10/07/2026
Last weekend, I cooked dinner for a whole ranch on a 4 burner electric stove and a grill. š
Let me tell you ā wow. What a week.
So thankful for The Legacy Ranch for taking a chance on me and hiring me to cater their annual Barrels & Bites dinner. It was seriously a test of every skill I have. Iāve served many, Iāve catered retreats, but serving a lot of HOT food with that setup? A sure way to find out if I still have what it takes. From the feedback, it seems like I do š¤
I couldnāt have pulled this off without my dad and Tina, the true MVPās!! Dad picked up last minute grocery things and peeled allll the veggies! Tina helped with the prep in the kitchen and onsite, and she was my voice while I calculated cook times and did not feel like chatting everyone up haha.
On the menu āāØSea salt focaccia & whipped honey butterāØSoup ā roasted apple and carrot soup with pickled onions, roasted pumpkin seeds, and lovage & basil oilsāØSalad ā baby kale and spinach with roasted butternut squash, shaved parmesan, pomegranate seeds, candied pecans, ACV and c***r vinaigretteāØMains ā c***r brined bone out (but still in!! What a labor of loveeeeee!!) chicken thighs with a c***r pan sauce. C***r brined giant lima beans with parsnips, celeriac, carrots & onions. Herby double roasted potatoes. Roasted carrots & beets with whipped feta, parsley gremolada and balsamic glaze. Wilted Swiss chard, collards & spinach with onions and mushrooms in a creamy sauceāØDessert ā puff pastry apple & pear galette with whipped vanilla mascarpone cream
I loved the freedom to build my own menu from whatās in season and local. Simple ingredients taste good too, with a little seasoning and a lot of love.
Onto the next venture ā a supper club at the shop soon? Party of 8? Maybe 10 at the most? Who is coming? š¤¤
