A WEDDING

Margaret and David-5In early October, I cooked a family style dinner for an intimate wedding at a private residence in Malibu called The Sandcastle. The home, designed by architect Harry Gesner, was such wonderful setting for a celebration and a perfect compliment to the couple, Margaret and David. I served up a bountiful spread of farmers market deliciousness, being sure to include some of the couple’s favorite ingredients so that the meal truly represented them. It was a beautiful celebration of love, family, and friends and I am so thrilled I was able to be a part of it. And, it was a really fun kitchen to cook in!

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BITES

kabocha squash toast with ricotta and mint

sweet corn soup shooter with savory, olive oil, and maldon salt

mini meatballs with tomato sauce and parmigiano reggiano

zucchini and feta cakes with creme fraiche and dill

cheese board with thyme almonds, fig jam, quince paste, grapes

olives with lemon and orange zest

assorted charcuterie

FEAST

kale salad with serrano, mint, toasted breadcrumbs, and lemon parmesan vinaigrette

heirloom tomato and peach salad with burrata, basil, and olive oil

crispy smashed potatoes with rosemary and garlic

warm stewed lentils with sweet onion, heirloom carrots, and tomato

spicy sicilian chicken with red and yellow peppers, hot chili, eggplant, and red wine.

cumin scented carrots

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