A Lovely Early Springtime Menu to Celebrate a Milestone Birthday
I was privileged, earlier this week, to cater a party celebrating the 90th birthday of a beautiful lady. Her friends (and their community of caretakers) and family dropped by throughout the afternoon to share and sing “Happy Birthday” to her- over and over again. You see, the birthday girl has a touch of Alzheimer’s, but she greatly enjoyed the festivities nevertheless, repeatedly telling everyone how much she loved them. Her daughters asked that the food be classic American (no fusion, spicy, exotic ethnic flavors) given the median age of the group. I might add, that I believe people especially appreciate the tried and true classics in uncertain times, so I heartily agreed. The menu also reflected the early arrival of spring which we’re in the middle of here in L.A. On the menu : Demi-tasse sized servings of Fresh Spring Pea Soup (a lovely shade of green, perfect for a spring afternoon) garnished with Creme Fraiche and Mint Pesto. (Yes! You can serve soup at an hors d’oeuvre party. And a special thanks to the Cabazon Crate and Barrel Outlet Center for rushing these espresso cups out to me). BTW, you can find a recipe for the Pea Soup at my L.A. Examiner Party Planning column). Chive Scented Gougeres (classic cheese puffs made with the same Pâte á Choux dough as Profiteroles– you remember those from our last post, right?- just add 1 C. of grated Gruyere cheese and a couple T. of snipped chives to the batter). Mini Shiitake Mushroom and Fontina Cheese Paninis Potato Pancakes with Smoked Salmon garnished with Sour Cream and Chives Crab Cakes with Roasted Red Pepper Sauce garnished with little sprigs of a beautiful curly Red Mustard I picked up from Coleman Family Farm at the Santa Monica Farmer’s Market Little Sliders of Shredded Braised Short Ribs with Horse Radish Cream And for dessert: Mini Lemon Curd Tarts Almond Apricot Bars Triple Fudge Brownies Photo Courtesy of Patti Londre at www.WorththeWhisk.com oh- and Birthday cake, of course, decorated with anthuriums, the birthday girl’s favorite flower, provided by Suzi Babbin Finer-birthday girl’s cousin, and decorator at Hansen’s Cakes. Isn’t it lovely? I sure hope I’m as lucky as this when I’m 90. Bon Appetit, Gisele Oh- and btw, please visit my other blog , too. www.painperdublog.com P.S. My client sent this note a couple of weeks after the event. Wanted to share it with you. Hi Gisele, “Thanks to you and your top-notch team for making Mom’s birthday a glorious occasion. The food was superb, and the service pleasant and thoughtful. We so appreciate your accommodating the special needs of nonogenerian and centenarian guests! With much appreciation of a beautiful party.” All best, Diane Harris...
read moreProfiteroles- a Classic!
Profiteroles (aka cream puffs to us Americans), are choux pastry (named such because they expand while baking to resemble little cabbages) piped in small rosettes onto a baking sheet, and baked at a medium high temperature, until they puff up.
read moreA Decadent Valentine’s Day Dinner at the Shangri-La Hotel
I was privileged to sup at The Dining Room at the Shangri-La Hotel on Valentine’s Day, a place that’s becoming a favorite spot of mine. I have put in my time working in hotels in my youth, and can’t say I care much for them at this point in my life, but the Shangri-La is not your typical hotel. When you enter, there’s no big lobby or front desk area. There’s the wonderful dark, clubby Dining Room on the one hand, and only a very small, equally inviting lounge area on the other. Somewhere in between the two, there’s an unobtrusive desk, so someone is ready to help direct you, if you need it. And then there’s that beautiful luxurious courtyard, a perfect spot for escaping the craziness of So Cal just outside. Ah- but back to dinner. I was intrigued by the announcement that Chef Dakota Weiss was creating a menu with as she put it “the decadence of 18th century icons such as Marquis De Sade and King Louis XV” as inspiration to “entice and excite the public.” Hmm- last time I checked the Marquis de Sade doesn’t exactly conjure up a positive image in the public psyche. On the other hand, I am a New Orleanian, and hence, do have a healthy streak of hedonism, so I’m down with being enticed by a bit of decadence. When my guest and I arrived, we were greeted by a “masqued” hostess (the servers were all “masqued”, too). Okay, it was also Mardi Gras weekend, so I immediately felt a kinship. The room was punctuated (but not overwhelmed- a good sign, I thought) with dark red column candles, and blood red roses. Before we knew it, our server was placing the first of three platters of tasty treats to share before us- little nibbles of all sorts of things we could eat with our fingers- grilled asparagus spears with a luscious truffle mayonnaise, tiny little oysters prepared three ways, bright red lipstick peppers filled with creamy brandade, juicy, ripe strawberries for dipping in honey, chocolate and citrus sugar. Your LA2LA Chef perfectly agrees with, and encourages this style of eating on Valentine’s Day. (You can click here to check out a brief article written by yours truly a couple of years back on the subject.) I had the chance to ask Dakota Weiss some questions after dinner- you know- about the Marquis de Sade and all. Here’s what she had to say… LA2LAChef: You state that the decadence of Marquis de Sade, among others, inspired you. Most people do not have positive associations with the the Marquis de Sade. Will you talk more about that, and the inspiration? Chef Dakota Weiss: The Marquis de Sade in my opinion was a masterful man. He was a thinker way beyond his time, and in so many ways was persecuted for being dirty, violent, perverted and sinful when most of those persecuting him were either doing the exact acts themselves, that he wrote about or were thinking them. I am drawn to him because he lived in the moment. He was not afraid to speak his mind, write what he felt or do as he pleased. I get the same amount of passion when it comes to cooking. My personality, emotions and...
read moreStirring It Up in Los Angeles for Haiti Relief
Thanks to all of you who supported Small Pleasures Catering and the people of Haiti by attending Los Angeles’ Stir It 28 event. It was a great time- lots of yummy food (courtesy of Small Pleasures, of course, and The Cheese Impresario, as well as the food blogging community of L.A.), wonderful libations (courtesy of The Liquid Muse, Grey Goose Vodka, Sutter Home Wines, and Fre-Wines). Oh-and a very special thank you to Greg of sippitysup who opened his lovely Hollywood Hills home to us. Even the weather, while iffy for a moment, cooperated. The energy amongst the food blogging community kept the Greg’s lovely kitchen buzzing. I am still amazed that such a vibrant and supportive community has developed in L.A. in such a short time, and it all started on line! And, as it was a food blogging event, there were cameras snapping the whole time, so here are some great pics to share with you. All I can say is- okay, when’s our next event? Here’s Small Pleasures’ Bruschetta and Dessert bar, with display design by the fabulous Tom Coffey, one of our company’s talented team members. Click here to check out our complete menu. Photo Courtesy of Patti at WorththeWhisk Tapenade and Sun Dried Tomato Red Pepper Pesto – Photo Courtesy of Eric Charbonneau and Grey Goose The Baked Brie with Caramelized Apples was a big hit! Photo Courtesy of Eric Charbonneau and Grey Goose As were the profiteroles- more about them in my next post! Photo Courtesy of cinemon girl Here’s our featured team- Chrystal Baker of DuoDishes, who organized our L.A. segment of Stir It 28, Greg Henry of sippitysup, me (your small pleasures catering chef and chief bottle washer), Natalie Bovis-Nelsen, aka The Liquid Muse, Christophe Name of Grey Goose, and Barry Lynn Krich, aka The Cheese Impresario Ah- and there were plenty of our next generation of foodies on hand- here I am with my favorite young apprentice! Photo Courtesy of Patti at Worth the Whisk...
read moreSmall Pleasures’ Stir It 28 Event Menu
I just wanted to take a minute to share with you the menu small pleasures is planning to serve at the Stir It 28 event in Los Angeles. We'll be presenting up an "interactive" bruschetta bar (interactive is definitely a trend for 2010 in catered parties- no stodgy buffets or sit downs)) with assorted crostini and toppings so that guests can assemble their own bruschetta, and a luscious spread of desserts. I think it's a great menu- perfect for a cocktail "mix and mingle" type gathering. I'm also very grateful and excited that Tom Coffey, one of our very best servers will be doing his magic to create a beautiful display, and the lovely Aida Cadres will be on hand to help out, as well. L.A.'s own, The Liquid Muse is partnering with Grey Goose Vodka and Fre Alcohol-Removed Wines for the cocktail program for the the event. She's created a signature cocktail -“Hearts for Haiti”-just for the day. I've done a walk through of Greg@sippitysup's home (Greg's hosting us for the event) and believe me, it's a lovely home. All in all, it is promising to be a great way to spend an afternoon, and on top of that, to contribute to a very worthy cause. Now I'd say that's a win/win. Menu Bruschetta Bar Kalamata Olive Tapenade SunDried Tomato and Roasted Red Pepper Pesto Cannellini Bean Purée with Prosciutto and Herbs Caramelized Onion and Fig Spread Herbed Goat Cheese Spread Gorgonzola Dolce Latte Spread and for Dessert… Puff Pasty Wrapped Baked Brie with Caramelized Apples Rosemary Spiced Nuts White Chocolate Lemon Curd Swirl Cheesecake Profiteroles with Chocolate Fondue Triple Fudge Brownies Grapes and Strawberries Oh, and there'll be a professional photographer on hand, so check back next week for great pics of the...
read moreBarbecued Shrimp- Good for Super Bowl, and Good for Valentine’s Day, too!
“Barbecued” – a curious term in New Orleans- Shrimp
read moreA Special Cake for a Special Day-German Chocolate with Milk Chocolate Buttercream
This German Chocolate Cake with Milk Chocolate Buttercream has always been a “go to” cake for special days in my family.
read moreBlogging and Eating for Haiti Relief
It started as a simple idea- food bloggers love food, and that fact creates a bond among us. Haiti is desperately in need of being fed- something we can align with passionately. Watching those news accounts out of Haiti after the January earthquake made us all want to do something to help. Hence the birth of Stir It 28 -a grass roots event of local food bloggers to help Haiti. Food bloggers will come together bringing and serving delicious treats they've prepared. 100% of all funds raised during the month will go to Share Our Strength and Yéle Haiti. Your LA2LA Chef is thrilled to be taking part in this event in Los Angeles (events are also happening in Chicago, New York and Atlanta -the list of cities is growing so check the site links). The plan originated with bloggers Chrystal Baker of Duo Dishes, Bren Herrera of Flanboyant Eats , and Courtney Nzeribe of Coco Cooks. For more information and to purchase advance tickets please go to at Flanboyant Eats or Coco Cooks. If you're in L.A. I look forward to seeing you on February 21st. Ciao,...
read moreFrom Ain’ts to Saints- the Soul of New Orleans
A couple of nights ago, I posted a question of my Facebook page asking what people were planning to serve on Super Bowl Sunday. I got a response back from a friend saying, “This is going to come as a shock…but I have never seen a football game. Not in person. Not on television. My husband doesn't watch football. I bet he doesn't know the teams who are playing. I know- un-American.” Many probably do think it is un-American, no doubt, but a shock? Not exactly. I myself have always said Super Bowl is the perfect day to go out to a restaurant (they’re empty and quiet), and have never known before what teams are playing. But this year’s Super Bowl is about way more than football. The Saint’s have become the symbol and metaphor for the city of New Orleans, and its journey to recovery. Although the Super Bowl has been held many times in New Orleans, the Saints have never played in the Bowl. Now, this team made up of rejects, and often referred to in the past as the Aint’s, whose fans could be seen wearing paper bags over their heads at games, will be competing for the NFL championship. They have are now being referred to as “The Soul of New Orleans.” Wright Thompson of ESPN.com writes “They are a motley group, undrafted guys and late-round fliers, players cast off from other teams. (Drew) Brees landed in town after an injury convinced the Chargers that his best days were behind him. ‘When we came here,’ he has said, ‘I was in the process of rebuilding, as well.’” Fr. Tony Ricard of Our Lady Star of the Sea Catholic Church, says as he finishes saying Mass in a Saints jersey, “the Saints have lifted the spirits of the whole city.” Even President Obama has cautiously weighed in saying, "You know, I think both teams are terrific. I guess I am rooting a little bit for the Saints as the underdog, partly just because when I think about what's happened in New Orleans over the last several years and how much that team means to them. You know, I'm pretty sympathetic." It’s an understatement to say the city is overflowing with civic pride, and all of us expatriates here in Los Angeles, will be glued to our television sets, as well. So next Sunday, my brothers, my uncle, my cousins and yes, even I, who has barely seen a football game in my life, will gather to celebrate my mother’s (a NOLA expatriate of over 50 years) birthday and to cheer on the Saints. We’ll be eating jambalaya, shrimp po’boys, potato salad, and red beans and rice- thanking God for Mother, and cheering on our Saints. So, I have two things to say- 1) don't rain on our parade, and 2) what will you be serving? Click on this link to hear Wright Thompson talk about "The Soul of New Orleans"...
read moreKing’s Day, King Cakes and the Beginning of Carnival Season
King’s day- the Feast of the Epiphany- marks the beginning of Carnival season when King Cakes grace every table in New Orleans.
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