Had an awesome opportunity back in March to collaborate with a friend, Fallon Bader, in the industry — what happens when you have two dietitians who love to cook come together?
We make awesome food, and share that love of food with some great people!
Our idea for this popUp dinner came to us while we were cooking one evening…I jokingly said “we should do a popUp event”…fast forward three months and we were doing a popUp event. Our goal was to use as much seasonal, local produce as possible.
Our first course consisted of locally made charcuterie from M’tucci’s in Albuquerque. They make a significant amount of salumi in house—its amazing!!! We served i with a variety of cheeses, marcona almonds, roasted garlic spread, and homemade pickles (naturally fermented)!
The second course was a bit lighter and highlighted the transition between heavier winter fare and lighter spring veggies. Citrus is typically in season January – March-ish—blood oranges, cara cara oranges, navel…etc. We combined citrus with roasted beets, mint, pistachio, reduced balsamic, and an arugula foam (I know, so fancy!). The arugula was “hyper” local, Fallon grew it! (yesssss!)
The third course was a our collaborative brain-child combining my culinary techniques with flavors of the Mediterranean and devised the chickpea crepe course. We tried several different ways to create this dish, but charring the swiss chard created the best, most impactful flavor. Topped it with a chickpea crepe; just some chickpea flour, water, and olive oil whisked together and cooked in a hot pan. To round out the flavors we added za’atar to to greek yogurt topped it with lemon zest and micro greens.
We found it easiest to eat it like a taco. The flavors melded perfectly!
1 leaf swiss chard – broiled in oven for 1-2 minutes until crispy
1/2 c chickpea flour 1/2 c water + 1-2 T if needed to thin 1 T olive oil salt to taste Whisk the above ingredients until smooth, should be a loose batter. Heat a season cast iron over medium high heat – once hot pour several tablespoons of the batter into the pan and spread it out into a thin layer. Cook for 1-2 minutes on both sides.
Combine 6 ounces greek yogurt, 2t za’atar, 2t lemon juice, and salt (to taste). Build as depicted below. Enjoy!
The fourth course was homemade tortellini stuffed with sorrel, mushrooms and onions. We served it with brown butter powder (…I know, what? Its a real thing; molecular gastronomy!) Topped it with a manchego shavings and fresh flowers.
The fifth course was our meat course, but still remained vegetable forward; entitled Radish 3 Ways. This was another goal when creating the menu; focus heavily on veggies and allow meat to be a component, but not the lead on the plate. We sous vide, roasted, and created a pesto from the radishes.
Here, we highlighted total utilization of the product — making a pesto from the radish tops, slicing a sous viding pieces, halving and searing larger pieces tossed with miso, and using the longer skinny root raw for plating. It was topped with crispy quinoa. (yum!)
The sixth and final course…dessert! Just because two dietitians cooked this meal does not mean that we would skimp out on dessert. We value quality carbohydrates and desserts! #everythinginmoderation
So this beauty was a take on a dessert Fallon had at a family dinner… we took our riff on it an made this — lavender, cardamom crusted whipped cheese cake with blackberry compote, blackberry paper and fresh lavender.
Our guests came to the kitchen for seconds, and literally licked the pan clean…I guess you can say that this was a hit.
Having worked in several kitchens…I must say that I missed the rush of dinner service, but I don’t miss kitchen life. The long days…the harsh environment…the stress. I love being a personal chef, cooking on my schedule for clients I choose to work with.
I love hearing the yummy sounds after a meal is served, and the interaction I experience while cooking a serving my clients. Below is a behind the scenes picture of my follow chefs, Mayaneli, Fallon and I cooking. #allwomenkitchen
If you are interested in my services or want to collaborate in the Pensacola area schedule a phone call with me!