As the holidays approach, people start to ask me more and more about making something delicious and inventive for their vegetarian dinner guests. Nowadays, vegan and gluten-free guests are also becoming common! I’m always up for the challenge of diet-restricted guests. This is just one of the many items I have had fun creating for the Skirball’s unique catering menu. I work hard to make every dish look as good as it tastes, and this very elegant-looking (if I don’t say so myself) vegetable tower is a creative and hearty alternative to the simple salad and is easy to make. Even the non-vegetarians will enjoy it!
Tower of Butternut Squash, Beets, and Arugula
1 butternut squash (select one with long stem neck)
1 large red beet
1 large Hass avocado, cut into cubes
Cherry balsamic vinaigrette (Alternative: regular balsamic vinegar that has been reduced to syrup)
Salt and pepper
1 bunch basil
1 bunch Italian parsley
Extra virgin olive oil
Salt and pepper Continue reading
It is a joy to see the courtyard filled with people enjoying my food and lively conversation. Photo by Jared Steven.
Sunset Concerts 2012 are over, but as a colleague reminded us in pictures, “What a summer it was!”
For me, the pleasure wasn’t only hearing great tunes or watching the showmanship of the artists, but enhancing the fan experience with good food. Each week, as I planned the menu for each of the popular pre-concert buffets, I drew inspiration from the feel of the music, the cultural and culinary heritage of the band, and the fresh summer bounty. It was fun to create something original, with music serving as my muse.
For the Sunset Concerts performance by La Santa Cecilia, among many dishes inspired by the band’s Latin American background, I created lamb shoulder braised with guajillo peppers, cinnamon, and orange. As I greeted guests, many asked me for the recipe. I’m happy to share it now with all of you. Enjoy it year round… and be sure to dine at Zeidler’s Cafe for next year’s season to see what I come up with next! Continue reading
Ever notice that wonderfully fragrant rosemary grows right outside the Skirball entrance? It's an inspiration for a lot of my cooking.
The sense of smell is said to be the strongest memory trigger, and having spent a considerable amount of time breathing in aromas in my Grand’Mere Adeline’s kitchen back in Ohio, I can attest to that. Just the scent of a Thanksgiving turkey prepared just like she used to make it so many years ago takes me back to moments I will never forget.
Grand’Mere Adeline was the queen of the kitchen. Preparation for the holidays started in September. With a blended family culinary history that included Scottish shortbreads, Hungarian pastries, and chicken-and-matzo-ball soup, recipes were handed down through the generations. A select few were adapted from the Cleveland Plain Dealer, but if (and only if) they met Grand’Mere’s highest of standards. The one thing we were assured of was that every morsel of food on her bountiful table was lovingly prepared by her and her alone.
The warmth emanating from the oven as the turkey roasted within. The mouth-watering smell of freshly baked bread cooling on the counter. The windows of Grand’Mere’s tiny kitchen wet with steam from the boiling of potatoes and rutabagas. These are details I can still close my eyes and recall vividly. Continue reading