Cooking for Luv Pop-Up Dinner

Cooking for Luv Pop-Up Dinner

As you all probably know, (because I gave a  seat away and Instagrammed about it a couple of times), I attended the lastest Cooking for Luv Pop-up Dinner hosted by Stephanie Goldfinger (@cookingforluv) and Kim Cruickshanks (@helloimkim)!  I can’t even begin to describe to you how amazing the food was!  It was a six course, fully vegetarian, absolutely delicious meal.  The theme was “Celestial” and it was held in a secluded area in Santa Monica under the beautiful spring night sky.  Greeted with friendly faces and yummy wines (that kept coming all night!), it was a delight from start to finish.  I am going back and reading what I just wrote and it sounds like I am writing a travel/foodie commercial of some sort, BUT REALLY, it was amazing!   The chef, Stephanie Goldfinger, is a master of vegetarian cuisine!  She was just featured on the Food Network for her inventive vegetarian plates, and now I 100% understand why.  The main course of charred jackfruit pork was, I kid you not, the most delicious pork and “pork” I have had in my life.  Below are a few snaps from the night and be sure to keep reading to find out how to snag Stephanie for your very own! Stephanie Goldfinger teaches a 2-hour hands-on, small group, Meatless Monday class (each Monday it’s a different meatless topic, schedule over here), in the Cooking for Luv home kitchen.  She also does private, small group, and team building corporate cooking lessons by appointment.  Stephanie is available to book for your own pop-up dinners, or if you would like to throw a vegetarian...
Tested and Tasted: Crispy Eggplant with Pesto Fettucine

Tested and Tasted: Crispy Eggplant with Pesto Fettucine

To kick off the new recipe series we’re doing over here (we being my boyfriend, Eli, and I), we decided there was no better place to start than with dinner.  First, let me preface this with the fact that we are completely, terribly, and utterly incapable of feeding ourselves with wholesome homemade food, or even the food of non-wholesome varieties.  I kid you not.  If you could only take a peek into our fridge right now my point would be more than proven.  There are some apple slices in personal sized packs, some go-gurt, and then some leftover stuff from the very dinner you see here.  Oh, and a can of pears.  Get my point?  What I am trying to say is, we aren’t cookers over here, we mostly eat out and every once in a while we put the work in to unwrap something frozen and put it in oven.  The only time you can ever expect there to be an ounce of respectable food over here is every few weekend mornings when Eli gets the inkling to make banana pancakes.  (And yes, banana pancakes are absolutely respectable food.) That being said, Eli is actually pretty good at cooking and I am VERY good at eating, we just suck at a little thing called preparedness.  Where there is one, there are more, and I figure some of you out there reading OTK have the same kind of struggles, or maybe you don’t but just can’t decide what it is that you should make tonight.  Never fear my friends!  We thought it would be a good idea to share...