Taste With The Eyes

Red Lentil Spaghetti (gluten-free) with Cauliflower Rosa Sauce (vegan)

Red Lentil Spaghetti with Cauliflower Rosa Sauce
Blistered Tomatoes, Arugula
#GlutenFreeVegan

This is THE pasta dish for everyone. Not only is it wholesome and delicious – it is gluten-free, vegan, high protein, high fiber, lower carb, clean, fresh and fabulous. My friends at Explore Cuisine are introducing a spaghetti made of red lentils. This spaghetti has a texture similar to traditional spaghetti. And it pairs wonderfully with my vegan Cauliflower Rosa sauce. Parma Rosa is a pasta sauce typically made with tomatoes, cream, and Parmesan. Here, I substitute cauliflower and olive oil for the cream and cheese, and roast the tomatoes in the oven with garlic for a deeper flavor. The result is a lower-cholesterol sauce that is full of vegetable nutrition and is super-satisfying. For everyone.

Red Lentil Spaghetti with Cauliflower Rosa Sauce and Arugula Recipe

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Sustainable Seafood Expo & Chef’s Table Dinner at CRAFTED

Last weekend I wrote about our fabulous holiday party held at Brouwerij West in Warehouse No. 9 at the Port of Los Angeles. Due to the overwhelming local response and interest in the new brewery and Crafted, I decided to share another event that I attended at Crafted a little while back. Crafted is right next door to Brouwerij West, located in Warehouse No. 10. The event was the 2nd Annual Sustainable Seafood Expo and Chef’s Table Dinner, hosted by the Cabrillo Marine Aquarium and Friends.

The Expo was designed to help consumers choose the right fish for their dish – one that’s healthy and good for the environment as well. Choosing the right fish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium leads the way in educating local consumers, chefs, and restaurateurs on this topic.

Chefs, Fishermen, Local Experts, and A Real Mermaid were on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future. Ongoing seafood sampling and educational opportunities were available at booths throughout the Expo. The dinner was a stunning al fresco farm-to-table dining experience, featuring locally sourced seafood and seasonal fare prepared by Chef Paul Buchanan of Primal Alchemy.

BROUWERIJ WEST is a SAN PEDRO BREWERY & TASTING ROOM – Brewing Belgian-inspired craft beers in a restored massive WWII- era Warehouse No. 9 at the Port of Los Angeles.

CRAFTED AT THE PORT OF LOS ANGELES is a large-scale permanent handmade artisan marketplace. The classically restored Warehouse No. 10 is home to more than 100 individual artists, crafters and food makers, each presenting their unique handcrafted goods in a vibrant patchwork of shop spaces.

Sustainable Seafood Expo

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Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar

Wintery French Lentil Soup with Beef and Carrots
Sherry Vinegar, Parmesan, Cilantro

Chase away those winter blues with a hearty healthy cold-weather soup. Quick and easy preparation plus wholesome ingredients make this soup a shining star. And as a bonus, eating lentils in the new year is said to bring luck and prosperity.

This lentil soup is a bit different from the traditional, as ground beef, French lentils, and carrots share the stage equally. A drizzle of sherry vinegar adds that bright sharp counter-balance to the rich soup and earthy lentils. Cilantro brings fresh herbal notes while cumin and chile powder add warm spice overtones. A generous dusting of grated Parmesan adds the nutty components. This simple, humble soup actually has a complex flavor profile.

Wintery French Lentil Soup Recipe

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Brouwerij West: A Unique Venue for Our Holiday Party

It was my pleasure, once again, to host our annual Rolling Hills Country Day School holiday party. Workplace events can be challenging to plan, given the wide range in age and interests of the guests. We are so fortunate to work with a wonderful group of gracious, talented, fun people. And with the help of fabulously creative colleagues, an extraordinary caterer, a cool venue, and attention to the party details below…this gala was another huge success.

Guests were invited to begin the evening at Crafted, a marketplace where local artisans sell one-of-a-kind creations, then make their way next door to Brouwerij West, a restored 1940s-era warehouse where craft beer production has recently commenced. The massive industrial building came to life with sparkling lights, glittery Christmas trees, and pizazzy beer-centric decor. Brewmaster Brian Mercer gave personalized tours of the sprawling production brewery.

Waiters passed trays of delightful fig tarts and mini beef wellingtons. A bruschetta bar where guests helped themselves to an array of toppings helped kick off the cocktail-hour where various beer tastings and wines were offered while the DJs played a mix of Christmas and party music. Jay’s Catering Company custom-designed an informal dinner buffet of delicious foods that pair well with beer. Toasts of gratitude, fond memories, and good cheer led into the holiday gift giving. After a visit to the All-American dessert bar, guests took to the dance floor where DJs Chris and Christian rocked the house.

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Two Potato Latke Recipes – You Decide!

Spiralized Potato Latkes, Sautéed Apples with Wildflower Honey, Sour Cream

We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.

Hanukkah doesn’t start ’til sundown tonight and we’ve already cooked two batches of latkes – our beloved potato pancakes fried in olive oil.

In the first recipe we used a food processor to grate potato and shallot. Ingredients include earthy parsnip, sweet fruity red bell pepper, and fresh bright herbaceous parsley. I joke about the curious red and green color combination in these latkes. But the flavor profile really is spot-on. Happy Hanukkah and Merry Christmas!

The second latke recipe employs the new-fangled “spiralizer” to cut long skinny strands of potato, making for a lovely light and lacy pancake. Originally, I thought of the spiralizer as a gimmicky kitchen gadget, but I now find it to be quite useful. And fun. These spiralized latkes are for the purist – simply delicious fried potato served with sour cream. And for a sweet textural counterbalance, my sautéed fresh apples with wildflower honey stand in for the traditional applesauce.

Both recipes are winners in our book. You decide.

Two Potato Latke Recipes

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