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

My Favorite Chef

My Celestino Drago is living the American Dream. An immigrant from Sicily, he arrived in Los Angeles many many years ago at the tender age of 19. And he spoke the very sweetest broken English with thick Italian accent that is exactly the same today. Despite this inauspicious debut, he brought with him a vision, determination, focus and talent that was unstoppable.

Today he oversees a family of restaurants that are devoted to inspired Italian cuisine. With each new venture, he ups the bar in terms of ambiance and food. I have been fortunate to know him for 27 years -- an impossible number when I think about it. And have eaten at every single establishment and been incredibly grateful for the experience. Recently I was treated to a perfect night at Drago Centro -- Celestino's gorgeous, grown up, sophisticated restaurant downtown on Flower Street and my palate was so titillated I had to write about it.

There was an airy fondue served with crunchy toasted bread and beautifully blanched baby vegetables and sweet apples. As if this wasn't heaven enough, he added a layer of shaved truffles that was intense. We ate charcuterie. A tagliatelle with creamy saffron and crab. A remarkable piece of halibut. And a tiramisu that was a transcendent layer of lady fingers layered with sweet marscapone, whipped cream, and topped with a dusting of cocoa with a stenciled D for Drago of course.

Complementing the food is Jaymee's gorgeous mixed drinks' menu. A true mixologist -- she's got the mojo when it comes to making concoctions from potions like violet liquer and rosemary, chamomile Grappa and grapefruit. Plus she's just super cute and fun to watch her teeny frame commandeer the bar and all that entails. If Iwere you I would spend my very next night out at Drago Centro and enjoy a meal that you will soon not forget.

Ciao Ciao,

Lisa

Party in NYC

Secret Ingredients made their NYC debut last weekend (even if I was the solo ingredient) and we were a huge success.

Birthday bash for Gabby Kent's sweet 16! in Brooklyn Heights. Doing anything in NYC is a challenge but cooking for a crowd adds an entire new dimension to the quotidian phenomena of schlepping and hustling. Menu was Mexican -- there are no great Mexican restaurants in NYC. We started with homemade tortilla chips and salsa then moved on to all white Texas Enchiladas with a caramelized onion cream sauce, chicken, cheese and roasted red pepper for color (as my mother would always say). Alongside this devastatingly delicious and calorie rich entree I served Saffron Rice with peas, Black Cowboy Beans with roasted jalapenos, tomatoes and garlic, tomatillo chutney with cinammon, cloves and fresh ginger (beyond insane flavor), a fresh and crunchy Jicama salad with a Lime Cilantro Vinaigrette and then....DESSERT with a capital D arrived in the guise of two sinfully decadent cheesecakes: traditional New York with a shortbread crust and a blueberry topping and chocoloate with a chocolate wafer crust and a sweetened whipped cream crown. To my credit, the entire meal was served again on Sunday night! So much for people being finicky about leftovers.

The upshot is that I left the right coast with people full, happy and begging for more. I hope this is the first of many occasions we'll be asked to cater a party in my most favorite city on earth. Recipes available on request.

In the meantime, happy eating, drinking and enjoying all with friends and family.

Lisa

I've got a new partner!

As many of you know Secret Ingredients was launched a few months ago and fortunately started booking gigs right away. As a direct result of my good fortune, I invited my dear friend, Wendy Plumb -- co-conspirator, fellow Buddhist, international women of mystery and most definitely the blonde version of Lucy Ricardo to join Secret Ingredients as my partner. She accepted and now we're making a major push to inform our friends, family and business associates in our little burg of Pacific Palisades of our intention to be make great food and superlative entertaining just a phone call away...

I couldn't be happier because unlike most chefs I actually do love another cook in the kitchen especially when it's someone I trust, respect and adore as much as Wendy.

More news to follow...we have a public speaking engagement coming up in the Palisades that will provide a great platform for our new partnership. In the meantime, make food and entertaining a priority. Life without it is rather colorless don't you think?

Lisa