Lively, crisp, and vinegary – spicy pickled cucumber & wakame is a perfect summer accompaniment that offers a refreshing counterpoint to grilled meat, poultry or fish. Crunchy Japanese cucumber, fiery serrano chile, and briny silky wakame combine to make a cool & spicy restorative hot weather side dish.
Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.
Caprese Verrine with Heirloom Tomato Gelée, Burrata Cheese, Olive Oil, Basil
Camembert with Edible Flower Wine Gelée
Espresso Gelée with Coffee Liqueur Cream
Entertain with Gelée!
Another dinner party at Lori Lynn’s, but this one starts off differently…my friends join me in the kitchen as we film the first ever video for Taste With The Eyes. On the menu is a gorgeous Camembert Cheese decorated with Edible Flower Wine Gelée to be served with grilled bread as an appetizer. Our Sunken City Supper Club signature amuse bouche, the Caprese Verrine, kicks off the dinner as a vibrant 2 oz. bite. And for dessert, we serve a petite 3 oz. Espresso Gelée topped with Coffee Liqueur Cream.
All three gelée incarnations are perfect for entertaining with their enigmatic texture, the shimmering gelatin captures the essence of the flavor and melts in the mouth. They are easy to prepare, easy on the pocketbook, and feature a unique presentation that is certain to delight. They’re most likely not something your guests are preparing every day at home…
I couldn’t wait to start this project. We had a blast making the video! With my dearest friends encouraging me while we filmed the video, sipping Champagne, they gave their best advice: Fix your bangs! Look at the camera! Don’t look at the camera! Talk slower! Talk faster! Smile! CUT! This was a riot! And the dishes, they speak for themselves.
After the final cut Chip asks, “Can I taste it?”
How to Make Squash Blossom Tortillas
The response to my quesadillas florales post last Sunday (here) has been overwhelming! Thank you so much for your kind words and enthusiasm! I thought I would show another variation of tortillas florales, by using a flor de calabasa (squash blossom). In addition to being quite pretty, the blossom does add a nice hint of squash flavor to the tortillas.
edible flowers and herbs harvested from my garden this morning
rose, geranium, lavender, day lily, marigold, mint
Once again I turn to John Sedlar for inspiration. After a most enchanting lunch at his restaurant Rivera in downtown Los Angeles, we fell head-over-heels for his Modern Southwest Cuisine. The chef serves tortillas florales with “indian butter,” a spread made from avocado. Here, I take his idea to embed flowers into the masa and make decorated quesadillas filled with brie.
SUNKEN CITY SUPPER CLUB
FRESH, LOCAL & (not so) SECRET (anymore)
The Lusty Month of May: Springtime Jazz Feast
Our Sunken City Supper Club events feature live music, and awesome location, and a five course fixed menu plus a our signature amuse bouche and unique sherry courses.
The Sunken City Supper Club is a fresh, local and (not so) secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients.