The Roving Stove has been all systems go this month – with Super Bowl parties, the Grammy’s today, several Valentines Day dinners booked this week, the Oscar’s yet to come, plus securing new full-time clients for other chefs I’ve begun working with, in addition to my own regular clients. One of the things I love most about what I do is how truly personalized The Roving Stove gets to be; translation – it never gets boring. Every client has different preferences that present new challenges to rise to, and the opportunity for creative license in such varied menu planning.
It does mean my social life has suffered, so I’m afraid the blog has been more about service entrances in my apron, than VIP entrances in Versace of late. Last night I finally took a few hours off to celebrate a double birthday party for my friend, Kay Saatchi and Jany Davenport whose gorgeous home in Beverly Hills served as the elegant backdrop for the soiree. Arriving fashionably late, and apologetically gift-free due to my schedule getting the better of me, I was none the less thrilled to see my radiant friend looking drop-dead gorgeous, and surrounded by possibly the most chic crowd I’ve seen in Los Angeles, ever.
I admit, I was immediately distracted when my eyes were greeted with a spectacular visual and oral feast! I apologize for the lack of photos, but it was my first evening off in yonks, and I was like a child let loose in a candy store sampling all of the exquisite bites – my favorites amongst them being the steak and (quails) egg bites, pana cotta style goat cheese and beet salad parfaits, tempura vegetable filled cones, the caviar shots with lobster bisque gelee, and of course the miniature Asian take-away boxes filled with the garlic noodles that Crustacean are famous for (An Catering – sister establishment of the famed Beverly Hills eatery did the catering). J’adore the owners’ philosophy behind her food, “I am uncompromising when it comes to taste and health and I insist that my cuisine not only taste good, but also be good for you. I refer to this balance as the “Yin and Yang of Cooking,” where clearly hospitality is of equal importance – her daughter An graciously extended her hand in welcome, and introduced me to each tantalizing treat.
Slightly out of practice in the art of mingling and small talk, I nervously began to circulate once I hugged Kay and wished her happy birthday, and she introduced me to a few of her lovely friends. I admit, I was relieved when I looked up to see jeweler Sandra Muller (Jewels always feels more comfortable in the company of jewels and their creators), last seen when we did a surprisingly challenging Bollywood dance class together two years ago, and then I bumped into photographer Mathew Rolston, who I hadn’t seen since he did my engagement photographs for Interview Magazine in 1983! It was lovely to reconnect and reminisce. I did notice a pattern developing though, note to self: you really must start getting more yin back in your social yang, when I realized it had also been several years since I last saw the ever stunning lyricist Linda Thompson, and ubiquitous art journalist, Susan Michals. In fact, I don’t think I had even seen Kay since my own birthday last March! It was great to see everyone.
Alas, once the pumpkin cupcakes were served, I realized I had another early morning ahead, so I jumped back into my coach before it threatened to turn into a pumpkin too. Okay, so this is not even close to the artistry in presentation of the fabulous food last night, but these noodles are every bit as tasty for your dinner tonight. For more of my recipes, menus, and more – please join the Personal Chef Approach™. Please tell me what festivities do you have planned this month, and what will you be serving?
Udon Noodles with Tofu & Greens
High in nutrients while full of flavor, this Asian dish is sure to help spruce up your weekly repertoire. Not a tofu fan? Substitute boneless, skinless chicken breasts cut into bite size chunks and use chicken stock in place of the vegetable broth, or chunks of sirloin with beef broth.
Heat To Eat