Wednesday, March 24, 2010
Tuesday, March 23, 2010
Another catering event today!
This was the second lecture in Mortar Board's Last Lecture Series. This evening Professor Whitney in the econ department gave an inspiring speech about "the good life." It was refreshing for a lot of us seniors to hear that jumping right into adulthood (having a 9-5 job and settling down) is not always what is best. It sounds like most of the best years of Professor Whitney's life were right after college when he had the time and energy to volunteer and travel around the world. I think we were all touched by his talk.
On to the food! Giulia and I catered the event. We kept it simple yet delicious. Two types of crostini-- one with spicy snashed chick peas (jalepeno and rosemary) and one with potatoes in a chili/ tomato/ hazelnut sauce. We also made a lovely lemon buttermilk cake, surrounded by fresh strawberries and a fruit platter with cara caras, pears and mandarins. These catering jobs just keep getting easier and easier and better and better. We have two more coming up soon, hopefully more to follow!
Friday, March 19, 2010
we assembled the sandwiches on the table in my front yard.
Janette Sadik-Khan, transportation commissioner for New York, has been at Oxy for the last few days, inspiring all of us with the incredible work she does. If you missed her speech last night I recommend checking her out on your own-- she has completely transformed the streets of New York by turning them into art galleries and bicycle and pedestrian havens. We in Los Angeles have a lot to learn from her!
We at Well Fed were ecstatic to be invited to cater one of the lunches she spoke at!
The menu was:
3 different kinds of sandwiches (all on ciabatta):
Fresh mozzarella, roasted butternut squash and cilantro* pesto
Prosciutto, braised balsamic/dijon leeks and mozzarella
Lamb, fennel, mint and ricotta salata
Beet salad with arugula*, nasturtium flowers* and feta
Moroccan carrot salad
Cara Cara oranges, Blood Oranges, Oro Blanco Grapefrfuits
*Grown in the FEAST garden or foraged on campus
Tuesday, March 9, 2010
So now that we're on Spring break we've all had a lot more time to cook. Giulia had some people over the other night for some of the best pizza of my life. Of course she made the crust which is always very thin and very crispy. She harvested some treats from the garden to put on top. The final pizzas were:
Roasted red bell pepper and mozzarella with green garlic and basil
Italian ham with crushed pepper flakes and arugula*
Cilantro pesto*, mozzarella
She topped the whole meal off with salted caramel ice cream!
I had her and Dylan over the next night for chicken legs braised in fennel, leeks and white wine with some bloomsdale spinach in butter and lemon, couscous and salad. There was also an oddly textured chocolate mousse tart for dessert.
I'm going to make some chicken stock this afternoon and I look forward to figuring out the menu for our camping trip later this week. For now back to comps....
Saturday, March 6, 2010
Had some friends over for dinner the other night! Something I definitely want to do more... more cooking and more time with friends is a great combination. Unfortunately we are all so busy with senior thesis work that its hard to nail down a time.
Fresh chamomile iced tea with blood orange and lemon
roasted root vegetables
fresh pasta with english shelling peas, chanterelles
pavlova with fresh strawberries, raspberries and raspberry sauce
I wish I had gotten more pictures of the food but the moment its time to serve also happens to be the least appealing time to take a picture.