Seth's Recovery Party

Saturday the 21st of August, TV writer, Lauren Iungerich, hosted a recovery party for her dear friends, Michael and Seth. Seth had a medical scare and came through it 100% so once again we were able to witness a profound moment between friends and family as they celebrated life and their love for each other.

We hosted at SI's headquarters and the garden looked really lovely dressed in French linens, pink hydrangea, and tea lights. The menu was Italian inspired as Michael is as Italian as they come with last name: Cinquemani (yes, that means five hands). We started with my cannelini crostini based on Michael Chiarello's recipe. And then passed two pizzetti: braised tomato with mozzarella and everyone's favorite (inspired by my love of La Pizza in Cannes) -- caramelized onion, greek olives and gruyere. The main course was served buffet style and the star of the show was Daniel Boulud's braised short ribs which was built layer upon layer of flavor including flambeing the wine! Fun. Alongside was a creamy polenta and I underscore lots of heavy cream offset by a flavorful caponata in which the eggplant had been roasted to avoid too much heavy oiliness and lots of crusty french bread to mop up the rich sauce.

Pastry chef, Daniela Galarza honored us with her panna cotta and the best pistachio biscotti I have ever eaten and that includes in Italy.

So we kicked it into high gear and grateful as always for the opportunity.

Bon Appetit!

Lisa Fielding

Secret Ingredients Hosts A Brentwood Birthday Party

Last Friday night we had the great honor of hosting Lisa Chadwick's birthday party in beautiful Brentwood. Lisa invited a dozen of her closest girlfriends and we designed an Italian menu suitable for the al fresco setting.

We started with Zucchini di fiori stuffed with honeyed goat cheese deep fried in James Beard's Ale Beignet and served with a garlicky lemon aioli... these were perhaps the best blossoms we've ever made and eaten. They were a smashing combination of sweet and savory followed by a watermelon and heirloom tomato salad sprinkled with feta cheese and fresh mint dressed in sweetened reduced Balsamic. Pasta tricolore was the main course: soft and moist gnocchi tossed with braised tomatoes, garlic and basil; summer pesto over gemelli and silky pappardelle bathed in browned butter sauce. Dessert was presented by our favorite pastry chef, Daniela Galarza who made lemon tart (better than what we've eaten in Paris) with creme fraiche.

The entire meal was stellar and we left everyone full and happy to have tasted some of our better recipes which I will be posting on a separate page.

Bon Appetit!

Lisa Fielding

Secret Ingredients' Engagement Party

Secret Ingredients hosted a cocktail party to celebrate the upcoming nuptials of Danny and Colleen. About thirty of their friends gathered at our home/headquarters where we entertained them on the deck and in the garden. We prepared light cocktail fare -- but true to form -- in ample quantities.

The menu: Wine, Cocktails and Beer. Crudite with homemade hummus. Cucumber canapes with grapefruit scented sour cream and smoked salmon. Artichoke gratinee. Bruschetta con cecca. Miniature meatballs and marina. Potato crisps with smoked salmon spread scented with chives, lemon and tabasco. Kalamata olive and feta salad with lemon, extra-virgin olive oil and feta. And last but not least, chocolate jumbo cupcakes with chocolate ganache frosting.

Our guests were over the moon and I believe that everyone left well fed and well loved. Beautiful group of people. There was a moment when the bride and groom were toasting friends and family as I watched tears fall across the cheeks of our guests, I realized -- we are so lucky to bring this kind of happiness to people in the midst of their happiest memories. It's not just about a food. It's about helping people connect in a deep and meaningful way.

I hope all of our gigs go so smoothly. We are booked out this weekend and next. And really excited for our first SI's Secret Table gathering. Keep it coming!

Bon Appetit!

Lisa Fielding

Secret Table August 14, 2010

SECRET INGREDIENTS INVITES YOU:

Please join us for our second, communal nine-course dinner on Saturday, August 14th at 7:30.

The Menu:

Aperitif and Flight of Wines

Amuse Bouche

Puree of Saffron and Garlic Soup with

Poached Egg, Pain Croustillant, Truffle Oil, Chives

White Peach and Langoustine Salade with

Arugula, Spring Onion, Black Pepper Brushetta and

Tarragon and Meyer Lemon Vinaigrette

Stuffed Squash Blossom with

Whipped Humboldt Fog Fromage in Ale Beignet,

Micro Greens and Spicy Aioli

Palate Cleanser

Slow Roasted Roulade of Lamb Provencale
with Olives, Golden Raisins, Garlic, Anchovies and Basil,

Cabernet Reduction, Pomme Dauphinoise,

Braised Endive and Plums

Or:

Pan Seared Roulade of Salmon

with Julienned Leeks, Grape Tomatoes and Dill,

Kefir Lime and Chardonnay Reduction,

Puree of Pommes de Terres Masion,

Braised Endive and Plums

Cheese Course

Boules au Chocolate

in Creme Anglaise with Shaved Almonds and Nutmeg

Coffee, Port, Cognac

Chef du Cuisine:

Michelle Fielding

RSVP:
secrettable@secretingredients.us

Please make sure to include the number of people in your party.

Tariff: $110 per person (check or cash please)

A confirmation email will be sent to you.

Location:
4272 Campbell Drive

Los Angeles, CA 90066

310.612.3052

We look forward to serving you!

Lisa Fielding

Secret Ingredients

Secret Ingredients' Secret Table

Secret Ingredients founder, Lisa Fielding, discovered that being a full-time screenwriter and caterer was a Mission: Impossible. So in January of 2010, she hunkered down to finish several assignments with her eye on Secret Ingredients and how to grow the company as soon as she wrote "The End" on her final project. In between, she continued to cater parties and private dinners always searching for the right people to bring in to the kitchen and round out a partnership. Her earlier attempt to find a chef/partner was over before it got started so she did recognize that this person would have to share her love of food, her entrepreneurial grit and her profound work ethic.

Enter Michelle Fielding, her sister and Patricia Canale, a friend. Today, the threesome have put together a new business plan and are extremely excited to bring their individual talents to the mix and most importantly share their extraordinary cuisine with you...

Our first and most exciting venture is The Secret Table. A weekly communal dinner held at a private home where intrepid foodies and lovers of great wine can meet and eat. We promise to make this above and beyond a typical restaurant evening. When you dine at The Secret Table, you'll be able to meet a new friend, business relationship or perhaps a romantic liaison. A typical evening will include a five course meal coupled with a flight of wines. The Secret Table occurs every Saturday evening starting August 1 through October 31st, 2010. Reservations can be requested at secrettable@secretingredients.us. Instructions to pay via PayPal will follow and once your payment has been received a confirmation, menu and directions to our Mar Vista location will follow. It's going to be a lively summer.

Additionally, we will be up to our usual catering services and hope to provide you with great meals and memorable times. For catering inquiries please contact us at events@secretingredients.us. We are also providing venue services for the summer so check us out if you'd like to host a party but don't have the space. We look forward to serving you.

Bon Appetit,

Lisa

Dinner for Forty

First night of Hannukah at the Barnett's of Mandeville Canyon and the menu was extensive. We served a platter of smoked salmon rolled into rosettes with all the fixings, gorgeous potato latkes with homemade applesauce, sundried tomatoes, and cranberry chutney. My famous artichoke casserole -- the secret is tons of garlic and parmesan, tapenade that is a combination of the great French anchoiade and olive spread, crostini and sliced challah. Next in line was halibut baked in an Asian marinade that I conceived years ago and thrills everyone with its piquant seasonging heavy on garlic, fresh ginger, soy, plum sauce, lemon juice and chili garlic sauce. Grilled steaks were also served -- don't know how I managed to tend a barbecue in the middle of all of this by the way. Broccoli rabe with browned butter. And a huge salad with pears, cranberries and candied pecans. No one was going to go home, hungry. Dessert was a buffet as well. Lovely Red Velvet cupcakes, my personal favorite: coconut cupcakes, cranberry and almond biscotti dipped in white and dark chocolate, orange and cranberry polenta cookies, fruit salad and sorbets. Almost forgot: chocolate lava cakes with chocolate frosting. Yes, I cooked for days but it was all worth it so see my clients well fed, cheeks rosy from great wine and champagne and convivial laughter and conversation around the table. Great mate Emily Beatty made an appearance to lend moral support and sprinkle her magic around the kitchen. And Norma, the family's aide de campe was an incredible joy to work with -- she lightened my load immensely. Cannot wait for the next big gig. It's getting easier all the time.

Happy Holidays!

Lisa

Alsace Wine and Food Pairing at Drago Centro

On Thursday evening, the 10th of December, from 7pm to 10pm, Wine Spectator, Drago Centro, Deussen Wines and Spirits hosted an Alsation wine and food pairings that was fantastic.

I was the conduit that brought the various parties together and was able to enjoy all the bennies on the menu. I have to say that if white wine is your drink of choice you are missing out if you don't start pairing your own meals with Alsatian wines. They are light, crisp, fruity, fragrant and quite notably French. You will not find a Californian companion that replicates the unique qualities of these wines.

The menu included: Sea Urchin, Cardoom, Caviar paired with Lucien Albrecht Blanc de Blanc, Cremant d'Alsace 2007. Best bubbles for the holiday season.

Shrimp Agnolotti, Lemon, Thai chile. Domaine Zine Humbrecht, Riesling. 2007

Forget about your average Chardonnay the next time you serve fish.

Braised Pork Belly, Farro, Grape. Marc Kreydenweiss Kitt, Pinot Blanc 2007

A white that can handle a heavy dish like this is amazing.

Foie Gras creme caramel with Pinot Gris Gelee. Domaine Weinbach Pinot Gris. 2007

Better than sex. That's all I can say.

Quadrello di Buffala, pistachio, honey. Domaine Schlumberger, Fleur Gewurztraminer. 2005

White chocolate stuffed with buffala mozzarella finished with a dessert wine.

Do yourself a favor and try these wine with your holiday meal celebrations. You will be loved for your sense of adventure. Plus it always sounds much better rolling one of these names off your tongue any old day.

Bon Appetit! Lisa