Whole Foods | The Artful Gourmet :: Food Stylist | Photographer | Blogger

January 8, 2019May 2, 2022

Mississippi Pot Roast + Cheesy Cauliflower Mash

I was craving some serious comfort food yesterday – specifically some roast beef and potatoes with gravy like my mom used to make when I was a kid. As part of my effort to eat low carb/keto for awhile, I went on a search for a new recipe without all the potatoes, carrots and onions – which although are delicious and healthy, not necessarily low carb.

My friend sent me a link to a low carb Mississippi Pot Roast made in the crockpot which sounded intriguing, because it’s totally zero carbs and I’ve heard rumors that this recipe is the BOMB. I decided to make it with a little twist of my own and seriously guys, you have to try this one.

It’s so easy to make – all you do is get a 3-4 pound pot roast (chuck roast or outside round), throw it in a crockpot with some butter, beef broth, pepperoncini and spices along with some of the pepperoncini juice. I added little bit of Chardonnay white balsamic vinegar to it as well for a touch of sweetness to balance out the tangy, vinegary butter broth.

And instead of using the recommended Hidden Valley Ranch dressing mix (which has a lot of carbs in it), I made my own spice mix with onion powder and garlic salt, some dried Italian seasoning, dried dill seasoning, and freshly cracked black pepper. I added a dash of Everglades Heat seasoning (the spicy one) for little extra flavor and heat but you can totally leave this out if you prefer or just add a little cayenne or Creole seasoning like Tony Chacere’s.

You cook it on low for about 8 hours in the crockpot (or 4-5 hours on high) and then remove the roast from the crockpot, shred it into chunks with a fork, then put it back into the juices (you can add a little cornstarch or xanthan gum to thicken the gravy too) and you have a big pot of melt-in-your-mouth, buttery deliciousness.

And instead of mashed potatoes I made some buttery Cheesy #Cauliflower Mash – which is so easy –

Simply cut your cauliflower into large chunks, then microwave it with some cream and butter for about 12 minutes, stirring to coat halfway through. You can also steam the cauliflower too if you wish.

Then blitz it in a blender with some butter and shredded cheese and you’ll forget what mashed potatoes even are, for reals. So good!

I seriously think I’ve discovered my favorite recipe of the century. OMG. This stuff is crack in a crockpot. I could eat this meal forever. Well, maybe not forever, but repeatedly, with no shame.

Enjoy – and you’re welcome 🙂

Mississippi Pot Roast + Cheesy Cauliflower Mash

Prep Time: 15 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 30 minutes

Serving Size: Serves 6-8.

This is a melt in your mouth delicious Pot Roast recipe for the slow cooker, made with a buttery, pepper and vinegar beef broth served over mashed cheesy cauliflower. It's totally low carb, keto and gluten-free and absolutely delicious and worth the wait!

Ingredients

Pot Roast:
3-4 pounds beef roast (chuck or outside round)
10 ounces beef broth
6 pepperoncini peppers
1/4 cup pepperoncini pepper juice
1/4 cup white balsamic vinegar
1 stick unsalted butter
1 teaspoon dried Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon dill seasoning (dried)
Dash of Everglades spicy seasoning (optional)
freshly cracked black pepper, to taste
Cheesy Mashed Cauliflower:
1 head of cauliflower
2 tablespoons half and half or cream
2 tablespoons unsalted butter
1/2 cup shredded Cheddar cheese
garlic salt, to taste
freshly ground black pepper, to taste

Instructions

Pot Roast:
Combine all the dried seasonings in a small mixing bowl.
Coat the beef and rub on all sides with the spices. Place in slow cooker.
Pour the broth into the slow cooker and add the pepperoncini, pepperoncini juice, and balsamic vinegar over the beef.
Place a stick of butter on top of the beef, cover and cook on low for 8 hours or on high for 4-5 hours (lower is better but you can do on high if you don't have the time to wait!)
Remove the beef from the crockpot onto a large plate or baking pan and shred the meat with 2 forks.
Stir a little bit of cornstarch or no starch thickener (low carb/gluten free) into the juices to thicken it up a little bit.
Place the beef back into the pot with the juices and serve over Cheesy Mashed Cauliflower (recipe follows).
Cheesy Mashed Cauliflower:
Clean and trim the cauliflower, break up into small to medium-sized pieces. Place in a microwave-safe dish.
Add the cream and butter and microwave the cauliflower on high for 6 minutes.
Stir the cauliflower with the cream and melted butter, and microwave again for another 6 minutes.
Place the cauliflower in a power blender or food processor, add a little more butter and some shredded cheddar cheese and blitz it until you get a smooth creamy puree.
Season with garlic salt and pepper to taste.

Notes

You can substitute any cheese you like for the mashed cauliflower, and if you prefer to use pre-made Ranch salad dressing mix you can save time by using that but it has carbs so it won't be low carb if you do.

https://www.theartfulgourmet.com/2019/01/mississippi-pot-roast-cheesy-cauliflower-mash/

January 7, 2019March 6, 2020

Bacon, Onion + Cheese Frittata for the New Year

So the New Year has arrived, and we all know what that means…time for resolutions and committing to good habits and breaking bad ones, including our diets and fitness routines, getting rid of the old and bringing in the new.

So I’ve decided to start with my #lowcarb #keto diet this week and I’m so excited about it – really! Every time I eat this way, everything else seems to fall into place…working out, sleeping better, more energy, better moods, less aches and pains and just feeling fantastic overall.

One of my other goals this year is to cook meals that can last throughout the week so I’m not cooking every meal from scratch every day..and making food with less ingredients (but still quality!), and preferably in one pot for easier prep and cleanup – ovenproof sauté pans, Dutch ovens, my Crock pot and Instant pot. So here goes my recipe for Low Carb/Keto Diet Day 1 – a simple and delicious Bacon, Onion and Cheese Frittata.

This baby will last me at least a couple of days – just cook it up in a big pan, slice it and it’s perfect for breakfast-on-the-go. AND it’s low carb/keto and #gluten-free made with only #eggs, half and half, sweet onion, #bacon, butter, cheddar #cheese, salt and pepper and some dill seasoning. Super delicious, filling and full of protein (and yes, fat, butter, bacon and cheese are totally fine on low carb (like Atkins and South Beach diets) and the Keto diet (which is pretty much the same except super high fat, medium protein and super low carb)…so no shame there, friends 🙂

BOOM! #2019, I’m ready for ya…bring it on!

Bacon, Onion + Cheese Frittata

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6-8

Serving Size: 1 slice (1/6 or 1/8 of frittata)

An easy, delicious frittata made with eggs, cream, bacon, sautéed sweet onions and cheddar cheese, baked in the oven - perfect for breakfast or brunch or an alternative to dinner. Low carb, keto and gluten-free!

Ingredients

5-6 pieces natural smoked, uncured bacon
2 tablespoons butter
1/2 sweet onion, diced
6 eggs
1 cup half and half or whole milk
Deliciously Dill Spice Blend (The Spice Hunter)
sea salt
freshly ground black pepper
1 cup shredded Cheddar cheese

Instructions

Preheat oven to 375 F.
Place bacon on a baking rack over a foil lined baking sheet and bake for 25 minutes- flip bacon after 15 minutes and bake an additional 10 minutes until bacon is crispy. Drain the bacon grease on paper towels, chop into pieces. Reduce oven to 350 degrees.
Melt butter in a large ovenproof sauté pan over medium heat and cook onions for about 5 minutes or so until lightly golden and translucent and soft. Add bacon back into the pan and stir together.
Whisk eggs with the half and half or milk, dill spice blend, salt and pepper in a large mixing bowl.
Add eggs into the pan with the bacon and onions, stir in the shredded cheese. Cook over medium low heat for about a minute or so.
Bake the frittata in the oven uncovered for 25-30 minutes or until a knife inserted into the center comes out clean.

Notes

You can also substitute prosciutto, pancetta or canadian bacon or ham for the bacon (or turkey bacon!) Feel free to experiment with other cheeses as well such as mozzarella, monterey jack, colby or parmesan. You can also add some sautéed peppers or mushrooms to add more veggies into the mix (or make it totally vegetarian by skipping the bacon altogether!)

https://www.theartfulgourmet.com/2019/01/bacon-onion-cheese-frittata-for-the-new-year/

July 16, 2015November 5, 2020

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.

Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Yum

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.

Delicious!!

Ingredients

Zucchini Noodles:
2 tablespoons olive oil (7 Barrels Basil olive oil)
1 tablespoon minced garlic
2 medium zucchini
1/4 teaspoon crushed red pepper
Salt and Pepper, to taste
Shrimp:
1 tablespoon olive oil
1/2-3/4 pounds medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper
Garlic salt and Pepper, to taste
Meyer Lemon Cream Sauce:
6 tablespoons unsalted butter
1 tablespoon minced garlic
Zest and juice of 1 Meyer Lemon
1/2 cup white wine (Truvee Chardonnay)
1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
2/3 cup Mascarpone cheese
3/4 cup sweet corn kernels (frozen or fresh)
Salt and Pepper, to taste
Fresh Basil, for garnish
Additional lemon zest, for garnish

Instructions

Make the Zucchini Noodles:
Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
Prepare the Shrimp:
In the same sauce pan, heat another tablespoon of olive oil over medium heat.
Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
Meyer Lemon Cream Sauce:
Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
Add the additional garlic and cook for about 2 minutes.
Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.

Notes

This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2015/07/shrimp-basil-corn-zucchini-noodles-w-meyer-lemon-cream-sauce/

Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream Sauce

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Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

February 21, 2013February 21, 2013

Published! Food Styling & Photography for Gary Null’s NEW Vegan Cookbook..Hot off the Press!

Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods

Yay! The time has finally arrived – the cookbook I shot and styled for Gary Null Power Foods arrived on my doorstep yesterday, HOT off the press!

I styled and shot this cookbook last August-September and it was a 6-week process with plenty of long days and nights, cooking, styling and shooting, with lots of laughter and intensity, for Gary Null’s new cookbook titled Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods. The cookbook has over 270 recipes that are Vegan, Vegetarian and Raw Food based on the premise of promoting a healthy diet while preventing and reversing arthritis, diabetes, cancer and inflammation through eating raw, vegan and power foods.

I worked with Gary and his editorial team throughout the process to interpret the recipes into appealing, fresh and healthy images for the cookbook. I also collaborated side by side with two amazing Chefs; Wes Wobles and William Shear, day and night (literally!) to turn the recipes into beautifully plated works of art which were styled meticulously in the kitchen and by myself on set, to create the perfect final beauty shot.

I’m very proud to have been the stylist and photographer on this awesome project and part of this dynamic project team that made the cookbook come to life in such a short time – it turned out beautifully with full color photos, a clean design and a comprehensive healthy eating program that might turn any meat-loving carnivore into a Vegan or Vegetarian just yet! The recipes are simple and easy to prepare with raw ingredients including grains, fruits, vegetables, and non-meat soy proteins flavored with plenty of fresh herbs and seasonings. There are recipes for Breakfast, Lunch and Dinner, Salads, Soups and Desserts plus plenty of sauces and dips along with healthy appetizers. Gary also explains the nutritional aspects to a Vegan and Vegetarian Raw food diet with an eating plan spelled out and easy to follow.

Light, healthy and fresh is the name of the game in this cookbook, and it’s arrived just in time for Spring to lighten up your diet and get healthy! Who knew eating meat-free could be so tasty? I just might give it a try 🙂

Purchase a copy of the book online

View gallery of some of my fav photos I shot for the book

Here’s a few of my favorite photos from the photoshoot:

Mushroom Bean Curry with Butternut Squash

Chickpea Burger and Baked Sweet Potato Chips

And now for some fun behind the scenes shots on set:

January 31, 2012January 31, 2012

Top 10 [Things I Love] :: Jan 2012

On a recent trip to Eataly, I discovered some gourmet goodies that I had to add to my list of Top 10 Things I Love for this month. For Eataly’s Eat New York Day, 16 local and small town New York food Producers sampled their products and shared their stories about their artisan products and support for local, sustainable agriculture. Here’s a few of my favorites worth mentioning that you should try for yourself – most are available at Eataly, Fresh Direct, Williams-Sonoma, Sur la Table, Dean and Deluca, Wegmans and Whole Foods, or through other food retailers around New York state and online. To find more local New York organic farmers and food producers, check out GrowNYC‘s website for a complete listing.

Here’s my Top 10 Favs for January ::

1. McClure’s Pickles – Garlic Dill Relish

McClure’s Garlic Relish is the tastiest, crunchiest fresh tasting relish ever. Made with fresh chopped garlic, dill and cucumber – it tastes more like a salad and is great on fish, vegetables, sandwiches, and in egg & tuna salads. I imagine topping these on hot dogs and hamburgers is out of this world too – a must at my next rooftop grill party! McClure’s also makes amazing crunchy pickles and a Spicy Bloody Mary mix that will knock your socks (or your hangover!) off. Check em out online here: http://www.mcclurespickles.com/

2. Maple Hill Creamery Yogurt

Maple Hill Creamery yogurt is 100% organic grass fed dairy, made produced in Little Falls, NY. I sampled the Maple flavor which is sweetened with all-natural maple syrup and it was delicious – not too sweet, with a thick and creamy consistency and flavor. They have other unique flavors besides Maple and Vanilla, such as Wild Blueberry, Orange Creme and Lemon. They use all natural flavors, real fruit and cream which makes this yogurt truly special, and good for you too.

http://www.maplehillcreamery.com

3. Sir Kensington & Sons Ketchup

For all you ketchup lovers, this is the epitome of gourmet scooping ketchup. The proprietor, Sir Kensington, is a gourmet Brit who attended Oxford University with degrees in Industrialism, Philanthropy and Culinary Arts. They have a regular and spicy variety, perfect for dipping fries and topping for hamburgers, meatloaf and hot dogs, or making a spicy cocktail sauce for shrimp. Their ketchups are made with vine-ripened pear tomato puree, sweetened with Agave nectar, honey and raw brown sugar, spiced with exotic ingredients such as Chipotle, Cilantro and Cayenne Pepper. The flavorfulness in their Spicy Ketchup comes from ingredients such as Coriander, Lime Juice and Allspice and some Apple Cider Vinegar. Their secret ingredients remain a mystery to this day.

http://sirkensingtons.com/index.html

4. Alchemy Cookie Bites by Carla Hall

Alchemy Pecan Shortbread with Vanilla Salt — Alchemy Pecan Shortbread w/ Vanilla Salt

Warning: If any of you have a serious sweet tooth addiction, this product may not be right for you. Ha! Seriously though, one little bite of Carla Hall’s Alchemy cookie bites and you’ll be hooked forever. I tried the Pecan Shortbread with Vanilla Salt cookies and they’re out of this world. Buttery, not too sweet, toasted pecans with a vanilla essence and hint of salt to bring out the flavors. She also has a variety of other gluten-free, sweet and savory Alchemy cookie flavors such as Oatmeal with White Chocolate and Dried Cranberries, Smoky Blue Cheese Walnut and Mexican Chocolate Chip. Carla’s artisan cookie bites are truly a labor of love – baked to perfection containing only the finest ingredients – European-style butter, organic sugar, flours, couverture chocolate, artisan cheeses, fresh nuts, seasonal fruits… can’t get any better than this!

http://alchemybycarlahall.com/

5. Artisan Handcrafted Italian Salami by Creminelli

Creminelli Artisan Salami was created by Cristiano Creminelli, Italian food artisan meat purveyor. Hormone-free and American-made in Salt Lake City, Utah, his salami is fresh and flavorful and rivals imported Italian varieties. To make an antipasti plate, pair the salami (and some of their delicious prosciutto!) with Italian cheeses like Parmigiano-Reggiano, Taleggio and Fontina, mixed olives, capers and nuts, fresh fruits and berries and serve with some crusty bread and a big glass of hearty red wine. Mangia!

http://www.creminelli.com/

6. NY Foods Organic Butter, Cheese and Ice Creams

NyFoods has a fantastic line up of organic, grass-grazed dairy products made in Upstate New York on a family-owned farm. Their creamery unsalted butter is delicious, and they have great cheeses made with pastured cow’s milk: colby, monterey jack, smoked mozzarella, pepper jack and raw milk gouda and cheddar. The artisanal ice cream is sweet and creamy – in chocolate, vanilla, mint chip and cookies and cream – to die for!

https://www.facebook.com/NYFoods

7. A. Bauer’s All-Natural Mustard

I’m not usually a mustard fan, but A. Bauer’s natural stone-ground mustard is absolutely delicious. They have a Horseradish Mustard too – great on pretzels and anything you want to add a spicy kick to. Made in Ridgewood, NY, A. Bauer’s is a family business that has been producing this awesome deli-style mustard since 1888.

http://shop.abauersmustard.com/

8. Acme Smoked Fish

Acme smoked fish is family owned and operated out of Greenpoint, Brooklyn since the early 1900’s. All of their smoked fish is certified Kosher and they offer a delicious line up of Gravlax, Trout, Tuna, Cod and Whitefish. Perfect for making pizzas, sandwiches and topping bagels – you’ll love their buttery smoked salmon that melts in your mouth.

http://www.acmesmokedfish.com/retail/index.html

9. Lurisia La Nostra Gazzosa Sparkling Lemon Water

I found this lovely refreshing Italian drink La Nostra Gazzosa at Eataly in the beer, wine and beverage area – a cross between a sparkling lemon seltzer and a 7-up but imported from Italy and way cooler. This bubbly Gazzosa is made from Italian Amalfi lemons – delicious, tart, and sweet all at the same time. Even better, it’s only $7-8 for a four-pack of these imported beauties.

Find it at Eataly – http://www.eatalyny.com

10. Ines Rosales Savory Olive Oil, Rosemary & Thyme Tortas

I’m not sure how to describe these delicious things, but these Tortas made by Ines Rosales in Spain are a savory, flaky flatbread made with olive oil and herbs – a cross between a pita bread and a croissant and a flaky cracker. Delicious served alone or with cheese, hummus, dips and olives and salumi.

Find them at Amazon.com, and Murray’s Cheese online or at Grand Central Market

September 19, 2011

Behind the Scenes at Tasting Table’s Test Kitchen & Dining Room

About a week or so ago I had the fantastic opportunity to attend the Tasting Table’s Test Kitchen and Dining Room Grand Opening in Soho. It was a spectacular event sponsored by Jenn-Air and a grand loft space furnished to the hilt with a working test kitchen, dining room, lounge area and a wet bar.

Built by designers Eric Cheong & Loren Daye, Tribeca Builders, Lefroy Brooks and City Foundry, these talented designers and contractors helped bring Tasting Table’s amazing new cooking and entertaining space to life!

The space was furnished with top of the line appliances, cookware, kitchen tools and tabletop accessories, outfitted by only the top kitchen and cooking brands such as Jenn-Air, Le Creuset, Revol, Oneida Ltd., Wusthof, OXO, Polyscience, KitchenAid, Magimix by Robot-Coupe, iSi, Whole Foods and Vitamix – making it a dream kitchen and entertaining space for Tasting Table and all of us that attended.

Geoff Bartakovich, CEO of Tasting Table — Geoff Bartakovics, CEO of Tasting Table and Steve Brown, Jenn-Air GM

I had the opportunity to meet Geoff Bartakovics, CEO of Tasting Table, as well as Steve Brown, the GM for Jenn-Air along with staff and agency partners for both. We were served tantalizing St. Germain cocktails, wine and a full spread of delicious hors d’oeuvres as we mingled and enjoyed the party in this outrageously gorgeous space.

I especially enjoyed hanging out with my foodie friends Rachel Barbarotta (The Fabulous Foodie) and Megan Murphy (This Girl Can Eat)!

It was a fabulous evening in Soho (on Fashion’s Night Out to top it off!) and thanks to everyone at Tasting Table and Jenn-Air for sponsoring a gorgeous event and even more gorgeous space for all that attended to enjoy and aspire towards! (If only my tiny NYC kitchen were even half the size!)