Dishing it Up for Food Forward

We kicked off our Supper Club last night with a Southern BBQ raising funds for Food Forward.  Super fun!  We had a great group of people who came to eat and support.

To make it even more fun, I had some friends come to help.  Chrystal Baker, the fabulous, is a food stylist for several major culinary shows and is always a pleasure to hang with.  You can check her stuff out on IG at @anyneverywhere and @chrystalcooked.    

Also on the kitchen team was Richard Weinroth, the Head of Operations for Food Forward.  He’s a total good guy and we are so grateful for his help.  He’s not too into the IG stuff so nothing to check out there.  But do check out Food Forward and all that he (they) does!

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Before we served dinner, Richard gave us a little info about Food Forward.  It’s always enlightening to hear about the good stuff they do and how necessary it truly is.  Sound bite:  FF saves millions of pounds of food that would have gone to waste and distributes it throughout LA and Ventura counties to organizations that feed those who would have gone hungry.  How?  By collecting fruits and veggies from Farmers Markets and by picking fruit from trees in peoples backyards.  And all by volunteers. Cool, huh? Yeah.  Full of good feels!


But back to dinner.   Like most good Southerners, yes I have a smoker, and yes, I love to fire it up to serve a crowd.  It’s an overnight kinda thing but so worth it!  Here’s what we made:


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Tuscan Kale Salad

almonds, parmesan, pickled red onion, roasted beets, lemon vin

Little Gems with Sugar Snap Peas, Radish

 green goddess

smoked pulled pork & Smoked Chicken 

with Housemade Bread, brioche Buns, Slaw, Pickles and

Alabama White, Bourbon Molasses & Sriracha BBQ Sauces

Coastal Cheddar Mac ’N Cheese

Topped with Butter Bread Crumbs and Parmesan

Roasted Seasonal Vegetables

Orange Polenta Olive Oil Cake

I’m sure someone out there is thinking, dang, I missed it!  Well yeah maybe, but don’t worry.  More chances to come.  Make sure that you let us know if you would like to be notified of our future dinners.  Space is limited you know, and our “list” is ever growing!

And if you’ve got a special place in your heart for a local do-good org and would like to host a dinner, hit us up! We’d love to partner and do Supper Clubs for your group too!

Eat happy! Eat healthy!

xoxo

TFK 

International Pancake Day!

And here to celebrate, Gluten Free style, is my past post for GF Lemon Ricotta Pancakes!

The best Sundays were the ones when my dad would take us all to The Pancake Pantry for breakfast.  The Pancake Pantry was and probably still is a Nashville tradition.  The lines waiting for a table on those Sunday mornings took forever!   But it was always worth it.  The Silver Dollar Pancakes were my favorite.

Years later, Sarabeth’s in New York City set the new standard for pancakes.  Those Lemon Ricotta Pancakes with Blueberries are ahhhmazing!  I have for years recommended that visitors to NYC try them and I always get many thanks for that.  I now enjoy lemon ricotta pancakes again – gluten free.  Hope you like them as much as I do!

GF LEMON RICOTTA PANCAKES WITH BLUEBERRIES

 ¾ c brown rice flour

¼ c tapioca starch

¼ c potato starch

1 Tbs baking powder

2 Tbs organic sugar

½ tsp kosher salt

2 eggs

1 c ricotta

2/3 c milk

1 lemon, zested and juiced.

  1. Mix all dry ingredients in a mixing bowl and stir.

  2. In another mixing bowl, whisk eggs.  Add milk, ricotta, lemon juice and zest.  Whisk.  Add egg mixture to dry mixture and whisk until incorporated.  Allow to rest while heating griddle.

  3. Heat griddle to 350° and spray with cooking oil or butter.

  4. Pour ¼ c pancake batter for each pancake.  Add 3 – 4 blueberries to each pancake.  Allow to cook until they begin to bubble on top and are lightly browned on the bottom.  Flip and cook until lightly browned.

  5. Serve warm with maple syrup.

Enjoy!

TFK



Carolyne Snow
we can't wait to share...
 

with our new site, we are excited to become more disciplined and share more recipes, nutritional info and…. travel experiences!

so many friends and clients request recipes and to be honest, i’m not always inclined to share. some yes, and some no. I know that sounds kinda rude! but i’m a chef, and some of my stuff is kinda, you know, secret. if there’s something in particular you’d like to know, please hit me up!

and I do love to travel. we’ve been fortunate to do quite a bit of it, with and without our kids. we’ve found some amazing places and restos and some not as amazing. that’s ok. it’s always fun, no matter what!

so here’s to 2019, and new doorways, that lead to wherever, because it’s the journey, not the destination!~

more food, more travel, more fun! and making plans for 2020 in the process

xoxo

tfk

 
Carolyne Snow