Today at The Challenger’s Boys and Girls Club in South LA we got to see some young boys and girls to eat brussel sprouts! Excuse me? It is true. What was the secret as far as I could tell? Well we got them involved in chopping them up and putting them in a quiche.
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Remember when we showed you how to make pasta here? Well let’s do something with it! Pasta Carbonara is sort of like roasting a chicken. It’s supremely simple but very easy to screw up so it’s oftentimes used as an audition to a kitchen job. If you can get your Carbonara or your roasted chicken perfect, then you pay attention to the subtleties and take the most simple things seriously.
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Who doesn’t love pizza? Crazy people, that’s who! Here at Heirloom, we all have different preferences. Thick crust, thin crust. Lots of cheese, hardly any and mostly sauce. Traditional, or wacky filled crusts. We’re all over the map in who likes what.
One thing is for sure: making your own crust (which method elicits debates in and of itself) is an effort that sends the flavor of the ‘za to a different stratosphere.
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A little while back we had our first two public dinners in The Salon to celebrate obtaining a liquor license and making our own wine. We named our white wine Bianca and our red wine Scarlet to keep things neutral yet classy. Our designer created a label which left room to be easily customized for weddings and other events.
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Remember here when we used to go to the Santa Monica Farmer’s Market every week? Then we got slammed, no, really, really slammed. We are on the east side, an hour away realistically from the opposite side of town, and we have lovely farmer’s markets over here, truly we do. Additionally, my dad trucks on over to Mc Grath Farms every Monday (like here) to pick up a cargo (well not quite, but a lot!)
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Sometimes our kitchen is quiet. Sometimes it is very loud. At the beginning of the day, often before the sun has risen, it smells faintly of bleach and feels like a secret womb of safety where creative experiments can be spun out unencumbered by questions, by the prep list, by obstacles of your fellow cooks’ bodies who will always politely move out of the way– we have a polite kitchen– but it is just so nice when the floor is all your own.
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Last week our friend Joy threw a casual surprise birthday party for her husband in the back garden of The Salon. Matt roasted a whole pig and we had lots of sides on a beautifully warm summer evening while sipping Mint Juleps.
I had recently asked a little girl what her doll’s favorite food was and she said “PBJ Cake”, and I thought it’d be my favorite food too so I made it since Joy’s husband is a surgeon by day but a kid at heart the rest of the time.
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This weekend I took my dad with me (Happy Father’s Day!) back to 5 Bar Beef. I had visited a little bit ago and talked about it in more depth here, along with some of the nutritional benefits of eating 100% grass-fed beef here. The rancher, Frank Fitzpatrick, called me up saying he was corralling some bulls for harvest because with this drought we have going on here in California, his livestock are left with very little to eat so he needs to scale back a few to save the rest.
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