As an Angeleno with a Master’s in Health Promotion and a day job in Corporate Citizenship, I’m still proud to have been a Minnesota worm catcher. Yes, that was my first job, dontcha know?! But having spent the first years of my Midwest life converting snow and icicles into something savory, I learned all sorts of table trickery about taters and truffles.
I admit, growing up on Capri Suns and frozen tots, I thought more about princesses than I did about culinary arts and grocery store perimeters. But there was something adorable about my childhood cuisine, a convenient simplicity that’s not commonly found here in LA. Heavy – we have abbreviations for cream of mushroom soup, need I say more – and about as refined as a Bloody Mary topped with a slider. But like a new pairing, I found the pleasures of exploring LA and experimenting with diverse menus and passionate recipes.
My kitchen today? It’s a nostalgic and flavorful melange, a tribute to my travels and a celebration of food diversity and availability. A place where joy is meant to be sautéed, plated, shared, and savored with friends and family. It’s an aromatic and freshly welcoming garden that creates the sentiments we seek daily. My hope is to share and promote, to connect and encourage. Our kitchens and tables are happiest when met with open arms. It’s time to enjoy taters and truffles and everything in between.