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
Thursday, August 26, 2010
Wednesday, August 25, 2010
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
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
Friday, August 13, 2010
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
Subscribe to:
Posts (Atom)