In case you've been wondering where I have been for the past few months ..... I've been cooking LOTS, in this space in these photos here. Our new studio with my friend and now partner, Hetty, has been bustling with activity ever since we finished our kitchen renovation back in August and opened our doors. We've hosted dinners, lunches, photography workshops, cooking classes ... we've even had people come and teach their own trades in our space, like macrame and bagel-making.
Last saturday we hosted a workshop that was the first of it's kind for us, and it was all about publishing food stories. We spent the day discussing different perspectives on publishing from conception to blogs to books and magazines, from a variety of experts and cookbook authors. The conversation was informative, candid, but most importantly, inspiring and fun. It was our hope that everyone who was at the studio that day left feeling their creative energy completely recharged. I know that we certainly did.
No matter what the event at the studio, there will always be some sort of food component. Last Saturday our lunch menu for the publishing workshop consisted of cauliflower with romesco, roasted brussels sprouts with a ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent of lasagna/eggplant parmesan with layers of thinly sliced eggplant, red sauce, and cheese). We also made a vegan / dairy-free version by using a dairy-free cashew yogurt in lieu of the cheese (in the same amounts, with some garlic and seasoning mixed in) and that version was a big hit as well. So many people asked for the recipes so we decided it would be a great first recipe for our brand new studio blog, where we hope to share many of the recipes we create in the studio for events or just for ourselves. So head over to THE BLOG for this delicious recipe, and be sure to subscribe to our neighborhood studio newsletter so you will never miss a recipe.
Oh, AND, I will be posting new recipes here again too, now that we are in our groove over at the studio, and I am so excited because I have SO many fun, new recipes waiting for you.