Stalk Up On Lemony Sumac Roasted Asparagus

Asparagus and lemon go really well together but if you don’t have citrus on hand, sumac works in a pinch. It is a red, dried berry used in Middle Eastern cuisine. Have this roasted asparagus with a soft egg, hummus, or as a light snack.

 Sumac Roasted Asparagus

What you'll need
1 bunch of asparagus 1 tablespoon ground sumac 2 sprigs fresh thyme or 1 teaspoon dried ½ teaspoon garlic powder ½ teaspoon onion powder	1 teaspoon salt 1 teaspoon pepper 3 tablespoons olive oil 1 tablespoon sesame seeds

1. Preheat the oven to 400 degrees F.

2. Snap off off the tough white ends of the asparagus.

3. Lay them out on a sheet pan in a single layer.

4. Drizzle them with olive oil. Sprinkle all of the spices evenly.

5. Roast in the oven for 10 minutes, shake the pan to toss them around a little bit.

6. Continue to cook for 5 more minutes until they brown in some areas.

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Taro Bun French Toast with Orange, Pistachio and Banana

On my 30th birthday, I jetted off to the north shore of Oahu, Hawaii. I’ve been to the island before and was stuck in hotels, navigating crowded sidewalks and restaurants I already knew. Picking a rental in Rocky Point ensured quiet and a short walk to a less-trafficked beach.

Since we were a few miles away from the nearest town, we stopped at Foodland to pick up groceries. One of my favorite breakfasts on the patio was this simple French toast made with taro buns. If you can’t find taro buns, any sweet bun like pan de leche or brioche will work. Even in a pinch, hamburger buns or potato rolls suffice, too, I’d just add a bit more sugar or add maple syrup when serving.

Speaking of syrup, the fruits were so flavorful that we didn’t need it at all. If you have some cinnamon, a dash doesn’t hurt!

Taro Bun French Toast

Things you'll need:
2 taro buns 1 egg, beaten 1/2 cup whole milk 2 teaspoons granulated sugar	2 tablespoons salted butter 1 tangerine, peeled 1 banana, sliced into coins 2 tablespoons pistachios, chopped Optional: maple syrup or honey

1. Mix the egg, sugar, and milk in a wide bowl with a fork or whisk.

2. Slice the taro buns in half crosswise to make 4 pieces.

3. Slice the tangerine into wheels by cutting the whole fruit crosswise, twice. Remove any seeds, if any.

4. Heat half the butter in a frying pan on medium heat.

5. Dip both sides of each taro bun slice in the egg mixture.

6. Fry the coated pieces of bread in the butter for 2 to 4 minutes per side, until browned.

7. Transfer the finished toasts to a plate and garnish with tangerine, banana, and pistachios.

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Did you try this or have a variation to share? Tweet me @Randwiches.

Classic Combo! Apple and Cheddar Barley Salad

Apples n’ cheddar! Great as a snack. Beautifully paired in fondue. If you love melted cheddar on an apple piece slice, you’ll enjoy this easy base for a grain bowl or side dish. Add on roasted vegetables, salad greens, or sliced meats to make it a meal.

I used Cabot Clothbound cheddar, but if you can’t find that, Grafton, Quicke’s and Montgomery cheddar work beautifully. Artisanal cheeses are flinty, flavorful, and crumble like a dream. Cubed commercial blocks of cheddar will be a bit gummy but still work in here as long as the barley is cooled thoroughly.

Things you'll need:
1 cup barley 1 Fuji apple 2 ounces Cabot Clothbound cheddar 1/8 cup orange juice	3 cups water 1 tablespoon olive oil Kosher salt Freshly ground pepper

1. In a saucepan, heat the olive oil on medium heat.

2. Toast the barley in the olive oil for 1 to 2 minutes until they smell toasty.

3. Turn the heat up to high, add the water and a healthy pinch of salt.

4. Once it comes to a boil, bring the heat down to low and simmer for 20 to 25 minutes for pearled barley and 35 to 40 minutes for hulled barley. Do not leave the pan unattended. Skim off any foam that floats to the top, listen for over-boiling, and add more water to keep it covered.

5. The barley should have absorbed all of the liquid, but if it didn’t, let it cool for 5 minutes and strain using a sieve.

6. Transfer the grains to a sheet pan and spread it out to completely cool. Put it in the fridge to expedite this process.

7. While you wait, cube the apple and toss it in a small bowl with the orange juice to keep it from browning.

8. Cut the rind off the cheddar and crumble it with your hands. Set aside.

9. Toss the crumbled cheddar, cubed apples, cooled barley, and pepper in a serving bowl.

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Don't Throw Away Mushroom Stems! Make This Condiment Instead

I helped develop and style a series of 5 recipes for Local Roots to help showcase their CSA. All of the products at their markets are sourced within 2 hours of New York City, meaning everything is super fresh.

When you cook with mushrooms, save the stems for broth or this umami-packed powder condiment. Use it to punch up roasts or mix with salt to sprinkle onto anything. My favorite kinds of mushrooms to use are shiitake and oyster, but any mix of them will work.

I save stems in a plastic bag in the freezer until I have enough to make powder. You can definitely use brand new mushrooms, it will be really flavorful.

Mushroom Powder

Things you'll need

1 pound mushrooms or stems, dirt ends removed

1. Preheat an oven to 200 degrees F.

2. Slice the stems as thin as possible.

3. Place them in a single layer on a Silpat nested in a sheet pan or dehydrator rack.

4. Dehydrate for 2 hours or until they are crisp. If you’re using an oven, crack the door open with a wooden spoon to let the moisture out.

5. Let the mushrooms cool for 10 to 15 minutes.

6. Remove the mushrooms from the pan.

7. Pulverize in a mortar and pestle, food processor or clean coffee grinder.

8. For super fine powder, sift it and use the solids for soup or re-grind them.

9. Store in a tightly sealed plastic container at room temperature for up to a month.

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Love mushrooms? Check out these other posts.

• An important guide to lion’s mane mushroom

• Super savory mushroom rubbed Delmonico steak

• Shiitake tartines with arugula salad

• Pickled oyster mushrooms

• Daring exercises with a giant king oyster mushroom

Let me know if you try these recipes out!

If you'd like a discount on Local Roots subscriptions, enter the code RANDWICHES at checkout.

Jeff and Erica Took Me To Camp

It’s quite a dance to cater for your friends. Do you invite your caterer friend as a guest or take advantage of their skills for your wedding? I’ve hit a really fun and comfortable balance with this conundrum. It was really important to Jeff and Erica that I didn’t hole myself up in the kitchen (as I do) and be an active part of the weekend-long festivities. Plus, it helped that I had a crew of volunteers to help pop popcorn, slice baguettes and throw together the bloody mary mix.

The way we arranged it was to provide a few, affordable snacks, and drinks to compliment the pizza truck that pulled in for dinner. A little over 100 of us friends and family gathered in the Berkshires to swim, sing and dance the night away.

Jeff & Erica's Menu
Cocktail hour Baba ganoush Miso hummus with omani lime Crudites Cheese and charcuterie	Welcome campfire Buttered popcorn Morning after brunch Bloody mary bar Assorted pickles Olives

Thinking of dining al fresco?

Inquire about my available dates in NYC and the Bay Area!

Logic Department Holiday Parties

Logic Department is an information architecture company based in Brooklyn. I’ve had the pleasure of catering a few of their holiday parties as they grew their business and moved spaces. The menus were a simple combination of generous stationary grazing platters and small bites. Because neither of the venues had kitchens, we had to bring in our own electrical heat (which is no problem!).

It’s such a joy to bring a truckload of cheese to guests. I look forward to it every holiday season.

Holiday Menus
2016 Cheese & charcuterie Adobo pulled pork sliders Vegan black bean burgers	2018 Cheese & charcuterie Miso hummus & crudites Mini 5 spice meatballs Tiny knishes with thyme butter

Thinking of hosting a holiday party between 50-100?

Inquire about my available dates in NYC and the Bay Area!

Bay Area Inspired Engagement Party

My friends Kate and Anthony host a lot of meals at their house. I, luckily, live very close by and happily partake. When you’re a caterer, you’re so used to cooking for others. Once in a while, it’s great to let go of that responsibility and enjoy the company of new friends over delicious dishes.

We spoke about the catering for their fall wedding and unfortunately, I was not available (more on that later!). But, one of my goals this year was to cater more parties in the Bay Area. At the time, I did not have many resources yet but was able to pull together an engagement party in Menlo Park, CA for 40 of their closest friends and family. Contrary to Kate’s vegetarian diet, her parents are avid carnivores and wanted to try new, unexpected directions.

In May, it was almost summer with the sun shining on their beautifully manicured garden. I grilled all afternoon and relished the smells. One of Kate’s cocktail ideas was to mix ice-cold gin with spoonfuls of Brins jam, something we gleaned from the now-closed Madame Geneva’s in New York.

Menu
California cheese boards Crudite with tahini dip and labneh Grilled herb butter bread Carne Asada with oregano Halloumi with chermoula, zuchinni and rye berries Nopales with mustard dressing Grilled peaches with labneh and mint	BAR OFFERINGS Chardonnay Chilean malbec Gin n' jam Anchor Steam

Thinking of hosting a party in the Bay Area? Inquire about my available dates.

Cardinal Cheese Graze for GHD Partners

When GHD Partners came to me about their holiday party and 20-year retrospective, I treated it like a design brief. I took a look at their red branding and thought about all the crimson foods that I could serve. Cherries, maroon olives, dried plums, roasted red peppers, and tomato jam!

Besides fruits and vegetables, I was interested in finding cheese in a fiery hue. Not many exist, so my team spent some time hand-shaping chèvre and dusting it with our own mix of paprika, garlic, and onion. The result was a spicy and lemony paste, warm enough to stave off the winter chill but mild so you could keep eating it all night with baguette.

Menu
WINE SERVICE Famille Perrin Reserve Cotes du Rhone Rouge Famille Perrin Fils Reserve Cotes du Rhone Blanc Perrier ANTIPASTO Gaeta and alfonso olives Marinated peppers Tomato jam	CHEESE DISPLAY Feta Brie Triple creme Handmade paprika chevre 5 Spoke tumbleweed Roque smokey blue Ewephoria Gruyere

Wine service for up to 40 people is now available! Inquire about your upcoming event.

A Sizzling Summer Wedding in Ridgewood

Katy and Stéphane came to me through a mutual friend. They planned an intimate summer wedding at Onderdonk House in Ridgewood this past July. We served a fully vegetarian menu under a large white tent. During our tastings, we played with Italian, French, and Mediterranean cuisines to land on our final menu below.

Our greatest challenge was managing the bar and keeping the food cold in 90-degree weather without a commercial kitchen. Thank goodness for ice delivery in New York City! We capped off the evening with a light dessert of berries with limoncello whipped cream and a selection of the bride’s favorite Italian cookies.

The Menu
MEZZE SPREAD Miso hummus, orange baba ganoush, labneh, crudite CHEESE BOARDS crusty bread, fruits SUMMER TERRINES leek, artichoke and zucchinni ROASTED EGGPLANT with freekeh SHELL PASTA peas and pecorino ROASTED CARROTS scallion and miso	TOMATO SALAD mozzarella and basil ROASTED FINGERLINGS mustard ROASTED ASPARAGUS lemon BERRIES limoncello cream GRILLED STONE FRUIT gorgonzola and mint COFFEE

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Love what you’re seeing? We’re booking catering for 2020. Get in touch!

A Surreal Breakfast Spread for Creative Mornings Oakland

I got to kick off 2019 with one of the most mind-bending gigs I’ve ever done. My friend Trish helps run Creative Mornings in Oakland, which is a monthly morning meet up. Every event features a theme and an artist who pulls the curtain back on their process to help inspire the community. I was asked to make a breakfast with the theme surreal accompanying a talk by the artist Annie Wong aka Headexplodie.

What a perfect match. I loved coming up with a few dishes that would help start someone’s morning and make them feel like they weren’t quite awake yet. It was a dreamy breakfast-scape, but simple. I dressed banana muffins with squishy gummi eggs (and a few with gummi bananas). I covered the entire bar surface with a bounty of fruit and vegetable. You almost had to rub your eyes, “Was this real?”

Menu:
BANANA MUFFINS Dali-inspired marshmallow gummi egg SATSUMA ORANGES	PANCAKE BITES Thicc chocolate chip FERRY BUILDING CRUDITES Yogurt ranch dip

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Need a breakfast spread? Hit up @Randwiches on Twitter or Instagram.