Not Just Any Lasagna, A Dish Made With Love

Things that are home made or made from scratch often just taste better. Why do you think that is? Could it be that the reason is love? Fresh pasta is made with just a few ingredients flour, eggs, salt, and a splash of water. Using dry pasta just doesn’t replicate the quality you get with fresh dough. For this lasagna I opted to add fresh mozzarella and a nice meatball.

Fresh pasta dough is worth the effort.
Add a nice meatball
Fill the lasagna with layers of flavor goodness.
Your stomach will thank you!

There is no replication for the love and passion a chef puts into their food. Love and passion can not be substituted. That is why it is important to cook what inspires you.

Turning Leftovers Into Featured Dishes

Sautéed Steak on a Sweet and Savory Potato Bed with thickened Au jus. Sautéed Spinach & Bacon on a Parmigiano Masa Cake with roasted Cherry tomatoes glazed and maple reduction.

I prepared this dish using the leftovers of my wife’s Birthday meal. We had picked up dinner from Sutters Mill in Simi Valley. The portions from their meal for two deal were big enough to leave food for the next day. Instead of just eating the same thing for the second night ( something that does actually happen most times) I decided to kick the meal up with some pizzaz.

This was the original bay meal. Prime Rib Dinner with King Crab

Just want to say the meal we ordered from Sutters Mill in Simi Valley was pretty good. My wife ranks crab among her favorite foods. The food was good but not something that you’ve never experienced before.

Turning leftovers into new dishes can be a great way to explore your creative side and bring out your inner chopped champion. Don’t be afraid to try. I am sure there is some items in your fridge that could use some excitement in their lives.

Special Events will rise again, renaissance in the future?

Blackened Ahi Wonton with Mango, Jicama and Wasabi Whip Cream

This Ahi dish I made for an event awhile back was a perfect blend of flavors. It was exciting to eat and it had several different components that allowed it to excite the palate.

Ready to roll

Catering during covid has been greatly reduced.  Can’t wait for the day these events become a regular thing again.

It will be amazing to see the food experience renaissance that is sure to be on the horizon as im sure many chefs have had time to reflect and dream up new ideas.

So many great memories of events I’ve done in the past. I’ve had great experiences on both sides of the service line. Being a Chef at the foundation of who I am professionally my creative juices are fed by the experiences I’ve had and new dishes I come across in my food journey.

What is your best food memory at a large event? What is a dish that influenced your culinary palate? Share your comments.