Food Maker, Chef, and Traveling Diner
I’m so grateful to take time out to acknowledge some really amazing women in my life. Mother’s day is always a special occasion, especially now that my sister is a mother too. I was lucky enough to help make Mother’s Day cards for all of …
Pressed under an apartment building high-rise in Little Tokyo is Aburiya Toranoko, a Japanese restaurant scattered amongst countless others in the downtown L.A. region. I hadn’t heard much about this place before my sister gave me a bloomspot certificate for my Christmas present—she saw the …
My dad has always been my hero. There is no one like him in the whole world and I love him more than I could ever describe. My dad always believes in me, no matter what, and is always by my side and I want to thank him for that. I love you, dad. Thanks for everything.
This past Sunday, my dad, mom, sister, brother-in-law, niece (Maleeya), and I came together at the dinner table for a big surf and turf dinner. Earlier in the week, I had asked my dad if there was anything in particular that he’d like to eat for his Father’s Day dinner. He’s a pretty simple guy. He replied, “How about steak and baked potatoes?” Sounds simple enough for me, but you know how I can’t do just a small simple steak and potato. Father’s day seems to be the unsaid national surf and turf day, so we had that, but also a bit more. I’d like to share the menu with you all and extend a sweet wish of thanks and happy Father’s Day to you and yours!
Menu
Black Pepper and Thyme Filet Mignon with Rosemary Blue Cheese Cream Sauce
Basil and Parsley Lemon Butter Shrimp
Seared Scallops
Mixed Green Salad with Roasted Mushrooms, Zucchini, Broccoli, Carrots, and Blue Cheese Dressing
Broccoli Gratin with Creamy Jack Cheese, Roasted Zucchini and Pecorino Bread Crumbs
Baked Potato Butter, Sour Cream and Chives
The perfect steak house dinner at home with the people I love.
cheers
-Unrivaledkitch
I don’t know how to explain the magic that is TOOL live. It’s a complete experience that transcends me beyond what I think is honest and real, into the purest sense of reality without hesitation. My best friend, Virginia, and I traveled from the center …
As a young girl, and even now in my twenties, I looked forward to our family vacations in the summer all year long. Three pretty rough, very close in age, small kids: my sister, brother, and I, crammed in the back of a car together …
A very dear friend of mine asked me about a month ago if I would be able to help cater his 26th birthday for about 14 people. Of course I obliged, birthdays are my very favorite times to cook for others. As you’ve seen I’ve cooked for about every family member’s birthday I can lately but it was nice to do a sort of family and friends style elegant dining which I believe was our theme. We upped the stakes with a multitude of dishes complementing the flavors of summer in California. I worked with the very talented and awesome Chef Tony who attended culinary school and decided to work in a different field but still enjoys cooking for other very much. I hope to work with him again someday, thank you for all your hard work Tony, beautiful job! I want to thank Guy for giving us the opportunity to work in his beautiful home and just being an amazing friend. Guy and I have been friends since the 6th grade, he shares a deep passion for awesome food. I love you Guy may life be enjoyed with love, happiness, friendship, of course food, and fun.
The menu was as follows
Appetizers
Pancetta Wrapped Gorgonzola Stuffed Shrimp
Crostini – (Roasted Mushroom and Parmesan, Sweet Pepper & Caper, Zucchini & Gorgonzola, and Brie & Pear)
Caprese Bruschetta
Salads
Beet Salad – Baby Spinach Marinated in Ginger Citrus Vinaigrette, Red & Golden Beets w/ Candied Walnuts and Goat Cheese
Baby Mixed Green and Arugula Salad with Mango Pico de Gallo, Roasted Red Peppers, Cayenne Croutons and Passion Fruit Vinaigrette
Entrée
Homemade Balsamic BBQ Chicken Breast
Mixed Veggie Skewers (Red Onion, Mushroom, Tomato, Peppers, Zucchini)
Moroccan Spiced Lamb Kebab with Chimichurri
Pan-Seared Scallops w/ Lemon Beurre Blanc and Sauteed Asparagus and Bacon
Sides
Roasted Cauliflower with Artichoke, Parmesan, and Pistachio
Whole Roasted Fingerling Potatoes with Roasted Garlic and Herbs
Saffron Curry Rice
As I return from the multitude of trips (Seattle and Mammoth Lakes, Ca) I’ve had this month and also my birthday which just passed on the 20th I have so much to share. I hope you all haven’t gone too far because I have so much to offer in the coming weeks. I hope all is well and you’re taking full advantage of the beautiful summer which is so swiftly dissapearing.
All my love and gratitude
Cheers
Unrivaledkitch
Deconstructe Deconstructed Beef wellington layered with puff pastry covered in mushroom duxelle with red rose potato mash, thyme and parsley grilled button mushrooms and chanterelle mushroom au jus Organic Oxnard grown strawberry salad with fresh ricotta cheese, celery roots chips and honey aged balsamic vinaigrette …