May 2011 

LOGO

 Heirloom Tomatoes

Hello from everyone at PROVISONS!

I want to thank everyone who contributed to making PASADENA'S BIG NIGHT such a success.  First and foremost, thank you to Olivia Glauber for opening up her beautiful home to 40 strangers for dinner.  By the end of the evening everyone was in love with Olivia - including us!

We made a lovely Spring inspired dinner in Olivia's breathtaking garden, (see Recipe to the right.)

Our thrill of the evening was Tippi Hendrin coming in the kitchen to tell us how much she loved our pasta.  We also discussed felines - hers are bigger than mine!

A special thank you to Janice Lee of Accidental Wine, Natalia and Lewis from the  Cheese Store of Pasadena and Provisions friend and unofficial sommelier, Charlie Puffer.

We have a lot of events coming up this month,  including Evelyn's Bat Mitzvah and our next Wine Dinner in June!

Join us on Facebook  and enter a raffle to win a free ticket to our next Wine Dinner!!

We are here to help you through this month of graduations!

After all, WHY SHOULD YOU COOK?!

Lisa

UNDERGROUND WINE TASTING DINNER
June 11th

 

Our next Dinner is  June 11th on the West side!!!!

Yes,an ocean breeze!   

We will be eating and drinking out under the stars in a magical garden in Brentwood.  

   

Romantic lighting and an outdoor Pizza oven  - what more could you ask for?    

And yes there will be vegetarian options!!  

 

Five Courses and Five Wines.

$100 per person gratuity included 

Space is limited.

sign up!! 


 

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Lisa Feinstein
Lisa@Provisonsla.com
In This Issue
 
Underground Wine Tasting Dinner
Editor's Note
Bat Mitzvah Kvelling
Spring Pasta Recipe
Evelyn's Bat Mitzvah
Evelyn 4/11

I am very excited about my niece's Humanist Bat Mitzvah at the end of this month.  She has worked very hard and now we are all ready to party!  Evelyn and I spent ages working on her menu.  It almost became a diplomatic challenge worthy of the BORGIAS, although no one resorted to poison. 

 

Proscuitto wrapped peaches and shrimp had to be vetoed by her mean old Auntie. Discussions of hypocrisy ensued as I am famous for my four course Pig extravaganzas.  Finally a middle ground was found and we settled on a menu that makes everyone, (Evelyn, her Grandfather and I) happy, as it includes the "good" smoked salmon and five different types of goat cheese.  

 

Who knew a thirteen year old could be so particular?!  I have created gastronomical monsters!  Hurrah! 

Spring Pasta Recipe

1/2 pound of any kind of Pasta

2 cups fresh or frozen peas

1 cup of thinly sliced steamed asparagus 

1 cup of water

1 cup of green onions

olive oil

fresh mint

Cook pasta

bring water to a boil

add peas and scallions for 3 minutes

puree in food processor

add salt and pepper to taste 

add to pasta and finish with 

olive oil and fresh mint leaves

parmesan cheese optional