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hello!
Welcome to feast's first cuisine of the month newsletter.
Each month we'll be highlighting a global cuisine inspired by the season's best fresh ingredients, as well as sharing fun event details and things we come across around Los Angeles and on our travels.
We're excited to bring you our first newsletter as spring reaches its peak. With lavender, mustard and nasturtium in full bloom and fresh spring vegetables in abundance, we decided to kick things off in the French region of Provence. The brightly colored fabrics, farm stands, and menus of fresh locally raised ingredients that dot the countryside all around this southern area of France inspired us to come up with some great menus featuring the best of the season, in the spirit of a place that has contributed so much to our dinner tables around the world. |
season's best: fresh asparagus
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buy
The traditional green variety is abundant at the Farmer's Market right now. For the artisan, purple and white varieties, go to a larger market like Santa Monica on Wednesdays or Hollywood on Sundays. Choose asparagus that's bright in color with tender but tight spears.
store
Keep asparagus cool and moist. Handle asparagus spears like flowers - trim the flat ends and stand upright in an inch of water, or wrap the cut ends in a wet paper towel and store in a plastic bag with the top left open. Stored this way in the refrigerator, it keeps fresh for 2-3 days.
serve
Wrapped with prosciutto and some fresh ch�vre; steamed with fresh herbs in a simple but tasty omelet; grilled fontina sandwich, saut�ed with edible flowers and garlic aioli
cook
Asparagus, Gruyere + Spring Herb Savory Bread Pudding Serves 6-8
1 lb fresh asparagus
� cup chopped mixed fresh herbs - chervil, thyme, parsley & tarragon
12 -16 thick slices dry bread
5 eggs
3 cups milk
1 tablespoon butter
� cup freshly grated romano cheese
4 oz gruyere cheese + 4 oz fontina cheese, shaved
1 teaspoon each kosher salt & freshly ground black pepper
Preheat oven to 350 degrees F. Steam the asparagus until just tender. Immediately cool off under cold water. Soak the bread in 2 � cups of milk in a shallow pan. Butter a 3-quart souffl� or baking dish. Layer one third of the bread, then asparagus, followed by cheese and herbs into the dish. Repeat until three layers of each ingredient are built up. Whisk � cup of milk with the eggs, salt and pepper. Pour the mixture into the dish and let stand for a few minutes. Bake until the top is brown and cheese is bubbling; about 45 minutes. |
what's cooking
  
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mother's day celebration
fresh pea pancakes with house smoked salmon
truffled scrambled eggs with fines herbs
heirloom potato tart, anchovies, dried tomato + caramelized garlic
fresh baby spinach salad with bacon, chevre + fried duck egg
fresh melon + lavender salad
artisan breakfast breads
hors d'oeuvres soiree
lavender + basil palmiers, charred tomato chutney
roasted vegetable + goat cheese terrine
pate de campagne with fresh baked lemon fougasse
grilled fresh shrimp, red pepper rouille croustade
filo wrapped fresh asparagus + red peppers
artichokes with basil mayonnaise
fresh spring pea + feta on grilled bruschetta
provencal dinner
fresh mussels, fresh tarragon, vermouth + sweet butter
baby greens anchoiade, julienne vegetable, quail egg, pan seared crouton
roasted spring lamb rack with fava beans, mint + marjoram
petit squash ratatouille nicoise
fresh haricot vert, olive oil + red pepper
warm apricot tart, rosemary honey glaze
spring luncheon
spring greens, aged sherry vinaigrette
pan roasted chicken breast, fresh zucchini relish
black pepper fettucini with petit peas, asparagus + pancetta
baby french fingerling potatoes braised in wine + poached garlic
grilled baby asparagus, pistachio vinaigrette
Our menus are created using the best, fresh seasonal ingredients. To ensure premium quality and availability, orders must be placed 24-hours in advance. Contact us for personalized menus reflecting your event theme, culinary tastes or budget. Special dietary requirements can also be creatively accommodated.
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details...
  
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our favorite cocktail this month: orange + lavender martini
1 � oz gin
� oz dry vermouth
� oz cointreau liqueur
2 teaspoons lavender syrup
fresh orange twist & 1 sprig of fresh lavender, for garnish
Combine all ingredients (except garnish), into a mixing glass. Add ice and stir. Strain into a chilled tall glass. Top with an orange twist and sprig of fresh lavender.
great ideas
Widely grown in Southern France, fresh lavender is a great way to bring a fragrant touch of Provence to your table. At a recent baby shower, guest favors of essential oil candles were personalized with fresh lavender buds tied simply with some ribbon, adding a floral, relaxing scent to the party.
feast loves...
The French General; known for their Provencal inspired books on simple entertaining and series of vintage inspired stationery and mailing labels. Tucked away on Riverside drive in Atwater Village, The French General is a treasure trove of flour sack cloth, striped linens, lavender scented candles and French ticking. www.frenchgeneral.com
contact us
We build our business on referrals from our clients. We value our relationship with you, and appreciate the opportunity to stay in touch. Please think of us for Mother's Day and for any special celebration on your calendar, and for your business catering needs. And, if you have a friend or colleague whom may need a caterer, please tell them about us. We can be contacted at 310-568-8600 or by email. And as always, feel free to visit our website. We look forward to hearing from you very soon. |
bon appetit!
Harvey Slater + your friends at feast
  
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