hello!
Welcome to feast's May cuisine of the month newsletter.
Spring has reached its peak and it's a great time to celebrate! Lavender, mustard and nasturtium are all in full bloom and fresh spring vegetables are in abundance all around us. So rather than exploring a global destination this month, we decided to keep it local, looking into our own back yard gardens, organic grocery merchants and local farmer's markets. For May, we celebrate California farm to table dishes, featuring the ubiquitous fresh ingredients produced in urban coop gardens, micro farms and organic farms all around California. This month, join a neighborhood back yard fruit- vegetable exchange and create a truly unique spring time party with the help of the event planners and chefs at feast.
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season's best: fresh lavender
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buy Fresh cut culinary lavender and potted living lavender are popping up at all the farmer's markets. Idyll Horse Farms from Santa Ynez Valley is particularly well known for their lavender every year, and you can find them at the Santa Monica market. But the best way to enjoy lavender in the long term is to grow your own. Once you get the plant going it requires very little care and will provide plenty of lavender flowers every year to both enjoy and also share with friends and neighbors.
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store Like any fresh herb, place lavender in an air tight container and store in the refrigerator for up to two weeks. Or, place a lavender bouquet in a jar filled with water and store on your kitchen counter for up to a week. Stored this way, it provides a beautiful and fragrant decoration for your kitchen that is easy to access when you need to cut a piece. You can also cut the top of the lavender stem and bud and hang upside down to dry for longer term storage. Dried lavender will keep for several months if stored in a cool dry place.
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serve Lavender pie crust, scone, or short bread cookies, lavender butter cream on cupcakes, lavender ice cream, lavender syrup or jam, in marinade for chicken or fish, infused in fresh lemonade, in a cure for smoked salmon...
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cook
Fresh Lavender Aioli Serves 6-8
1 cup olive oil 6 cloves garlic, unpeeled and crushed 2 or 3 fresh lavender sprigs (leaves and flowers) bruised 3 eggs 1 tablespoon lemon juice In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes. Remove from heat just before oil starts to bubble. Allow to cool to room temperature. With a sieve over a small bowl, strain the lavender oil, pressing with a spoon to extract soft solids from the garlic and lavender. Discard herbs. In a food processor or blender, process the eggs and lemon juice until well blended. With the motor running, add the lavender oil a few drops at a time, then in a thin, steady stream until all the oil is absorbed and the mixture has thickened. Season to taste with salt and black pepper. Refrigerate for up to 2 days or use immediately. Aioli thickens on chilling.
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what's cooking
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brunch on the farm
fresh pea + feta on grilled bruschetta
caramelized leek + dijon tart house grape vine smoked san gabriel mountain trout with roasted grape + olive chutney
duck egg + prosciutto croque madame
fresh melon + lavender salad
house baked fresh spring fruit turnoverspace
garden exchange dinner party
herbed goat cheese bite with fresh baked crostinni
roasted artichoke quarter, preserved lemon aioli dipping sauce pan fried squash blossom stuffed with herbed ricotta
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fire roasted romaine wedge salad, gorgonzola, candied walnut, sweet cherry tomato, pepita dressing almond grilled grass fed beef tri tip + nopal, fresh avocado salad
orange + lavender glazed jidori chicken "a la brasa" roasted beet with fennel + shallot grilled flowering chinese broccoli + green garlic with lemon zest + local olive oil * fresh loquat + berry crostata faoeinon
may california luncheon baby lettuce + nasturtium salad, lemon verbena vinaigrette
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fresh whole wheat pappardelle, petaluma duck, peas, baby spinach, crispy kale + parmesan potato, roasted vegetable + fresh egg spanish torta, roasted pepper compote wild rice stuffed roasted heirloom tomato with golden raisin + toasted almond
rosemary short bread + house baked cookie assortment
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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our favorite cocktail this month: orange + lavender martini 1 � oz gin � oz dry vermouth � oz cointreau liqueur 2 teaspoons lavender syrup
fresh orange twist & fresh lavender flowers, for garnish
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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. odsifjosdfn great ideas Easy to grow and acquire in California, lavender is a great way to bring a provincial touch to your table. At a recent farm to table dinner party, guest favors of hand dried local lavender buds with a simple lavender recipe where presented in sashes simply tied with kitchen string, adding a floral, relaxing scent and some culinary inspiration to the party.
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feast loves... Vital Zuman Farms, located on Point Dume in Malibu, is several acres of truly local farm land. Vital Zuman is a public farm, open to visitors, volunteers, shoppers, and even sellers. Their store is open six days per week where visitors can buy Malibu-grown fruits and vegetables, as well as raw local honey, jams and pickles made from local produce, locally-made balsamic lemonade (claimed to be a good vodka mixer), local handicrafts, and even books. Vital Zuman is certified naturally grown and is farmed using organic, permaculture principles. And, Vital Zuman gets all its clean water from its own well. vitalzumanfarm.com
contact 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 for your next special event with family and friends or for your business catering needs.
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bon appetit!
Marcus Baird + your friends at feast
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