Wow, it’s been almost two months since I’ve posted something on here. I swear I don’t eat only ice cream and peanut butter cups, as this blog may lead you to believe. (Can you imagine?) Stick around til the end of this post, I have a little announcement to make…
What a summer it was! Busy, beautiful, delicious. Another season at the incredible Market Restaurant…there’s something addicting about working in such a peaceful setting. Maybe it’s the people – my coworkers, all the regulars we love so much, the farmers, the sense of community. Maybe it’s the food – the freedom and creativity that comes from forming new menus and tackling new ideas every day, dependent on the best the farmers and fishermen have on offer. Or the location. Because if I’m going to spend the majority of my time somewhere, I do not mind looking out on the water, feeling that salty breeze, just a short walk from one of my favorite beaches. Sigh.
In the craziness of late summer/early fall, I rarely had my camera on me. So, a lot of these photos are from my iPhone…la di da.
A few weeks ago, I did a two-part piece on handout fettucine and Pasta alla Norma over at Eat Boutique. Pasta alla Norma is a super delicious dish with eggplant, tomato, basil, mint, and ricotta salata. Easy and so good. Check out the recipes here: Part I // Part II.
I’ve had a little time off since the restaurant has closed for the season, and have been enjoying really diving into reading again. How did I only just read Pride and Prejudice for the first time? Going on lots of walks, occasionally reading while walking, a la Elizabeth Bennet.
I’ve also been tinkering around in my kitchen…chocolate-toffee shortbread cookies, carrot cake ice cream (yes, really…gobs of carrot cake, cream cheese frosting, and toasted coconut in vanilla ice cream), spicy caramel pecan popcorn, lemon-za’atar chicken under a brick, Soupe au Pistou with autumn vegetables…etc. I’m in the process of moving within the week, so for now my cooking is on a bit of a hiatus until I settle in again. Ah, to have eight addresses in the last two years. Thrilling, really.
In more exciting news, I’ve decided to start offering private chef services this winter! I’m currently creating menu ideas and am really looking forward to what the future may bring. I love fresh, simple dishes that really let the ingredients speak for themselves, and love cooking for people from start to finish. I’ve had such a great time the past couple of years catering and restaurant cooking, and want to take what I’ve learned from working here and in Berkeley while continuing that work, to bring you delicious meals at home.