cocktails and hors d'oeuvres

chilled honeydew soup with tarragon

shaved asparagus salad with morels

bourbon glazed pork belly, sweet corn grits, wilted mizuna

trio of mini ice cream sandwiches

seats available here

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green chile chicken chilaquiles

I made these just today (!) for brunch. It's deeeelish and can be made the night before and reheated. You can also use other kinds of meat or protein in place of the chicken or leave it out altogether and use vegetables instead (see below for suggestions). I used mild chiles and salsa, but feel free to adjust the heat to your liking.

12 corn tortillas
2 (4-ounce) cans hatch green chiles
2 cups chunky green salsa
2 cups shredded monterey jack cheese
8 ounces queso fresco, crumbled
2 cups shredded cooked chicken (about 2 breasts and 2 thighs)
4 eggs
2 cups buttermilk
Salt and pepper

Heat the oven to 375°F. Grease a 9x13-inch baking pan or dish.

Cut 6 of the tortillas into quarters. Mix the chiles and salsa together. Lay a single layer of tortilla pieces in the pan and cover evenly with half of the chile mixture, then half of the cheese. Top evenly with chicken (or whatever you're using).

Cut the rest of the tortillas into quarters and make a layer on top of the cheese. Spoon over the rest of the chile mixture, then the rest of the cheese.

Whisk the eggs to blend slightly, then whisk in the buttermilk until blended. Season lightly with salt and pepper. Pour the liquid slowly over the layers in the pan, being sure to cover the whole thing evenly. Gently shake the pan to distribute the liquid.

Bake until the cheese is melted and golden, about 25 minutes. let stand 10 minutes and serve, or let cool, then cover and refrigerate up to 24 hours. To reheat, heat the oven to 250°F and heat for about 45 minutes.

subsititution suggestions (you can also add any of these to the chicken, but adjust quantities to end up with about 2 cups of filling):
2 cups cooked black beans
2 cups diced sauteed zucchini or yellow squash
2 cups shredded turkey
2 cups shredded brisket
2 cups shredded pork shoulder


Miso-Marinated Salmon

I try to eat fish at least once a week, for the omega-3s and stuff. And also because I love it! This is one of my favorite ways to cook salmon. It takes about 5 minutes to prep, and about 15 minutes to cook. Add some brown rice and sauteed greens and I feel healthier on the spot!

Miso, mirin, and sriracha are pretty easy to find. Try Central Market or Whole Foods. Or visit an Asian grocery--they usually have cool stuff for not a lot of money!

1/4 cup white miso
1/4 cup mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
2 tablespoons minced green onions, plus more for garnish
1 1/2 tablespoons minced fresh ginger
2 teaspoons sesame oil
1 teaspoon sriracha (Asian hot sauce), or to taste
4 (6-ounce) salmon fillets
Sesame seeds, toasted, for garnish

In a medium bowl, whisk together all the ingredients except the salmon until blended. Lay te salmon fillets in a single layer in a baking pan or dish. Pour the marinade over and turn the salmon fillets to coat them. Refrigerate for at least 30 minutes.

Heat the broiler. Line a baking sheet with foil. Spray the foil with nonstick spray. Remove the salmon from the marinade, using a rubber spatula to scrape off the excess marinade. Arrange the salmon skin side up on the baking sheet. Broil until the skin is crisp, about 6 minutes, then carefully flip the fillets and broil until the salmon is cooked through but still slightly darker pink in the center, about 7 minutes more. (Cook the greens--I like baby bok choy or Chinese water spinach--now.)

To plate, spoon a bed of rice just slightly "north" of the center of the plate. Top with greens, then lay the salmon at angle pointing down towards the bottom right of the plate.