We’re in the height of citrus season here in California and it is truly one of the most wonderful times of the year. I am always amazed at how out of the cold, gray days of winter comes the bright, sweet gift of citrus. Living near the foothills of the Sierra Nevada, we are blessed… Read more
Avgolemono (pronounced ahv-goh-LEH-moh-noh) is the Greek chicken soup for the soul. It is every yiayia & mama’s answer to anything from the common cold, to a downtrodden spirit. The combination of chicken stock, rice, lemon & eggs makes avgolemono a simple comfort that is a timeless classic of the Greek cuisine. When I married into… Read more
These seasonal flatbreads were featured at the first Farmstead Supper we held back in the fall. As we planned the menu for our first event, we knew we had to create a dish that would use the wood fired oven on Kyle and Morgan’s Urban Farmstead. Seasonal flatbreads were our first thought, so we began… Read more
Nothing quite compares to a cinnamon roll fresh out of the oven in all of its sweet, gooey, cinnamony glory. I am one of those people that is very particular about their cinnamon rolls. They must be super soft & tender, like to the point where they almost melt in your mouth. And because there are… Read more
This dish holds a very special place in my heart. Loco moco and I met after I had just graduated high school and was set to spend my summer on the island of Oahu, Hawaii at Surfing the Nations (STN). I remember landing at the airport and walking from the plane through the open air terminal… Read more
The real inspiration behind this recipe was the meyer lemon marmalade that my dear friend Morgan gifted to us. The moment I first tasted her homemade marmalade I began to imagine how we would use it. Immediately I envisioned spreading it on gingerbread scones with a dollop of mascarpone. This flavor combination is not anything that… Read more
Membrillo (pronounced: mehm-BREE-yoh) is the Spanish name for quince paste. When we discovered an abandoned quince tree in our neighborhood this fall, we were blessed with quite a bounty of fruit. After we turned the first of our harvest into honey poached quince, I knew that the rest of our harvest would have to become homemade membrillo. I had… Read more
Matcha and I go way back. All the way back to when I was just 15 and I was drawn to its beautiful green hue and earthy, sweet flavor. In recent years, my relationship with matcha has grown and now we are fully committed – we start everyday together. A hot matcha latte sweetened with… Read more
