Traveling Recipe’s private party!

I feel so honored and loved to have family that will support me and let me come turn their kitchen upside down to create a four course meal. I have to admit, I was a little nervous about the menu…I woke up at 7am and thought to myself, “what the hell am I thinking making an appetizer with mango and garlic? and crap…do I have enough heirloom tomatoes?!!”

So after cooking up a sample appetizer and counting my tomatoes, I had to stop the self-doubting and trust my palate, creativity, and genuine love of food to get me through it. It was incredible. I was busy ALL day long but it was so very worth the planning, prepping, chopping, sautéing, and baking–and my beautiful husband stood by my side the whole time rooting me on and slaving right along with me.

What a refreshing thing to do–believing in yourself. We all really can do anything we put our hearts and souls into. I was a bit leery, but you grow your best when you put yourself in challenging or uncomfortable places, when you love yourself and trust your capabilities, and when you are willing to deal with the unpredictable path that lies before you. Do it people. Whatever makes you stronger and creates a positive space in your life—do it!

The menu:

Appetizer: Sprouted seed bread smeared with creamy goat cheese, jalapeno jelly, roasted garlic, carmelized onions, shaved fresh mango, basil leaf, sautéed purple cabbage, and topped with honey, smoked paprika, and sea salt.

First course: Fresh marinated heirloom tomatoes, cherry tomatoes, sliced avocado, shaved carrots and red onion, blanched asparagus, kalamata and butter olives, toasted pumpkin seeds, arugula, and topped with cracked pepper, balsamic vinegar, and tarragon.

Main course: Whole wheat and cilantro crepes, stuffed with oyster mushrooms, purple cabbage, yellow bell peppers, and chipotle adobo sauce, smothered in poblano pepper cream and topped with slice jalapeños, edible flowers and citrus.

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