Greetings from the Secret Kitchen..er..Kitchen~
There are some exciting things brewing, and some upcoming dates of Secret Kitchen dinners that I’d like to share with you.
First, though, I’d love to say a huge Thank You to those who joined in on Valentine’s Day. It was truly a night of amour! It was also so gratifying to me, as a chef, to have a whole room of guests trust me enough to “just eat the beef heart”! From the sudden silence in the room and the return of empty plates, I was assured that most people actually enjoyed it! (Confession: I ate it raw! Delish!)
I have the dates for the next two Secret Kitchens, including our 4th Anniversary 420 dinner! Get ready to mark your calendars! These dinners are sure to fill up quick, especially the 420, so reserve your space early, space is *very* limited for that dinner!
Secret Kitchen’s Spring Dates:
March 28th (Thurs)($60): The Passover Meal. All the good stuff without all the religious stuff! Bring your own four questions and four glasses of wine.
*chicken liver pate & matzoh
*chicken soup w. matzoh balls as big as your fist!
*house-made white fish gefelte salad (not your bubbe’s fish from a jar!)
*rack of lamb w. baby fingerling potatoes, roasted asparagus
*dark chocolate dipped coconut & cardamom macaroons & meyer lemon sorbet
April 20th (Sat! Be prepared!)($80 “unleaded”/$100 “leaded”) The Fourth Annual 420 Secret Kitchen Anniversary Party!
menu: Six Courses (tbd) of *ever increasing potency*!! The night will have lots of surprises and special happenings! It’s a Saturday night, so come prepared to stay and play! There will be music! There will be dancing! There will be champagne! There will be fabulous prizes!
And now for some more exciting news! Two special announcements for more opportunities to enjoy Secret Kitchen & Chef Eva’s cooking!
First, it looks like I will be making an appearance at the Oakland restaurant Guest Chef (http://www.theguestchef.net/) some time this year! This is very exciting as it will give me a unfamiliar audience and a chance to play in a restaurant kitchen, which is something I have wanted for a long time! When I get the dates confirmed, I will hope that you will join me in a more traditional restaurant setting (ie. you won’t have to sit on the floor! it won’t be a cold warehouse! you can invite friends!) and a completely new menu! More to come!
And second, I am embarking on a new food venture in the form of organic, prepared meals! It only took two years and three different people pushing me to finally realize that doing a business like this would satisfy not only the “chef” in me, but also, and more importantly, the “jewish mom” part of me! So, Secret Kitchen Organics Meals to Go will be starting production in mid-March. I’ll start with a few offerings of soups, entrees, sides & salads. I expect to expand to full five days of meals (including dessert), baking mixes, salad dressings, and condiments by the end of summer/early fall. The meals will 100% organic, with *mostly* gluten-free/paleo/vegan options. All meats will be organic/grass fed/sustainable (in the case of fish). All veggies will be local/seasonal as well as organic. I’ll be packaging things in glass containers, compostable containers, and minimal plastic. For now, I can only offer pick-up from my warehouse/kitchens, but will expand to delivery as soon as I can!
If you would like more information, pricing, and the first month’s menu, please send an email to: firstname.lastname@example.org with the subject line “Meals to Go” and I’ll send you all the details and the delicious first month’s menu. Feel free, please!, to forward this to anyone and everyone you think would be interested in some delicious, nourishing meals made for them!
I am very excited to be embarking on new cooking adventures, and am so glad that you are here to take the journey with me!
If you have any questions or comments, please feel free to email me. My kitchen door is always open, and there will always be room for one more at my table,