PopUp Dinner Paladar at Leafy Greens Kitchen with Chef Sofia Mileti

I like to cook for people who like to eat. That’s where it all started.

Chef Sofia Mileti and I kicked off the first guerilla dining event with a delicious, locally sourced, nutrient dense menu to feed a table lined with good friends.Processed with VSCO with g3 preset

Check out this menu Sofia put together…!

PALADAR

GUERILLA DINING FEATURING THE EPICURIAN

TALENTS OF SOFIA MILETI & LEAH POKRASSO

FRIDAY JUNE 17TH, 2016

Opening Libation

‘The Thyme is Now’

Espolon Reposado ~ Muddled Thyme ~ Maple Syrup

Fresh Squeezed Lime Juice ~ Pink Salt Rim

It was the perfect drink to welcome the weekend and our guests on a warm Friday evening.

Carpaccio of Grass Fed Beef

Garlic Scapes ~ Radish ~ Caper Berry ~ Arugula

Parm Crisps ~ Smoked Olive Oil ~ Volcanic Salt

This creation of Sofia’s was the perfect first plate to start the night. The flavors were dynamic with the umami flavor from the parmesan crips and brightness from the caper berries. The beef was flavored with lemon, smoked olive oil and freshly ground pepper. The arugula lent a peppery presence. We garnished the carpaccio with delicately shaved, transparent radish slices and black volcanic salt. Yum.

Shaved Fennel Salad

Grilled Stone Fruit ~ Mizithra Cheese ~ Fried Basil

Balsamic Vinaigrette

Thinly sliced fennel perfectly dressed in a bright balsamic dressing – my mouth literally started to water as I typed that. It was balanced with sweet and savory with grilled stone fruit and the salty greek cheese. The fried basil sat on top like a sail on a boat. Again so yum. 

Grilled Pork Tenderloin

Bing Cherry Chutney ~ Roasted Spaghetti Squash

Hericots Verts

A generous serving, like you have someone taking care of you. That’s what it tasted like, it went right to the heart. The pork was perfectly juicy, and pared well with cherry chutney where there were notes of spice, sweet and tang. The color of the yellow squash and bright green haricots verts reminded us that we were not only serving a delicious meal, but a healthy one.

Meyer Lemon Olive Oil Cake

Fresh Berries ~ Lavendar Crème Fraiche

A lovely dessert to finish a satisfying meal.The olive oil provided a bright, fresh flavor as well as a moist texture which was accompanied with a subtle zing from the Meyer lemon. And then there was the lavendar crème fraiche, these two beautiful things belong together, and well as vanilla bean which Sofia decided to add, so glad she did!Processed with VSCO with g3 presetProcessed with VSCO with 4 presetProcessed with VSCO with g3 presetFood and weather go hand in hand – so here’s a quick weather report; It was the kind of evening in which you didn’t need to bring a jacket, or even a layer – the air felt like velvet. Beautiful plates were delivered one after the other to our grateful eaters. Meanwhile in the kitchen we crafted and planned each plate with care and delight. In the background was Flamenco guitar music provided by our talented friend, Bo Johnson, accompanied with the sound of inspired conversations and silverware dinging the plates. At the end of the night when Sofia and I joined our guests with a tall glass of red wine in hand and our stained aprons still on, Bo serenaded us with a special song. That sort of thing only happens in the company of magic. And to top it off one of guests had her acupuncture kit and gave me a quick treatment – The unfolding of it all made me laugh!

The evening ended with everyone in the kitchen, of course, where we savored a little taste of the cherry chutney, or a quick taste of the last of the lavendar creme fraiche. Friends gathering over a shared love, a love of food but really a shared love of the fruits of our labor, a labor of love.Processed with VSCO with g1 presetA quick sit to take it all in before returning to the kitchen.

Leafy Greens at Jemez Pueblo

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For the last 8 months I’ve been teaching cooking classes at Jemez Health and Human Services on behalf of Mogro. It’s been a great experience. It’s more or less the same group that comes every class and we have a great time! Together we’ve made chicken curry, pesto, soups, salads and healthy desserts!

In class I have the young people come up and help me mix and stir. And as a class we taste and talk about how to balance flavors. We make everything from scratch using whole foods, of course. We talk about the dark age of nutrition, when our food entered the factories and would come out in boxes full of chemicals and preservatives. We also talk about the wisdom of traditional people and our ancestors when it comes to nutrition. It’s been one of my favorite classes that I’ve taught.

 

Learn how to transition to a diet based on the book Nourishing Traditions By Sally Fallon with Mary Enig, Ph.D

NourishingTraditions

A few years ago, when I was living in San Francisco I was fortunate enough to work for Thomas Cowan MD. When Dr. Cowan works with his patients he always starts with nutrition. He believes in the wisdom of our ancestors and traditional cultures from around the world, they knew/know how to eat a truly nutrient dense diet. While I was working there I wrote an article on how to transition to a diet based on the book Nourishing Traditions, from which he works from (see below for the link to the article).

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