Kitchensurfing Cooks Chef-Driven, Chef-Prepared Meals In Your Home

Chef Ryan Rondeno Plating Dinner

With how often I do dining reviews, I tend to eat out a lot. So much that I will sometimes go for weeks without even visiting the grocery store and my cooking skills eventually become so rusty, I can’t help but wonder just how much I’d embarrass myself when it came time to entertain in my own home, again. (Okay, but seriously, I still have the basics down. I promise.)

And then there’s Kitchensurfing. First launched in New York, the Los Angeles incarnation launched just yesterday. I was provided several, succulent tastes at one Southern media dinner held in Venice last month, just so I could envision how it might play out were I to host something similar at my own place. Continue reading

Pink Sparrow Brings Home the Fun in Cooking

Education in deliciousness

I may get to eat really great food every week, but the funny – or sad – thing is that almost none of it really comes out of my kitchen. You don’t have to be one of my closest friends to know I don’t cook. Good thing I got approached by two ladies known as Pink Sparrow, who do cooking class-dinner parties, because I’m hoping to learn some skills for my new kitchen and new lifestyle.

Chopping an onion...

It all started with a consultation meet-and-greet with the two gals, where I got to choose what theme I wanted to go with. After listening to some of Jennifer and Christena’s suggestions, I went with Greek! Yes, it’s the most “Greek” to me in the kitchen – so I was excited for my friends and I to get a cooking lesson in the process of a private, fun dinner party.

In addition to our hostesses, we ended up a month later with a dinner party of 4 (I was alotted 5) and were taught basic kitchen tricks and knife skills. (Impressed with their tools, I also learned that I need to get myself a new set of knives.) And then, we set to cooking. Jennifer and Christena brought everything – including all the kitchen ware needed to cook for everyone present, down to the cutting boards.

On our menu:

  • Dolmades
  • Tzatziki
  • Fava Bean Succotash
  • Yogurt Marinated Lamb Kebabs
  • Tapenade Crusted Roast Salmon

We started out marinating our lamb so that it could sit in the fridge during our preparation of everything else on the menu. Sean massaged the yogurt marinade into the meat, ever so thoroughly, beforehand.

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