recruits other musical icons to do the same. This evening's entertainment included special guest Neil Young. Allow me to reiterate… Neil Young would be performing this evening for just 350 people in a very fancy tree house basically. Not bad, not bad.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">We ordered a kitchen built, conveyed the game plan, and got to cooking for this feast.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iv2vx6Ix3ur2shAm53oLF_5QnOr7486feoT5wSfdL0j77Go0PnI2QJ9S41IhbS6n9k08fVM5hZ08g9y5b2EN0FqAAJdjjhshkCapFYrhr9C-J0da9R_J6z9CmPs9QRT6twAnB2fkzHJJ/s1600/Heirloom_LA-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iv2vx6Ix3ur2shAm53oLF_5QnOr7486feoT5wSfdL0j77Go0PnI2QJ9S41IhbS6n9k08fVM5hZ08g9y5b2EN0FqAAJdjjhshkCapFYrhr9C-J0da9R_J6z9CmPs9QRT6twAnB2fkzHJJ/s1600/Heirloom_LA-2-2.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">A very precise rhythm is required for pulling off a restaurant-like dinner of this size. When you don't open cans, there is a significant amount of prep to complete, so that's where we start.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">In addition to our kitchen outside, we were allowed to use a small room to prep and construct appetizers in. Our tried and true little home convection ovens and friers purchased from Bed Bath and Beyond with one of those 20% off coupons worked just fine for this part, thank you.</span> </div>
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<span style="font-family: Courier New, Courier, monospace;">APPETIZERS</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fried Chicken & Waffles with Blueberry Maple Compote</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Vegan Chickpea & Fennel Samosas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Grilled Cheese Sandwiches with Caramelized Onion & Bruschetta</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Vegan Falafel with Romesco & Tzatziki</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnWgtBK47TsXVluVE9Kmaz0eRgubfYj8lBMlYTZzV4m4H-xBuGboCQeOO0vnjVyFKMNpBuUw1NFyZrknWh3OJBaiJAQ9E3zUlgnYUQNaTm2AjB4w2koMWTaT6QWRaNAPgIyG67ciMWcFR/s1600/HEIRLOOM_LA_Paramour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnWgtBK47TsXVluVE9Kmaz0eRgubfYj8lBMlYTZzV4m4H-xBuGboCQeOO0vnjVyFKMNpBuUw1NFyZrknWh3OJBaiJAQ9E3zUlgnYUQNaTm2AjB4w2koMWTaT6QWRaNAPgIyG67ciMWcFR/s1600/HEIRLOOM_LA_Paramour.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">As guests considered auction items and snacked on appetizers, we continued with our dinner prep.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0Ybw6rd9KBjOvaAnwhQcblePbxFtlWchprYYA9AhsF6-jVLL7b4HYehElrJN-ipFN-ZcyfrUNFt47Cig387sUNGSkXNkPrvKMbfq0MCiRsr5_cdG3d3gDl2NZkLXVRTxlGnWAp6F1XKV/s1600/HEIRLOOM_LA_CRSOTINI_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0Ybw6rd9KBjOvaAnwhQcblePbxFtlWchprYYA9AhsF6-jVLL7b4HYehElrJN-ipFN-ZcyfrUNFt47Cig387sUNGSkXNkPrvKMbfq0MCiRsr5_cdG3d3gDl2NZkLXVRTxlGnWAp6F1XKV/s1600/HEIRLOOM_LA_CRSOTINI_5.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZDXJ9IbSvE6FBieloNVqENzIT0ZDKHTG8JBnMyaJQyYEeAZCzjUOwDSCyxI3RhG1iHvwblfav1z-3krMzAHzngAuav5l2_-qWy0NlQ2ofFlpMPZ5qWAEzzShFd45-GyQn0okKJFulfwH/s1600/HEIRLOOM_LA_CRSOTINI_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZDXJ9IbSvE6FBieloNVqENzIT0ZDKHTG8JBnMyaJQyYEeAZCzjUOwDSCyxI3RhG1iHvwblfav1z-3krMzAHzngAuav5l2_-qWy0NlQ2ofFlpMPZ5qWAEzzShFd45-GyQn0okKJFulfwH/s1600/HEIRLOOM_LA_CRSOTINI_6.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Above are some of the components of our Crostini Stations. So pretty right? Typically we design these as a buffet like <a href="http://heirloom-la.blogspot.com/2010/08/corstini-station.html">here</a>. </span><span style="font-family: 'Courier New', Courier, monospace;">For this dinner, however, we placed them on the table with the salad course. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">There were plates of crackers, flat breads, focaccia and garlic bread to accompany this course.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">And then as The Red Hot Chili Peppers performed, we plated dinner on platters to be served family style. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">We set up a line with stations for each entree and side so that there was a designed synchronicity to put out every platter hot and pretty. Our front of house people ensured that each platter gets dropped at it's prospective table quickly and with grace.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">BRISKET POT ROAST WITH PORCINI MUSHROOMS</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Niman Ranch Beef Brisket with Porcini Mushrooms, Baby Carrots & Scallions</span></div>
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<span style="font-family: Courier New, Courier, monospace;">PLANCHA GRILLED HALIBUT WITH PUMPKIN</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Alaskan Halibut with Pumpkin Puree, Charred Cauliflower Romanesco, Melted Red Wine Vinegar Onions, Shaved Pickled Cauliflower & Beet Greens</span></div>
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<span style="font-family: Courier New, Courier, monospace;">VEGAN SALT BAKED CELERY ROOT ROAST</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt Baked Celery Root with Roasted Baby Parsnips, Sautéed Baby Celery, Marinated Black Truffle & Crispy Rutabaga Strips</span></div>
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<span style="font-family: Courier New, Courier, monospace;">VEGAN ROOT VEGETABLE MELANGE</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sautéed Pole & Shelling Beans with Red Wine Vinaigrette</span></div>
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<span style="font-family: Courier New, Courier, monospace;">POTATO ROAST</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Weiser Farms Fingerling Potatoes with Garlic & Rosemary</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dessert was easy comfort sweets to pick at before the finale...</span><br />
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<tr><td class="tr-caption" style="text-align: right;">Photos:<a href="http://www.jenniferemerling.com/"> Jennifer Emerling</a></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Ahhhh, and then there was Neil Young. He did a lot of chattering, asking what was for dessert, confessed how he disliked tuning guitars and then he talked about how he wished Lou Reed was still around. Everyone nodded. It was just him, a harmonica and a guitar. He sang nine songs, one being a Bob Dylan cover. Talk about mesmerizing, wow. Then dessert was passed around, guests put in their final auction bids, polished off their wine, we packed up and that was a wrap. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com1tag:blogger.com,1999:blog-2781276753058266517.post-72660553255375859712014-01-25T12:00:00.002-08:002014-01-25T12:00:54.743-08:00Savory Pumpkin Hand Pies<br />
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.refinery29.com/2014/01/61048/best-pie-recipes#slide-1">Refinery 29</a> featured these little guys of ours and they are just so good I wanted to make sure you saw the recipe so here it is again:</span><br />
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<span style="background-color: white; font-family: Georgia, sans-serif; font-size: 14px; font-weight: 600; line-height: 23px;">The Foodie:</span><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;"> Tara of</span><a href="http://www.heirloomla.com/" rel="nofollow" sl-processed="1" style="background-color: white; color: #363380; font-family: Georgia, sans-serif; font-size: 14px; line-height: 23px; text-decoration: none;" target="_blank"> Heirloom L.A.</a><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, sans-serif; font-size: 14px; font-weight: 600; line-height: 23px;">The Perfect Pie:</span><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;"> Pumpkin Hand Pies with Maple & Sage</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">"I love to accompany these hand pies with an arugula salad for an entrée or brunch, or on their own as a party treat!"</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, sans-serif; font-size: 14px; font-weight: 600; line-height: 23px;">Ingredients</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">Makes 12 Hand Pies</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">3 lbs of your favorite pie dough recipe rolled into 1/4 to 1/8 inch sheets and cut into 2-2.5 inch squares</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">1 butternut squash split lengthwise and deseeded, or 2 softball size Kuri/Kabucha squash split in half and deseeded</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">1 red onion, sliced</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">5 cloves peeled garlic, chopped</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">8 oz unsalted Butter</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">1 cup chopped fresh sage leaves</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">1/2 cup maple syrup</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">1 cup extra-virgin olive oil</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">Salt and pepper to taste</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">Egg wash: 2 egg yolks, 4 tbsp heavy cream</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">About 1/2 cup turbinado or raw sugar </span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">12 pretty sage leaves, whole</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, sans-serif; font-size: 14px; font-weight: 600; line-height: 23px;">For the Filling:</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">Preheat oven to 400 degrees (375 convection). Drizzle Pumpkins/Squash with 1 cup olive oil, salt and pepper, and assemble cut side down on an aluminum foil-lined baking sheet to roast. Rotating the pan every 15-20 minutes, roast pumpkins until soft to the touch and outer skin is dark. The more you roast, the more the natural sugars will caramelize so allow at least 45-50 minutes. When done, remove from oven and allow to rest 25 minutes or until cool enough to touch with your hands.</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">Meanwhile, sauté onions and garlic in medium pan over medium heat with 1 tablespoon of olive oil to caramelize. When the onions and garlic are translucent, add the butter and cook to lightly browned butter. Add the chopped sage, allowing the sage to cook in the brown butter 30-45 seconds infusing the flavor. Add maple syrup and simmer 20 seconds, set aside to cool. </span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">In a large mixing bowl, scoop out the flesh from the pumpkin scraping directly against the skin of the pumpkins and combine with Maple Brown Butter and Sage Sauce. Smash to combine with a whisk or the back of a wooden spoon. Pumpkin smash should resemble chunky mashed sweet potatoes. Season to taste.</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">Cover and refrigerate pumpkin filling at least 25-30 minutes.</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, sans-serif; font-size: 14px; font-weight: 600; line-height: 23px;">For the Hand Pies:</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">Line up 12 of the pie cutouts evenly on a parchment or aluminum foil-lined baking sheet. Place at least 2 tablespoons of filling in the center of each cutout. Cover the cutouts with the remaining 12 cutouts and press all edges to securely lock in the pumpkin filling. Make 2 small parallel slits on the top about 1/4 inch apart in any direction. This will allow for the steam to release as well as give a pretty look to the pie. Place pies in the freezer to cool completely and harden.</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, sans-serif; font-size: 14px; font-weight: 600; line-height: 23px;">To Bake Hand Pies:</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 23px;">Preheat oven to 325 degrees. Remove pies from the freezer and immediately brush with egg wash, lay 1 sage leaf directly in between the slits and egg wash over the sage. Sprinkle lightly with the sugar. Repeat for all hand pies. Bake in oven for 25-30 minutes or until golden brown. Allow to cool at least 10-15 minutes prior to serving. </span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-38593669334204123742014-01-19T10:23:00.002-08:002014-01-19T22:48:53.716-08:00Casa de Perrin Event at Malibu Rocky Oaks<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi-4JUF7PRagvHP988C_KLOuZkglZOhPHaSyHX0g1RR92-W-TvUNxUEs5DlmYsMWws_TPgZq_3h-aG1-JoAxihwnuV6dIsIkyuMrHlgHaIrH-cZ2AgKzboYy1W-EqwWcW5DpDNAMwACMe/s1600/CDPdinner+-+MISC.-65.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi-4JUF7PRagvHP988C_KLOuZkglZOhPHaSyHX0g1RR92-W-TvUNxUEs5DlmYsMWws_TPgZq_3h-aG1-JoAxihwnuV6dIsIkyuMrHlgHaIrH-cZ2AgKzboYy1W-EqwWcW5DpDNAMwACMe/s1600/CDPdinner+-+MISC.-65.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Hello gorgeous venue. This is <a href="http://maliburockyoaks.com/">Malibu Rocky Oaks</a> where we have cooked at for several weddings and yes, <i>Hangover 3</i> was filmed here I have been told. Up high in the rolling hills of Malibu, with unadulterated views, it's truly breathtaking.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">This is a heliopad on site where our friends and the hosts of this event, <a href="http://www.casadeperrin.com/">Casa de Perrin</a> set up a bar for this event with <a href="http://www.revelryeventdesigners.com/">Revelry Event Designers</a> to mimic the sunset with hues of pink, gold, and amber glassware, and it is here where appetizers were served.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Among the six appetizers, this was a Trout Terrine with a bright pink Beet Pickled Quail Egg.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Flowers were by <a href="http://www.celiosdesign.com/">Celio Design</a>, pictured here beside our Clam Fritters with Saffron Bur Blanc and <a href="http://heirloom-la.blogspot.com/2013/08/cook-pigs-ranch.html">Cook Pigs</a> Bacon.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.dominiquepruitt.com/">Dominique Pruitt</a> performed during cocktail hour where these Potato Croquettes with Local Crab Salad and Harissa Aioli were passed around.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">As one would expect with Casa de Perrin, the table design was a gorgeous echo of the landscape.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">For the Amuse-Bouche we served a Wild Venison Tenderloin with Crispy Kale, Homegrown Blueberries, and Celery Root Puree.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Pretty place cards were designed by <a href="http://www.annerobin.com/">Anne Robin Calligraphy</a> who also designed labels for our own <a href="http://www.heirloom-la.blogspot.com/2013/07/customizing-your-wine.html">House Wine</a> served at this dinner. We made a Passionfruit Vinaigrette from the bounty of passion fruits overflowing in our garden for the salad course featured here.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">All sixty guests were gifted with a leather bound catalogue of Casa de Perrin's offerings which was designed by <a href="http://www.pitbullsandposies.com/">Pitbulls and Posies</a>. The next course served was Gnocchi with Crispy Cook Pigs Pork Belly, English Pea Salsa Verde, Favas, and Lima Beans.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">And for the last course we served Jidori Chicken Roulade with Pole Beans, Pepper Romesco, and Roasted Carrots.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Photos: <a href="http://paigejones.us/">Paige Jones</a></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">And to complete the evening, a dessert table where we featured single serving Spice Cabinet Cakes (<a href="http://heirloom-la.blogspot.com/2013/03/design-love-fest-birthday-in-salon.html">here</a> and <a href="http://heirloom-la.blogspot.com/2013/01/happy-birthday-glen.html">here</a> it is full size as a birthday cake), Apple Hand Pies, Dark Chocolate Shortbread Sandwiches and Pumpkin Mousse Fools with Graham Crackle.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Read more on this majestic evening as featured on <a href="http://greenweddingshoes.com/malibu-rocky-oaks-dinner-party/">Green Wedding Shoes</a> and <a href="http://www.100layercake.com/blog/2014/01/16/casa-de-perrin-dinner-party-malibu-rocky-oaks/">100 Layer Cake</a>.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-30949900511457105162014-01-05T23:56:00.002-08:002014-01-07T17:31:31.645-08:00Hello 2014<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDl_NL019RDBLnJr7ioiC-Y9C6dj6WmVmqM6o0hN_55H49Txl9fuYHXwJTT_Bnm1rNpUNzfMQjXGOfA4Qj-8vsmyJ50EqZG3coPXfPOTdXrbvBbTanSkSDN8Zl4aic3_YyKMSXz35TOle/s1600/SILVERLAKE_WINE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDl_NL019RDBLnJr7ioiC-Y9C6dj6WmVmqM6o0hN_55H49Txl9fuYHXwJTT_Bnm1rNpUNzfMQjXGOfA4Qj-8vsmyJ50EqZG3coPXfPOTdXrbvBbTanSkSDN8Zl4aic3_YyKMSXz35TOle/s1600/SILVERLAKE_WINE.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">We are all caps now baby. Our food truck rolls out from holiday hiatus with our new branding at <a href="http://www.silverlakewine.com/">Silverlake Wine</a> Mondays from 5-9 and Tuesdays at <a href="http://www.eversonroyce.com/">Everson Royce</a> from 5-8.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Our website and new blog (!) are up next, my fingers and head are buzzing to upload it all. Oh I can not even wait to show you!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Until then, let's eat! And don't forget both Silverlake Wine and Everson Royce conduct $12 tastings for three flights of wine each of the days our truck is parked out front, and you can bring your plates inside… or take them to go!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">But there are plenty of other things to order, the menu changes each week.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Photos: <a href="http://www.jenniferemerling.com/">Jennifer Emerling</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com1tag:blogger.com,1999:blog-2781276753058266517.post-90455507605041277772013-12-31T16:51:00.000-08:002014-01-06T08:31:19.426-08:00Our Top 5 Favorite Developments of 2013<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Vvql3bUKIOXpCOU8hWW7Gr_RqQsH3YOntBTg00M596H7DnxtW2yoP8PCgvDVW4al9wMimWEz1IarwxVPuOtJ1Sga38xnPKc4_2qDMQ577ssSHClgzZtGixWIYPpiP-ZBHxCNsljB-Jp3/s1600/BOYS_AND_GIRLS_CLUB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Vvql3bUKIOXpCOU8hWW7Gr_RqQsH3YOntBTg00M596H7DnxtW2yoP8PCgvDVW4al9wMimWEz1IarwxVPuOtJ1Sga38xnPKc4_2qDMQ577ssSHClgzZtGixWIYPpiP-ZBHxCNsljB-Jp3/s1600/BOYS_AND_GIRLS_CLUB.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">ONE.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When we heard that The Challenger's Boys and Girls Club was looking for a restaurant to host the final day of their Manhood Program so that the young men could apply what they had learned about table manners over dinner, we jumped all over it. I'm pretty sure that we badgered them to use The Salon as their venue because at that time they didn't particularly know us (see the dinner <a href="http://heirloom-la.blogspot.com/2013/07/challengers-boys-and-girls-club-manhood.html">here</a>) and we really wanted to change that. Since then we have regularly been going to their space in South Central to teach cooking and nutrition classes. We continue to be inspired by the work and the mission of what The Challenger's provides for children who don't catch many breaks, and we feel very honored to be a part of their team now. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">TWO.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This year we took to formulating close ties with several small humane ranchers who work sustainably and with great integrity. It's expensive to raise meat this way, but it is an investment in our health and our conscience and our environment. We are anxious to continue our work to raise attention of why supporting these types of ranchers is so critical to our food system. See more <a href="http://heirloom-la.blogspot.com/2013/04/100-grass-fed-beef.html">here</a> and <a href="http://heirloom-la.blogspot.com/2013/08/cook-pigs-ranch.html">here</a> and <a href="http://heirloom-la.blogspot.com/2013/05/sourcing-pork.html">here</a>.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">THREE.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Every Monday for the majority of this year, my friend Caleb (featured <a href="http://www.heirloom-la.blogspot.com/2013/10/caleb.html">here</a>) has been coming to our kitchen to water plants, walk one of our dogs (the only one that likes to walk), and offering up team support in general (he says this a lot: "Good job, Matt!"). He brightens our day when he walks in because he just has the kind of big personality that says <i>Hello!</i> until you say <i>Hello!</i> back. He's gaining a lot from working here and so are we by having him.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">FOUR.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Our team is tight. The above photo does not represent all of us, just some of us (we have 27 employees now). We have all worked especially hard this year to create a cohesive operation that is respectful of each other and ambitious to keep improving in all aspects of our business. I am so freaking proud of our team.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">FIVE.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Um…... <a href="http://tmagazine.blogs.nytimes.com/2013/10/23/food-matters-for-l-a-s-thoughtful-young-eaters-a-new-breed-of-catering-company/">The New York Times</a>. That felt good, real good. Thanks everyone for helping to make 2013 our best year yet. We are so excited to cook for you in 2014! Happy New Year!!!</span></div>
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-594131894599115692013-12-29T14:50:00.003-08:002013-12-29T14:59:57.646-08:00Brunch Buffet<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGHKAw5r0-WNHGwdimHWOTqYa6DbrXayTW-dSZTdY_HoOVgv7QKKRpxnIkt7H59dY4bS1YcORCEYvNqy9P2E_T_QJBabLdfUxmFi4_Z-EpK2_Tjs5OnSoPmOFv3cuGLgGJofxezoBk8uO/s1600/Blogshop_Buffet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGHKAw5r0-WNHGwdimHWOTqYa6DbrXayTW-dSZTdY_HoOVgv7QKKRpxnIkt7H59dY4bS1YcORCEYvNqy9P2E_T_QJBabLdfUxmFi4_Z-EpK2_Tjs5OnSoPmOFv3cuGLgGJofxezoBk8uO/s1600/Blogshop_Buffet.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Whenever Bri of <a href="http://www.designlovefest.com/2013/12/photoshop-in-our-studio/">Design Love Fest</a> asks us to cook for one of her events we know that there is always some kind of a theme and design direction which is exciting for us to incorporate into the style of food we create.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bri just moved her studio downtown to The Unique Space so she hosted her <a href="http://iheartblogshop.com/">Blog Shop Class</a> there for the first time a couple of weeks ago. The Unique Space is a building downtown that has been coverted into a bunch of modern loft studios with many creative, girly accents throughout. We used this theme to guide us.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Although Blogshop took place downstairs in the expansive lobby of The Unique Space, lunch was set up in Bri's studio upstairs which was perfect, completely light and airy with our buffet in one corner and a little bohemian sitting area in the other.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Matt made individual Cobb Salads with Chicken Roulade, Humbolt Fog Cheese, Marinated Cherry Tomatoes, Egg Salad, House Cured Bacon, Watermelon Radishes and the typical greens you see in a more traditional Cobb. We had our Ranch Dressing on the side. Remember when we featured the recipe <a href="http://heirloom-la.blogspot.com/2011/01/i-can-drink-ranch-dressing.html">here</a>?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Our Mixed Grain Beet Salad is always a vibrant edition to any buffet, especially since it is completely vegan and gluten-free and delicious. Whole Roasted Alaskan Salmon was presented with various accompaniments like whole grain mustard, creamy herb sauce and house made beet cream cheese.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">On the left is a Seasonal Vegetable Tartine which is a popular item we serve on our For Truck. This one had a candied fennel béchamel, crispy kale, roasted dijon endive, and roasted purple cauliflower and parmesan.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">On the right is our Savory Pumpkin and Sage Hand Pie. Recipe to come.</span></div>
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<tr><td class="tr-caption" style="text-align: right;">Photos: <a href="http://angelaandithyle.com/">Angela Koehler</a></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">And to end, a little sweet bite of Lemon Polenta Bread Pudding on Shortbread with Raspberry Jam and Meringue.</span></div>
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com2tag:blogger.com,1999:blog-2781276753058266517.post-49934309387260529932013-12-21T13:49:00.000-08:002013-12-21T13:49:10.686-08:00Blue Heron Farm<br />
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<span style="font-family: Courier New, Courier, monospace;">What the heck, is it spring with these organic strawberries all over this inside out cake? Nope, it's nearly Christmas and we've been getting beautifully ripe organic strawberries from down south in Fallbrook at a farm that is also a Bed and Breakfast. Say what? It's called <a href="http://www.blueheronfarmbandb.com/OrganicFarm.html">Blue Heron Farm</a> and looks gorgeous. I've never been but it will be on my short list for 2014. For now, I am happy to enjoy their sweet strawberries.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-85739390742016058192013-12-20T18:48:00.001-08:002013-12-20T18:48:12.834-08:00Happy Holidays One and All<div class="separator" style="clear: both; text-align: center;">
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-43324271055200934812013-12-18T18:24:00.004-08:002013-12-18T18:25:48.964-08:00Drop-Off Holiday Menu<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo; <a href="http://www.jenniferemerling.com/">Jennifer Emerling</a></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">We can take one thing off your list this Holiday Season when you order from our <a href="http://www.heirloomla.com/holiday-menu.html">Holiday Menu</a> that comes with easy reheat instructions. Come pick it up at our place (and enjoy a glass of hot cider) on December 24th but we need your orders in by Friday Dec 20th at noon.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-41552868385072912402013-12-17T20:38:00.004-08:002013-12-17T20:51:52.752-08:00Mise en Place<br />
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<span style="font-family: Courier New, Courier, monospace;">Sometimes the Mise en Place (French for "putting in place")is as pretty as the dish itself. Here is a dinner Matt made in The Salon for the staff holiday party of our friend <a href="http://www.ohjoy.com/">Joy</a>. Can you guess what each tray was used for?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-4073627415051540102013-12-09T14:15:00.004-08:002013-12-09T14:26:42.783-08:00Pig Food Salad<br />
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<span style="font-family: Courier New, Courier, monospace;">This dish is so hearty and cozy, and best part… easy! I had to share it. For our dinner with Cook Pigs Ranch (see it <a href="http://heirloom-la.blogspot.com/2013/11/cook-pigs-ranch-in-salon.html">here</a>) we wanted to serve dishes that played on what the pigs eat at this ranch so we were staying true to their diet for our ingredients. However, this is a base that you can play around with, add some persimmons or pomegranates for color and juiciness or sub in cilantro instead of basil, that kind of thing. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">This is great to make ahead and keep in the refrigerator for packed lunches. It's really filling so this and a salad (and ok, some pork loin) can be a lovely meal.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">As a side for 6-8 people </span><br />
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<span style="font-family: Courier New, Courier, monospace;">4 cups cooked barley, farro or Israeli Cous Cous</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cups toasted macadamia nuts</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup lemon juice</span><br />
<span style="font-family: Courier New, Courier, monospace;">3 bunches fresh basil leaves sliced, about 2 cups</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 clove garlic, peeled</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cups extra virgin olive oil</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">*optional* </span><span style="font-family: Courier New, Courier, monospace;">1/2 cup grated parmesan cheese </span><br />
<span style="font-family: Courier New, Courier, monospace;">1 lb soft greens such as arugula, spinach, mache or endive frisee</span><br />
<span style="font-family: Courier New, Courier, monospace;">salt and pepper to taste</span><br />
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<span style="font-family: Courier New, Courier, monospace;">MACADAMIA NUT PESTO:</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• in a blender or mortar and pestle, crush and blend garlic, olive oil, lemon juice and 1 pinch salt and pepper until smooth.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• add basil, parmesan cheese (if using), and half of the macadamia nuts, then pulse until nuts are just coarse and the mix moves freely within the vessel. Add a little olive oil if the mix gets stuck.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">FOR THE SALAD:</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• just before serving, use a large mixing bowl to toss the cooked grains with the salad greens to fully incorporate. Then season with salt and pepper to taste.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• pour pesto dressing over the grains mixture and toss to combine.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• transfer salad to a serving bowl and </span><span style="font-family: 'Courier New', Courier, monospace;">chop the remaining macadamia nuts to use as garnish</span><br />
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<span style="font-family: Courier New, Courier, monospace;">• if making ahead, wrap well and just before serving, lightly toss with some lemon juice and a drizzle of olive oil to refresh.</span><br />
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-17560765734090299412013-12-07T21:27:00.001-08:002013-12-08T09:54:38.603-08:00We Get All Street In Our Garden<br />
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<span style="font-family: Courier New, Courier, monospace;">You may have already heard about our event inspired by our friends at <a href="http://www.poketo.com/">Poketo</a> we held out in our garden. It was featured in <a href="http://tmagazine.blogs.nytimes.com/2013/10/23/food-matters-for-l-a-s-thoughtful-young-eaters-a-new-breed-of-catering-company/?ref=food&_r=0">The New York Times</a> and in <a href="http://www.100layercake.com/blog/2013/11/22/thai-korean-street-fair-party-heirloom-la-poketo/">100 Layer Cake</a>! The time has come to talk a bit about it here on our own blog. Here we go!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">As is the tradition of these collaborations (<a href="http://heirloom-la.blogspot.com/2013/11/cook-pigs-ranch-in-salon.html">here's</a> the most recent one), we clear out everything from The Salon so our featured guests can completely reinvent it. Here Poketo made a pop-up of their downtown store. I especially like how they used tape on the floor to make designs, even a rug!</span><br />
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</span> <span style="font-family: Courier New, Courier, monospace;">The chalkboard artist, Joyce Chai, works at Poketo so she did up all the many chalkboards we have around with little sayings and figurines just to add some pop.</span><br />
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</span> <span style="font-family: Courier New, Courier, monospace;">In The Salon here is Nicolette, one of our catering managers. Together, she and I design and plan all of our special events. You may not always recognize her because she likes to roll out in costume.</span><br />
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</span> <span style="font-family: Courier New, Courier, monospace;">We enlisted our talented friend Yasmine to do the flowers. She was a bit horrified that I gave her a bunch of artificially colored buds to work with. They had to be in our color palette: sea blue, red, purple, and yellow, all the colors of Poketo's logo! I knew they were cheesy but having Yasmine's delicate touch arrange them balanced it all out. I thought they looked beautiful!</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; text-align: start;">It was a street fare after all so Nicolette took to spray painting milk crates in our color palate for seating. We also screened a Thai movie over off the bleachers there. Yes, those are stuffed animals in the audience. Better yet, they are MY stuffed animals from when I was a kid. My dad has kept my childhood bedroom like a time capsule from when I left at 18. He must've known these guys would come in handy someday.</span></div>
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</span> <span style="font-family: Courier New, Courier, monospace;">Nicolette and I scoured Korea Town and Thai Town for components of flair and we were delighted to find very colorfully wrapped candies that we used in our decor. By the end of the night, those candies had been gobbled up.</span><br />
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</span> <span style="font-family: Courier New, Courier, monospace;">Let's talk food! We had 4 "Action Stations" where we served our take on Thai and Korean street food. Our friends who own Poketo, Angie (who is Korean) and Ted (who is Thai), took us out on the town for some traditional comfort food from their homeland so as to familiarize Matt and I with the flavors and techniques of their respective countries. Then Matt put his own spin on things.</span><br />
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</span> <span style="font-family: Courier New, Courier, monospace;">STATION 1: THE FRYER!</span><br />
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</span> <span style="font-family: Courier New, Courier, monospace;">STATION 2: THE GRILL!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">COLORFUL SOJU COCKTAILS!!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Let's get the tunes going! My dad drew and cut out those animals and vegetables that we painted in our color palette. Angie, of Poketo then wrote the names in Korean. Cute, huh? </span><br />
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</span> <span style="font-family: Courier New, Courier, monospace;">For the tables we wrapped wood blocks with Thai and Korean newspaper pieces and then spray painted little matchbox cars and tractors (it was a <i>street</i> party after all!).</span><br />
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STATION 3: THE WOK!</span><br />
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STATION 4: LETTUCE WRAP STATION</span><br />
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</span><span style="font-family: 'Courier New', Courier, monospace;">We made lots of little Thai inspired desserts that we tray passed.</span><br />
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</span> <span style="font-family: 'Courier New', Courier, monospace;">The <a href="http://flipboothla.com/">Flipbooth</a> made it's debut at this party and it was a huge hit! Guests make little movie books that were printed for them on the spot as takeaway gifts. So much fun!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvQTrQlER3c75pokNbNP-Hhno7RPy9f3EEhRgmpPgTy6P1n8hKKf5N9nRxqCL8oDOSb38KiMYmv2ZIodDtZix4CxG-J68CNDmV15GYizBShyhRFZzYSx0ujE5cY6uBluYz48sJHmcIHWg/s1600/Heirloom_LA_POKETO-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvQTrQlER3c75pokNbNP-Hhno7RPy9f3EEhRgmpPgTy6P1n8hKKf5N9nRxqCL8oDOSb38KiMYmv2ZIodDtZix4CxG-J68CNDmV15GYizBShyhRFZzYSx0ujE5cY6uBluYz48sJHmcIHWg/s1600/Heirloom_LA_POKETO-2-2.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Photos: <a href="https://www.google.com/search?client=safari&rls=en&q=www.stephaniecollins.com&ie=UTF-8&oe=UTF-8">Stephanie Collins</a> and <a href="http://www.smogdesign.com/">Glen Nakasako</a></span></div>
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</span> <span style="font-family: Courier New, Courier, monospace;">Oh yes and our friends at Smilebooth brought a set-up for us to have fun with, remember when we talked about it <a href="http://heirloom-la.blogspot.com/2013/10/poketo-in-salon-smile-booth-photos.html">here</a>? Did I mention we had ping pong table up too? We all had such a blast!</span><br />
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com2tag:blogger.com,1999:blog-2781276753058266517.post-44629782605540282432013-12-05T17:32:00.003-08:002013-12-05T17:32:38.125-08:00It's A Holiday Party<br />
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<br />Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-50036376086580548162013-11-22T15:31:00.000-08:002013-11-22T15:48:39.579-08:00"Breakout Catering Company of the Decade"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBP_ct2pCvt9_9E8rCWeTKXn0hO-wKGeHgDH98y03TIOQQVR2dtoTXDL3eQ2Wbpm7vx46f5GkNDqsPGcU-65oNZcXvomtHCem_SsSMEuL6Fuz2ZziOyQL0A1bPA-q78SRzXd-La6yuJjI/s1600/HOLLYWOOD_REPORTER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBP_ct2pCvt9_9E8rCWeTKXn0hO-wKGeHgDH98y03TIOQQVR2dtoTXDL3eQ2Wbpm7vx46f5GkNDqsPGcU-65oNZcXvomtHCem_SsSMEuL6Fuz2ZziOyQL0A1bPA-q78SRzXd-La6yuJjI/s1600/HOLLYWOOD_REPORTER.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Thank you so much <i>The Hollywood Reporter</i>!! See the complete story <a href="http://www.hollywoodreporter.com/news/who-a-list-books-holidays-657110">here</a>. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">And for our Holiday Menu, go <a href="http://www.heirloomla.com/holiday-menu.html">here</a>. And also <a href="http://heirloom-la.blogspot.com/2013/11/holiday-turducken.html">here</a> is a photo of our Turducken up close and personal! Cheers!</span><br />
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<br />Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-72285066311362173202013-11-21T10:32:00.000-08:002013-11-21T10:47:51.031-08:00Another Wedding Tasting Feast<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD960jjbRk2XKzQ_abw9x8JMxhKDsNRf3ltuI7RtD6ix-1oV8xY3ujHPZXoI2L_zzksIlnZuv1ED0TONmIk6ok36qWXIks5CnaPLEEAlVIQKWVszyUXFiyerRfusrRApacLrKvcnYmH13F/s1600/10-01-13-19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD960jjbRk2XKzQ_abw9x8JMxhKDsNRf3ltuI7RtD6ix-1oV8xY3ujHPZXoI2L_zzksIlnZuv1ED0TONmIk6ok36qWXIks5CnaPLEEAlVIQKWVszyUXFiyerRfusrRApacLrKvcnYmH13F/s1600/10-01-13-19.jpg" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Remember when we talked about our wedding tastings <a href="http://heirloom-la.blogspot.com/2013/11/heirloom-la-wedding-tasting_7.html">here</a>? Each one is such a feast for the eyes, totally different from the last so I just had to share another.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Photos: <a href="http://www.bonnietsang.com/">Bonnie Tsang</a> and <a href="http://www.taramaxey.com/">Tara Maxey</a></span></div>
<br />Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com1tag:blogger.com,1999:blog-2781276753058266517.post-20404588344468672642013-11-19T11:26:00.004-08:002013-11-19T12:10:27.321-08:00Cornish Hen<br />
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<span style="font-family: Courier New, Courier, monospace;">For a private dinner in The Salon, the host requested Cornish Game Hen. We paired it with some Barley Risotto and greens from our garden. </span></div>
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0tag:blogger.com,1999:blog-2781276753058266517.post-47405522609750372462013-11-16T10:52:00.001-08:002013-12-09T14:39:07.899-08:00Cook Pigs Ranch in The Salon<br />
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<span style="font-family: Courier New, Courier, monospace;">We are so excited that <a href="http://thechalkboardmag.com/sustainable-heirloom-a-dinner-to-celebrate-a-local-ranch">The Chalkboard Magazine</a> just featured our very special dinner we announced <a href="http://heirloom-la.blogspot.com/2013/08/cook-pigs-ranch-dinner.html">here</a> with Cook Pigs Ranch. This dinner was very dear to me because we were celebrating one of our favorite vendors and invited some fellow food people who are dedicated to progressive food policy to come join us. Sometimes cooking isn't just about the food you serve but the message behind it. It was an honor to able to share the message of our food at this dinner.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Krystina Cook who runs Cook's Pig Ranch has become a friend of mine so any excuse I have to visit her ranch in Julian I will take, and on one of these visits I collected rocks, fallen branches, wild turkey feathers and pine cones to make our tablescape for this dinner where we highlighted the sublime pork she raises. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Nicolette, one of our catering managers, and I created a mood board <a href="http://www.pinterest.com/heirloomla/cook-pigs-dinner/">here</a> to feel out the direction we would take for this event. We wanted to create a community feel so all of our esteemed guests could connect with each other in a ranch-like setting. Rather than servers pouring our house wine, we placed bottles on the table with custom stickers of little burlap piggies designed by our friends at <a href="http://smogdesign.com/">Smog Design</a> so they could just go ahead and help themselves to a glass.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Guests entered in through The Salon where we held a cocktail hour with a pork intensive Crostini Station. We made chiccharones, red wine pork liver pate, copa di testa, and maple and root beer cured American-style ham. There were pretty cheeses and pickles and maple candied marcona almonds too. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Julian is a little historic gold mining town outside of San Diego that is not only famous for their apple pie, but also for their Hard Cider so I felt compelled to pick up a keg of it for this event in Cherry Bomb flavor (!), but we also offered a bourbon drink with smokey bitters that gave a hint of bacon for this cocktail hour.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">It was a thrill for me to introduce some of our favorite farmers and a couple of doctors and a nutritionist and some kitchen friends and conscientious eaters to Krystina at this dinner. I really wanted these people who I admire so much to meet one another since they share so many of the same ideals yet came to them from different perspectives. The Salon was buzzing with insightful conversation which truly was our intention in building it…. that and making good food!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Guests then made their way from The Salon to our garden area out back where some juicy chops were getting grilled off which filled the warm evening air with their delicious aroma. It's always fun for guests to actually see part of the cooking process, and for this dinner the grill was right off the seating area and contributed to the ambiance of our ranch theme.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Once guests took their seats they were served house made flour tortillas and an avocado butter which is a regular part of the diet of the pigs at Cook Pigs Ranch. We didn't want to make every dish pork so we thought it'd be fun to incorporate the macrobiotic diet of the pigs in our menu which so distinctively affects the taste of this richly marbled pork. Remember when we talked about it <a href="http://heirloom-la.blogspot.com/2013/08/cook-pigs-ranch.html">here</a> and <a href="http://heirloom-la.blogspot.com/2013/08/cook-pigs-ranch-again.html">here</a>?</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Next up Matt formerly introduced Krystina and Mike Cook. He expressed how unusual small pig ranches are because they are so expensive to run. Without hormones or processed feed as used in conventional ranching, it takes much longer for the pigs to reach market weight which creates a greater depth of flavor and a firmer fat cap rendering pork that tastes similar to beef… or butter even.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Krystina and Mike answered questions about their ranch and talked about how they are committed to preserving and breeding rare, wild heritage pigs that are USDA approved. Their commitment goes well beyond that with their work to make their ranch completely sustainable. They not only collect beer mash and leftover organic produce from local farms for their pig feed but they are also building extensive solar power on their property. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Did I mention that Krystina and Mike rescue bully dogs? I love these people, I love them so much. Ok, I digress! The food! The food!!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">First course: Matt called this "Pig Food", meaning this is a salad of what the pigs at Cook Pigs Ranch eat as their regular diet. Barley Salad with Macadamia Nut Pesto and Greens. This dish was really substantial and I need to remind Matt to make it as our dinner sometime. It was surprisingly delicious and filling and perfectly autumnal. Good dish for the winter months and holidays.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Dinner was served family style. We really wanted all of our chefs to be able to sit and eat and enjoy with all of our guests, so we plated up everything and sent it out all at once.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The next platters were a couple of sides. One being a Smoked Eggplant Puree, Grilled Zucchini, Lima Beans, Roasted Heirloom Carrots and Cauliflower Morado.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The other side was Cavatelli with House Made Pork Sausage and Broccoli Rabe. The recipe is pretty easy, see it <a href="http://thechalkboardmag.com/sustainable-heirloom-a-dinner-to-celebrate-a-local-ranch">here</a>.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Let's get to the delectable entree! Here we have a rack of rib chops served with Basil Gremolata and Beans grown in our own garden. Some salt, pepper and a hot grill was all we did to this exquisite pork.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">This dinner felt like our own invention of a Thanksgiving holiday. A bunch of dishes passed around informally and all to celebrate our gratitude for those who worked to grow and raise what was on the table. Instead of turkeys as decor everywhere, we used pigs!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3tf6eymNOZnzrONEburb4ppW19WV8Y40Ph6-sUwaar1ReHBU2DV8ufjeL5rUzndQtv_xAIj2Duo2wco9PMMZlB7QdlU5_7euYWeooNKu9qKH0Ru1YST5WTEaYOIipmy0EtegXhyWzdMk/s1600/HeirloomCookPigs207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3tf6eymNOZnzrONEburb4ppW19WV8Y40Ph6-sUwaar1ReHBU2DV8ufjeL5rUzndQtv_xAIj2Duo2wco9PMMZlB7QdlU5_7euYWeooNKu9qKH0Ru1YST5WTEaYOIipmy0EtegXhyWzdMk/s1600/HeirloomCookPigs207.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Apple pie seemed the obvious choice for our last course. It was delightful to have our friend Chef Nicole Mournian of Gejlina and winner of The Good Food Pie Contest among our guests who asked me a lot of very scientific questions about my crust. </span><span style="font-family: 'Courier New', Courier, monospace;">Of course we used lard from Cook Pigs and a bit of butter (I hate to cut out </span><i style="font-family: 'Courier New', Courier, monospace;">all</i><span style="font-family: 'Courier New', Courier, monospace;"> the butter!). Then we made an ice cream from apple cider made in Julian. It had a very delicate spice which was lovely with the pie. I like a bit of crunch so we made an oat crumble for the plate as well and then a tangy caramel smear to hold everything in place.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">I loved everything about this evening, every minute of it. Each guest was so inspiring and added a different dimension to the conversation. Krystina and Mike put so much heart in what they do, their job is so challenging yet they continue to grow and learn and be better. They are such a model to us. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Photos: <a href="http://www.jenniferemerling.com/">Jennifer Emerling</a></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">As featured </span><a href="http://thechalkboardmag.com/sustainable-heirloom-a-dinner-to-celebrate-a-local-ranch" style="font-family: 'Courier New', Courier, monospace;">here</a></div>
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Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com5tag:blogger.com,1999:blog-2781276753058266517.post-71160084442140761732013-11-12T15:29:00.001-08:002013-11-12T15:29:10.694-08:00Holiday Turducken<br />
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<tr><td class="tr-caption" style="text-align: right;">Photo:<a href="http://www.jenniferemerling.com/"> Jennifer Emerling</a></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Why have Turkey when you can have Turducken? Why cook and clean when you can order a Drop-Off or Pick-Up from us?</span><br />
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<span style="font-family: Courier New, Courier, monospace;">These are questions you might want to ask yourself. Give us a call for your Thanksgiving order and we will send you our Holiday Menu. All orders come with easy reheating instructions.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">855.456.6652</span><br />
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<br />Heirloom-LAhttp://www.blogger.com/profile/09264455136185252953noreply@blogger.com0